Gluten-Free Naan Bread
By the Gluten Free Recipes team ·
Enjoy the soft, slightly chewy texture of this homemade gluten-free naan, perfect for scooping up your favorite curries and dips. Its subtle tang and warm aroma make it an irresistible accompaniment to any meal.
At a glance: This medium baking recipe yields 4 servings in about 40 minutes (20 min prep, 20 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Naan Bread: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Naan Bread: This recipe is gluten-free, utilizing a blend of gluten-free flours and starches to achieve a desirable texture without any gluten-containing grains.
Ingredients
- 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water (around 105-115°F)
- 2 large eggs
- 3 tbsp olive oil, plus more for brushing
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening and structure.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and 3 tablespoons of olive oil until the mixture is uniform and slightly frothy. The water should be warm to the touch, not hot, to activate the leavening agent.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a thick, sticky dough forms. Gluten-free dough will be considerably stickier and less elastic than dough made with gluten-containing grains; this is normal.
- 4
Lightly oil your hands or a piece of parchment paper. Divide the dough into 4 equal portions and gently shape each portion into a flat, oval naan shape, about 1/4-inch thick. Let the shaped dough rest for about 10 minutes while you preheat your oven and skillet.
- 5
Preheat your oven to 400°F (200°C) and place a cast-iron skillet or heavy baking sheet in the oven to heat up. Carefully place the shaped naan onto the hot skillet or baking sheet. Bake for 8-10 minutes, or until the naan is puffed up and has golden-brown spots on the bottom and top. Brush with a little extra olive oil immediately after baking for added flavor and shine.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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