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Gluten-free Rice-Free Dairy-free Wholegrain Naan Recipe
Posted By yum On August 2, 2013 @ 3:41 pm In Baked Goods, Bread, Buckwheat, Dairy Free, Indian, Indian Flatbread, Rice Free, Sorghum, Soy Free | 2 Comments
Hello there, readers! I know it has been a ridiculously long time since I’ve posted, but I’ve been cooking, especially once the first trimester passed. Most of my energy has been spent on bentos for Kid Yum, but I’ve also baked, and recently I’ve been making a lot of spicy international food. I don’t know what it is about pregnancy, but I always crave spicy things. With Kid Yum, I craved kimchi. This time around I’m a fanatic for Ethiopian food (I found a gluten-free friendly ethiopian restaurant in the South Bay, Walia), and most recently, Thai green curry. Recently I’ve been playing with some Indian recipes, such as the Cook’s Illustrated recipe for Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas. I don’t particularly recommend that recipe, unless you have a really stellar curry powder. With a mediocre curry powder, like the Trader Joe’s version I used, the recipe is bland and can’t compete with an authentic recipe using individual Indian spices. However, it was reasonably tasty and called out for a side starch. For dinner last night I made Rice and pea pilaf  but used a brown rice blend with wild rice, leaving out the chilies and simmering a good sight longer. Rice doesn’t always agree with me, though, so today I wanted to make a rice-free side to enjoy with my curry. I visited an old friend, my dairy-free wholegrain naan recipe  but adapted it to use flours that agree with my tummy more.
*Note: Baby Yum 2.0 is due on August 9, so I’ve switched to a dairy-free diet hoping to head off any allergic issues with breastfeeding. Wish me luck! However, as a result my recipes from now on will be consistently dairy-free unless I developed them prior to July 9.*
This recipe turned out beautifully. Lately I’ve been loving a mixture of sorghum and buckwheat flours for the flavor and nutritional value. They worked well. FYI, I had used about 1/2 cup of the coconut milk (not cream) the night before so my 1/2 cup of non-dairy milk blend was primarily almond milk. The flatbread was delicious with a little soy-free margarine and salt, as well as with a curry. The bread would also be quite delicious with an herb olive oil.
I’d love to catch you all up on our life over the past few months- we had a rainbow-themed birthday party for Kid Yum, who is now four, we adopted baby chicks and have our own chickens and coop in a side yard, and as usual we’ve been growing some gorgeous organic heirloom tomatoes in our garden.
But for now… here’s a recipe, and love from the South Bay to you.
Gluten-free Dairy-free Rice-free Wholegrain Naan recipe
1 cup sorghum flour
1/2 cup GF buckwheat flour
1/2 cup tapioca starch
3 tbsp. blanched almond flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
1 can full-fat coconut milk WITHOUT thickeners like Chaokoh (chilled but NOT shaken)
scant 1/2 cup almond or other non-dairy milk
1 egg, whisked
coarse kosher salt
Prepare a round pizza pan by lining it with parchment paper. If you have a pizza stone, place it in your oven. Preheat oven to 500F.
Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.
Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non-dairy milk (if additional is needed) to form 1/2 cup of liquid.
Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick, bread-like batter that is not runny but not quite firm enough to pick up and shape.
Spoon out half of your dough in three to four large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Dampen your hands with water and pat out the dough to shape and make the tops really silky and smooth. Sprinkle generously with coarse kosher salt. Move the parchment sheet with the first batch of naan to the top of your pizza stone if you have it. Otherwise you can simply move the pizza pan.
Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Check bottom of naan. If it hasnít browned, you can remove them from the parchment paper and place them flat on the pizza stone in the oven so that the bottom is browned and crunchy.
Can be refreshed by being toasted in a toaster oven or toaster.
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URL to article: http://www.bookofyum.com/blog/gluten-free-rice-free-dairy-free-wholegrain-naan-recipe-9193.html
URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2013/08/naan.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2013/08/naandark.jpg
 Rice and pea pilaf: http://www.seriouseats.com/recipes/2012/03/basmati-rice-and-pea-pilaf-peas-pulao-recipe.html
 dairy-free wholegrain naan recipe: http://www.bookofyum.com/blog/gluten-free-dairy-free-wholegrain-indian-naan-flatbread-recipe-8520.html
 Bread: http://www.bookofyum.com/recipes_v2/listrecipes.php#Bread
 Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains
 Indian: http://www.bookofyum.com/recipes_v2/listrecipes.php#Indian
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