New Multigrain Sorghum Quinoa Naan Recipe
1 cup tepid milk
1 cup sorghum flour
1/2 cup quinoa flour
1/2 cup tapioca flour
3 tbsp. almond flour (can sub quinoa for nut allergy)
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1/2 cup regular yogurt (European, NOT greek yogurt)
1 egg, lightly beaten
1 teaspoon xanthan gum
In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then
sit bowl in warm place for 4-5 minutes.

Sift the flours, Xanthan gum, salt, baking powder into a bowl or
standing mixer bowl. Add milk and yeast mixture along with remaining sugar, oil, yogurt, egg and fold gently together until smooth.

Preheat oven to 500F. This batter is like drop biscuit dough. Prepare two sheets of parchment paper that will each respectively fit a baking or cookie sheet. These sheets will be used for two batches of biscuits, making between 6-8 naan in total. Use a large spoon to drop between 6-8 balls of dough (using all of the dough) onto the two sheets of parchment paper, about 3 inches apart. Sprinkle with extra sorghum flour and pat out each one with your hands into a nice flatbread shape.

Preheat oven to 500 or so and if possible, place your baking sheet (without the bread) in to heat up. Remove baking sheet from oven when it reaches temperature and slide the parchment paper onto the sheet WITH the naan on top. Bake for between 8-15 minutes, watching until the naan is nice and golden brown.*

Sorry about the range in baking time, but I have an erratic gas oven these days.