Soaked Gluten-Free Naan Bread
 
 
Author:
Recipe type: bread
Cuisine: Indian
Ingredients
  • 1 cup warm water
  • 2 Tbs lemon juice
  • 1 cup buckwheat flour
  • 1 cup rice flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 1 tsp guar or xanthan gum
  • 1 tsp rapadura, optional (helps with browning)
  • 1 tsp salt
  • 1 tsp baking powder
  • Melted coconut oil or ghee (don't use butter as it will burn)
Instructions
  1. In a mixing bowl, combine the warm water, lemon juice, buckwheat flour and rice flour. Cover and allow to sit in a warm place 8-24 hours.
  2. When you're ready to make the bread, pre-heat an enameled cast-iron or cast iron skillet over medium heat.
  3. Whisk together the starches, xanthan gum, rapadura, salt and baking powder and stir into the soaked flour. Add more flour or water, as needed, to get the dough into a rollable consistency. Divide the dough out into 8-12 pieces.
  4. Flour a silpat or your kitchen counter. Flour each piece and roll or pat it out into a ¼” thick circle or rectangle.
  5. Coat the pre-heated cast iron pan with melted coconut oil and add the bread to the pan. Coat the top side with melted oil. Cook for 2-3 minutes per side, flipping once.
  6. Serve warm.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/soaked-gluten-free-naan-bread/