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Gluten-Free Quinoa Flour Naan

Author - Alyssa Rimmer

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.

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

Course bread
Cuisine Indian
Keyword gluten-free, healthy bread, naan
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 naan
Calories 153 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. 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.

  2. 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.
  3. Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.
  4. Place on a parchment lined baking sheet while you prepare others.
  5. 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.

  6. 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.

  7. 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).
  8. Eat immediately or let cool completely, wrap in tinfoil and freeze.

Recipe Notes

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

Nutrition Facts
Gluten-Free Quinoa Flour Naan
Amount Per Serving
Calories 153 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 247mg11%
Potassium 135mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin C 0.3mg0%
Calcium 13mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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

 

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  2. 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!
    ~Adrienne

    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/

  3. 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!

  4. 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 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!

  5. 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 🙂

  6. 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

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

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

  8. 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: HolisticCoachGabe@blogspot.com 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!

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