So one of my favorite things to do is experiment with new recipes in the kitchen.  My most recent adventure has been making naan! YUM!:) We have some friends who were gracious enough (unbeknownst to them ;)) to be the taste testers of my first attempt :) We were getting together for dinner and I wanted to make this delicious soup (I would highly recommend this. It was is tasty!) and was brainstorming ideas for what would go well with the soup! Jesse suggested Naan, and I thought it was a great idea and jumped on browsing some recipes.  I came across this recipe and decided to go for it! The Naan was really delicious! I would highly recommend this Naan recipe also!:)

After a successful first attempt at Naan, I have been on the hunt for a gluten free Naan recipe, as we eat gluten free in our home.  After looking at different several different recipes, I decided I would attempt to create my own.  I was a little apprehensive about it, wondering if it would taste as good as the wheat recipe I used the first time, because gluten free flours taste considerably different than wheat pastry flour, but Jesse and I both enjoyed the gluten free Naan just as much! And the best part is that you don’t have to wait for the dough to rise! I thought I would share with you my recipe for all you gluten free cooks out there!:)

Ingredients:

:: 2/3 cup almond milk (warm)

:: 2 tsp. organic sugar (could use any kind)

:: 1 package Active Dry Yeast (.25 ounce)

:: 3 tsp. canola oil (could use vegetable or olive oil, that’s just what I had on hand)

:: 2/3 cup Plain Greek Yogurt

:: 1 tbsp. Maple Syrup

:: 1 1/2 cups White Rice Flour

:: 1/2 Cup Sweet White Rice Flour

:: 1 tsp. Xanthan Gum

:: 1 tsp. Baking Powder

:: 2-3 tsp. salt

:: 2-3 tbsp. butter

Cooking Instructions:

Preheat oven to 475 degrees and place baking sheet in oven to warm also 

Combine sugar, milk, and yeast in the bottom of a food processor, and let it sit for about 5-6 minutes

Add the oil, yogurt, and syrup, and mix in processor until smooth

In a separate bowl, combine all the dry ingredients (flour, xanthan gum, baking powder, and salt) and mix well

Once the dry ingredients are mixed together, pour the dry mixture into the food processor with the wet mixture

Pulse the food processor a couple of times, and then turn it on low until  you see a dough ball form inside the food processor

Put a generous amount of flour on a working space (I just used my counter top).  You can use either flour (I used the sweet whit rice flour).

At this point you can either roll out all the dough at once and cut the cough into smaller pieces for baking, or you can roll individual dough balls and roll each separately.  Either way, you want your dough to be about 1/4′ thick.  I have done both methods and prefer to roll a bunch of dough out at once, about 1/4″ thick, and then cut it into smaller pieces for baking

After you have your dough ready to go, take the hot baking sheet out of the oven, melt some butter on the entire baking sheet, and put the dough pieces on the baking sheet (i sprinkled some extra salt on at this point also)

Bake for about 5 minutes and then flip the pieces and bake the other side for about 5 minutes.  This will vary depending on your oven and how it works, so I would keep watch, and you can see the that when the dough starts to bubble, the under edge is usually browned and ready to be flipped

And there you have it! Gluten Free Naan!:)

It could be fun to experiment with adding different spices and garlic to the dough also!:) next time!:) I would love to hear what you think if you give this recipe a try!

On a different note.  This mixed media painting below “Love Covers All” has been added to thee shop, along with a few new cuff bracelets.

 

Have a wonderful Wednesday!:)