Gluten-Free Garlic Naan

naanI honestly can’t remember the last time I had Naan. If I had to guess, I would have to say it has been 10 years ago, while I still lived in Los Angles. When hubby and I were still vegetarian we would venture down to Santa Monica to our favorite Indian restaurant. We never went back after becoming vegan because all our favorite dishes were filled with dairy. I have yet to find a Naan on the market that doesn’t contain milk.

In preparation for the Tasty Bite sample dinner, I decided that Naan would make the dish even better. Since my mom was coming and is trying to eliminate gluten from her diet I decided to go a step further and make it gluten-free. Funny thing is, she tried a bit of the glutenous noodles so I could have probably gotten away with making a gluten version. Oh well. These were loved by all and were a great catalyst for getting the great Tasty Bite dishes into our mouths! I will definitely be making these again, maybe playing with the seasonings to add variety.


*Being as they are gluten-free they aren’t as light as I remember naan being, but they had a great thinner texture.

*Watch them closely while broiling. I turned my back for a minute and burnt an entire batch.

*I used a mix of three gluten-free flours. It would be fine to use just all -purpose gluten-free flour.

Makes 6 Naan

Ingredients for Dough:
1/2 cup heavy cashew cream
1 tbsp lemon juice
2 tsp active yeast
1 tsp sugar
1/2 cup warm water
1 cup all-purpose gluten-free flour
1 cup gluten-free oat flour
1/4 cup garbanzo bean flour
1 1/2 tsp xanthum gum
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
I tbsp olive oil

1/4 cup melted vegan butter or olive oil
2 tbsp sesame seeds
1/4 tsp garlic powder


In a large mixing bowl mix heavy cashew cream and lemon juice. Set aside for 15 minutes.

Dissolve yeast and sugar in water and set aside.

In a different bowl mix the flours together. Remove 1/4 cup and set aside for rolling. Mix dough ingredients from all-purpose flour to the garlic powder together.

Once cashew cream and lemon has set for 15 minutes stir in yeast mixture. Slowly mix in flour mixture with either a spoon or bread hook on mixer. Mix until dough has formed. Knead by hand for a few minutes until stickiness is gone. Cover with oil put back in bowl, cover bowl with towel and let rise in warm spot for two hours

Preheat oven to 450 degrees. Put pizza stone in oven and leave it in to heat up for thirty minutes.

Divided dough into six portions. Roll out each portion on a floured surface to desired shape.

Mix melted butter, sesame seeds and garlic powder together and brush over rolled out bread.

Once pizza stone has heated turn oven on to broil. Put bread directly on pizza stone and broil for 3-4 minutes. Remove and enjoy immediately.


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5 Responses to Gluten-Free Garlic Naan

  1. Pingback: Tasty Bite Sample Dinner | Don't Fear the Vegan

  2. Laura says:

    Yes! Exactly what I’ve been craving!

  3. Lovlie says:

    I also don’t remember the last time I had naan. The store-bought ones are no good, they contain dairy. I should really be making them at home but have never attempted a gluten-free version of flat breads. I am wondering whether I could replace the cashew cream with thick coconut milk or cream since I am allergic to all nuts. These naans look really good!

  4. Lovlie says:

    Btw do you have an email address I could contact you on? I am working on a virtual event and thought it might be of interest to you.

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