WTFDYEE: Gluten Free Vegan Naan!

My hubby got a craving for a curry not too long ago and requested that I include one in this week’s meal plan. I found a base recipe for a delicious summer vegetable curry that I adapted a bit to be vegan (replacing cream with coconut milk, etc) and felt like something was missing.

I had the brown rice, I had the curry…but where was the naan? For anyone who loves Indian food, naan bread is an essential part of the meal. Nothing is better for sopping up all that delicious leftover curry sauce! But our recent decision to go gluten free presented a problem.

After poring over all of my vegan cookbooks, I discovered I didn’t have a recipe for a gluten free naan. Given all of my recent experimentation, I rolled up my sleeves, ground some fresh flour, and went to work adapting a vegetarian one. Replacing vegan yogurt with hemp milk, the butter with Earth Balance, and the flour with chickpea, tapioca, sorghum, and quinoa flours, I ended up designing a wonderful fluffy and moist naan that paired perfectly with my curry. It was even good reheated the next day!

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Gluten Free Vegan Naan

  • 1/2 to just below 2/3 cup warm water (around 100-110 degrees F)
  • 3/4 tsp yeast
  • 1 tbsp sugar, divided
  • 1 cup sorghum flour, plus more for cutting board/rolling pin
  • 1/4 cup tapioca starch/flour
  • 1/4 cup chickpea flour
  • 1/2 cup quinoa flour
  • 2 tsp xanthan gum
  • 1/4 cup melted vegan butter
  • 1/4 cup hemp milk or cashew cream (vegan yogurt works here too if you have it!)
  • 1/2 tsp salt
  • Canola/olive oil for brushing (Not extra virgin!)
  • Toppings such as garlic, sesame seeds, nutritional yeast, vegan cheddar, vegan parmesan, dried fruit
  1. Combine warm water with yeast and 1/2 (1.5 tsp) of the sugar. Let sit until frothy, about 10 minutes.
  2. Place all of the flours, salt, remaining sugar, and xanthan gum in the bowl of a stand mixer or a large nonreactive metal bowl. Dry whisk to combine.
  3. Stir together the (warm, not hot) melted butter, the yeast mixture, and hemp milk. Turn the stand mixer onto low speed and slowly add the liquids to the flour mixture. This works best with the dough hook. You can also use a hand mixer on low speed.
  4. Stop the mixer and scrape the dough down the sides with a soft spatula. Turn the mixer onto medium high (or the hand mixer to medium high) and mix for 5 minutes. The dough will be relatively sticky.
  5. Scoop the dough into a ball and oil the outside of it. Let rise in a warm place until doubled, 1-2 hours.
  6. Punch down the dough and divide into 6ths. Transfer to a lightly floured work surface (I like using parchment paper) and oil a flat baking or cookie sheet.
  7. Roll out each 6th until its less than 1/2″ thick, using a lightly floured rolling pin. Place on the prepared baking sheet.
  8. Preheat the broiler on high, move the rack to the top of the oven, so long as the baking sheet will fit under it with no contact with the naans.
  9. Broil on the first side for 3-4 minutes, until lightly browned and curling at the edges. Flip and broil for another 1-2 minutes.
  10. Serve warm! Makes 6 pieces.
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