My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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adventures in gluten-free naan

Yesterday I had high hopes of solidifying a recipe for gluten-free naan.

That did not happen.

However, I knew this was going to be a process and it was definitely not a complete fail.  I really didn’t expect to solve the problem on day 1.  After 4 rounds I give myself a solid C+/B-.  More than edible.  Addicting even! 

edible perspective

A kitchen disaster day, for sure.  Every measuring cup was dirty.  Twelve spoons + the counter were caked with sticky dough and the dishwasher was lined with every single bowl I own. 

edible perspective

Trial after trial, it will be done! 

edible perspective

The flours I used were a combination of oat flour, buckwheat flour, and sweet rice flour.  The mixing process was incredibly easy.  No stand mixer or food processor needed, and I’d like to keep it that way.  There is an hour-long rise and then a quick cook in a hot skillet or grill pan.

The end result?

The flavor was great.  Not too yeasty and no signs of the buckwheat flour [which can sometimes stand out].  The texture didn’t pull apart quite like naan, but I’m not sure if that can even be fully duplicated with gluten-free flours.  It wasn’t heavy or dense but light and bready, in a good way.  Probably the most bread-like tasting thing I’ve eaten in quite some time.  But it just wasn’t quite, naan.

Flatbread?  Yes!

Naan?  Not really.  It was about halfway to naan.

edible perspective

Next week you’ll find a recipe.  It may be for a killer flat bread or it may be for naan.  The jury’s still out.  I need to run a few more trials and get back to you.

So far, I’ve had three taste testers with similar thoughts to mine.   The flavor was great and the texture was 1/2 way there, but a bit on the delicate side and could be even lighter/fluffier.

Funny thing, we actually went out for Indian food last night with some of our friends.  I definitely thought about stashing this in my purse to pull out with dinner.  You know, BYOBread!

edible perspective

Instead of not posting because there isn’t an official recipe, I thought it would be worthwhile to share some of the process that goes into recipe making.  It’s not always one and done, especially when it comes to breads and baked goods.  I look at days like today as an investigation.  An experiment!  While I sometimes put off starting recipes like this they always give me the biggest sense of accomplishment once I settle on a final version.  If it wasn’t for running out of yeast, you’d probably still find me in the kitchen. 

Stay tuned for more and happy weekend.


Reader Comments (20)

I love Naan! Thanks for sharing the process!
March 8, 2013 | Unregistered CommenterMaria
Hey! I will have to share my recipe. As I said on Twitter, I just basically used our "favorite 5-minute naan" recipe: and subbed in Bob's Red Mill all-purpose GF flour. I need to make it once more because I think I did add a bit more flax or something, but I was planning to share it on my blog next week anyway. It CAN be done :)
@Ashley - Thanks for the tips and recipe idea! I'll definitely give the baking powder method a go next week. It would be AWESOME to have a recipe that you didn't have to wait for it to rise. I really loved the buckwheat/oat flour combo for texture and flavor, so hopefully it will work with those!
March 8, 2013 | Registered CommenterAshley
I love that you think of the process as an "investigation". I really enjoy when bloggers share the process and not just the final results.
Can I say again how excited I am to have happened upon your site?!
We embraced gluten free eating (100% for my husband, me most of the time but not all of the time) one year ago. One absolutely vital addition to my pantry has been the Ideas in Food "What IiF Flour" blend - I have tried it with so many things, from pie crust to cakes, each with great success, but not yet with Naan. I have been working my way into more single substance flours and away from the blend, so am curious to try what you come up with! Thanks again for being such a new-to-my-reader but already vital part of my blog-inspiration!
March 8, 2013 | Unregistered CommenterDonna
That's so great to see the process of recipe testing/designing. Sometimes I feel like I haven't accomplished anything - but a million recipes NOT to post. Glad to see you're making progress - good luck!
March 8, 2013 | Unregistered CommenterMaria Tadic
Very cool! I'm sure its a ton of work--but I actually really love seeing posts like this, rather than just going straight to the recipe. Shows that it is not easy! :)

Costco sells huge quantities of yeast (dry active) if you go there!
I can't wait for your recipe! I tried making naan out of just buckwheat flour once. It was dense, to say the least!
March 8, 2013 | Unregistered CommenterBritta
Thanks for sharing the process! I love "experimenting" in the kitchen - knowing that it won't always work perfectly. Last weekend I tried to make luck as of yet, but I will be trying again soon! Good luck with the naan - I look forward to the final version.
March 8, 2013 | Unregistered CommenterLindsey @ Pas de Deux
I have definitely BYOBread'd before. No shame.
March 8, 2013 | Unregistered CommenterKrissy @ Make it Naked
My hubs and I adore Indian food and while he was in grad school we had a lot of Indian friends who cooked...twas amazing! I sadly had to give up my love affair with the very glutenous naan so whether this one ends up a naan/flatbread/naanishbread recipe, I can't wait! Bring it!
March 8, 2013 | Unregistered CommenterChelsea
I actually made naan from scratch the first time a couple of weekends ago! It was a really simple recipe (flour + baking powder + salt + plain yogurt) but even the non GF version took a couple of tries to get it right.
Best of luck with your future trials!
Okay - I thought you were a goddess for not only helping me discover GF oat flour, but the most amazing doughnuts EVER. If you give me naan - I mean, how can I elevate you beyond Goddess? I'll have to make something up. Goddess on a unicorn? I don't know!
Seriously though - this would be amazing. It's the ONLY bread I miss is naan. Butter Chicken is NOT the same. Yay!
March 8, 2013 | Unregistered CommenterDeanna
@Donna - Thanks so much for saying hello + for the super sweet comment! I've never heard of that flour but will have to check it out. Have a great weekend!

@Laura - Glad you enjoyed the process post. It was weird not posting an actual recipe, haha. Costco is unfortunately 45min away. Boo!

@Lindsey - Ooh good luck with the nutella!

@Krissy - it!

@Katie - I'm going to try a baking powder version as well! We shall see. :)

@Deanna - You are the sweetest thing ever!! I am honored to hear how much you're enjoying the recipe on my blog. Thank you so much for letting me know! Hopefully I won't disappoint with this recipe! Take care!
March 8, 2013 | Registered CommenterAshley
I used to help my dad make naan and to get the restaurant layered look its about the folding the dough, akin to making homemade puff pastry dough. The teeny folds help create those layers, plus butter-type folded into! We'd separatethe dough into balls, then fold and fold and reshape into a ball, etc for each piece! Good luck and cannot wait to see the results!!
March 9, 2013 | Unregistered CommenterKami
That looks fantastic, even though I`m not gluten free! But if I was, I can imagine you site would be my #1 resource!!
March 9, 2013 | Unregistered CommenterJess
Love this post. It is really interesting to know more about your process and how it may take you a bit if trial and error to come up with a good recipe. The picture still looks yummy :)
March 9, 2013 | Unregistered CommenterJan @ Sprouts n Squats
I love this behind-the-scenes, recipe-less post. Makes me smile to think about you like a mad scientist in that pretty kitchen of yours. Happy experimenting!
March 9, 2013 | Unregistered CommenterKatie
@Kami - Thanks for sharing about the puff pastry! I was afraid to fold/kneed too much with the gluten-free dough because that typically makes the texture less appealing. I'll have to try that with one batch, though!

@Jan @Katie - Glad you both liked seeing some of the process! :)
March 10, 2013 | Registered CommenterAshley
Great recipe for those who cannot eat gluten. Easy to cook and not so complicated. Will do it for my father the next weekend.
March 11, 2013 | Unregistered CommenterJess

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