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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Arvinder Malhotra.
    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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