Gluten free naan bread doesn’t have to be dry or disappointing—when done right, it’s soft, warm, and full of flavor. As a Tuscan chef now living in the U.S., I know the heartbreak of giving up bread you love. My gluten intolerance forced me to find new ways to enjoy old favorites, and naan bread was high on that list. In this guide, I’ll show you exactly how to make gluten free naan bread that rivals the classic version. You’ll get my story, my tested method, and tips to make your table feel whole again.
Table of Contents
1: Rediscovering Gluten Free Naan Bread
Why I Had to Master Gluten Free Naan Bread
When I first learned I had to avoid gluten, I was crushed. Growing up in Tuscany, bread is everywhere—crispy focaccia, rustic loaves, soft flatbreads. Later, living in the U.S., I fell in love with Indian food, and warm naan bread stole my heart. Losing that soft, chewy side to my favorite curries didn’t sit right with me. I knew I needed a version of gluten free naan bread that didn’t feel like a bland substitute.
After dozens of tries with different flours and binders, I cracked it. The secret? Using a high-quality gluten free all-purpose flour plus a touch of yogurt for moisture and psyllium husk for a bit of stretch. The result is a soft naan that bubbles up in a hot skillet, just like the real thing.
If you love classic comfort foods reinvented, you’ll enjoy my Gluten-Free Chicago-Style Pizza too—it’s deep dish and fully satisfying. Or treat yourself to something sweet with my soft Low Sugar Cookies Recipe for a gluten-free snack that won’t spike your sugar.
Bringing Back That Soft, Warm Bite
What makes this gluten free naan bread special is how close it comes to real naan: warm, puffy, and perfect for scooping up sauce. Using wet dough, resting it enough, and cooking it on high heat gives you the signature charred spots and airy texture. With this, you can serve naan again—without the gluten regrets.
2: How to Make Gluten Free Naan Bread That Always Works
The Ingredients That Make It Work
Making gluten free naan bread at home is simpler than you think. The ingredients are easy to find, and the technique is forgiving. You’ll need a good gluten free all-purpose flour blend—one with xanthan gum or add a teaspoon yourself if your blend doesn’t include it. Greek yogurt adds moisture and softness, and a bit of psyllium husk powder helps hold the dough together and creates that slight chew you’d get from gluten.
A pinch of sugar activates the yeast, and a splash of warm water brings everything together. I always brush mine with melted butter and garlic at the end for that restaurant-style flavor.
If you love soft gluten-free baked treats, try my Gluten-Free Sourdough Cinnamon Rolls for a sweet weekend bake. Or add my Gluten-Free Dairy-Free Pizza to your weeknight rotation—it’s the same comforting feeling you get with naan but as a pizza!
Tips for the Perfect Gluten Free Naan Bread
Keep your dough slightly sticky—don’t add too much extra flour when rolling it out. Heat your skillet until it’s very hot, then cook each naan for just a couple minutes per side. You’ll see bubbles and charred spots appear fast.
Serve your fresh gluten free naan bread warm, brushed with garlic butter and sprinkled with fresh herbs if you like. Once you master this, you’ll never miss regular naan again.
3: Gluten Free Naan Bread for Every Occasion
Serving Ideas You’ll Love
One of the best parts about making gluten free naan bread is how versatile it is. Fresh off the skillet, it’s perfect with warm curries or hearty soups. You can also use it as a base for quick flatbread pizzas—just top it with sauce, cheese, and bake until bubbly.
For family meals, I love tearing pieces of naan and serving them with dips like hummus or fresh tzatziki. It’s the kind of bread that brings people together, no matter what’s on the table.
If you’re craving more comforting gluten-free classics, you’ll love my Pizza Gluten Free Recipe—it’s crispy and satisfying for Friday nights in. Or for an easy breakfast, my Gluten-Free Waffle Recipe Fluffy makes mornings feel special again.
Storing and Reheating Tips
Homemade gluten free naan bread is best fresh, but you can store leftovers too. Keep cooked naan in an airtight bag at room temperature for a day or two, or freeze them stacked with parchment between each one. To reheat, just warm a skillet over medium heat and flip the naan for a minute on each side. You’ll bring back that soft texture and char without drying it out.
When I batch-make naan, I freeze half for busy nights. It’s a lifesaver when you want a quick side that still feels homemade.
Trust me, once you nail this simple recipe, you’ll wonder how you ever did without soft, warm naan that fits your gluten free life.
4: Keep Experimenting With Gluten Free Naan Bread
Flavor Variations to Try
Once you’ve mastered basic gluten free naan bread, try mixing things up. Stir minced garlic or fresh herbs like cilantro into the dough for extra flavor. Some days, I add a touch of nigella seeds for a warm, earthy kick. If you’re feeling bold, brush your cooked naan with chili butter or top with grated cheese and broil for a cheesy twist.
Gluten free cooking is about freedom, not limits. Every new variation reminds me that giving up gluten doesn’t mean giving up the foods I love.
If you’re hooked on creative gluten-free spins, check out my Gluten-Free Chocolate Chocolate Chip Cookie Recipe for a sweet bite after dinner. Or make a fun snack with my Gluten-Free Pizza Rolls—great for kids and adults alike.
Sharing Your Gluten Free Naan Bread
There’s something special about baking bread and sharing it with friends. When you serve warm gluten free naan bread, you’re not just offering food—you’re showing that gluten free cooking can feel just as rich and joyful as any tradition. Keep an extra batch in the freezer for surprise guests, or bring fresh naan to a potluck and watch it disappear.
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5: Conclusion
There you have it—everything you need to bring soft, flavorful gluten free naan bread back to your table. From my Tuscan kitchen to yours, I hope this recipe reminds you that giving up gluten doesn’t mean giving up comfort food. Try a batch tonight, pair it with your favorite curry, and taste just how good gluten free can be.
Where can I buy gluten free naan bread?
You can find packaged gluten free naan bread in the freezer or bakery section of many grocery stores. Popular stores like Whole Foods, Trader Joe’s, and specialty health markets often carry brands that make gluten free flatbreads and naan.
Where to buy gluten free naan bread?
If your local grocery store doesn’t stock it, check online. Many gluten free bakeries ship fresh or frozen naan directly to your door. Look for brands with good reviews and certified gluten free labels for peace of mind.
How to make gluten free naan bread?
Making gluten free naan bread at home is simple. Use a gluten free flour blend, Greek yogurt, and psyllium husk for softness and stretch. Mix, rest, roll, and cook in a hot skillet until bubbles form and spots char. Brush with garlic butter for that authentic finish.
Is Stonefire naan bread gluten free?
No—Stonefire’s original naan bread contains wheat and is not gluten free. Always read labels carefully. Some brands now make gluten free versions, but Stonefire’s classic naan is not safe if you avoid gluten.
Gluten Free Naan Bread
- Total Time: 35 minutes
- Yield: 6 naan breads 1x
- Diet: Gluten Free
Description
Gluten free naan bread doesn’t have to be dry or disappointing—when done right, it’s soft, warm, and full of flavor. This recipe brings back that soft, chewy bite you love, perfect for curries, soups, or dipping. My tested method makes it simple and delicious every time.
Ingredients
- 2 cups gluten free all-purpose flour (with xanthan gum, or add 1 tsp)
- 1 tbsp psyllium husk powder
- 1/2 cup Greek yogurt
- 1 packet active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup warm water
- 2 tbsp melted butter
- 2 cloves garlic, minced (optional for brushing)
- Fresh herbs like cilantro (optional)
Instructions
- In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add gluten free flour, psyllium husk, salt, and Greek yogurt. Mix to form a sticky dough.
- Cover and let rest 1 hour at room temperature.
- Divide dough into 6 balls. Roll each out on a lightly floured surface.
- Heat skillet on high. Cook each naan 2–3 minutes per side until bubbles and charred spots appear.
- Brush warm naan with melted butter and minced garlic if desired. Sprinkle with herbs.
- Serve warm with curries, dips, or as a flatbread base.
Notes
Keep dough sticky for soft naan. Store cooked naan in airtight bag for 1–2 days or freeze with parchment between. Reheat in a hot skillet to restore texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg