Gluten Free Quinoa Flour Naan Recipe
Since quinoa flour is high in protein, it helps to give structure to gluten-free breads and helps them rise a bit more. It also has a lovely taste when toasted – it becomes very nutty and fragrant. Of course, that is completely optional. I find that even when untreated, quinoa flour is simply delicious.
Love Indian food but miss naan? This is the perfect recipe! You can make a big batch, serve them with your favorite takeout meal or freeze them for later!
If you miss naan, this is the perfect recipe! The quinoa flour is gluten-free and packed with protein.
- ¾ cup warm water 80-90°F
- 2 teaspoons honey
- 2 teaspoons active dry yeast
- 1½ cups toasted quinoa flour
- ½ cup millet flour
- ½ cup potato starch
- ¼ heaping teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 tablespoons extra-virgin olive oil
Mix water and honey together. Add yeast, briefly stir, and let sit. Let the yeast bloom for 5-7 minutes while you prepare the rest of the ingredients.
Add flours, starch, xanthan gum, salt, and garlic powder to the bowl of a food processor. Pulse a few times so the flour is combined. Once the yeast has bloomed, add to the food processor with the oil and process until a dough begins to form. It's ok if the dough is a little wet.
Using greased hands, scoop about ¼ cup of dough out of the processor and shape into a flatbread, about ¼-inch thick and oval shaped.Place on a parchment-lined baking sheet while you prepare the others.
When all the flatbreads are shaped, let rise for 30-40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200ºF for two minutes, then turn it off and place the flatbreads in the oven with the door closed to rise.
Once risen, heat a skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each side, about 2 minutes per side.
When finished, place in a piece of tin foil, close on all sides, and continue with the rest of the batch (the steam will keep them warm and fluffy).Eat immediately or let cool completely, wrap in tinfoil, and freeze.
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