Vegan Naan Bread (Gluten, Soy, & Nut Free)
This Vegan Naan bread is a type of leavened flatbread that is softer than pita bread due to the added yogurt into the dough. It’s also gluten, soy, and nut free!
History of Naan Bread
If you want to find out more about the history of title, here is where I found my information!
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Ingredients & Substitutes
- 1 1/8 cup (260g) non dairy yogurt, of choice [homemade recipe here]
1 cup (250g) gluten free self rising flour, OR 1 cup all purpose gf flour + 1 TB baking powder
1/4 tsp xanthan gum
1/2 tsp gluten free baking powder
1/2 tsp salt
garlic salt, for topping after its cooked
How to Make Vegan Naan Bread
Mix all ingredients for naan bread together. Dough should be wet, but not sticky..Add 1/8 cup flour till you reach consistency of picture below:
Roll out 2 TB of dough into 4” circles that are 1/4” thick between two sheets of parchment. Repeat till all dough is gone.
In a non-stick pan on medium heat, cook your naan bread 3-4 mins on each side, or till it fluffs up and the bottom browns.
After cooking, set the naan aside and sprinkle a little garlic salt on both sides, as desired.
Common Questions
- Which Gluten free flour should I use? This recipe calls for self rising gluten free flour or any all purpose gluten free flour. But, there are many Gluten Free flours on the market. How do you know which one to cook with?
Well, to mimic the profile of gluten, you need light starch for lightness in texture, protein for strength, elasticity for texture, and medium starch for holding structure. Every single gluten free flour will not have all four characteristics, which is why we mix gluten free flours together into a blend.
My favorite store bought brand is currently Namaste. It is a blend of rice flours (the medium grain) & arrowroot (the light starch), xanthan gum (the binder to aid with elasticity), sorghum (the medium grain which contains higher sources of protein).
So if making your own blend at home, I recommend choosing 2 medium grains (one containing a higher protein content), 1-2 starches, and 1 binder.
The ratio I like so far is 2:1 for grain and starch + 1/4 tsp xanthan gum per cup of flour/starch. So for example:
- 2 cups sorghum flour
- 2 cups fine white rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 1/2 tsp xanthan gum (1/4 tsp per cup of flour & starch)
Other Favorite Allergy Friendly Bread Recipes
Vegan Naan Bread (Gluten, Soy, & Nut Free)
This Vegan Naan Bread is a type of leavened flatbread that is softer than pita bread due to the added yogurt into the dough. It’s also gluten, soy, and nut free!
- Total Time: 24 minutes
- Yield: 8–10 1x
Ingredients
- 1 1/8 cup (260g) non dairy yogurt, of choice [homemade recipe here]
- 1 cup (250g) gluten free self rising flour, OR 1 cup all purpose gf flour + 1 TB baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp gluten free baking powder
- 1/2 tsp salt
- garlic salt, for topping after its cooked
Instructions
- Mix all ingredients for naan bread together. Dough should be wet, but not sticky..Add 1/8 cup flour till you reach consistency of picture below:
4. Roll out 2 TB of dough into 4” circles that are 1/4” thick between two sheets of parchment. Repeat till all dough is gone.
5. In a non-stick pan on medium heat, cook your naan bread 3-4 mins on each side, or till it fluffs up and the bottom browns.
6. After cooking, set the naan aside and sprinkle a little garlic salt on both sides, as desired.
- Prep Time: 7
- Cook Time: 17