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February 18, 2014

by Alyssa

Gluten-Free Quinoa Flour Naan

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The perfect gluten-free naan bread made with high-protein quinoa flour!

Flatbreads are one of those things that I honestly feel should be a staple in every diet. Not only are they great for sopping up soups and stews (you must try my Moroccan Chickpea Stew if you haven't yet!), but they also can be used to make sandwiches, pizzas and bread sticks.

And personally, naan is my all-time favorite flatbread out there.

When I was in college my girlfriends and I always used to order Indian takeout. Tikka masala and naan bread was my jam. It was semi-spicy, with big chunks of chicken, in a creamy tomato sauce, and then with light and fluffy naan? Yeah…in total heaven.

That why when I went gluten-free I knew I had to recreate it. I've tried a few different recipes and finally landed on this: a gluten-free quinoa flour naan recipe that is fluffy, tender and makes the ultimate dipping vessel!

The perfect gluten-free naan bread made with high-protein quinoa flour!

I'm not sure why it's taken me this long to try and recreate it, but now I'm making it practically every week. We've already made it three times since I took these photos. And that rarely happens!

Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You'll not only love how easy it is to make, but you'll adore the pillowy texture.

And here's the kicker…the recipe makes at least six flatbreads. So you can have some for dinner and freeze the rest for later. We usually make a batch, eat three and freeze the other three, then make mini naan pizzas for a quick, delicious dinner later in the week.

Gluten-Free Quinoa Flour Naan

Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You'll not only love how easy it is to make, but you'll adore the pillowy texture.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 naan
Calories 153kcal
Author Alyssa Rimmer
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The perfect gluten-free naan bread made with high-protein quinoa flour!
4.60 from 5 votes



  • Mix water and honey together. Add yeast, briefly stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.
  • Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
  • Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.
  • Place on a parchment lined baking sheet while you prepare others.
  • When all flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in the oven (with the door closed) to rise.
  • Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.
  • When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
  • Eat immediately or let cool completely, wrap in tinfoil and freeze.


I'll soon be sharing gluten-free naan pizzas, so I hope you're excited!


Calories: 153kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Sodium: 247mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1.3mg



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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Oh and I have a second question: when you heat them in a skillet do you use some oil as base? I’m just wondering whether it will stick otherwise.

    • The xanthan gum is what gives it a kind of stretchy and bouncy texture. You could try guar gum or use a flour blend that has xanthan already in there 🙂

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  3. […] Gluten-Free Naan Recipe with Quinoa Flour – A healthy recipe for gluten-free naan flatbread made with protein-rich quinoa flour and other multigrain ingredients. The perfect Indian flatbread recipe!… […]

  4. […] Gluten-Free Quinoa Flour Naan from Simply Quinoa ~ gluten free, dairy free, egg free, refined sugar free, […]

  5. This bread sounds yummy! I’ll have to swap out the potato starch for tapioca starch as nightshades are a migraine trigger for me.

    What flour would you suggest swapping out the millet flour with as millet does a number on me?

    I will be back to check out more of your recipes as we are loving quinoa and do use it in our gluten free baking.

    Thanks so much!

    P.S. I found your recipe while visiting new blogs during the Boost Your Blog in 100 Days Challenge and saw the link for this bread on http://pellerini.com/2014/02/21/friday-favorites-favorite-links/

    • Thanks for stopping by Adrienne! The millet could easily be swapped for sweet sorghum, brown rice or even more quinoa flour. I think you’ll love this!

  6. […] going to try this gluten-free flatbread recipe this weekend – so […]

  7. […] Gluten-Free Quinoa Flour Naan. Ah, Indian gluten-free love! I have never made Naan (crazy right?) But now I can! […]

  8. So healthy! I’ve tried a gluten free version with buttermilk and loved them. I’ll have to try this one next. Thanks!

  9. I followed a link from the Alfredo recipe for toasted quinoa flour, but I don’t see anything about that. Do you have the information about how to make that somewhere? I know I don’t like the flavor of quinoa flour in general, although I do like quinoa. It has a raw bean flavor to me, so toasted might be better.

    • Yes, toasted quinoa flour is the best! You can do it quickly by toasting it in a dry skillet over low heat. Or you can “bake” it in the oven at 300 degrees for about an hour. Just move it around from time to time so it doesn’t burn. Hope that helps! And enjoy 🙂

    • Hi there – you can make toasted quinoa flour at home actually! You can either toast it in a dry skillet over low heat (careful not to burn it!) or you can toast it on a baking sheet at 300 degrees F for about an hour. Just make sure you move it around from time to time so that it doesn’t burn in places. Enjoy!

    • I’m not sure. I’ve had a bunch of questions about that and it looks like I’m going to need to do some testing 🙂 I’ll keep you posted! But my first suggestion would be to try baking powder and see if you can get some fluffiness to them!

  10. love flatbreads, but problems with yeast……can you possibly sort out flatbreads without any at all please?
    this site is wonderful, good protein for no meat, no fish, no eggs and for gf
    am following with great interest, thank you!

    • I’ve had lots of recommendations for that, so I’ll definitely be experimenting! I’ll be sure to share when I come up with one that is worthy 🙂

      • Honestly, I’m not sure. I haven’t tried it that way, but I’ll be sure to do a test run next time. Part of the reason I love this flatbread is the yeasty flavor, but I understand a lot of people are allergic, so I’m working on an alternative!

    • I think that sorghum would be better than brown rice, or just go with more toasted quinoa flour. I find that the texture of brown rice is a little off to me sometimes, so I’d try to go with a fluffier flour if you can. Good luck, let me know how it turns out!

  11. One thing my daughter misses a lot is a good raised a or cake doughnut. The purchased ones are just not the best.

  12. Hi. Xanthan Gum and Yeast are both highly problematic, just fyi for the seriously sensitive among us. I’m going to try this with a few changes (maybe baking powder?) and if it works will let you know. It’s a great idea, just not really GF.

    • Please do let me know! I’m going to do some experimenting on my own since so many people have been requesting. I’ll be sure to post a recipe when I have one that is worthy of you all 🙂

  13. Love your recipes. Looking forward to making this, but am I missing what I’m suppose to do with 1/2 cup of cooked quinoa? Thanks

    • Sorry about that, just updated the recipe. You add the quinoa along with the flours and other dry ingredients into the food process. Hope you enjoy it!

  14. I got really excited until I saw “yeast.” Sigh……

    But I will continue to follow you, Alyssa. You are truly the Queen of Quinoa!

  15. Hi Alyssa

    Soooo excited to try the naan bread for my daughter . She loves the grainy goodness of the multi-grain quinoa bread! She is always happy when we find an awesome luten free food. Love the website

      • I love what you are doing Alyssa! You seem to have found your target market/niche. Very cool. Everyone has a uniqueness to bring everywhere they go to provide value in marketplace. Sometimes narrowing this down is a challenge. Feel free to find me on facebook. Ive been preparing for years to be a body transformation expert! Nutrition’s my passion. Check out my blog: [email protected] Is it necessary to use multiple flours and would coconut flour work for flatbread? Also, what brand olive oil do you buy since 2/3 of olive oils have vegetable oil in then?

        • Hi Gabriel, thanks for the note – that’s very sweet! Unfortunately, coconut flour wouldn’t work in this recipe without some major adjustments. Coconut flour is really it’s own animal when it comes to gluten-free baking. I actually purchase my olive oil at Trader Joe’s, but you can find lots of it online! I know Colativa makes a nice oil and there are tons of other brands to choose from as well. Good luck!

        • Question about this recipe. In the ingredients is listed 1/2 cup cooked quinoa. I can’t seem to find in the directions where that gets incorporated into the dough. If could please clarify would greatly appreciate. Am getting ready to make these and don’t want to do something wrong of miss a step some where.
          Thank you ~


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