Gluten-Free Vegan Naan Bread

Gluten Free Vegan Naan Bread

 

Yesterday, my mother and I were brainstorming a bit about what I should make for dinner since we were having guests over. Lately I have been making a ton of dessert recipes and, though everybody loves desserts, I have really wanted to get back to making more dinner recipes. My favorite type of food is definitely Indian, so we decided on making a full Indian dinner with a Tandoori Spiced Sweet Potato & Lentil Curry served with homemade Naan Bread and Cucumber & Mint Raita, as seen in the picture below. The curry and dip recipe will up some time during the following days.


 

Gluten Free Vegan Naan Bread

 

The recipe in this post is for the perfect doughy gluten-free and vegan naan bread. This was by no means as difficult to make as I initially thought it would be and I am so happy I decided to try this out. They have the same look and texture as the wheat based version, however these are made using only whole grains. If you are new to gluten-free baking let me just tell you that once you get the hang of it, there is no way you will return to cook with wheat. Not only can you make the most delicious baked goods, but they can easily be fully whole meal without looking or tasting too grainy. It does not get much better than that! If you have any left-overs, store them in an airtight zip-lock bag and eat within the next day. You can reheat them by placing them in a toaster for a few minutes. Another option is to store them in the freezer once they have cooled down. This will ensure that they keep for at least 1 month. You can also use these as a pizza dough or to make panini-style sandwiches.

 
Gluten Free Vegan Naan Bread

 

Gluten-Free Vegan Naan Bread

makes 6 large loaves

Ingredients:

  • 2 cups brown rice flour
  • 1 cup buckwheat flour
  • 2 tbsp dry active yeast
  • 1 1/4 cup lukewarm water
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp maldon salt
  • 5 pitted dates
  • 3 tbsp coconut cream *

 

Directions:

1. Place the warm water in a bowl and sprinkle in yeast. Let this sit for 15 minutes until frothy. Place the dates and coconut cream in a small food processor and pulse until well combined, scraping down the sides when necessary. Add this to the yeast mixture and stir together.

 

 

2. Mix together all the dry ingredients in a large mixing bowl. Make a hole in the center, pour in yeast mixture and bring it all together, initially using a spoon and then your hands.

 

 

3. Place the dough on to a lightly floured surface and kneed for about 8 minutes. If necessary add in some more rice flour while kneading. I think I ended adding in about 1/2 cup additional flour. Shape the dough into a ball, place in a bowl, cover and set aside to rise for 1 hour. Make sure it is not stored in a drafty place.

 

 

4. When there are about 10 minutes left for the dough to rise, preheat your oven to 260 degrees Celsius/500 degrees Fahrenheit. Put the heaviest baking tray you own to heat in the oven as well.

 

5. Once the dough has finished rising, placed on to a lightly floured surface once more and knead for a further two minutes. Divide the dough into 6 equal balls. Dip each ball in a bit of flour before rolling them into a tear-shaped naan. Pick it up with wet hands, spreading a dab of water on each side of the naan. Remove the hot baking tray from the oven and place the loaves on to it (I used a baking sheet underneath). Put it immediately into the oven for 5-8 minutes. It should be slightly golden and puff up a bit. Flip the naans around and bake for another 1-3 minutes on the other side. Wrap the naans in a kitchen towel to preserve heat and serve right them warm. 

 

 

Additional notes (*):
  • Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream.

 

 

I have received plenty of exciting dessert ideas yet only a few suggestions for more savory dishes. Some recipes I look forward to making is for a basic savory pie crust as well as a nice hearty quiche. If you have any suggestions for a dinner recipe I have not made already, feel free to leave it in the comment section below. I love it when you guys send me messages with your ideas. There is hardly a better source of inspiration available!

 

Comments

  1. Beu says

    Can you tell me about the nutrition facts of this bread (calories especially per one serving), because I’m going on a very strict diet due to a disease and I’m craving for this recipe of naan bread so badly… Thank you !

  2. says

    I just love your recipes. My daughter is allergic to sugar including honey, maple and agave syrup so I am thrilled that your recipes don’t use any sweeteners or syrups just plant based foods. We made your brownies tonight and my daughter who is 12 was so happy to have something sweet without the pain that goes with allergies.

  3. says

    Hi Solveig, just wanted to say how much I love your blog – you’re such an inspiration. I have a blog at thenoblefoodie.com and focus on wheat & dairy free recipes as I have been diagnosed with a severe wheat allergy that affects my respiratory system. Your recipes are awesome and I seem to spend hours gazing over your blog :) xx

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