Don’t skip the flatbread with your curry just because you’re gluten-free! This gluten-free naan recipe is perfect for scooping up all your favorite Indian dishes.
I love enjoying warm gluten-free naan with a bowl of carrot ginger soup or vegetarian split pea soup for a comforting and satisfying lunch or dinner.
Flatbreads are one of those things that I honestly feel should be a staple in every diet. 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. That's why when I went gluten-free I knew I had to recreate it!
Why I Always Return to This Gluten-Free Naan Recipe
I’ve tried other recipes. I’ve even tried store-bought versions. But for me, this version is THE ONE. Here’s why I love it.
- Simple to make. 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.
- Perfect for freezing. This recipe makes about 10 flatbreads. So you can have some for dinner and freeze the rest for later. We usually make a batch, eat two and freeze the rest.
- Versatile. Not only is this gluten-free naan great for sopping up soups and stews, but it can also be used to make sandwiches, pizzas and bread sticks.
What You’ll Need
If you’re a seasoned gluten-free baker, you’ll probably have a lot of these ingredients in your pantry. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Toasted quinoa flour – This adds a nutty flavor and it’s the base that adds structure to the recipe. Learn more: How to Toast Quinoa Flour.
- Millet flour – Essential for achieving the right texture in our gluten-free naan.
- Potato starch – This helps with binding and gives a light, fluffy texture.
- Xanthan gum – A stabilizer that mimics the elasticity of gluten.
- Fine sea salt
- Garlic powder
- Cooked quinoa – Adds moisture and texture to the recipe. Learn more: How to Cook Quinoa.
- Yeast – For a nice rise!
- Warm water
- Honey – For a touch of sweetness and to help with browning.
- Olive oil
How to Make Gluten-Free Naan
If you’ve baked with yeast before, a lot of these steps will be familiar to you! Scroll to the recipe card for the full instructions.
- Bloom the yeast. Whisk together the water and honey, then stir in the yeast. Let the mixture sit until it’s foamy.
- Make the dough. Pulse the dry ingredients in your food processor to combine them, then add the bloomed yeast mixture and oil. Process until a dough forms.
- Form the naan. Portion the dough and use greased hands to shape it into ovals. Set the shaped naan on a parchment-lined baking sheet.
- Rise. Let the naan rise for 30 to 40 minutes, or until they’re puffy.
- Cook. Warm a skillet over medium-high heat. Cook the flatbreads in the skillet for about 2 minutes per side. Wrap the finished naan in foil. Repeat with the remaining dough, then serve.
Tips for Success
Follow these pointers for perfect gluten-free naan.
- Make no substitutions. If baking is a science, then gluten-free baking is rocket science. Everything needs to be JUST SO, and that means no skipping ingredients or switching one for another.
- Be patient. Yeast likes warmth and moisture, so if your kitchen is cold and dry, it can take longer to make the dough puffy.
- Use a nonstick skillet. Or a well-seasoned cast iron pan. This will make it easy to flip the naan.
My Favorite Ways to Use Gluten-Free Naan
Indian food is the obvious choice, but it's definitely not the only one! In addition to Indian staples like Kitchari and One Pot Vegetable Chickpea Curry, any soup or stew will be a fantastic pairing with this naan. I especially love it with this Sweet Potato Lentil Soup or my Spicy Ginger Sweet Potato Soup! You can also make your gluten-free naan into mini pizzas with your favorite toppings.
How to Store
- Room temperature: I recommend using this gluten-free naan the same day you make it for optimal texture and flavor. Store it wrapped in the foil until you’re ready to use it.
- Freezer: Wrap the naan tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw at room temperature then warm in a skillet or oven until heated through.
More Gluten-Free Breads
Gluten-Free Naan
Ingredients
- 1 1/2 cups toasted quinoa flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 heaping teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 cup cooked quinoa
- 2 teaspoons yeast
- 3/4 cup warm water 80 – 90 degrees F
- 2 teaspoon honey
- 1 tablespoons olive oil
Instructions
- 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.
Nutrition
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I have cooked/baked for years and have never had an experience like this. Followed the instructions to a T and ended up with a mess. Not going to ‘try’ it again.
Would you mind sharing what went wrong for you? This recipe was tested by me and my photographer multiple times, and neither of us had an issue. Would love to help troubleshoot!
Can’t get your links to work
Would you mind sharing what links aren’t working for you?
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.
Hi
Stupid question but how much dry quinoa equals half a cup cooked? Thanx!!
Can l remove the xanthin gum? How can l replace it?
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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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/
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!
So healthy! I’ve tried a gluten free version with buttermilk and loved them. I’ll have to try this one next. Thanks!
Mmmm the buttermilk version sounds quite delish 🙂
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 🙂
where can I get toasted quinoa flour,or how do I toasted myself thanks monika
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!
Is it possible to make these without using yeast? As I have cut yeast out of my diet too due to chronic fatigue.
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!
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 was wondering the same thing. Could you replace the yeast with baking powder?
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’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 🙂
I love your site and recipes. Is there any substitution for millet flour? Would brown rice flour work?
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!
One thing my daughter misses a lot is a good raised a or cake doughnut. The purchased ones are just not the best.
Mmmm yum! I’ll have to work on something 🙂
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 🙂
I find flatbreads to be intimidating in general, but I’d so like to try this naan recipe.
awesome. Is there an alternative to xantham gum
You could use guar gum!
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
Just updated the recipe! You add it along with the flours. Sorry about that!
I don’t see anything in the instructions about adding the cooked quinoa that’s listed among ingredients.
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!
I got really excited until I saw “yeast.” Sigh……
But I will continue to follow you, Alyssa. You are truly the Queen of Quinoa!
Thanks Sue. I do have a flatbread recipe in my ebook that has no yeast 🙂 https://www.simplyquinoa.com/book
Thank you!
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 cannot eat potatoes , ( nightshade ) what can I use in place of potato starch ?
I think tapioca or arrowroot starch would also work 🙂
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 ~
Please disregard, guess I didn’t read far enough down as you answered this inquire. Thanks!
The recipe should be updated also, but let me double check. Thanks, Meg!
THAT IS MY E-MAIL ADDRESS
Can’t wait to hear what you think 🙂 Enjoy!
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: Ho***************@******ot.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!