Gluten-Free Vegan Naan
The perfect, rollable and bendable, soft, delicious Gluten-free, grain-free, vegan, yeast-free naan! This naan is made with 5 simple ingredients- cassava flour, dairy-free coconut yogurt, psyllium husk, baking powder and salt. That’s it! Perfect for wraps, pizza, burritos, or just for dippin’ in your favorite dips!
5/20/20- the day my gluten-free, vegan, grain-free world changed forever! You guys, I’ve done it. I cracked the code. x2 (gluten-free + grain-free) + y2 (dairy-free + yeast-free) = conquering the impossible and finally solving the equation that leads you to your new favorite go-to, allergy-friendly bread that just so happens to be ready in about 30 minutes!
You might have detected a little trend here on the Healthy Little Vittles blog lately, you’ve probably noticed cassava flour is becoming more and more popular in my recipes. Guys, not only am I SO GRATEFUL for a fantastic grain-free option, but I’ve read that cassava flour is the wheat flour of the gluten-free world, that is, it’s being compared to wheat flour as being the best replacement!
And I couldn’t agree more because my baking excursions have been turning out much better since I’ve started using it and this Gluten-free Vegan Naan recipe is testament to that. When is the last time you tried to fold and bend a gluten-free bread product (without eggs) that has actually folded without cracking and breaking?
Also, I’ve been adding psyllium husk to a lot of my baked goods lately. I find it acts as a “gluten” replacement making them more soft and fluffy. But don’t add too much or it will make your bakery gummy. I buy mine on Amazon. If you’d like to try to omit it, I think this recipe will still work with flaxseed meal, but I suggest trying the psyllium husk powder! It’s actually a really good source of fiber too, so why not?!
Other than the fact you’ve discovered I am a nerd who actually did enjoy doing math equations in school, you’ve also discovered an easy way to make your own gluten-free, vegan, grain-free, egg-free, dairy-free naan at home! So woohoo for you! So let’s just get right to the point here… here’s how you make this naan recipe:
1. In a large bowl, whisk together all the dry ingredients and then fold in the yogurt.
2. Roll the dough into a ball and then divide into 6 equal pieces.
3. Roll them out between two pieces of parchment paper to the shape and size you’d like.
4. Heat a non-stick skillet over medium heat. Add a little bit of olive oil to the pan, and place the dough in the skillet and cook for a few minutes each side until you get those nice brown spots. Repeat until all the dough is used up! That’s it! Can you believe it?
Store any leftover naan in the fridge or freezer. Also, it’s even easier if you’re using the naan dough as pizza crust. Simply roll it out to desired shape and size and top with toppings and bake as you normally would bake a pizza. Check out my Strawberry Blackberry Basil Pizza (which is to die for!).
If you’re up for doing some “math” go ahead and try to make your own naan, and it’s ok if you cheat off of the smart kid in the class, just this once 😉 Don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles.
Gluten-Free Vegan Naan
The perfect, rollable and bendable, soft, delicious Gluten-free, grain-free, vegan, yeast-free naan! This naan is made with 5 simple ingredients- cassava flour, dairy-free coconut yogurt, psyllium husk, baking powder and salt. That’s it! Perfect for wraps, pizza, burritos, or just for dippin’ in your favorite dips!
Ingredients
- 2 cups + 2 tablespoons cassava flour
- 1 teaspoon psyllium husk
- 4 teaspoons baking powder
- 2 teaspoons salt
- 24 oz dairy-free yogurt
Instructions
- In a large bowl, whisk together all the dry ingredients and then fold in the yogurt.
- Roll the dough into a ball and then divide into 6 equal pieces.
- Roll them out between two pieces of parchment paper to the shape and size you’d like.
- Heat a non-stick skillet over medium heat.
- Add a little bit of olive oil to the pan, and place the dough in the skillet and cook for a few minutes each side until you get those nice brown spots.
- If using as pizza dough, roll it out to desired shape and size and top with toppings and bake as you normally would bake a pizza.
- Store any leftover naan in the fridge or freezer.
Notes
** you can try to replace the psyllium husk with flaxseed meal if desired, but this hasn't been tested so I can't guarantee results
** you can sub gluten-free all-purpose flour or rice flour for the cassava flour but then these naan won't be grain-free. I also have not tried this so can't say that it's a good replacement.
** if you don't want to use 24 oz of yogurt, you can try to sub out half with coconut cream/water, but again this hasn't been tested in this recipe
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The naan recipe was worthless. I am an experienced GF baker. The dough was a gooey mess. We had to add a lot more flour to manage it at all. Cassava flour alone makes things gummy — no matter how long you cook them.
A replacement for wheat flour? …… I don’t think so.
I would love to have an explanation as to why this recipe works for you, if in fact it does.
Mary in Memphis
Hi Mary! So sorry you had issues with this recipe. Not all cassava flours are the same- I’ve recently discovered this myself. I used Bob’s Red Mill in this recipe and had no issues with it. Here’s an article you can read on cassava flour. https://handhconnection.com/2019/05/29/all-cassava-flour-brands-not-equal/ I hope you’ll find success using a different brand.