Grain-Free Garlic Naan Bread!

Posted on by llbalanced
Grain-Free Garlic Naan Bread!
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    [post_date] => 2020-10-29 22:17:26
    [post_date_gmt] => 2020-10-30 04:17:26
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    [post_title] => Grain-Free Garlic Naan Bread!
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10.29

I don't know about y'all, but to me, the BEST part of my favorite Indian food order is the warm, buttery, garlicky naan bread. Now, I will caveat: it needs a companion, in my opinion. The dregs of some delicious sauce, or hummus or olive oil, or a filling of some kind.

My Crockpot Butter Chicken is one of my all-time most popular recipes, but I've been doing y'all a disservice by not including the perfect teammate, naan bread. They just GO together, you know!?

When I began to brainstorm testing naan, I really wanted to make it accessible to my gluten friends. Thus, I came up with a mixture of cassava flour and arrowroot starch. The cassava root is a starchy tuber, also known as yuca, that hails from South America and parts of Asia and Africa. It is gluten, grain and nut free, and it has a very mild flavor. Best of all, it is a WONDERFUL 1:1 substitute for traditional all-purpose flour. I won't say that it's an exact shoe-in, but it's one of the best I've found. Arrowroot is another tropical tuber that has even 'starchier' qualities, so I've been using it for years to thicken soups and create glazes. When cassava and arrowroot combine in the right ratio, you get the chewiness and pull of traditional bread, and the result also holds together beautifully.

While my favorite type of naan is what I've shared today, smothered with garlic butter, you can add whatever toppings you like: toasted sesame seeds, olive oil with chopped fresh herbs, parmesan cheese, pine nuts and raisins together (so good), or just plain as the vehicle for your Indian Butter Chicken sauce/whatever sauce you prefer!

Oh, and did I mention how QUICK & EASY this recipe is?! I mean honestly, there's just no reason not to whip up a batch today! Please tag me on Instagram @lauraleabalanced so I can see your creations :). Happy cooking!

LL

 

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TOTAL TIME :20minutes5minutes
8-9servings
INGREDIENTS
  • 1 cup cassava flour
  • 3/4 cup arrowroot starch (sub tapioca starch)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • 1 - 1 1/4 cups unsweetened almond milk
  • 3 tablespoons melted butter
  • 2 cloves garlic, very finely minced
DIRECTIONS
  1. Heat a 10-11” cast-iron or other nonstick skillet to medium-low. While skillet is heating, combine flour, starch, salt, pepper, garlic powder, onion powder and baking powder in a mixing bowl. Whisk to incorporate.
  2. Whisk in 1 cup milk. If batter is not runny enough to pour, add another ¼ cup milk or as needed.
  3. Combine melted butter and minced garlic in a small bowl and grab a pastry brush or spoon.
  4. Pour a scant ¼ cup batter into the pan and QUICKLY spread with a spatula into approximately 5” circles (in diameter). I can usually get 2 in the pan at a time.
  5. Allow to cook for 3-4 minutes, or until you can easily flip with a spatula without it feeling sticky. Use a thin, firm spatula to flip and cook on the remaining side. In my experience, the first side will be golden-brown all over, whereas the second side will get more traditional “naan-looking” charred spots.
  6. Once both sides have some color and are no longer sticky/tacky to touch, remove from the pan. Remove to a serving plate. Immediately brush with garlic butter or spread a little on with a spoon.
  7. Repeat with remaining batter. NOTE: Cook time will decrease as you go, and you may also need to decrease the heat. Feel free to get creative with your add-ins & toppings! Leftovers keep tightly sealed in the fridge up to 5 days. I reheat in the oven at 400 until warmed through.
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