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  • #8466
    Michele Page

    This recipe is absolutely wonderful. It makes great bread for sandwiches and can be split open like pita bread. It would also make a wonderful pizza crust. I got it from the following link There are lots of great grain/gluten free recipes on this site.
    The recipe is as follows. I didn’t have psyllium husks or heavy cream, so I used flax seed meal and regular coconut milk rather than heavy coconut milk and omitted the garlic. It turned out great and cooked in the specified amount of time.
    Grain Free Garlic Naan
    •5 Tablespoons of Whole Psyllium Husks (not powdered, use only whole pysllium husks)
    •5 Large Eggs
    •3 1/2 Tablespoons of Heavy Cream (dairy or nondairy. Heavy coconut milk from a can will work- or try MimicCreme. Another option is to use any variety of Plain Dairy or Nondairy Yogurt).
    •1/4 Cup of Room Temperature mild tasting Oil or Melted Butter (dairy or nondairy)
    •1/2 Packed Cup Coconut Flour
    •1 Packed Cup Tapioca Starch
    •1 1/2 Teaspoon Baking Powder (I used double acting).
    •1 Tablespoon of Garlic Powder or Garlic Paste. (Fresh minced garlic will work too).
    •1/2 Teaspoon of Salt
    •1 Teaspoon of Vinegar (any variety: I used Apple Cider Vinegar).
    1.Preheat oven to 425 degrees. Place a sheet of parchment on a large cookie tray and lightly oil the surface. Set aside.
    2.In the bowl of a stand mixer (or using a hand mixer) Beat the Eggs liberally for about 30 seconds. Add in the psyllium, cream and oil. Beat an additional minute. Begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt. ) The batter should be semi thick and very sticky.
    3.Stir in using a spatula the vinegar quickly. Then oil your hands liberally and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. Leave the dough slightly un-even as that will make it look the most authentic.
    4.Re-oil hands and continue with the remaining dough until you have 4 large pieces of naan shaped dough on your pan.
    5.Place into the oven and bake 7-9 minutes. You will know it is finished when the bottom is slightly golden and the top surface of the Naan springs back and feels cooked through if you touch it. PLEASE NOTE: Your Naan WILL NOT have the golden cooked spots on top like mine do in this photo . It will remain light in color. I achieved my lightly browned color on top by using a kitchen torch after removing the Naan from the oven. It is VERY important that you do not overcook this Naan or else it will become hard, vs being soft and perfectly chewy.
    6.Serve hot. Store in a sealed bag or container at room temperature or freeze and then heat up at a later date.
    Yields 4 Large Pieces of Naan.

    Peter Osborne

    I really miss bread so I’m going to try these.

    Thank you for sharing that recipe


    Gosh, I’d love to go to that link, but my computer says it has malware!

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