Gluten Free Naan with Garlic
Gluten Free Naan with Garlic is an incredible side dish that pairs well with curry or as the bread for a wrap. I (Karlee) also like to warm some up and eat it as is, or ripped and dipped in hummus. This recipe actually comes from an incredible blogger and cookbook author named Danielle Walker who has a blog called Against All Grain. Danielle Walker has numerous cookbooks that cover gluten free, grain free, dairy free, nut free and more. The cookbook that this recipe comes from is called Eat What You Love.
This recipe is very easy to make. All you need to a decent blender, a couple baking sheets and some parchment paper. The ingredients are naturally gluten free. That way you don’t have to worry about purchasing pre-mixed gluten free flour.. I just recommend making sure your ingredients are certified gluten free. Or are from a location that can guarantee no cross contamination. I know in our Bulk Barn they keep the gluten free ingredients separate to the other flours. They also have a gluten free symbol on them so you know they have not been mixed. However, while I know they are extremely careful always do your know research and take care when purchasing gluten free products.
Making Gluten Free Naan
As I mentioned above this recipe is very easy to make. All you need are two baking sheets, parchment to line them and a blender. Our blender isn’t the greatest so it makes it a little more difficult but it still works. This recipe would be even easier if we had a high quality blender like a Vitamix but a girl can dream, right?
It’s worth mentioning that the original recipe says to make 3 pieces of gluten free naan per baking sheet and only putting 3 tbsps of batter per piece. However, we like our naan to be a bit bigger because we often double using these are wrap bread. If you want smaller naan then only use a small amount of batter, and cook for 4 minutes per side. If you follow our instructions and make them bigger you will need longer than 4 minutes per side.
Also depending on your oven, you may have to switch which rack your baking sheets are on when you flip the naan. I know that the bottom rack of our oven is a bit hotter than the middle rack. Therefore, when we are flipping the gluten free naan halfway through cooking, we also switch the baking sheets on the racks. This just ensures both are cooked to the same crispiness and one isn’t more or less booked than the others.
Storing and Freezing
I added a little note at the bottom of the recipe about storing and freezing your gluten free naan. This recipe makes about 12 pieces of naan. If you are making them smaller it will then make more. Unless you are feeding a large amount of people, you will most likely have left overs. The best way to store the naan is in a freezer bag or air-tight container, with pieces of parchment between each piece. Make sure that the gluten free naan is completely cooled before you freeze them. We have never stored them in the fridge before but they may be good in there overnight. I wouldn’t do any longer than that.
When you want to eat the frozen naan, take out your desired number of pieces. Preheat your over to 400 degrees F. When over is up to temperature, place the naan directly on the wire rack and reheat for 8-10 minutes. Only do this if you have a completely gluten free kitchen, otherwise if gluten containing food has been on the wire rack you will cross contaminate your food. You can instead place the naan on a clean piece of parchment paper on the wire rack. Matt never has patience to wait for the oven, so he actually always reheats his in the microwave. This also works but it doesn’t give you the crispy outside that I personally love. You also risk the naan being a bit soggy, but it always seems to work for him.
So there you have it, super easy Gluten Free Naan with Garlic. You can of course omit the garlic if it isn’t your thing. However, we love it and it also makes the naan a perfect snack with hummus. If you’re looking for more side dishes than check out our Mini Smashed Potatoes. Let us know if you try out this recipe and your favourite way to eat it.
|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 1 can coconut milk
- 8 egg whites carton is fine
- 1/2 cup olive oil
- 2 tsps apple cider vinegar
- 1/4 cup finely ground golden flaxseeds
- 3 cups arrowroot powder
- 3/4 cups coconut flour
- 1 tbsp gluten free baking powder
- 2 tsps Salt
- 1/4 cups melted butter or ghee optional
- Preheat oven to 500 degrees F. Place to baking sheets in the oven.
- Take your cloves of garlic, peel and finely mince them on a cutting board. Set aside.
- In a blender, place coconut milk, egg whites, olive oil, apple cider vinegar and golden flaxseeds. Pulse to combine everything, and then let it sit for 2 minutes.
- To the blender add the arrowroot powder, coconut flour, gluten free baking powder and salt. Blend on high speed until everything is smooth about 15-30 seconds.
- Use a spatula to scrape down the sides, then let the batter rest for 1 minute. Blend again on high speed for 10 seconds. If you're using a blender that doesn't blend very well, you may need to repeat this step a second time or blend for longer. You don't want clumps in the batter.
- Removed the two baking sheets from the oven. Careful! They are very hot. Place parchment paper on each baking sheet.
- Pour 1/4 cup of batter onto one half of the baking sheet and repeat on the second half. With a spatula carefully spread out batter into the desired shape, either oval or circle. Making sure that your batter is about 1/2 inch thick. Repeat on second pan.
- Sprinkle your minced garlic on top. Place baking sheets in the oven. Cooking for 4-6 minutes or until golden brown and able to flip them. Pull out of the oven, flip the naan and then put back in the oven for another 4-6 minutes.
- Once done cooking, remove them from the oven. Brush the garlic naan with butter or ghee is desired (we have had them both with and without they are great either way).
- Repeat steps 7-9 with the remaining batter. Serve immediately or freeze them (check recipe notes).
*If you're freezing the garlic naan. Let them cool completely on a wire rack. Freeze in a ziplock bag or air tight container, placing parchment paper in-between each garlic naan to prevent sticking together. To reheat: place garlic naan directly on the oven rack for 8-10 minutes in a 400 degree F oven. Freeze up to 6 months*