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+ servings
3 naans on a board

Gluten Free Naan Bread

Learn how to make naan bread that is free from gluten. A vegan friendly homemade rendition that is pillow soft, chewy and is equally as delicious as what you would get from a restaurant.
Course Appetiser
Cuisine Asian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 people
Calories 456kcal
Author Charla


  • 1 tbsp psyllium husk powder (10g)
  • teaspoon dried instant yeast (8g)
  • 1 teaspoon raw cane sugar (13g)
  • 1 cup warm water (250ml)
  • 2 cups tapioca starch (235g)
  • 1 cup brown rice flour (120g)
  • ½ cup sorghum flour (75g)
  • ½ tablespoon xanthan gum (3g)
  • 1 teaspoon pink salt (3g)
  • ½ cup coconut yoghurt (135g)
  • ¼ cup dairy free butter (60ml) melted

To make the garlic butter

  • cup dairy free butter (80ml)melted
  • 3 garlic cloves minced
  • 2 teaspoon cilantro (2g) (coriander)


  • In a small bowl whisk the psyllium husk powder with ½ cup of the warm water to form a gelatinous consistency and set aside.
  • In another small bowl, combine the raw cane sugar, dried instant yeast and ½ cup of warm water, whisk until foam appears on the top and set aside.
  • Add the dry ingredients to the bowl of a stand mixer bowl (fitted with a dough hook) - tapioca starch, brown rice flour, sorghum flour, xanthan gum and pink salt into a bowl and mix to combine.
  • Now add the wet ingredients - psyllium husk paste, coconut yoghurt and melted butter.
  • Knead until a pliable dough ball is formed, at first the mixture will appear dry but give it a few minutes to come together. Stop the machine to scrap down the sides, incorporating any dry, flour spots if necessary.
  • Place the dough into an medium sized oiled bowl and cover with a damp cloth/saran wrap (cling film).
  • Leave the dough to prove for 60-90 minutes in a warm place (The dough will have expanded but not as much as conventional/wheat flour)
  • Line a work surface with parchment paper and lightly sprinkle with flour.
  • Divide the dough into equal sized balls - you should get about 4-6 in total depending on how big you want your naans.
  • Use a rolling pin to roll the dough ball into an elongated circle or a tear drop shape.
  • The dough will be only slightly fragile and crack while you roll it, this is normal. Do not make your naan thin, you want some thickness about ¼'' inch no more. You may want to use a pizza slicer to cut/tidy up the sides.
  • Preheat a large frying pan or a skillet on medium-high.
  • Coat the pan with a layer of water
  • Once the pan/skillet is hot, place the naan bread on the pan to cook.
  • Allow the first side to cook until slightly golden then flip it over.
  • Let the other side cook until golden or dark patches form (depending on how well done you want your naan, if it starts to brown too quick, reduce the heat. During the cooking process your naan may start to puff up (this happens sometimes and is normal)
  • Once the naan is ready, mix together the cilantro/coriander, garlic and melted butter in a small bowl.
  • Brush the naan with the melted garlic butter mixture and then set aside on kitchen towel. Repeat steps 10-16 with the remaining dough.


  • The number of naan bread that you make, depends on the size that you want. Jumbo naan will make about 4, small sized ones will make up to 6.
  • You may find it easier to use your blender to mix the psyllium husk powder with water but omit any lumps from forming.
  • You will need TAPIOCA STARCH for this recipe NOT CASSAVA FLOUR.
  • Don't substitute any ingredients unless they are listed. If I haven't listed an alternative that means either I haven't tried it or I do not recommend it.
  • DO NOT roll out your dough too thick, no more than ¼"inches in depth. If you do, the inside won't be cooked and will be raw on the inside, 
  • It's best to eat the naan immediately for best results.
  • DO NOT freeze the naan bread, it holds up better when frozen.
  • If using instant yeast, you don't have to hydrate the yeast, I prefer to do this just to know that the yeast is active plus it saves confusion in case someone makes the recipe with active yeast.
  • If you want to double the recipe then do so SEPARATELY, make 2 individual batches. I haven't tested this with any other way.


Calories: 456kcal | Carbohydrates: 71g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 556mg | Potassium: 176mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg