Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.

Gluten-Free Naan Bread on wooden board with coriander

Curry nights are not the same without some naan bread to help scoop up the curry sauce and raita. It’s almost like an alternative form of cutlery.

I have been really missing naan bread recently with my homemade curries. I used to make it myself before I was gluten-free and it was always so easy to whip up. So I have no idea why it took me so long to create a gluten-free version. And you know what, this version is just as easy and just as delicious.

What is Naan Bread?

Naan, meaning bread in Persian, is a flatbread typically made on the walls of a clay tandoor oven. The exterior is crisp and the inside fluffy. The bread is usually used for scooping other food or can be stuffed with a filling.

Now, tandoor ovens are not that usual in domestic kitchens but we can easily make Naan Bread in a searingly hot pan on the hob instead.

Naan Bread is typically leavened but in this recipe we forgo yeast and the boring rising time and use baking powder instead. It does the job excellently.

This isn’t the only yeast-free bread recipe on this website. Have you tried this delicious Gluten-Free Irish Soda Bread?

Gluten-Free Naan Bread on wooden board with coriander

Why is this Naan Bread recipe so brilliant?

  • It’s gluten-free and uses cassava flour and almond flour for the dough.

  • No yeast. No xanthan gum.
  • The recipe itself takes just 10 minutes to make, but do factor in the 30 minutes resting time.
  • Incredibly flavourful thanks to the almond flour, cassava flour and black onion seeds.
  • Made with yoghurt for deliciously soft texture and tang.
  • Easy to make dairy-free.

How do you make Gluten-Free Naan Bread?

  1. Whisk cassava flour, almond flour, baking powder, onion seeds and salt together.flour mix in a bowl for Gluten-Free Naan Bread recipe
  2. Add melted butter, yoghurt and a beaten egg.ingredients in a bowl for Gluten-Free Naan Bread recipe
  3. Bring together into a smooth dough ball, then rest for 30 minutes.dough for gluten-free naan bread
  4. Divide into 4, then roll each out into a teardrop shape.dough for gluten-free naan breadrolled-out dough for gluten-free naan bread
  5. Heat a pan then dry-fry the naan breads for 45 seconds on each side.
  6. Brush with melted butter then serve immediately.

Pro Tip

This dough is susceptible to cracking and tearing but I have great success rolling the dough out between two sheets of cling film. This means no extra flour and a nice smooth surface.

Do you need a curry recipe to go with this Naan Bread? Why not try this Turkey Peanut and Kale Curry.

Gluten-Free Naan Bread on wooden board with coriander

Can you make Naan Bread dairy-free?

Yes, you just need to swap the butter for melted coconut oil and the natural yoghurt for coconut yoghurt.

How long does Naan Bread keep for?

This naan bread is best eaten straightaway. Just as well it’s so quick and easy to make.

Can the Naan Bread dough be made in advance?

Yes it can. You can make it up to two days in advance and store it in the fridge in cling film. I recommend bringing it out of the fridge an hour or so before you want to start preparing your naan bread to soften a little.

How can you switch things up?

  1. Garlic Naan – Lightly sauté some crushed garlic in the melted butter.
  2. Peshwari Naan – Add 2 tablespoons desiccated coconut and diced dried apricot to the dough. You’ll need to add a little more yoghurt to the dough – about 10-15g.
  3. Naan Bread Pizza – Don’t include the onion seeds in the dough and you have a fine recipe for a pizza base.

If you make Gluten-Free Naan Bread then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Really Easy Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.
Prep Time8 mins
Cook Time8 mins
Resting time30 mins
Course: Bread
Cuisine: Indian
Servings: 4 people
Calories: 316kcal

Ingredients

  • 100 g almond flour
  • 100 g cassava flour
  • 1 teaspoon black onion seeds
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • 30 g butter melted
  • 90 g natural yoghurt
  • 1 egg lightly beaten
  • 1 tablespoon fresh coriander chopped finely

Instructions

  • Whisk together the flours, onion seeds, salt, sugar and baking powder in a large mixing bowl.
  • Add half of the melted butter to the flour mix with the yoghurt and egg.
  • Bring the dough together with your hands and knead into a smooth ball.
  • Wrap the dough in cling film and leave for 30 minutes on the side in your kitchen.
  • Heat up a wide flat bottomed pan.
  • Divide the dough into 4 then roll each out into a teardrop shape. Roll the dough in between two sheets of cling film, shaping and patting to repair any tears.
  • Heat each naan in the hot dry pan for about 45 second - 1 minute on each side or until brown spots start to appear underneath.
  • Brush the naan breads with the rest of the melted butter and sprinkle with coriander. Serve immediately.

Notes

  • This recipe was developed using medium sized eggs.
  • You can make this recipe dairy-free by swapping the melted butter for coconut oil and the natural yoghurt for coconut yoghurt.
  • The 30 minute resting time is not essential but it does help the flours to settle together and create a more cohesive dough to roll out.
  • Since the dough is susceptible to cracking and tearing then best results are achieved rolling the dough out in between two sheet of cling film.
  • The naan breads don’t keep well and are best eaten straightaway.

Nutrition

Calories: 316kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 373mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita is one of the best ways to use up leftover turkey.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Although the last bauble was plucked from the tree yesterday, carefully bubble wrapped, boxed up and sent back up to the attic for the next eleven months I am still eeking out the last vestiges of Christmas.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey curry is the only way to usher in the new year. This curry feels so happy, healthy and hearty that it is encouraging me to take a running jump into January. I have been making the same resolution to throw off all my excess baby weight every month since June last year so I refuse to make yet another promise to myself that is let down by exhaustion and lack of time.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Instead I will be focusing on falling back in love with food. It is no secret that I haven’t posted here much, of course I barely have a second to myself but since it is also true that we will always make time for the things we really want to do I have to confess that food has not been my friend of late.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

I have been tired and hungry, stopgapping my energy loss with sugar and letting Deliveroo do all my heavy lifting at mealtimes. However times are achanging and I have definitely been feeling a little of my trusty spark back. These past 6 weeks I have begun to wean Cole and he has been taking to food as if he has been waiting for this moment the whole of his tiny little life. His unparalleled enthusiasm is reminding me how excited I used to get about mealtimes. We are doing baby led weaning which basically means we are foregoing purees and diving into the main event, it’s absolutely wonderful to see him polishing off fishcakes, turkey and brussel sprouts and omelette and he is inspiring me to find myself again in my love of food.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

I have cooked from scratch more this past six weeks that the whole of the last seven months put together and I am relishing every minute of it. Thanks to Cole I have finally managed to perfect falafel, houmous and cornbread muffins, rekindle my love of swiss bircher museli and start every meal with a fat wodge of melon (– it’s teething time!)

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

However, this curry is not for my little one, there is only so much under seasoned food mummy and daddy can subject themselves to so this is one for us grown-ups. I make a curry every year on Boxing Day and this year’s was so particularly good that I dug out another tupperware of turkey from this year’s stash in our freezer and re-fashioned it slightly for a lighter month (goodbye double cream and roast potatoes!) but I have to say it has lost absolutely nothing in the translation. This turkey, kale and peanut curry is so deeply flavourful and the rough earthy kale which is tucked into the curry at the last minute is not merely a nod to trends but a necessary backdrop to the whole affair.

Turkey Peanut and Kale Curry with Cucumber and Coriander Raita

The accompanying cucumber and coriander raita is so alive and refreshing that it sparks a complete contrast to the comfort of the curry and the two pair admirably together. If you can take it you must sprinkle on some more chilli, a further crumble of peanuts and a smattering of coriander. This flavour of this curry will knock you for six then pick you up and give you a wonderful cuddle.

Bring it on 2016, I am so excited about the year – and the food- to come!

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita is one of the best ways to use up leftover turkey.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 560kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion peeled and diced, about 250g
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon cumin seeds
  • ¾ teaspoon yellow mustard seeds
  • ¾ teaspoon coriander seeds
  • 2 teaspoons curry powder
  • ¾ teaspoon ground turmeric
  • ½ red chilli sliced
  • 2 cloves garlic crushed
  • 1 inch ginger peeled and grated
  • 1 teaspoon mango chutney or any other chutney you have hanging around
  • 200 g tomatoes quartered, about 4
  • 50 g roasted unsalted peanuts , roughly chopped
  • 275 g leftover turkey
  • 400 ml coconut milk
  • 160 g kale I used cavolo nero
  • salt and pepper to taste

Cucumber and Coriander Raita

  • 100 g cucumber
  • 200 ml natural yoghurt – the best you can find
  • Handful of coriander leaves finely chopped
  • ¼ teaspoon ground coriander
  • 1/8 teaspoon caster sugar
  • 1/8 teaspoon salt

Instructions

  • Heat a large flat bottomed pan with the coconut oil then add the diced onions. Fry on a very low heat for about 30 – 40 minutes until the onions have caramelised.
  • Pour the fennel, cumin, mustard and coriander seeds into a small frying pan over a low heat for one minute, keeping a close eye so they don’t burn. Tip them into a pestle and mortar and pound until they have completely crushed.
  • Add the toasted spices into the caramelised onion along with the curry powder, turmeric, chilli, garlic, ginger and mango chutney. Stir in then add the tomatoes.
  • Cook on a gentle heat for about 15 minutes until the tomatoes have reduced to a pulp.
  • Add the peanuts, turkey and coconut milk then simmer on a low heat for a further 15 minutes until the curry has thickened.
  • Meanwhile prepare the kale by removing the stems of the kale and discard, then slice the kale leaves finely. Bring a large saucepan of salted water to a boil then blanch the kale for a 3 minutes. Drain and squeeze the kale to remove the excess water.
  • Stir the kale into the curry then remove from the heat and serve with the cucumber and coriander raita.

Cucumber and Coriander Raita

  • Cut the cucumber in half and remove and discard the seeds by scooping out with a teaspoon. Then grate the cucumber into a medium sized bowl.
  • Add the rest of the ingredients and stir until thoroughly combined and the sugar and salt has dissolved into the yoghurt.
  • Leave to chill in the fridge until needed.

Nutrition

Calories: 560kcal | Carbohydrates: 22g | Protein: 30g | Fat: 42g | Saturated Fat: 28g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 991mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4560IU | Vitamin C: 68.2mg | Calcium: 190mg | Iron: 6.1mg

Mango Chutney

Mango Chutney is sweetly spiced and a wonderful accompaniment for Indian curries, cheese sandwiches or salads.

Mango Chutney
This is my first chutney of the year.  I managed to divest my laden larder with a good majority of pickles, jams and chutneys over the festive period but now it’s about the time where I start to build up my stores again.

If I am honest I made this chutney a few weeks ago when the calls of our local Fruit and Veg man hollering outside Finsbury Park asking us to ‘Taste the mango’ got the better of me.  I did want to taste the mango.  Then it reminded me how long it’s been since I had a good cheese and mango chutney sandwich.  Since I didn’t have any mangos in, I put the abundance of mangoes on the stall to good use and stirred up a very quick and fragrant chutney that afternoon.  I followed Diana Henry’s advice on mango chutney but did not carry through the hotness of her recipe, instead toning it down as I wanted to create something more subtle.

Mango Chutney and Cheese Sandwiches

Cheese loves a good mellow chutney or jam and mango chutney is a perfect partner. I particularly like a softly spiced version so that the delicate mango flavour isn’t powered out, bedding down nicely a good crumbly cheese.

This classic sandwich combination always reminds me of my mother who at the mere mention of mango chutney will without fail wax lyrical about a good mango chutney and cheese sandwich. And with good reason, a generous dollop of sticky chutney oozing out a toasted sandwich filled with gooey English cheddar is truly a magnificent lunch and reminds me a lot of my childhood.

How to use Mango Chutney

My current favourite use is to add a delicate amount to a salad of nutty emmental, cucumber and iceberg lettuce. All you need then is a drizzle of olive oil and some salt and pepper to finish it off. The mango chutney adds a lovely balance of sweet and sourness to this simple salad.

And of course, it would be remiss not to discuss how a lovely tablespoon of this chutney added to a homemade curry can provide its own dimension to the recipe, adding a mellowed sweetness to counteract your spicing.

Mango Chutney

If you are a chutney fan then allow me to suggest these pretty fab recipes:

Apple and Stem Ginger Chutney
Boxing Day Ale Chutney
Piccalilli
Courgette Relish

If you make this Mango Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Mango Chutney

A sweetly spiced chutney, aromatic with mango
Prep Time20 mins
Cook Time30 mins
Course: Condiment
Cuisine: Indian
Servings: 40 servings
Calories: 75kcal

Ingredients

  • 6 mangos
  • ¼ teaspoon whole cloves
  • 8 cardamom pods de-shelled
  • 1.5 teaspoons coriander seeds
  • 4 black peppercorns
  • 1 teaspoon black mustard seeds
  • 500 g onions diced
  • 500 g granulated sugar
  • 600 ml cider vinegar
  • 3 green chillies deseeded
  • 1/4 teaspoon ground nutmeg
  • 30 g fresh ginger diced finely
  • 2 limes

Instructions

  • Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into cubes, there might not be much uniformity from the flesh cut close from the stone. Set aside.
  • In a large preserving pan toast the cloves, cardamom seeds, coriander seeds, black peppercorns and mustard seeds over a low heat for a minute or so to release their fragrance.
  • Add the diced onions, sugar, vinegar and chillies to the pan, bring to a gentle simmer and cook through for about 10 minutes.
  • Add the mango, nutmeg, ginger and the zest of both of the limes. Bring to a boil, then simmer for about 20 minutes until the mixture is jam like.
  • Juice the limes then stir through the chutney for the last couple of minutes of cooking.
  • Decant into sterilised jars.

Notes

  • Adapted from Diana Henry’s Very Hot Mango Chutney in ‘Salt Sugar Smoke’
  • The chutney is best left for at least 4 weeks for the flavour to mature.
  • To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
  • The chutney will keep up to a year if stored in a cool dark place.

Nutrition

Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 10.5mg | Calcium: 9mg | Iron: 0.2mg