Gluten-Free Naan Bread made with millet flour and tapioca starch. No gluten … no problem! This recipe includes a non-sourdough option. If you have gluten-free sourdough discard, then this is a good way to use some of it up. This naan bread is soft and delicious, the kind you tear and scoop with, not the cracker-like disappointments gluten-free bread sometimes delivers.
Why this flour blend works
Millet flour brings a mild, slightly buttery flavor that tastes like bread, not like a substitute. Tapioca starch keeps the crumb soft and helps the gluten free naan bread puff in a hot pan. And psyllium husk powder is the real hero, because it is the binder that mimics gluten’s stretch, so you can actually roll the dough thin without it cracking apart.
The sourdough discard (optional)
My original version uses gluten free sourdough discard for extra flavor and tenderness. No starter? No problem, just swap in 30 g extra millet flour plus 30 g extra water and you’ll still get a great naan.
Tips For Gluten Free Naan Bread
Get your skillet properly hot before the first naan goes in because that’s what gives you the rise. Work quickly once they’re rolled; thin GF dough dries out if it sits. It’s best to keep it covered. Also brush them with the butter while they’re still warm so it soaks in.
Ways to use Gluten Free Naan
Alongside curries and dips, but also try rolling it thin and pressing it into a mini loaf pan as the crust for my gluten free mini shepherd’s pies. Leftovers were never the plan, but here we are.
Gluten Free Naan Bread
Ingredients
- 9 g psyllium husk powder
- 90 g millet flour
- 60 g tapioca starch
- 60 g gluten free sourdough discard or 30 g extra millet flour + 30 g extra water
- ½ tsp sugar
- ½ tsp baking powder
- 1 tsp salt
- 150 g warm water
- 20 g yogurt
- 10 g olive oil
Topping
- 20 g melted butter + chopped parsley
Instructions
- In a medium bowl, mix the dry ingredients, including psyllium husk powder. Combine the water, yoghurt and olive oil and add it to the dry ingredients. Vigorously mix to prevent the psyllium husk clumping.
- Knead briefly into a soft dough, rest for about 5 minutes, divide into in 4, and roll thin.
- Cook in a hot lightly oiled pan for about 3-4 min per side until puffed and cooked through
- Brush with melted butter and parsley.
- If not using immediately this dough keeps covered in the fridge for unto 2 weeks.
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