{"id":16720,"date":"2025-11-21T14:15:30","date_gmt":"2025-11-21T12:15:30","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=16720"},"modified":"2025-11-21T14:15:30","modified_gmt":"2025-11-21T12:15:30","slug":"gluten-free-naan-%f0%9f%a4%a4%f0%9f%ab%b6-so-soft-and-pillowy-with-just-the-right-chewiness-and-it-puffs-up-beautifully-when-baked","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=16720","title":{"rendered":"GLUTEN-FREE NAAN!! \ud83e\udd24\ud83e\udef6 So soft and pillowy, with just the right chewiness, and it puffs up beautifully when baked."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This is the description of the perfect Naan! Making the gluten-free version is a challenge, precisely because of the \u201cchewyness\u201d and the nice \u201cpuffiness\u201d, which is difficult to achieve due to the lack of gluten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The secret is the psyllium husk, which helps replace the elastic network of the missing gluten, so the naan becomes pillowy, soft and chewy!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the recipe for Gluten-Free Naan, which is based on psyllium husk:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83e\udd24 Gluten-Free Pillowy Naan<br>\ud83d\udcdd Ingredients<br>Quantity Ingredient Note<br>200 g Gluten-free flour mix Suitable for baking, e.g. rice flour, tapioca and potato starch mixture.<br>1-1.5 tbsp. Psyllium husk THIS IS THE SECRET!<br>1\/2 tsp. Baking soda Or 1 tsp. baking powder.<br>1\/2 tsp. Salt<br>180 g Natural yogurt (room temperature) For softness.<br>3 tbsp. Oil (or melted ghee\/butter) For the dough and baking.<br>Approx. 3-4 tbsp. Warm water If necessary.<br>For greasing Melted garlic butter After baking.<br>\ud83d\udd2a Preparation<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>\ud83e\udd63 Assembling the Dough (Developing Elasticity)<br>Dry Base: Mix the flour mixture, psyllium husk, baking soda and salt in a bowl.<br>Binding: Add the yogurt and oil. Mix with a wooden spoon, then knead with your hands.<br>Hydration: If the dough seems too dry, add a little lukewarm water until it reaches a soft, slightly sticky, but workable consistency.<br><br><br>Resting (Key!): Cover the bowl and let it rest at room temperature for 30-45 minutes. During this time, the psyllium husk will gel and form a flexible network similar to gluten.<\/li>\n\n\n\n<li>\ud83d\udd25 Baking (The Secret to Rising)<br>Preparation: Heat a frying pan (preferably heavy-bottomed or cast iron) until very hot (over medium-high heat, no oil).<br>Shaping: Divide the doug<br><br>h into 4-6 equal pieces. On a floured surface, roll out each piece into an oval shape (about 3-4 mm thick).<br>Baking (side 1): Place the Naan sheet in the dry, hot pan. Let it cook for about 1-2 minutes until bubbles start to form on the dough.<br>Baking (side 2 and Rising): Turn it over and cook the other side. The hot air and steam will cause the naan to rise beautifully. If it doesn&#8217;t rise, gently press down the raised areas with a spatula.<br>Aftercare: Remove the finished Naan sheet from the pan and immediately brush with melted garlic butter or ghee.<br>These gluten-free Naan sheets are best served warm and fresh. They are the perfect accompaniment to a spicy curry or a simple hummus!<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">What kind of curry or dip are you making Naan with?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the description of the perfect Naan! Making the gluten-free version is a challenge, precisely because of the \u201cchewyness\u201d and the nice \u201cpuffiness\u201d, which is difficult to achieve due [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":16721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16720"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16720\/revisions"}],"predecessor-version":[{"id":16722,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16720\/revisions\/16722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16721"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}