Comments on: Gluten-Free Indian Wholegrain Naan Flatbread Recipe http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Gluten-free Dairy-free Wholegrain Indian Naan Flatbread Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-652064 Gluten-free Dairy-free Wholegrain Indian Naan Flatbread Recipe | Book of Yum Sat, 07 Jan 2012 18:41:31 +0000 http://www.bookofyum.com/blog/?p=2049#comment-652064 [...] my dissertation and even find time to develop new recipes here. You may have seen my old recipe for A gluten-free wholegrain Indian Naan. It called for yogurt, greek yogurt specifically (European yogurt is too runny). But this [...] [...] my dissertation and even find time to develop new recipes here. You may have seen my old recipe for A gluten-free wholegrain Indian Naan. It called for yogurt, greek yogurt specifically (European yogurt is too runny). But this [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-228387 yum Sun, 06 Mar 2011 17:14:06 +0000 http://www.bookofyum.com/blog/?p=2049#comment-228387 LadyLoy, In the ingredients it clearly states 2 TSP sugar. So to put half that amount (which is what I intended by the directions) would be 1 TSP, not 1/2 cup. Of course, 1/2 cup sugar would be too sweet. There have been a few issues with this recipe that I believe comes from the type of yogurt used (European vs. greek type) and I'll be testing it again soon, now that I am eating rice again. -Sea LadyLoy, In the ingredients it clearly states 2 TSP sugar. So to put half that amount (which is what I intended by the directions) would be 1 TSP, not 1/2 cup. Of course, 1/2 cup sugar would be too sweet. There have been a few issues with this recipe that I believe comes from the type of yogurt used (European vs. greek type) and I’ll be testing it again soon, now that I am eating rice again.

-Sea

]]> By: LadyLoy http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-227858 LadyLoy Sat, 05 Mar 2011 19:15:38 +0000 http://www.bookofyum.com/blog/?p=2049#comment-227858 I made this using the instructions from the Indian version of 2 cups GFAP flour and in the directions it only states 1/2 sugar. I put in 1/2 cup because the ingredient previous to that was 1 cup lactose free milk (which I substituted organic yogurt) and the texture and consistency was thick enough, only it is way too sweet. I am not sure why anyone would sweeten naan bread anyway. I have made some fabulous naan bread using regular flour, and wanted to have a gluten free solution. I will go back to my original recipe and use the flour substitute of Gluten Free AP flour and let you know how that works. I made this using the instructions from the Indian version of 2 cups GFAP flour
and in the directions it only states 1/2 sugar. I put in 1/2 cup because the ingredient previous to that was 1 cup lactose free milk (which I substituted organic yogurt) and the texture and consistency was thick enough, only it is way too sweet. I am not sure why anyone would sweeten naan bread anyway. I have made some fabulous naan bread using regular flour, and wanted to have a gluten free solution. I will go back to my original recipe and use the flour substitute of Gluten Free AP flour and let you know how that works.

]]> By: yum http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-181092 yum Sat, 25 Dec 2010 17:51:30 +0000 http://www.bookofyum.com/blog/?p=2049#comment-181092 I've been intending to re-test this recipe as I've had more than one report that it turns out wet. The difference may be a matter of the type of yogurt used or there may have been a typo in the original. I had to go rice-free for a while and now am doing "rice-light" in my diet, but will try it and get back to you all. -Sea I’ve been intending to re-test this recipe as I’ve had more than one report that it turns out wet. The difference may be a matter of the type of yogurt used or there may have been a typo in the original. I had to go rice-free for a while and now am doing “rice-light” in my diet, but will try it and get back to you all.

-Sea

]]> By: Nate http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-180555 Nate Fri, 24 Dec 2010 18:02:57 +0000 http://www.bookofyum.com/blog/?p=2049#comment-180555 Tried this last night, and it takes WAY more flour than this recipe calls for, at least a cup. In my experience, most gluten-free baking recipes result in a kind of batter, like this one did when made as directed. But to make Naan, you need to be able to form dough into "patties," and that's not possible unless the dough is sufficiently dry so that it doesn't stick to everything. The technique I finally settled on was this: 1. Take a piece of foil and sprinkle liberally with (GF) cornmeal. 2. Place a glob of wet dough/batter onto the cornmeal-covered foil (about a 1/2 cup worth). 3. Dust the top of the glob with rice flour. 4. Using a flat implement (I used my French bowl scraper, but you could use a large barbecue spatula, or a bench scraper) that has been dusted with rice flour, press the glob into a flat "patty" (I had to moisten the bowl scraper to get the rice flour to stick to it). 5. Bake as directed. The result is something like the Naan I used to make before we went g-free, but since it's almost all rice flour, it tastes very, well, ricey. If I do this again, I'll probably try substituting at least half of the rice flour with a combination of potato starch, sorghum flour, or millet flour. Tried this last night, and it takes WAY more flour than this recipe calls for, at least a cup. In my experience, most gluten-free baking recipes result in a kind of batter, like this one did when made as directed. But to make Naan, you need to be able to form dough into “patties,” and that’s not possible unless the dough is sufficiently dry so that it doesn’t stick to everything.

The technique I finally settled on was this:
1. Take a piece of foil and sprinkle liberally with (GF) cornmeal.
2. Place a glob of wet dough/batter onto the cornmeal-covered foil (about a 1/2 cup worth).
3. Dust the top of the glob with rice flour.
4. Using a flat implement (I used my French bowl scraper, but you could use a large barbecue spatula, or a bench scraper) that has been dusted with rice flour, press the glob into a flat “patty” (I had to moisten the bowl scraper to get the rice flour to stick to it).
5. Bake as directed.

The result is something like the Naan I used to make before we went g-free, but since it’s almost all rice flour, it tastes very, well, ricey. If I do this again, I’ll probably try substituting at least half of the rice flour with a combination of potato starch, sorghum flour, or millet flour.

]]> By: Sandi B http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-107565 Sandi B Tue, 15 Jun 2010 23:39:27 +0000 http://www.bookofyum.com/blog/?p=2049#comment-107565 To answer the yogurt question/concern perhaps if they tried draining it overnight so that it looses most of its moisture, it would still be very creamy, just not so wet. To do so, put several layers of food grade cheese cloth in a strainer and dump in enough yogurt so you have same measurement as recipe calls for after it drains. Set strainer over a bowl and let drains away in your refrigerator. Might help end the runny dough situation. Just a thought. To answer the yogurt question/concern perhaps if they tried draining it overnight so that it looses most of its moisture, it would still be very creamy, just not so wet. To do so, put several layers of food grade cheese cloth in a strainer and dump in enough yogurt so you have same measurement as recipe calls for after it drains. Set strainer over a bowl and let drains away in your refrigerator. Might help end the runny dough situation.

Just a thought.

]]> By: yum http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html/comment-page-1#comment-104905 yum Fri, 28 May 2010 06:33:58 +0000 http://www.bookofyum.com/blog/?p=2049#comment-104905 I am currently dairy free (and have been for 8 months or so) so can't test the recipe. What I am suspecting is that I used a very thick yogurt (like, stand on its own type yogurt) and some of the testers are using a thin yogurt. Unfortunately I can't test it until I'm eating some kind of yogurt again... well, I could test it, but I couldn't eat it, and these days I have no time to bake stuff I can't eat. Eek! I'll definitely come back to this recipe when my diet is more normal again. Sorry ladies. -Sea I am currently dairy free (and have been for 8 months or so) so can’t test the recipe. What I am suspecting is that I used a very thick yogurt (like, stand on its own type yogurt) and some of the testers are using a thin yogurt. Unfortunately I can’t test it until I’m eating some kind of yogurt again… well, I could test it, but I couldn’t eat it, and these days I have no time to bake stuff I can’t eat. Eek! I’ll definitely come back to this recipe when my diet is more normal again. Sorry ladies.

-Sea

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