Gluten Free Naan Bread

Honestly, I love bread. When I got diagnosed with Hashimoto’s and made the decision to go gluten free – I truly think I was depressed about it for a good couple of months.
Now that I’m used to it and I feel so much better in my day-to-day life, it (usually) doesn’t phase me.
Unless it’s days like today.

With so much uncertainty and fear floating around in the air on this heavy post-election day. I thought we could all use some good old-fashioned comfort food. Carby-soft-buttery comfort heaven, to be exact.

The best part? This heavenly homemade naan bread is gluten-free and only has 3-ingredients. (well, 3 plus butter!)
And, I swear it doesn’t taste like typical rock-hard gluten free bread. It’s soft and delicious.

Typically I’ll have mine on the side of a nice bowl of soup, or a bowl of butter chicken.  Truthfully though – it’s so good it needs no pairings. You could make a simple salad for dinner with a side of naan bread. Done and yum!

I bet you could even make it thin and use it as a wrap! Or thicker as bread for a sandwich. I’ve used it as a dessert crepe without the salt and butter, too. It’s that good! Happy experimenting. Let me know how you eat your naan. 🙂

However you do make your naan, enjoy my friends. You deserve life’s little luxuries today!


Here is the recipe:

Gluten-free Naan Bread


  • 1/2 cup Almond Flour (I use this. Health food store and some grocery stores will carry)
  • 1/2 cup Tapicoca Flour (I use this. Health food store and some grocery stores will carry)
  • 1 cup of full fat can of Organic Coconut Milk. (I use the one pictured above and found it in Sobey’s. Any brand will do.)
  • Pinch of sea salt (Optional)
  • Organic Grass Fed Butter or Ghee (Enough to cook with and slather that bread!)


  1. Mix all ingredients (except butter) together.
  2. Heat pan to medium heat.
  3. You can use a non-stick pan. I do but also use butter as my cooking oil to add flavour and add the crispiness on the outside.
  4. Pour batter on pan to desired size and thickness.
  5. Once batter looks firm/ mostly cooked and is EASY to flip, turn and cook on other side. (Be patient, this can take a little time but is so worth it!)
  6. Enjoy and make often now that you have the almond flour and tapioca stored in your pantry! PS- I love extra butter on mine!


  • You can pour half the batter on to a large 9.5″ pan 2 make 2 large naans. Be extra patient while these cook through.
  • You can pour approx. 1/4 a cup of batter to make 6 small ones. (Takes longer but usually what I do.)
  • If you want a dessert crepe, pour out extra thin.
  • These are best served fresh – but keep pretty well! If you make these in advance and then want to serve after they’ve cooled, I re-heat them on a pan with a little butter. Sometimes even better that way!