Gluten Free Baking

Vegan Gluten free Naan bread! Gum, Soy, Nut free

After lots of requests, here’s the recipe for my gluten free naan bread! This Vegan Gluten free Naan Bread recipe…

Ready 29 minutes
Serves 2 naan breads
Prep 15 minutes
Cook 14 minutes

Vegan Gluten free Naan bread! Gum, Soy, Nut free

I got requests after my veganized Naan post, for a GF Naan. and I got obsessed with trying to figure out how yeast breads work gluten free ! I started baking breads back in early 2009 and it took me about one whole year to figure out gluten.. ha! and now I had to figure out what to do without all the gluten that makes the bread so airy, soft and in general bread as I know it!
For the regular Vegan-ized, but with gluten Naan – 4 ways(Plain, Avocado, Garlic and Stuffed with Cauliflower, see here.

Naan take 2.

I was initially going to make this post a story of how I got here with several other breads, but this is already going to be a picture heavy post… so another post will be dedicated to the gf sandwich loafs, tarts and buns.

Recipe

Vegan Gluten free Naan Bread

Vegan Gluten free Naan Bread This is a gum, soy, gluten and nut free recipe

Serves 2 naan breads
Prep 15 minutes
Cook 14 minutes
Total 29 minutes

Ingredients

1/2 cup finely ground gf Oats (not quick oats)
1/2 cup Potato Starch
1 teaspoon active yeast
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons agave syrup
1 Tablespoon organic canola oil
1/4 cup warm water +1.5-2 Tablespoons water

Spices

1/2 teaspoon cumin powder
1/8 teaspoon black pepper
1/4 teaspoon carom or fennel or nigella seeds
Top with nigella or sesame seeds

Instructions

1
In a bowl, add 1/4 cup warm water and yeast and let it sit until frothy. 10 minutes.
2
In another bowl, whisk oats flour, potato starch, baking powder, seeds, salt, cumin powder, black pepper, very well.
3
Add in the dry ingredients to the yeast mix. Add salt, agave and oil and mix well to combine. Add a tablespoon of water at a time to make a thick batter (not really flowy).Spray top with water so the dough doesnt dry out.
4
Cover with damp towel or plastic wrap with enough space to double, and Let sit in warm place for 1.5-2 hours or until doubled.
5
The batter will turn doughy because Oats will absorb the extra moisture.
6
Oil hands and pick the dough up and gather into 1 or 2 balls. You can make two, 6 inch flat breads, a bit less than 1/4 inch thick. I made one 8 inch 1/4 inch thick and a small dinner roll
7
Pat the dough into desired shape on parchment. Use parchment size that will fit in your steamer and leave some space for the steam to circulate.
8
Sprinkle some seeds on top and pat them in.
9
Spritz top with water. Cover with towel and let rise for 45 minutes to an hour, until almost double.(Let is Rise well. (below, after 45 minutes of rising)
10
Start up the steamer. Place parchment on steamer tray. Place steamer in container when water is boiling(steam is getting produced continuously).
11
Cover and steam for 12-14 minutes.
12
Carefully lift tray or parchment out. Lift up the flatbread and flip it and place on dry parchment, so the bottom doesnt get soggy. (below, parchment has been peeled off the bottom)
13
You can leave it be at this point and serve after a minute. Or do a quick grill.
14
Start up a pan on high heat. Place the flat bread with bottom on heated pan. Cook for half a minute. Flip and cook for another half a minute.
15
Let bread cool for half a minute before serving. Serve hot with any favorite indian curries or lentil soups. or cut it up to use as pita or a side.

Notes

Nutritional values are based on one naan Substitute spices with dried basil and olive oil to make a pizza base. Top with roasted veggies, cheeze, do a quick broil and serve! You can also make small dinner rolls and steam them. This quantity will probably give 6. Store in refrigerator for not more than 2 days. Freeze with parchment separating the flatbreads and ziplocked with least amount of air. Reheat on pan or toaster and use.