AIP NAAN (GLUTEN FREE, DAIRY FREE, NUT FREE)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for moisture.

cassava flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is lower in carbs, while rice flour is more economical.

Add 1 teaspoon of dried instant active yeast to a bowl.

Add 1 tablespoon of maple syrup to the yeast.

Pour in 1/2 cup of lukewarm water and mix to activate the yeast.

Cover and let the mixture sit for 5-10 minutes to ferment.

In a separate bowl, combine 1/2 cup cassava flour, 1/4 cup arrowroot flour, and 1/4 cup coconut flour.

Add 1 teaspoon of baking soda, 1/2 teaspoon of cream of tartar (or 1 teaspoon lemon juice), and 1/4 teaspoon of sea salt to the flour mixture.

Mix the dry ingredients together until well combined.

Once the yeast mixture is ready, add 1/4 cup of coconut milk slowly to the dry ingredients.

Continue adding coconut milk until reaching a total of 1/2 cup, mixing until a dough forms without any dry flour.

Cover the dough and let it rest for 15 minutes to ferment slightly.

Add 2 teaspoons of olive oil to the dough to reduce stickiness and mix until smooth.

Divide the dough into 5-6 equal portions and shape each into a ball.

Flatten each ball using your fingers or hands on parchment paper, shaping them into rounds or oblongs.

Heat a non-stick pan over medium heat.

Cook each naan for about 1 minute on each side until golden brown, adjusting heat as necessary.

If the naan feels soft on one side, return it to the pan to cook further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens