Best GF Vegan Naan

This GF Vegan Naan will knock your socks off! It is lightly sweetened with coconut palm sugar making it the perfect accompaniment to any savoury dish. It  has a unique blend of gluten-free flours that help yield the perfect result in texture and taste. 

Serves: 8 naan
Prep time: 15 minutes
Cook time: 10 minutes


1 tsp yeast (I used quick active)
3/4 c lukewarm water
2 tsp coconut palm sugar
1 1/2 c gluten-free flour blend
1/4 c cornstarch
1/4 c gluten-free oat flour (I use my Blentec to grind oats)
1/2 tsp baking soda
1/2 tsp sea salt
1 flax egg
2 Tbsp olive oil
1 tsp vinegar


  1. Mix 1 Tbsp ground flax with 3 Tbsp water. Let it sit for 10 minutes.
  2. In a large bowl, dissolve the yeast and sugar in the water. Let it sit for ten minutes, until it froths slightly.
  3. Mix gluten-free flour, cornstarch, oat flour, baking soda and sea salt together.
  4. Stir dry mixture into water/yeast mixture. Stir until mostly integrated.
  5. Add oil and vinegar to flax egg. Add to dough and stir. Work dough together with your hands sprinkling flour as needed.
  6. Divide the dough into two balls. Working with one ball at a time, split it into 4 equal pieces and place on lightly floured parchment paper. Roll each piece until about 1/4 inch in thickness.
  7. Heat a pan to medium heat. You want your pan fairly hot.
  8. Drizzle olive oil (1/2-1 tsp) in pan and place two pieces of dough in it. Cover with a top (I use a baking tray). Cook for only about 30-45 seconds. Repeat on the other side. Remove naan from the pan and place on a cooling rack.
  9. Cook the remaining two pieces of dough in the same way.
  10. Repeat steps 6-9 for the second half of the dough. Serve hot with a curry dish or soup.


Serve this bread along with your favourite soup or curry, such as our Cauliflower sweet potato chickpea curry (as shown).

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