This Gluten Free Naan Bread is incredibly soft, chewy, and packed with authentic flavor, making it the best choice for dipping in curry, scooping up hummus, or even using for wraps and pizzas. It rises perfectly, with just the right amount of chewiness. If you’ve struggled to find a good gluten-free bread, this one truly checks all the boxes.
Living gluten free can be a challenge, especially when it comes to finding bread that delivers on taste and texture. But this homemade gluten free naan bread brings the soft, chewy texture of the naan you know and love right to your kitchen. Plus, it’s celiac friendly.
So whether you’re dipping this bread in smooth hummus, serving on a gluten free charcuterie board, or along side a gluten free soup recipe, this naan will do everything but disappoint. Just like our easy gluten free soft pretzels, it is the perfect canvas for your favorite dips.
Why you’ll love this gluten free naan bread
- Simple ingredients: With easy-to-find ingredients, this recipe doesn’t require complicated or expensive gluten-free flour blends.
- Perfect texture: The combination of rice flours and starches creates a soft, chewy texture that nobody ever knows is gluten free.
- Endless possibilities: Dip in your favorite curry or humus, use as a homemade pizza base, or even as a wrap for sandwiches. The versatility of homemade naan bread is almost endless.
- Make ahead option: This dough can be prepared ahead of time and stored until you’re ready to cook.
What do you eat naan bread with?
Pairing naan bread with soups and stews like this cream of chicken soup or cream of mushroom soup is always a great option, especially during the cold winter months. But nothing takes the cake like warm naan paired with vegan tikka masala with roasted vegetables.
When I want something a little lighter, I like to make a chipotle chicken pizza with naan as the base or use naan on this delicious ham and turkey sandwich. The options are truly endless when it comes to homemade bread.
Ingredients you’ll need (with substitutions)
- Yeast and sugar: This is important for activating the yeast and giving the naan bread it’s puffy texture.
- Flours and starches: A combination of brown and white rice flour is ideal along with tapioca and arrowroot starch.
- Baking powder and ACV: The vinegar reacts with the baking soda to help the bread rise.
- Yogurt: This adds moisture and a slight tang to the bread. For a dairy free option, feel free to use coconut yogurt or almond yogurt.
- Spices: I like to use Real Salt when making the dough.
Can I add garlic or other flavors to the naan?
Yes, you can mix in minced garlic, fresh herbs like cilantro or parsley, or spices like cumin or chili flakes into the dough before cooking. This will give the dough extra flavor if you’re looking to spice things up or pair it with something like Instant Pot Indian Rice.
For a cheesy option, try mixing in some cheddar, mozzarella, or Parmesan cheese before baking. You can also sprinkle cheese on top of the dough right before cooking for a cheesy crust.
Can I make homemade naan without yeast?
Yes, you can swap yeast for baking powder for a quicker version. However, the naan may be a bit denser, lacking that classic airy texture. If you’re looking for a yeast free bread recipe, try my gluten free sourdough.
How to make gluten-free naan bread
Activate the yeast: In a large mixing bowl, add the warm water, yeast, and sugar and let activate until frothy.
Mix dry ingredients: Add flours, starches, baking soda, xanthan gum, and salt to a large bowl or stand mixer. Mix until combined.
Combine wet and dry ingredients: Add yogurt, olive oil, and ACV to the yeast mixture. Slowly add the wet ingredients to the dry ingredients.
Knead the dough: Continue mixing until the dough comes together, it will be slightly sticky.
Let rise: Cover the dough with a towel or plastic wrap and let rise in a warm place for 1-2 hours.
Shape: Divide the dough into 6-8 portions. Sprinkle rice flour onto a piece of plastic wrap and roll the dough out on the plastic wrap, shaping into a circle.
Cook: On medium high heat, cook the naan on a cast iron skillet for about one minute on each side.
Final touches: Brush with melted butter and enjoy.
How to keep naan bread soft
The best kept secret to making deliciously soft naan bread is to wrap the bread in a towel right after cooking. This will keep the heat and steam trapped inside for a an extended time, making sure the bread is moist and pliable. This trick also works for my gluten free sourdough and gluten free cornbread.
Make ahead option
You can prepare the dough ahead of time, let it rise, then store in the fridge overnight in an airtight container. Bring it back to room temperature before shaping and baking.
If you want to keep the naan good for a longer period of time, you can freeze cooked naan for up to 3 months. Once the naan is cooked and cooled completely, store in a freezer safe bag. Reheat in a skillet or oven to bring back the soft texture.
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Soft and Chewy Gluten Free Naan Bread
Ingredients
- 2 teaspoons yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 1/4 cup brown rice flour
- 3/4 cup white rice flour
- 3/4 cup tapioca starch
- 1/3 cup arrowroot starch
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon Real Salt
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions
- In a large glass bowl, dissolve the yeast and sugar in the warm water. Let proof for about 10 minutes.
- Using a stand mixer, combine flours, starches, baking powder, xanthan gum, and salt. Mix well.
- Add the yogurt, olive oil, and vinegar to the frothy yeast.
- In small amounts, add the wet mixture to the dry mixture until combined.
- Keep mixing until the dough comes together, it will be soft and slightly sticky.
- Cover the dough with plastic wrap and let it rise in a warm place for 1-2 hours.
- Divide dough into 6-8 equal portions.
- Place plastic wrap on counter and sprinkle white rice flour on the plastic wrap and the dough.
- Roll our the portions, shaping them into tear drops or circles.
- Heat a cast-iron skillet on medium high heat until it’s almost smoking.
- Pick plastic up by the edges and flip the dough onto your hands and lay it on the skillet.
- Let cook on each side for roughly 1 minute or until dough is blistering and turning dark brown.
- Slather dough with melted butter and enjoy
Jen says
I’d love to try the recipe, but I’m missing the units of the water, flour and starch. Is it cups or oz or kg or litre?
Chandice says
I am so sorry it is cups… updated
Tana Besendorfer says
I love this naan bread so much!! My hubby who is not gluten free requests this more than any other thing. We can eat an entire batch at one meal!!!
Chandice Probst says
This naan bread is so soft and flexible! It’s easy to make and delicious!