Wednesday, 6 June 2012

Quinoa Naan

It's Ratio Rally time again (where did last month go?!) and this time, we're making bread.  Karen over at Cooking Gluten-Free is hosting the challenge, so pop over there and see what everyone has been up to.

The ratio for bread is 5:3 - 5 parts flour : 3 parts water, plus yeast, salt and sugar.  My ratio turned out more like 1:1, since my chosen flour, quinoa, absorbed so much water!  Quinoa is a protein rich food and I have learned, through much experimenting, that the most successful gluten free bread recipes use a high-protein flour mix.

My history with yeast-risen bread is rather hit-or-miss so I tend to bake soda bread (besides, with breads like Fria Gluten Free out there, why put myself through the heartache of another flopped loaf?)  So, what to make for the Gluten-Free Ratio Rally?  I have been attempting to make decent roti for a while now, but since we're tackling flatbreads later on this year I decided to save that recipe...

Quinoa Naan Bread

225g quinoa flour
75g arrowroot starch
30g psyllium husk powder
1 tsp salt
1 tsp golden caster sugar
1 sachet dried yeast
1 tbsp vegetable oil
300-350ml tepid water

  • Mix the quinoa flour, arrowroot, psyllium husk powder, salt, sugar and yeast in a bowl.  Add the oil and pour in about 250ml water and combine.  Add more water as required until you have a sticky dough. (It shouldn't be too firm, but still be malleable.)
  • Place the dough in an oiled bowl and cover with cling-film.  Leave for about 1 hour until the dough has increased in volume by about half.
  • Lightly oil a frying pan or skillet and place under a grill, turned up as high as it will go. (You'll probably want to open a window and switch on the extractor fan!)
  • Rub some vegetable oil on your hands to stop the dough from sticking to you.  Take cricket ball sized pieces of dough and flatten them as thin as you can get them without tearing.
  • Remove the frying pan from under the grill and place the dough in the pan and put back under the grill.  The dough will bubble and char as it cooks.
  • When the naan is cooked all the way through (it will lose the raw dough look and puff up) cover in a clean tea towel to keep warn while you cook the rest.

Here is some more bread-y inspiration for you:

Adina | Gluten Free Travelette  Seedy Sandwich Bread
Angela | Angela’s Kitchen  Our Family’s Basic Gluten Free Dairy Free Bread
Aunt Mae (aka ~Mrs. R) | Honey From Flinty Rocks  Chia Millet Bread
Brooke | B & the boy!  Buckwheat-Oat Bread

Charissa | Zest Bakery  Cherry Pecan Pot Bread, Gluten Free  
Claire | This Gluten-Free Life  German Vollkornbrot (Seeded Bread)
Jenn | Jenn Cuisine  Gluten Free Boule
Jonathan | The Canary Files Gluten-Free, Vegan Mediterranean Soda Bread

Karen | Cooking Gluten Free!  Gluten Free Sandwich Bread/Gluten Free Naan
Meaghan | The Wicked Good Vegan  Vegan Gluten-Free Bread
Meg | Gluten-Free Boulangerie  Ciabatta (gluten-free, egg-free/vegan)

Pete & Kelli | No Gluten, No Problem  Gluten-Free Challah
Rachel / The Crispy Cook  Gluten Free Chickpea Sandwich Bread
TR | No One Likes Crumbley Cookies  Gluten Free White Bread
Tara | A Baking Life  Gluten-Free Sandwich Bread & Boule


  1. Mmmm...naan used to be one of my favorite bready indulgences. This is a must-try! Thank you for sharing!