I have a few naan recipes on this blog, including a delicious vegan naan, vegan grilled naan and vegan whole wheat naan. So when a reader recently asked me for a gluten-free version of this popular bread, eaten across the Indian subcontinent, I went to work to come up with a recipe that is as close as possible to the real thing. Now here I have for you the best vegan gluten free naan. It’s a keeper. This naan is super simple to make, and if you follow instructions you could be eating naan this afternoon for lunch. All you will need is a few pantry ingredients you likely already have around if you’re used to gluten-free baking. Let’s get started.
Why you’ll love this vegan gluten-free naan
How to get the perfect vegan gluten-free naan
Picture this: you’ve followed instructions perfectly. You’ve waited patiently for your dough to rise, made those little balls of dough, placed one within cling wrap, and rolled it into the greatest looking little naan. You’ve even got the griddle to the perfect temperature, screaming hot and just begging to go to work making those delectable black and brown spots on your naan. Confident, you bravely pick the gluten free naan with your fingers to transfer it to the griddle. Next thing, to your utter horror, it drops limply out of your fingers in pieces. Ugh. What did you do wrong? But before you throw in the towel, wait. You’ve just learned the most valuable lesson in gluten-free flatbread making, one that will serve you well as long as you continue to bake with gf flours: your flatbread fell apart because, unlike a wheat one, it does not have the benefit of a structural net, the gluten, holding it all nicely together. So what do you do? Gluten-free bakers usually get over this conundrum by using eggs. Eggs add structure and help the dough bind, but as you know, that’s not an option here. Instead, for our vegan version, we use starch. While starch is by no means as great a structure-builder as gluten, it will help your dough hold together a bit better. The rest of it is down to perfecting your technique. Your gluten free naan, for one, needs to be smaller than you would make a regular naan. I shape mine to be about six by four inches and about a quarter of an inch thick. You can even make them smaller. The dough rolls easily so don’t be tempted to make a big naan. Remember that bit where the naan fell to pieces? Yep. When you’re done rolling the naan, carefully peel back the cling wrap. Use a thin, wide spatula to pick the naan gently and flip it into the griddle. Or, if you’re an experienced cook and not likely to burn yourself, flip the naan gently onto your palm and then, very carefully, flip it into the hot griddle. Check to get new recipe updates by email.
Once your naan is on the griddle it will set up and no more worries about tearing!
More tips and tricks for making a foolproof vegan gluten free naan
Make sure you roll your gf naan within the folds of cling wrap or parchment paper (I find cling wrap easier to work with). You don’t have to flour the cling wrap, but if you find it easier to roll on a floured surface, flour it lightly. This will also make transferring the naan to the griddle easier. Adding xanthan gum will make your dough a little easier to work with. The flour I used already had some added to it, and I didn’t add more, but if you’re new to this you could add up to two teaspoons. Knead it in with the other flours. Gluten-free flours tend to be thirsty and dry out easily. To make sure your naan doesn’t dry out, brush some water on the surface of the naan after placing it on the griddle. Brush on vegan butter or EVOO on the naan as soon as it comes off the griddle for best flavor. My favorite is a herb-garlic mixture I shared in my vegan naan recipe.
Step by step instructions
What to serve with vegan gluten free naan
Vegan Dal Makhani Vegan Palak Paneer Tofu Paneer Kalimirch Chana Masala Vegan Paneer Butter Masala Quick, Spicy Vegan Chicken Masala
More vegan gluten free breads
Recipe card
