Gluten-Free Naan Bread Recipe
I am a huge fan of Indian food. I love how the dishes incorporate good-for-you spices like ginger and turmeric and that vegetarian mains are the norm.
But one thing my body can’t handle is all the gluten and carbs in some of these tasty dishes. Indian meals are usually served with rice and naan bread, and while I often pass on the rice, naan is so tasty it’s hard to say no. Luckily, with my gluten-free naan bread, I no longer have to — and neither will you.
What Is Naan Bread?
Naan bread is a traditional bread from Central and South Asia, though “naan” is originally a Persian word meaning “bread.” Today, naan generally refers to a thick flatbread and is synonymous with Indian cuisine, though it’s enjoyed in countries like Iran and Pakistan as well.
Unlike this gluten-free naan bread, the standard recipes usually all for a mix of wheat flour and bread flour and are baked in a tandoor clay oven, giving the bread its crisp exterior and chewy interior.
And while naan is nearly always at the table when eating an authentic meal, it’s also delicious to experiment with in other meals, like using as a pizza crust or as the bread for an open-faced sandwich. Get creative!
How to Make Gluten-Free Naan Bread
Luckily, making a homemade naan bread is really simple. This recipe uses a combination of almond flour and tapioca starch instead of gluten flours. Almond flour is high in protein and low-carb, making it one of my favorite gluten-free and Paleo-friendly baking substitutes.
And though authentic naan is baked in a tandoor oven, we’re going to replicate that crisp, yet fluffy texture by frying the gluten-free naan in a pan, then finishing it off in the oven.
I think you’re going to love being able to make this takeout treat right at home to enjoy at any time.
Start by preheating the oven to 350 F. While it heats up, combine the dry ingredients in a large bowl. Next, add in the coconut milk and cheese, whisking the ingredients until well combined. Add some salt and pepper here if needed.
Heat the avocado oil in a small- or medium-sized pan over medium heat. Pour ½–¾ cup of batter into the heated pan.
Fry the naan bread for 3–5 minutes, then flip and fry for another 3–5 minutes. Next, place the naan on a parchment-lined baking sheet and slide into the oven.
Bake the naan bread for 14–16 minutes, depending on how crispy you like your bread. Be sure to flip the bread halfway through so it cooks evenly.
Serve the gluten-free naan bread warm with your favorite dish and enjoy!
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Gluten-Free Naan Bread Recipe
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Naan bread is a traditional bread from Central and South Asia, though “naan” is originally a Persian word meaning “bread.” Typically it’s loaded with gluten and carbs, but not this delicious and easy version.
Ingredients
- 1 cup tapioca or arrowroot starch
- 1 cup almond flour
- 2 teaspoons garlic powder
- 2 cups canned coconut milk (full fat or reduced fat)
- (optional) ¼ cup goat feta or shredded pecorino romano
- ½ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350 F.
- In a medium mixing bowl, whisk together the dry ingredients.
- Add in the coconut milk and cheese.
- Whisk until well combined, adding salt and pepper.
- In a small or medium pan over medium heat, add avocado oil for frying.
- Pour 1/2–3/4 cup batter into the pan.
- Fry for 3–5 minutes, then flip and fry for an additional 3–5 minutes.
- Place naan on a large baking sheet lined with parchment paper.
- Bake for 14–16 (depending on crispiness preference), flipping halfway through.
- Pair with your favorite dish and enjoy!
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Bread, Side Dishes
- Method: Stovetop, Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 263
- Sugar: 0.9g
- Sodium: 197mg
- Fat: 19.8g
- Saturated Fat: 11.9g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 19.6g
- Fiber: 2.3g
- Protein: 4.9g
- Cholesterol: 4mg
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26 Comments
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Great recipe good taste and easy. Thanks for sharing.
What is the amount swap for coconut flour instead of almond, I’m allergic
Thank you
I would recommend you go with gluten-free oat flour. Coconut flour can be difficult to work with unless you use less of it along with a more workable gluten-free flour. Learn more here: https://draxe.com/nutrition/gluten-free-flours/
Can this bread be made with coconut flour and milk or cream?
I’d go with oat flour or a sprouted wheat flour if you don’t want to do almond. And yes, if not using coconut milk, you’d be better off with a mixture of warm water and whole milk yogurt.
I am allergic to almonds. What would you suggest to use instead? Since I recently learned of my sensitivity to gluten, I have been looking for gluten-free recipes, but grow frustrated that most gluten-free recipes call for almond flour. I noticed someone else commented that they used coconut flour, but how much? I have read that coconut flour is extremely absorbent and requires the liquids to be adjusted.
Thank you !
I will try it right now
If it come out good I’ll let you know and give you extra star!
I just made this Naan Bread and OMG, it is sooo good. A lot of Paleo breads don’t taste excellent, but this bread is! I didn’t have full fat coconut milk, so I used the one in the carton, left out the cheese and added a good bit of tumeric. Thanks Dr. Axe, best bread ever. I am also going to change up the seasonings and make some tortilla chips, Paleo complient. Your EO webinar was very informing also, thanks for that
Can you make this without canned coconut milk?
I just made it with the coconut milk in the carton, and it was excellent. I’m sure you could use almond or cashew milk as well.
Paleo Naan Bread Recipe is a great recipe, Thank you Dr. Axe. Couple of variations I would like to try – 1. A pinch of baking soda to help bread get fluffier 2. Substitute Coconut milk with well-beaten yogurt or butter milk which should give Naan a bit of sour taste…
Dr. Axe – Would you please comment if that might alter the chemistry unfavorably and lose health benefits or introduce any food triggers ?
To make this mimic a real Naan, one could add some onion seeds and/or fennel seeds in the mix as well.
I used coconut flour (I was out of almond) a full 13.5 oz coconut milk (gave it a more thick but liquid consistency) used Chipolata sea salt and added lots of extra garlic. I fried it it Indian International Mild Curry oil – and then baked to crisp – was actually very good (there was that mild coconut taste from the flour, but the other seasonings brought out the Indian flavorings.
Hi again,
I am a member and hope someone can help me with my previous question about the ma’am bread and if you can freeze it.? Thank you to anyone that can help me.
God bless all
You may freeze it!
Hi,
I just made the naan and it’s delicious. I used a cast enamel and you don’t need oil really. I used a little. I need to know if I can freeze it. It doesn’t say how to store it.
All help appreciated.
God bless
Very excited with the idea of finally having naan again! Is there a good dairy-free alternative for the cheese in this recipe? I’m Celiac and my partner is allergic to casein, and I want to make naan we can both eat.
Yes, there are a lot of dairy-free options. You can try adding nutritional yeast to get that cheese flavor. You would need much less — maybe 1 to 2 tablespoons.
how many carbs per one piece of naan?
Hi Melissa, depending on how big you make the naan, the carb count can range from 4 to 8 grams.
I wonder what type of frying pan was used to make these?
Any frying pan will work — small or large depending on how big you want the naan to be. I recommend stainless steel, ceramic or cast iron pans to avoid toxins.
I used Kirkland (Costco brand) cookware – it’s that special coating where everything lifts up – worked great- i found it easiest to use 2 frying pans – small one for the actual size (could be medium or larger) and the next size up to Flip the NAN when I was ready to turn it – sometimes using a spatula no matter how large – i tend to ruin the shape – this way it flips nicely into the larger pan and keeps it’s round shape and the smaller pan is hot enough for the next nan bread!
Hello Dr axe
My daughter as Down syndrome and as underactive thyroid is very much over weight and also me I have underactive thyroid and over weight
I do not no what to do I try very very hard to loose weight I myself walk 2 miles a day but my daughter will not
I do not no what amount of food to eat in each meal
Please help me Dr Axe I don’t want to die early who will look after my daughter
Kind regards
Fatima
Fatima, find a holistic nutritionist that will help you if there is no answer here. I have a child with special needs, and a great HN was a HUGE blessing, as his palate is so limited due to sensory issues. Mine hates walking (it’s boring to them), but if you have access to a pool, and swimming lessons for special needs kids, then that would be a huge help. Or, other, more interesting sports. I would look around to see if there are any group sports just for kids with Down Syndrome.
Hi Dr Axe,
Try getting OT( occupational therapy) for your child. This is important for your child, and other children, to be neurogically and sensory organized. Your child has what’s called tactile defensiveness- which causes aversions to foods( textures felt in the mouth). I’m sure you explored a r/o for smell, taste or visual aversions. You can slowly and systematically wean your child,over time, to accept different textures. It’s a tedious process, as you desensitize providing very small amounts of said food,i.e.; liquid building toward puréed/ semi-solid then the appropriate form. The concept of Turn taking games are helpful. Once enjoyed in a fun activity, this can be applied to eating,i.e.; it’s my turn or mommys turn and now it’s …turn.
I have provided clinical social work as a psychotherapist, that being said, I’m trained to understand the different developmental domains and I have a great understanding regarding pervasive developmental disorders, via my job in Early Intervention. I chair meetings to provide plans then put in place therapists to meet goals.
I’ve also researched nutrition for years and ran a health food store many years ago. I have hashimoto, metabolic syndrome and uterine fibroids- which I now understand is wrecking havoc on my hormones and ability to lower my inflammation levels and lose weight/ visceral fat( mostly in my core). I appreciate more information and would love to see a dr in NY, Long Island or Queens, who can treat me individually. Question: I have a high white blood cell count, can I still take milk thistle and go on the natural herbal and food protocol that you suggest?
Fatima,
A friend of mine with hypothyroid lost a lot of weight by going on the Whole30 diet, which is basically a paleo-style diet of whole foods (foods with one ingredient). This diet has no junk food, nothing made with flour, and is low in sugar. You can do a web search. A good website for an explanation of paleo, with great recipes, is nomnompaleo (yes, that’s the name! It’s meant to hint at the deliciousness of the food- like Cookie Monster going “nom nom” as he eats his cookie). I also lost weight on a paleo diet of veggies & fruit, meat &seafood, and nuts & seeds. With these ingredients you can make unlimited recipes. Giving up sugar and flour balances hormones involved in metabolism! Giving up sugar is much easier when you (1)don’t bring sweets home in the first place, (2) keeping well-fed by making sure there’s lots of healthy food around, (3) carrying nuts or trail mix with you at all times, for “food emergencies”, and (4) adding more fat into the diet. Example: instead of 0% fat flavored yogurt (loaded with sugar), choose full-fat plain, and add a bit of your own honey or jam til it’s ‘just’ sweet enough. Good fats (avocado, salmon, nuts, olive oil, high-fat dairy from grass-fed animals, coconut oil) keep you full for a long time. Increasing your fat and protein is a great trade-off for giving up refined carbs. Best of health to you & your daughter!