Gluten Free Naan
Yearning for the days when you would just dip naan into delicious curries, completely carefree? Naan is one of those things that you can really miss whilst being gluten free. It is usually made with yoghurt - so it’s a no-no if you’re dairy free also. Alas, we think we’ve come up with a pretty good alternative! The finished product has the bubbles and ‘chew’ of a ‘real’ naan bread… we hope you like it!
No: Gluten / Dairy / Nuts
Preparation Time 25 minutes
Cooking Time a few minutes per naan
Can be frozen - either in dough or cooked form
- lemon juice - 5g
- coconut milk - 95g
- water - 1/2 cup
- honey - 1 Tbsp
- yeast - 2 tsp, dried instant
- white rice - 90g
- brown rice - 140g
- sorghum flour - 100g
- tapioca starch - 90g (*plus extra for dusting)
- xanthan gum - 1 tsp
- salt - 1.5 tsp
- baking powder - 1/4 tsp
- coconut oil - 50g (*plus more to cook with)
- eggs - 2
- In a small bowl combine lemon juice (5g) and coconut milk (95g). Set aside.
- In another bowl combine water (1/2 cup), honey (1 Tbsp) and yeast (2 tsp).
- In your thermomixer bowl add 90g white rice and 140g brown rice. Program 1 minute / Speed 10.
- Add sorghum flour (100g), tapioca starch (90g), xanthan gum (1 tsp), salt (1.5 tsp) and baking powder (1/4 tsp).
- Closed Lid / Turbo x 3 quick blasts.
- Add coconut oil (50g), eggs (2), lemon / coconut milk mixture and yeast mixture.
- Mix on Speed 6 / 10 seconds. Scrape down sides.
- Mix on Speed 6 / 5 seconds.
- Set bowl aside, letting dough rest for 10-20 minutes.
- Dust some tapioca starch (or GF flour) on a flat surface.
- Take a heaped dessert spoon of mixture and dust it in flour.
- Push out flat with your hands.
- Heat a pan on the stove with some coconut oil.
- Put the flat dough on the pan to cook. Wait until it starts to bubble (a couple of minutes). Once it has risen, flip over and cook on the other side for a few seconds.
- Repeat with the rest of the dough.
Note: This will give you plain naan - feel free to add toppings of your choosing!