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
Ingredients:
- 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!)
Instructions:
- Mix all ingredients (except butter) together.
- Heat pan to medium heat.
- 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.
- Pour batter on pan to desired size and thickness.
- 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!)
- Enjoy and make often now that you have the almond flour and tapioca stored in your pantry! PS- I love extra butter on mine!
Notes:
- 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!
