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    Scott Adams

    Gluten-Free Naan / Roti - Indian Flat Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Arvinder Malhotra.



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    150 ml tepid milk
    275g (10 oz.) rice flour
    60 grams tapioca flour
    ½ teaspoon salt
    1 teaspoon gluten free baking powder
    2 teaspoons caster sugar
    2 teaspoons dried active yeast
    2 teaspoons vegetable oil
    150 ml plain/natural yogurt
    1 egg, lightly beaten
    1 teaspoon xanthan gum

    In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

    Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

    Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).

    Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

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    I broiled my bread 2-3 minutes on each side, rather than bake it, and it turned out exactly the same as regular naan.

     

    I also let my batter sit for an hour before baking for the yeast to rise, and I used ghee instead of vegetable oil for a richer flavor in the batter.

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    I made this for my kids but had no yogurt, so I substituted with sour cream. The bread was lovely and fluffy and the kids loved it. Next time I just need to roll the bread out a little thinner and more evenly.

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    Well, first of all my dough did not turn out as a dough which could have been rolled using a pin. Mine was too liquidy more like a cake dough. I had to add a lot of rice flour over the recipe to make it solid. The only thing i did differently was that I made it for 2 naans so I reduced everything by 1/3 and also I did not have egg so I used 1 tbsp flax seed meal with 3 tbsp water( as stated on flax seed meal box to replace an egg). The recipe did not mention when to add the yeast mix to the flour mix.

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    Guys can anyone tell me a simple chappati kind of a gluten free recipe? Like you can just make on the tawa? Doing all that daily would be a tough job???

    Hi Moniza! Like you, I just wanted something super quick, so I experimented. I just mixed Dove's Farm gluten-free self-rising flour mix with a pinch of salt and regular semi-skimmed milk until it came together in the bowl, then I kneaded it a little on a floured surface and carefully rolled out small circles around 6 inches wide, 1/4 inch thick, then fried them in 1tsp coconut oil until it was starting to bubble and turn golden. I was waiting for a "yuk" reaction from the other half and the kids but it never came. They all agreed they were yummy.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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