Gluten & Grain Free Naan!

This recipe (while its photo really isn’t the best) is quite beloved! It got a lot of attention after every last crumb released! I heard from many families that it became a family recipe staple that stood the test of time. While I typically do make my newer version (not grain free) I still wanted to post this one for those that prefer to stick with a grain free style of eating!!

Another difference is that this version does not use yeast- so its quick as can be to whip up!

Every last crumb (to my knowledge) is no longer in print. Finding copies are hard! So- little by little I’m bringing the more popular book recipes here into the club so that they can continue to be enjoyed!

Ingredients worth noting:

Whole Psyllium Husks- From my experience there is no benefit to using whole Psyllium husks vs Psyllium power!! The main thing to know is that whatever is called for in a recipe is what HAS to be used as they can not be subbed for one another. They absorb different amounts of water and so if you don’t use the one called for it can throw off the whole recipe. For my every last crumb cookbook recipes I got in the habit of using the whole psyllium husk! So therefore make sure that’s what you use in this particular recipe!

Coconut Flour- This flour can be quite tricky to work with- mastering it took many years of trial and error! The most important tip I can give you is to be really precise when measuring it. I ALWAYS use gram measurements for it as its highly absorbent and just the smallest mismeasurement can throw everything off.

Tapioca Starch- some people assume that all the starch varieties work the same! This is simply not the case. In cooking applications yes- in small amounts they can all be pretty well exchanged. But not so much with baking. If you are allergic to tapioca then your next best options to use in place of it are arrowroot or cornstarch!

Double Acting Baking Powder- For as long as I can remember Bobs red mill double acting baking powder has been my favorite! It has the least amount of aftertaste which allows me to get away with using a bit more in my recipes for added fluffiness!

Grain Free Naan Bread

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Author: Brittany Angell

I love Indian food more than anything else in this world. This naan recipe is very adaptable to your tastes, you can sub out different spices to make it to your liking. Use it to soak up the delicious sauce to your favorite curry!

Ingredients

• 5 TBSP Whole Psyllium Husks (not powdered, use only whole psyllium husks) (25g)
• 4 Large Eggs
• ¾ cup Plain Dairy or Nondairy Yogurt (or Heavy Coconut Milk from a can) (175g)
• ¼ cup room temperature mild tasting Oil or Melted Salted Butter (dairy or nondairy) (56g)
• ½ packed cup Coconut Flour (165g)
• 1 cup Tapioca Starch (132g)
• 1 ½ tsp. Baking Powder (I used double acting)
• 1 TBSP Garlic Powder or Garlic Paste (Fresh minced garlic will work too) (OPTIONAL)
• ½ tsp. Salt
• 1 tsp. Vinegar (any variety- I used Apple Cider Vinegar)

Instructions

1. There are two ways to make this bread. It can be made in a skillet on the stovetop or in the oven! I have come to prefer the skillet method as it will give the classic look of naan with the golden brown marks on the surface.
2. Preheat oven to 425 degrees. Place a sheet of parchment on a large cookie tray and lightly oil the surface. Set aside. OR Place a large skillet and lid on the stove top and lightly oil the surface. Lightly oil a baking sheet to use as a holding area for your naan before it goes into the skillet.
3. In the bowl of a stand mixer (or using a hand mixer) Beat the Eggs liberally for about 30 seconds. Add in the psyllium, cream and oil. Beat an additional minute. Begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt.) The batter should be semi thick and very sticky. Note: if you use Garlic Powder instead of Garlic paste you may want to also add an extra Tbsp. of Cream.
4. Stir in the vinegar quickly, using a spatula.
5. Then oil your hands liberally and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. Leave the dough slightly uneven as that will make it look the most authentic.
6. Turn the heat on the skillet with a little oil to medium and allow it to heat up for a minute or so. Place the shaped Naan into the pan. Cover with a lid and cook each piece roughly 3 minutes each side until cooked through. (You will know it’s done when the dough springs back slightly when you poke it with your finger). Note: Your naan may taste a little gummy when you first remove it from the skillet. It will become the perfect texture after cooling and sitting for about 5 minutes or so.

Notes

Serve hot. Store in a sealed bag or container at room temperature or freeze and then heat up at a later date.  

Did you make this recipe?

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