Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)
User Reviews
5
Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)
Description
This naan recipe avoids yeast by relying on baking powder for leavening, speeding preparation to around 20 minutes. The dough’s moisture balance depends on coconut yogurt and light canned coconut milk, adjusting as needed for pliability without stickiness or cracking. The mixture of coconut flour, arrowroot starch, and potato starch contributes both structure and softness, while potato starch is specifically noted for aiding fluffiness.
Once the dough is formed and portioned, it is dusted and rolled out on a gluten-free floured surface into thin ovals roughly a quarter inch thick. Cooking occurs in a preheated cast-iron or nonstick skillet with a little oil optional, where each naan cooks until golden spots appear. Garlic minced into the dough adds savory notes.
Optional toppings include brushing with olive oil or melted vegan butter and sprinkling with crushed garlic or fresh parsley after cooking. The naan is suitable for gluten-free diets and can accompany a variety of dishes or be used as a wrap.
The recipe notes that substitutions for certain starches have not been tested, and that nutrition information excludes optional ingredients.
Ingredients
NAAN
- 1/4 cup coconut yogurt Culina is our favorite, plain
- 1/2 cup coconut milk light (canned), plus more as needed
- 1 tsp olive oil (if oil-free, omit and add more coconut milk as needed)
- 2 tsp baking powder
- 1/2 tsp salt sea salt
- 2 small garlic minced or pressed, cloves
- 1/2 cup coconut flour (we haven’t tested almond flour, but it might work if you use more of it)
- 1/2 cup arrowroot starch (we haven’t tested other starches, but cornstarch might work)
- 1/2 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out)
FOR ROLLING
- 1/4 cup all-purpose flour gluten-free
FOR SERVING optional
- olive oil or melted vegan butter
- garlic crushed
- parsley fresh, minced
Instructions
- In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures (our favorite is Culina plain yogurt). This is normal and good!
- Next add coconut flour, arrowroot starch, and potato starch and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn’t stick to your hands, and also doesn’t crack easily when rolled. Add more potato starch as needed if too sticky. Add more light coconut milk as needed if it’s too dry.
- Generously sprinkle gluten-free flour on a clean surface and place 1 ball of dough (~3 Tbsp in size) in the center. Generously dust the top of the dough with GF flour. Use a rolling pin to roll into a thin oval shape, about 1/4 inch thick.
- Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little oil (such as avocado; optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.
- Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.
- Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).
- Drizzle with a little olive oil and garnish with more minced garlic and/or some fresh parsley if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled naan in a freezer-safe container or bag (adding parchment paper between each naan will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.
- This naan is perfect for serving with any Indian-inspired dish, such as Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and more!
Notes
- Adjust coconut milk and starches as needed for dough consistency to create a moist, pliable dough without stickiness or cracking.
- Potato starch is important for the fluffy texture; substitutions may affect results.
- Cook naan on a hot skillet with optional oil until golden spots appear on both sides, about 2 minutes per side.
- Optional toppings include brushed olive oil or melted vegan butter with crushed garlic and fresh parsley for added flavor.
- Nutrition estimates exclude optional ingredients and may vary depending on toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(large // or 12 mini naan)
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1small naan | |
| Calories | 182 | 9% |
| Carbohydrates | 32.2g | 11% |
| Protein | 1.8g | 4% |
| Fat | 5.5g | 8% |
| Saturated Fat | 4.3g | 22% |
| Polyunsaturated Fat | 0.13g | 1% |
| Monounsaturated Fat | 0.59g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 480mg | 20% |
| Potassium | 89mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 0.8g | 2% |
| Vitamin A | 9.16IU | 0% |
| Vitamin C | 0.31mg | 0% |
| Calcium | 97.35mg | 10% |
| Iron | 0.51mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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