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Gluten-Free Naan Bread




Source of Recipe


Pam Workman


Recipe Introduction


From RecipeZaar
Adapted GF/CF by Pam Workman



List of Ingredients




150 ml warm water (about 3/4 cup)
275 g rice flour (about 2 cups)
60 g tapioca flour (about .5 cup)
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons active dry yeast
2 teaspoons vegetable oil
150 ml plain soy yogurt or toffuti sour cream
1 egg, lightly beaten
1 teaspoon xanthan gum
olive oil (optional)


Recipe



In a bowl mix water with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer.

Add remaining sugar, oil, yogurt, egg, water and yeast mixture and mix until smooth.

Preheat oven to the highest setting (mine is 550F).

Make dough into 6 equal sized balls.

Hand-shape balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).

Preheat a heavy baking tray in oven.

Remove tray and put the naan on it.

Return to the oven for 3 mins, or until the naan puffs up and turns light brown.

Place tray under the broiler 30 seconds to 1.5 minute for extra browning.

Brush with olive oil before serving.


Pam's Notes: I made six breads, and baked two at a time, and the second and third baking puffed a lot more than the first. I don't know if that is because the oven wasn't hot enough yet for the first batch, or because the dough had been sitting longer and had more of a chance to leaven. The ones that puffed would make nice little pita pockets. They would work well as mini pizza crusts too. They were light and fluffy inside and crispy outside.