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Oct 22, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Wheatless Wednesdays: Gluten-Free Naan

October 2nd 12:10pm, 2013

100213_wheatless_naan

 

I’ve been asked over and over: “What do you miss since you don’t eat gluten?” Fifteen years ago, the list seemed lofty: cookies, breads, pizza, cake, crackers, etc. But as gluten-free ingredients and products have evolved, most of the forbidden treats are now readily accessible – except naan! Fifteen years of languishing after the experience of dipping almost gooey wheat-based flatbread in a delectable Indian curry can drive a food-loving gal crazy.

Well, the reoccurring daydreams have ended. The visions and intense longing for piping hot, buttery naan are no longer a daily interference. The deed is done.

Don’t be afraid to mix and match your favorite gluten-free flours, if you are experienced at baking without wheat. I tend to like my baked goods with lots of whole grain, nutritious flour. But if you err on the side of starchier, substitute white rice flour for the brown or increase the amount of potato starch and reduce the amount of rice flour. Enjoy!

Gluten-Free Naan
12 servings

1¼ cup sorghum flour*
½ cup brown rice flour*, plus more as needed and for dusting
¾ cup potato starch*
1¼ tsp. xanthan gum
½ tsp. kosher salt
¼ tsp. cream of tartar 3½ tsp. sugar, divided
3 tsp. active dry yeast
¾ cup water, divided
1/3 cup plain yogurt at room temperature
3 Tbsp. ghee**, melted and cooled
1 egg at room temperature
1 egg white at room temperature
Ghee, butter, coconut oil or olive oil for frying

• In the bowl of a stand mixer, add the sorghum flour, brown rice flour, potato starch, xanthan gum, salt, cream of tartar and 3 teaspoons sugar. Whisk well to combine. Set aside.
• In a small saucepan, heat the water to 110 to 115 degrees. Place ¼ cup warm water in a medium mixing bowl, add the yeast, and stir to dissolve. Stir in the remaining ½ teaspoon of sugar and let the mixture sit until bubbles double.
• Add the yogurt, ghee, egg and egg white to the yeast mixture and stir gently to combine.
• Add the yeast mixture to the dry ingredients. Fit the stand mixer with the paddle attachments and beat the ingredients on low speed until just combined. With the mixer still on low, add the remaining ½ cup warm water in a steady stream. Once the water has been absorbed, turn the mixer up to medium and beat for 3 minutes. The dough will be quite fluffy. Add more brown rice flour 1 tablespoon at a time, mixing well between additions, until the dough thickens and begins to pull away from the sides of the bowl. (It will not become a fully formed ball of dough on its own.)
• Turn off the mixer and use a spatula to scrape the dough off the sides of the bowl. Dip your hands in extra brown rice flour and gently press the dough into a ball. Cover the bowl with a towel and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes.
• Sprinkle 2 plates with some brown rice flour. Divide the dough into 12 pieces (dipping your hands in extra flour as needed to prevent sticking) and place the pieces on 1 plate.
• In a cast iron skillet, melt 2 tablespoons of your chosen frying oil over medium heat. While the pan is heating, lightly flour the first piece of dough and use your hands to press the dough into an oval shape on the other floured plate until 1/4-inch thick.
• Slide the flattened dough into the hot pan. Fry on 1 side until large bubbles begin to form, about 1 minute. Fry another 30 seconds to 1 minute, until the underside is golden brown. Flip the naan to cook the other side until browned, another 1 minute or so. Remove and let drain on a paper towel.
• Repeat with the remaining dough, adding more frying oil before each piece. Serve immediately and freeze any uneaten naan.

*Brown rice flour is available at all locations of The Natural Way. Its Webster Groves and Fenton locations carry potato starch, and the Creve Coeur location carries sorghum flour.
**Coconut oil or olive oil can also be used.

Jill Duncan is the owner of Wellness by Jill and follows a gluten-free diet.

– Photo by Jeremy DeWeese

 

 

By Jill Duncan

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