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cyberprof

Naan And Other Indian Bread

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I've really missed Indian bread, especially naan. I've never been glutened at any Indian restaurants however, I REALLY miss the naan.

I've found this recipe for naan and it was pretty good, although it takes a long time to prepare. http://www.artisanbreadinfive.com/2010/01/18/gluten-free-naan-and-an-update-on-freezing-the-dough

I also found a recipe that is naturally gluten-free: it's an indian crepe recipe that is good served with curries. I loved dipping the naan in the curry sauce and this crepe recipe lets me do that with a lot less work/time than with naan.

The recipe is from "5 spices, 50 dishes" by Ruta Kahate.

Goan Savory Crepes (adapted) Makes six crepes

1/2 cup rice flour (I used Authentic Foods superfine brown rice flour)

1/2 tablespoon sugar

1/4 teaspoon salt

1/2 cup canned coconut milk

1/2 egg or 2 tbls. egg substitute

1/4 cup water

canola oil

Mix dry ingredients. Mix coconut milk w/egg. Add dry ingredients to coco/egg mixture. Add water until smooth.

Heat 8 inch skillet on medium heat. Spray with canola oil or wipe with paper towel. Add batter and swirl. Cook 2 minutes covered.

Keep warm. They are thin and will stick together if allowed to become moist. Serve with curry.

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I've really missed Indian bread, especially naan. I've never been glutened at any Indian restaurants however, I REALLY miss the naan.

I've found this recipe for naan and it was pretty good, although it takes a long time to prepare. http://www.artisanbreadinfive.com/2010/01/18/gluten-free-naan-and-an-update-on-freezing-the-dough

I also found a recipe that is naturally gluten-free: it's an indian crepe recipe that is good served with curries. I loved dipping the naan in the curry sauce and this crepe recipe lets me do that with a lot less work/time than with naan.

The recipe is from "5 spices, 50 dishes" by Ruta Kahate.

Goan Savory Crepes (adapted) Makes six crepes

1/2 cup rice flour (I used Authentic Foods superfine brown rice flour)

1/2 tablespoon sugar

1/4 teaspoon salt

1/2 cup canned coconut milk

1/2 egg or 2 tbls. egg substitute

1/4 cup water

canola oil

Mix dry ingredients. Mix coconut milk w/egg. Add dry ingredients to coco/egg mixture. Add water until smooth.

Heat 8 inch skillet on medium heat. Spray with canola oil or wipe with paper towel. Add batter and swirl. Cook 2 minutes covered.

Keep warm. They are thin and will stick together if allowed to become moist. Serve with curry.

Those sound fantastic. I love making crepes but hadn't thought of a savoury style for a main course addition!

Will be making these later this week, thanks for the inspiration ;-)

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I've really missed Indian bread, especially naan. I've never been glutened at any Indian restaurants however, I REALLY miss the naan.

I've found this recipe for naan and it was pretty good, although it takes a long time to prepare. http://www.artisanbreadinfive.com/2010/01/18/gluten-free-naan-and-an-update-on-freezing-the-dough

I also found a recipe that is naturally gluten-free: it's an indian crepe recipe that is good served with curries. I loved dipping the naan in the curry sauce and this crepe recipe lets me do that with a lot less work/time than with naan.

The recipe is from "5 spices, 50 dishes" by Ruta Kahate.

Goan Savory Crepes (adapted) Makes six crepes

1/2 cup rice flour (I used Authentic Foods superfine brown rice flour)

1/2 tablespoon sugar

1/4 teaspoon salt

1/2 cup canned coconut milk

1/2 egg or 2 tbls. egg substitute

1/4 cup water

canola oil

Mix dry ingredients. Mix coconut milk w/egg. Add dry ingredients to coco/egg mixture. Add water until smooth.

Heat 8 inch skillet on medium heat. Spray with canola oil or wipe with paper towel. Add batter and swirl. Cook 2 minutes covered.

Keep warm. They are thin and will stick together if allowed to become moist. Serve with curry.

That looks really goood. I will try it, as well. What curry sauce do you use?

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My favourite crepe fillings are savory as well and include shrimp mousseline, chicken with artichoke and sundried tomato, smoked salmon, florentine, lobster cream, leek and apple.

Buckwheat crepes are yummy, too! :)

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That looks really goood. I will try it, as well. What curry sauce do you use?

If I don't make it from scratch, I use Suhki's mixes. They are spice packets (kind of a paste -not dry) and they are excellent. We really like the Tikka Masala and Vindaloo and I think all are gluten-free.

For cooking from scratch, I like the cookbook "5 spices, 50 dishes" by Ruta Kahate and "The Indian Slow-cooker" by Anupy Singla. Most of these are naturally gluten-free and the rest can be adapted.

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If I don't make it from scratch, I use Suhki's mixes. They are spice packets (kind of a paste -not dry) and they are excellent. We really like the Tikka Masala and Vindaloo and I think all are gluten-free.

For cooking from scratch, I like the cookbook "5 spices, 50 dishes" by Ruta Kahate and "The Indian Slow-cooker" by Anupy Singla. Most of these are naturally gluten-free and the rest can be adapted.

THANK YOU!!!!

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