Gluten-Free Naan Recipe with Quinoa Flour - Simply Quinoa (2024)

Gluten-Free Quinoa Flour Naan

Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You'll not only love how easy it is to make, but you'll adore the pillowy texture.

• 1 1/2 cups toasted quinoa flour
• 1/2 cup millet flour
• 1/2 cup potato starch
• 1/4 heaping teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1/2 cup cooked quinoa
• 2 teaspoons yeast
• 3/4 cup warm water 80 - 90 degrees F
• 2 teaspoon honey
• 1 tablespoons olive oil

• Mix water and honey together. Add yeast,briefly stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.

• Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.

• Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.

• Place on a parchment lined baking sheet while you prepare others.

• When all flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in the oven (with the door closed) to rise.

• Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.

• When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).

• Eat immediately or let cool completely, wrap in tinfoil and freeze.