As with most my recipes, this gluten free naan is quick, easy and has few ingredients. I don’t have time to wait around for yeast to do it’s thing. (plus we use natural fermentation for bread etc here so we have no need for yeast in our cupboards).
As well as gluten free, this naan is also coconut free, and has options to be egg free as well. The egg free version is every bit as delicious, but since we can have egg now, I do that because I don’t have to measure eggs or find a packet in the back of the freezer! Speaking of which, a quick tip: If you use and keep ground flaxseed as an egg substitute, or what ever you use it for – because it’s been ground and now many parts of the seed have been exposed to air, they can turn rancid quickly. Best to keep them in the freezer as soon as you have opened them. You can use straight from the freezer each time. This keeps them fresh and stops it from turning rancid quickly.
Enjoy with your favourite curry, or as a wrap, or on its own! We love ours with Thai curry, or butter chicken.
Gluten Free No Yeast Naan Bread
Ingredients
- 1 cup almond meal (you could use ground sunflower seeds as a nut free substitute)
- 1 cup tapioca flour
- 2 tsp garlic powder (or two cloves fresh garlic, diced)
- ½ tsp salt
- 1 tsp baking powder (or ⅓ tsp baking soda + 1 tsp vinegar)
- 1 egg (Egg free: ¼ cup ground flaxseed + ½ cup water)
- ½ cup water
Instructions
- Put all the ingredients into a bowl together, and mix well until combined. If using flaxseed, let sit for 10 minutes until the water has been absorbed.
- Heat up a pan over med heat. Don't oil it (unless you have major trouble with sticking – you know your pan best!).
- When the pan is heated, dollop 1 – 2 tablespoons of the mixture into the middle of the pan. Using the back of a spoon spread the mixture out to the sides, so all remaining wet mixture ends up spread out over the pan.
- Add a splash of oil over the top of the naan and around the sides. When bubbles have burst on top and it's browned underneath, it's ready to flip.
- Flip it over until cooked and browned on the other side, then tranfer to a wire rack while you cook the rest, to prevent them from going soggy.
This is the almond meal I use for all my recipes and baking, I like how its affordable and the smaller bag (as I buy most other things in bulk) helps to keep it fresh, because, like the flaxseeds, nuts, once ground can turn rancid quickly too.
To make ‘sunflower seed flour’ I simply grind raw sunflower seeds in my blender until they become a fine flour. I use it as a 1:1 nut free replacement for almond meal. You can store almond meal, and a batch of pre made up sunflower seed flour in the freezer, as well, if you are not going to use it within a week or two.
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