Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)

This Naan has fabulous taste and texture. Followed the recipe making a double and the recommended yogurt brand. While main simmered cooking up half of the naan batch, and covered the remaining dough balls with a tea towel. After dinner, I rolled out the remaining dough and cooked. I noticed that the second batch was more fluffy and airy (great for me). Will be enjoying the leftovers tomorrow! So yummy and easy! Thanks Dana 😃

This is excellent, thank you!!

So easy to make and absolutely delicious! No need for anything on top either, perfect as is. Light and airy!

Yum! I’ve made these twice now. Each time I doubled the recipe, so that I could use the full can of lite coconut milk and a full container of the coconut yogurt (I’m not good at making use of ingredient leftovers and hate to waste them!). Because they freeze and reheat well, I highly recommend this!

Thank you for doing the grunt work for this recipe! I enjoy when a recipe can be altered to fit different diet preferences. I didn’t have all the flour mentioned. Instead I used 1/2 cup coconut, 1/2 cup Bob’s Redmill gluten free Homemade Wonderful Bread Mix, and 1/2 cup Tapioca Starch. I made balls pressed them with a pie dish and cut them in circles (didn’t want to make a big flour mess). They turned out fabulous and taste wonderful with the butter curry I made.

I absolutely love this recipe! The texture and taste are on point. I find I always need more coconut milk than what’s written as the dough can be a bit dry. Overall it’s a winner and I make this regularly. I also use this as pizza crust. So good! Thank you !

This has been my go-to naan bread recipe for a while now, it’s so easy and delicious!! We don’t really buy light canned coconut milk so I usually use a 2:1 ratio of water to coconut cream to replace it. I also use 3 tbsp of vegan buttermilk (non-dairy milk mixed with a tiny bit of ACV) to replace the coconut yogurt as we don’t always have it in hand. Thanks so much for this recipe!!

I never usually comment on recipes but I was so pleasantly surprised by this gluten-free naan. I didn’t have potato starch so I subbed with tapioca flour/starch. I didn’t see any foaming (used so delicious unsweetened coconut yogurt) or bubbles while making in the skillet but it turned out delicious.

I loveeee this recipe. I use almond flour in place of coconut flour. I also have to use at least 1/2 cup more of flour, I alternate adding potato and almond flour until the consistency is right. I am guessing because I used almond flour instead of coconut flour. Just thought this might help someone else!

Oh my gosh this is AMAAZING! It’s incredibly easy too! I subbed kite hill almond yogurt, and did 1/4 c. chickpea flour & 1/4 c. coconut flour instead of the 1/2 c. coconut flour. Everyone in my house LOVED it. I’ve been going nuts trying to find a yummy gluten free bread for my family – it’s the best when it’s fresh And warm . I haven’t tried it the next day yet. Going to try some other variations of flavors at some point!
THANK YOU!

This was absolutely delicious and I will be keeping this recipe as one of my ‘go to’s’ (a very high honor). I subbed some stuff-homemade almond milk (that I didn’t strain because I don’t mind the almond meal in it) and plain cashew yogurt. I had to add extra flours, all three, maybe because of the milk and yogurt subs? I generally alter recipes a little and I am used to having to play a bit. Some recipes don’t easily allow for subbing; I was really happy to realize this recipe is very forgiving in that regard. Make these! You won’t regret it. :)

I am so thrilled with how these turned out! I had a can of full-fat coconut milk open so I used that in place of the light coconut milk and added scallions and cilantro to the dough. DANG. They were soft, sturdy, fluffy, and so easy to make. They did have a coconut taste to them so maybe not your thing if you aren’t into coconut, but I will absolutely be making these…a lot in the future.

These are so yummy and easy to make! Thank you for another amazing recipe. I ended up using almond yogurt because I couldn’t find coconut yogurt but they still turned out delicious. Chewy, fluffy, and hard to stop eating!

Amazing!! Really easy and taste perfecto !!

I’m so sceptic to find anything gluten free or vegan to replace the normal versions, this was certainly an exception… I even had all t he ingredients (I wondered what I bought arrowroot for, and here it is), I will make these again and again…. thank you for sharing. :)

This was excellent! I cut the recipe in half (three naans, just for me!) and replaced the arrowroot starch with corn starch, and they turned out so wonderful. I did have to gradually sprinkle in more of each dry ingredient until it stopped being so sticky, but they still came together quickly. Sooo grateful for this recipe; they were soft and pliable, and so yummy!

Drop whatever you are doing and make this! Usually when recipes say “you can’t tell it is gluten free” I shake my head and say “yeah right.” But this naan?!? Literally you cannot tell it is gluten free. It is amazing. Fluffy, stretchy, soft. It holds up beautifully when scooping curry from the bowl into my mouth. I might make curry just to have an excuse to make this naan. Yum yum yum. I did use Kite Hill yogurt instead of coconut yogurt, garlic powder instead of fresh garlic, and butter in the skillet when I cooked them instead of oil. Seriously, so good!

I was skeptical that this would taste good, but after reading the reviews I decided to give it a go. I couldn’t find plain coco yogurt or potato starch, so I used plain skyr and cornstarch. The dough smelled a little coconutty but omg once these were cooked there was no trace of coconut flavor at all!! The true test- my hubby LOVES naan. I’ve learned to ask “should I make it again?” to really know if he likes it and he shouted YES!! Make this today- it’s quick and pretty easy, and such a treat whether you are gluten free or not!!

I’ve made this twice using corn starch instead of arrowroot starch and the dough was a little dry. I added milk and the naan came out a little chewy but still very good – definitely a keeper! I would suggest using maybe 25% less if using corn starch.

This recipe is a standby in our house! I wouldn’t advise subbing full fat coconut milk for the light coconut milk. The couple times I’ve done this when I didn’t have light on hand I found the dough didn’t hydrate right. It seemed too sticky, but also was dry and cracking. Posting for the people like me who always search for substitution advice in the comment section. I know other people said it worked fine for them, but not for me!

Made some modifications based on what I have access to and on hand. Replaced the arrowroot with tapioca starch and the yogurt with about 1/4 cup tofu. I used a bit more coconut milk (almost a whole can). It was delicious! And my husband made a pizza with his naan, lol! I will definitely make it again!!

AMAZING RECIPE. I ended up using 1/4c plain greek yogurt, and 1 1/2c great value brand all-purpose gluten free flour (instead of coconut/arrowroot/potato starch), and added an extra tbsp olive oil in the mix, and seasoned with powdered garlic. In the cast iron I added 1 tbsp butter (per flatbread) cut into 1/4ths that I pressed into the dough throughout – as well as adding minced garlic before flipping. After flipping I poured a tiny bit more olive oil over top before serving. IT TURNED OUT PERFECT. Paired amazing with our curry tonight, thank you so much! My first time trying this recipe and I will definitely be making it again!!!

hands down the best gf vegan naan recipe. I miss eating it so much, so am grateful to have this one I can make. I have to say it’s even better than the ones in the resteraunts!

I subbed almond flour for the coconut flour. It was AMAZING! If you do try this start with only 1/4 cup of coconut milk and add more as needed. (Coconut flour absorbs a lot more liquid than almond flour does.)

This was delicious and easy. I subbed shallot for garlic, tapioca flour for arrowroot flour, whipped aquafaba (sp?) + cream of tartar for potato starch and added fresh parsley into dough. It worked and was eaten up quickly by my husband and I even though it’s a trial for my 2 year old who loves to eat but has a ton of allergies.

This one is another keeper ❤️

Absolutely loved this V/GF naan! I took a leap of faith and used almond flour and cornstarch instead of coconut flour and arrowroot starch. It worked out really well! I had to add quite a bit more potato starch to get the right consistency, but it completely worked! It tasted like actual bread which is amazing because a lot of GF recipes do not. We will be making this again!!!

I don’t usually take the time to comment but these are so good! We made this recipe 3 times in a week because we were so excited about it, haha. I made some larger to use as pizza crust and it worked awesome, best vegan GF pizza dough we have tried. Thanks so much!

I can not find coconut yogurt where I live, would another non-dairy plain yogurt work? I was able to find arrowroot starch flour, is that the same as arrowroot starch? Thank you in advance!

This recipe is just amazing! I tried it and it was so good I had to do it again the next day! I used tapioca instead of arrowroot starch which is hard to get for me and if works great! Fluffy, elastic, delicious!

There are some similar recipes in the paleo world for naan, using yogurt, but I like yours better. I think it’s the addition of potato starch that makes it so good.

However, this dough was hard to handle. I had to add what seemed like a lot of additional coconut milk — 4 or 5 tablespoons — to stop the dough from being crumbly. That worked, but then the resulting dough was quite delicate, and wanted to fall apart between the rolling board and the pan.

Could it have been the yogurt that I used? It was regular dairy yogurt and it was just slightly out of date. I tasted and smelled it beforehand — it was fine — but maybe there were not as many active cultures as in fresher yogurt? Would that have made the dough more likely to fall apart? thanks.

This is the recipe of my dreams!! I have been convinced that begin vegan and gluten free would mean no more naan for me, but this recipe has completely changed my mind. I followed it exactly except my dough was a bit too moist and sticky so i added a bit more potato starch and it was perfect! So fluffy and delicious. Thank you Dana+co !!

This was so amazing! I have Crohn’s and am vegan and gluten free. I have not had naan in years. I used plain almond milk yogurt and cornstarch instead of arrowroot. My kids liked it but I loved it. I live in a very rural area and have a hard time getting vegan plain yogurt and with the pandemic it is getting harder to go out and hunt it down. Has anyone had success making this without yogurt? I am already wanting to make this again but that’s the one ingredient I can’t find. Thank you!

I love this recipe. I toast the left overs.
The only change was I made coconut milk blending half cup raw coconut chips and a bit more than a half cup water. Also kneaded in fresh parsley before cooking the naan. Very delicious. Thank you

I was skeptical but this recipe blew me away. I sadly had no arrowroot starch so swapped it for a 50:50 blend of tapioca flour and white rice flour and magically (okay with a bit of extra water and coconut milk) it worked. I also used garlic powder so better disperse the garlic flavor and save time.

The dough, with these changes, was fragile and wouldn’t roll out so I made a fat patty in my palm, laid it on the frying pan and used a jar to roll it out a bit on the pann (the lip on my frying pan prevented me from using my full length rolling pin). It wasn’t perfect but they cooked up perfectly deliously, intact.

I ordered some arrowroot starch from Amazon so will be ready to make these to recipe next time. YUM!

Most important: These don’t taste like a vegan or gluten free concession recipe. They actually just taste plain delicous and I loved the texture. Also, a great way to use of that coconut flour that many of us buy and can’t find a great use for.

SO easy and so delicious! Used regular Greek yogurt in place of the coconut yogurt as it’s what I had on hand. It still turned out amazing! Delicious recipe and so much easier than traditional naan (having to wait for it to rise etc).

I made this and it turned out great. I didn’t have arrowroot starch, so I used finely ground tapioca starch.

Just, WOW. I cannot believe how amazing this naan turned out. This recipe is so stinking easy and delicious, it will be a regular for many many meals in this home. It is so fluffy and tender, but also tough and durable. Again, just WOW.

I followed the recipe exactly and used Culina yogurt (my fave). Next time I’ll add more garlic to the dough – I love a super garlicky naan :D

I was nervous they would taste too coconut-y but they didn’t! I reheated the next day in the toaster and they came out incredible again. The coconut flavor did come through more the next day but not anything crazy.

I don’t know how you do it, but you are a GENIUS. TRY THESE NOW. ASAP.

These totally curb the naan bread craving I had! The hint of coconut flavour complimented our indian dish really well.

These have become a favourite in our home.

Thanks!

Love this recipe! It was delicious. I used Tapioca in stead of Arrow root and a canned full fat coconut milk and it was the best ever.

I Love your recipes and your webpage
Lots of Love

I want to give this recipe way more than 5 stars! My husband is thrilled to have naan as an option with Indian take out again. I wanted to eat all of it, but my one year old would have fought me on it. It’s so fluffy and chewy and buttery (but no butter!). We didn’t have coconut yogurt, so we just used regular whole milk yogurt and it worked wonderfully!

Love this recipe! Made it twice now, and since I never have yogurt of any description on hand-I subbed in an equal amount of my gluten free sourdough starter! It was awesome. Chewy, tender and delicious.

This naan was delicious, and I’ve already told other people about it and linked your recipe. Super satisfying! I can see how this would work for little pizza flatbreads too.
I had some issues with transferring the naan to the pan to cook without it breaking, until I used a sheet of parchment to transfer them on..that seemed to do the trick!
I subbed cashew yogurt for the coconut and whole fat coconut milk instead of lower fat, I just watered it down a bit.
I will make these again and again!

Thanks, also, for your beautiful website and recipes. I love how accessible you make the recipes, without having a lot of pop ups and videos and ads to constantly close.

Woohoo! It worked! I used cassava flour instead of the coconut flour.

I’m on a low-FODMAP diet which helps control symptoms of IBS. Coconut and almond flour, and also wheat flour, are all high-FODMAP.

Like others who commented, I love Indian food with naan. I thought I’d never see them again. I HAD to have these so I needed a substitution. Even my whole family who can eat wheat flour loved them. Yay!

Cassava flour absorbs moisture like coconut flour does. Easy substitution. Next time I’ll try half oat flour & half cassava flour. I will report back.

The rest of the ingredients stayed the same, except for an inconsequential oddity. There was no plain coconut yogurt at the store where I can find my vanilla coconut yogurt, but there was regular unsweetened coconut yogurt. I used it and added coconut sugar until I liked the flavor.

Yummy, yum, yum… a rotation keeper with my Indian meals! I am so thrilled to have found this recipe and right before a little celebration for a significant milestone in my daughter’s life. We had it with the “1-pot Tikka Masala”, linked in this article above, served over brown rice .

What a fantastic recipe. Thank you so much for getting in your kitchen and doing the experimentation for us.

I’m embarrassed to say that although I’ve made many of your recipes, this is my first time leaving a review. But WOW!!! Seriously so good. I followed the recipe except I used regular Thai Kitchen Coconut milk not
lite and I couldn’t find the recommended yogurt so I used the unsweetened SoDelicious Coconut milk yogurt. This exceeded my expectations and was an amazing treat! Fluffy and the flavor was on point! I had to go GF a few years ago for health reasons and have missed many things. Thank you minimalist baker for brining so much joy to my GF life!

I love the texture! This was delicious but very coconut forward. I even subbed the coco milk with df creamer. I am gonna try it with almond flour.

This Naan recipe was absolutely delicious. I paired it with chickpea masala and the whole family loved it, and asked me to make it 3 times in a week. The texture came out perfect. I love that it was a one bowl and easy to follow recipe. Thank you!!

So so good! Loved it! I didn’t have coconut flour, so I used almond flour and it turned out great!

Hi MB – this is superb!!! I also tried with almond meal as suggested and just as wow. I didn’t have plain gf flour so used potato starch on the board. This mix you created is so perfect 👌 that you can just press the mix out with your hands if a rolling pin isn’t at hand. My husband loved it as well. We chowed them down with a steamy bowl of bouillabaisse. Next time I’ll serve it up with an Indian feast! Anyone who has to be GF will greatly appreciate this perfectly textured delicious warm or cold naan.

This naan is INCREDIBLE. Firstly I am mediocre with any type of flour or pastry or bread recipe. This was so simple that even I could do it and it came out tasting completely authentic. Second, how the heck does this have so much coconut product?! You don’t taste it at all! So if that’s holding you back, don’t let it. Truly, you have changed my life MB. I have missed naan so much since my Celiac diagnosis and this has just been a dreamboat.

Legit the most tasty naan i’ve ever had and SO easy to make! Turned out perfectly! This will be a staple in my house!

One of my fav Indian dishes and this was just like ordering from a restaurant. I loved it.

These are yet another MB staple in our household! Even our traditional naan loving ten-year old couldn’t resist this grain-free version. We have already made them twice in a week. The flavor is amazing – hints of coconut and sour from the yogurt! We didn’t have potato starch and had to sub in tapioca starch so we didn’t have AS fluffy of a texture, but regardless they were delicious. I popped a leftover piece from last night in the toaster and ate it whilst writing this review! Thanks Minimalist Baker!

Wowza! We made these with dinner tonight and they were so good! The texture is amazing, and I couldn’t stop eating them. Thank you for such an easy and delicious recipe!

WOW!!

These are so good! I was very worried making them as I serving them to my non-gluten free/vegan co-workers. But holy, these passed with flying stars!! They taste the best when eaten right off the griddle!

Tried it with almond flour and it worked beautifully. The dough was wet but I just kept adding potato starch till I could roll it into a ball.

Fried it up on a non stick pan and BAM. DONE. I cannot believe I get to have vegan gf naan!! Like I can’t even deal right now.

Delicious!! Thank you sooo much for this recipe! I had had a craving for naan for 10 years!, when i had to go gluten free. Even my 3yo boy loves them, and everybody in the family too. I substituted the garlic for leeks, finely chopped. I definetely Will make them often. Thanks again!

I made this this weekend and it was so delicious. Thank you so much for the recipe!!

Tried this last night – it was a HUGE hit! Will definitely make it again!

These were delicious! I’m so glad to have a GF naan option now. Thank you!

I loved this naan recipe, so simple and great tasting! I used cashew yogurt and all of the other ingredients except oil as I used full fat coco milk.
It came to a perfect time as I had some chana masala that needed this bread!! Thanks for another great easy vegan and GF recipe.

Awesome recipe! Made it tonight, followed it as written, came out great!!!

I’m on the low FODMAP diet and I haven’t eaten naan since I started the diet, so I was thrilled to come across this recipe! (Fructan issue, not gluten free!) I can’t use coconut flour so I substituted for oat flour (1/2 cup) and I couldn’t find potato starch so I used tapioca starch instead (doubled the amount as suggested from another blog I read). The dough was still a bit sticky and hard to work with, so I added a little more arrowroot starch to the mixture and that solved the issue! These were so soft and complemented my dinner nicely. I actually think I prefer these over regular, store bought naan. Win! Thank you for the amazing recipe!