Grain Free Garlic Naan. (Gluten/Yeast/Nut/Dairy Free)

by Brittany on March 21, 2013

Post image for Grain Free Garlic Naan. (Gluten/Yeast/Nut/Dairy Free)

*NOTICE: I found an error in this recipe the day after posting it. It has been corrected and this new version is better than ever. Apologies to anyone that made the recipe with the ingredient typo. -Brittany-


I don’t know a single person who doesn’t love Naan. Soft, Fluffy and slightly chewy its the perfect vice naturally for curry- but can also act as a fabulous sub for pita bread, as a base to make pizza and more.

If you are a regular follower of this website you know a few things about me: #1 I try to limit starch in my recipes as much as possible. #2 I avoid eggs as often as possible because I also cannot have them. #3 my number 1 goal is to create healthy recipes that are just as good (if not better) than your favorite recipes of the past.

Today- I broke a few of my rules. I decided my biggest objective was to make an absolutely delicious GRAIN FREE Naan, without any yeast (not an easy task). To do so I knew I was going to need to use both eggs and starch.  I also chose to use coconut flour for the fluffy texture it can create (which also forced me into using eggs.) Without the eggs and starch this bread would not cook through, and end up flat and dense. That’s just baking science- nothing I can do to get around it. I know a million of you are going to ask me if you can use Chia Gel or Flax meal in place of the eggs. My answer is simple: PLEASE Feel free to experiment, but know that your recipe will end up absolutely nothing like mine. 

The recipe I am providing meets my intended goals.  It is absolutely delicious!! I slaved away in the kitchen (having fun in the process of course) for 10 hours yesterday to make this bread possible.  If you want to change the recipe go for it- but today I do not have any substitution suggestions.  

A few things I can tell you for sure:

  •  There is no direct replacement for coconut flour that will work the same. (No, Almond flour will not behave the same. Its a very different flour.)
  • The eggs provide lift and allow for the bread to cook through fully. No egg replacer is going to act anywhere close to the same.
  • Don’t want to use psyllium husk?  The psyllium provides the bread like texture and chew. It makes the bread chewy like bread vs. just soft like a pancake. The next best thing to try is Flax Meal. I had not experimented with flax meal in this recipe myself and therefore cannot vouch that it will  for sure work.

 If the ingredients work for you- then you’ll definitely want to try making it. My husband was beyond thrilled with the results.  Serve it hot out of the oven slathered with melted butter. Feel free to top it with minced garlic before it goes into the oven if you want extra garlic flavor. 

Grain Free Garlic Naan


  • 5 Tablespoons of Whole Psyllium Husks (not powdered, use only whole pysllium husks)
  • 4 Large Eggs
  • 3/4 cup of  Plain Dairy or Nondairy Yogurt  (Or Heavy Coconut Milk (from a can) or MimicCreme work great.
  • 1/4 Cup of  Room Temperature mild tasting Oil or Melted Butter (dairy or nondairy)
  • 1/2 Packed Cup Coconut Flour
  • 1 Packed Cup Tapioca Starch
  • 1 1/2 Teaspoon Baking Powder (I used double acting).
  • 1 Tablespoon of Garlic Powder or Garlic Paste. (Fresh minced garlic will work too).
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Vinegar (any variety: I used Apple Cider Vinegar).

There are two ways to make this bread. It can be made in a skillet on the stove top  or in the oven!  We have come to prefer to skillet method as it will give the classic look of naan with the golden brown marks on the surface. 

  1. Preheat oven to 425 degrees. Place a sheet of parchment on a large cookie tray and lightly oil the surface. Set aside. OR Place a large skillet and lid on the stove top and lightly oil the surface. Lightly Oil a baking sheet to use as a holding area for your naan before it goes into the skillet.
  2. In the bowl of a stand mixer (or using a hand mixer) Beat the Eggs liberally for about 30 seconds. Add in the psyllium, cream and oil. Beat an additional minute. Begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt. )  The batter should be semi thick and very sticky. Note: Garlic Powder instead of Garlic paste you may want to also add an extra Tbs of Cream. 
  3. Stir in using a spatula the vinegar quickly. Then oil your hands liberally and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. Leave the dough slightly un-even as that will make it look the most authentic.

Now- to bake- select your method of cooking.

For Cooking on the Stove Top: 

  1. Turn the heat on the skillet with a little oil to medium and allow it to heat up for a minute or so. Place the shaped Naan into the pan. Cover with a lid and cook each piece roughly 3 minutes each side until cooked through. (You will know its done when the dough springs back slightly when you poke it with your finger). Note: Your naan may taste a little gummy when you first remove it from the skillet. It will become the perfect texture after  cooling and sitting for about 5 minutes or so.

For Baking in the Oven: 

  1. Place into the oven and bake 11- 12 minutes. You will know it is finished when the bottom is slightly golden and the top surface of the Naan springs back and feels cooked through if you poke it with your finger. . PLEASE NOTE: Your Naan WILL NOT have the golden cooked spots on top like mine do in this photo using this method. 

Serve hot. Store in a sealed bag or container at room temperature or freeze and then heat up at a later date. Yields 4 Large Pieces of Naan.

Looking for a more traditional Gluten Free Naan Recipe that uses Yeast and Grains? I have just the recipe for you in my cookbooks: The Essential Gluten Free Baking Guide. Part 1 & 2. 


PS. CANT HAVE EGGS? My Grain Free Lavash Flatbread Recipe may work for you instead! (pictured below)


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{ 49 comments… read them below or add one }

TJ Pickett March 21, 2013 at 9:00 pm

I am so excited about this. Now I can have my chicken caesar pita wraps. You are absolutely amazing.


Liz March 21, 2013 at 10:52 pm

Ok sooo… i just made these and i did something wrong. I missed the part about not using psyllium POWDER, but to use the husks whole. I knew i did something wrong when the dough wasn’t sticky, but rather kind of crumbly. Anyway. i refused to let allbe wasted so i added some oil, then baked them as the instructions say and they were about an inch thick and not hollow, but like dense bread. So i cut them in half and into triangles and baked them a few minutes longer to toast them and they are really good pita chips!
Next time i’ll use the whole psyllium. also, when you add something hot to psyllium it starts the cooking process i think, and i added hot melted coconut oil, which also could be why it got all doughy on me.

The flavor of these are so good though and im eating them with hummus now!


Brittany March 21, 2013 at 11:22 pm

You are totally right!
Psyllium powder from what I can tell absorbs 2-3 times more liquid than the whole husks. So that explains why all the liquid and moisture in your dough got sucked right up!

Also- that’s a good point about the oil. Mine was room temperature. I’ll make note of that in the recipe.

Thanks for sharing your mishap! You’ll save someone else from doing the same thing :)

(Ps. Awesome on the chips!!)


Andrea March 22, 2013 at 12:11 pm


Where do I buy whole psyllium husks? I’m out of luck at Wegmans, Whole Foods and TJ. Do you order online?



Brittany March 22, 2013 at 12:41 pm

Wegmans usually has it near the laxatives in the medicine section.
I’m also able to find it at both of our coops. Or it can be ordered. This is the brand I use:


Susan March 23, 2013 at 4:26 pm

I got mine from Amazon.


Pam April 12, 2013 at 7:12 pm

I think Sprouts sells it in the bulk session. I got mine from amazon, but I think I’ve seen it at Sprouts.


Cissy March 23, 2013 at 2:42 am

Just made this with flax meal instead of the husk & YES!……. I think so!

This truly absolutely amazing!

Thank you!!!


Cissy March 23, 2013 at 2:44 am

I meant………

This IS truly absolutely amazing!
(Typing too fast :)


Valerie March 24, 2013 at 12:36 pm

Cissy….thanks for saying so. I don’t have the husk and was toying with the idea of substituting, because I’m impatient and can’t wait to make these.


Brittany March 24, 2013 at 1:18 pm

Valerie- do you have flax meal?
I’ve had two people substitute that for the psyllium successfully!


Susan March 23, 2013 at 4:32 pm

I just made these. I’m not sure I did it right as it was fairly crumbly (not really sticky) although they were able to hold together just fine when I mushed them around. It was really hard to mix the ACV in though, almost broke my rubber scraper! They also didn’t look smooth like the picture here once they were baked, and they were sort of dense, but still amazingly chewy and delicious. I would TOTALLY make these again. These are as close as I’ve gotten to “real” bread-type products without grains in a year. I’ve never used whole psyllium husks in anything so I wasn’t sure what to expect, and my butter was probably hotter than room temperature. I’ll have to try them again. Would recommend these to anyone! (But I appreciate tips like room temp butter/oil being important – I just let it cool on the counter for a few minutes after I melted it in the microwave) I’ll let it cool longer next time to see if that does make a difference. Thanks, Brittany, for all your hours in the kitchen!


Brittany March 23, 2013 at 5:10 pm

Something went wrong as the dough should be pretty wet and sticky.


Brittany March 24, 2013 at 12:46 am

I discovered a typo in my recipe! So sorry for this. The recipe has been corrected.


Laurel March 24, 2013 at 12:56 am

When you say “Heavy” coconut milk, can you clarify? I’ve seen various recipes call for the coconut cream that separates in the can of coconut milk and that has made we wonder when a recipe just calls for “coconut milk”, does that mean we mix it all together (everything that is in the can) and then measure it out?


Brittany March 24, 2013 at 1:08 am

Great question!
All I did was buy a heavy coconut milk and then used it at room temp ( so in other words I use it when it’s all melted together vs. having the creamy fat separate)


Erika March 24, 2013 at 2:54 am

Ah! I was wondering the same thing. So “heavy coconut milk” just means the full fat kind, as opposed to “light”?


Brittany March 24, 2013 at 2:59 am

Yes! That’s correct :)


trine August 30, 2013 at 5:00 pm

hello brittany,
i live in germany and i am a little bit confused why american paleo recipes always differentiate between full fat coconut milk (can) and light coconut milk (in a carton/box). my favorite brand sells coconut milk in boxes and cans, but they are similar… coconut extract (55%), water (45%) = 17% fat! is there another product that we simply don’t have in germany?

trine August 30, 2013 at 5:02 pm

By the way, i can’t wait to try this amazingly looking nan bread :) ) When i know if i can use my coconut milk or not :D

Linda March 28, 2013 at 12:12 am

You are a food goddess!!! Made this today with homemade flax meal. OUTSTANDING! Hubby is from India and likes this, too! Very surprising! Well done! Thank you! Now I can enjoy my curries WITH naan again! Very happy!


Valerie April 2, 2013 at 10:15 am

This was a lot less hard than I thought it’d be and it was soooooooo delicious! I posted an album on FB (mine isn’t pretty like yours!)


Angela April 3, 2013 at 1:45 am

These are delightful, and they saved our Easter breakfast! We had a power outage starting early Easter Sunday morning – and I was unable to bake all the goodies I had planned. I have a gas stove (oven is electric) and had a printed out copy of your naan recipe handy – I made that, offered it with some scrambled eggs and hummus (on paper plates, since no power in our remote parts also means no water) – and it was awesome and I got asked for more!
I think that’s the first time ever I didn’t take pictures of food I made from blogs, but while they did not look as professionally made as yours, they tasted unbelievably good! Thanks for saving the day! :)


Kes April 4, 2013 at 11:50 pm

Just made this with fax meal, sooooooo good. My husband wants to eat it all the time. Thank you!


Debra April 7, 2013 at 7:43 pm

What could I substitute for the tapioca starch? Would arrowroot powder work?


Brittany April 7, 2013 at 9:33 pm

I think giving arrowroot a try would be worth a shot! It provides a similar chewy texture that tapioca gives.
I don’t recommend potato starch as that dries this bread out.


Katie August 27, 2013 at 4:17 pm

I’ve used AP in almost all of Brittany’s recipes that call for tapioca starch and it always works for me!


Jana April 11, 2013 at 9:30 pm

I made these today and even though I used butter and they came our chewy even after cooling, they were still incredibly tasty, the hubby and I agreed they remind us of the spanish food called ”bacalaoitos” lol!! Also, that they could be toasted and folded like a chalupa lol!! Ok, I do have questions:

Is the only reason they came out chewy because of the hot butter?

What temp on the skillet, how much butter or oil in the pan?

What is the texture of yours, any suggestions to get it more fluffy?

Thanks so much for all your help and your fantastic work!


Brittany April 11, 2013 at 10:09 pm

The naan is chewy because of the tapioca starch and psyllium husks used. The butter would not affect the texture- ( unless you used hard butter.. Which would take away from the moisture in the bread so that it would rise less when cooked)

Whenever I make this recipe they turn out chewy and slightly fluffy!


Pam April 13, 2013 at 2:45 am

I made this and the whole family loved it. I put the dough balls between parchment paper to spread them out. Breads turned out perfect that way.


Mare April 14, 2013 at 3:40 am

Hi! I love your recipes, thank you so much for taking the time to do this.

I was wondering if you had a suggestion or two for replacing psyllium in GF baking. I’m a celiac with multiple food allergies and intolerances and psyllium is one of them; I see that it is often an ingredient in your creations (and in a lot of premade baked goods). Any ideas? Thanks for all your delicious hard work :)


Brittany April 14, 2013 at 11:58 am

Flax meal is typically a pretty good replacement. Though it doesn’t work exactly the same it usually gives similar results.


Dimple Kirpalani May 26, 2013 at 12:20 am

Hi. We make naan bread at home and since we r a eggfree vegetarian family we use yogurt instead of eggs. Have tried soy yogurt. Works very well too.
Just thought u may want to give it a try. :)


Brittany May 26, 2013 at 12:23 am

Yes- I have made naan with yogurt before. However these flours I have used are a different beast and require eggs!


Dimple Kirpalani May 26, 2013 at 12:22 am

Sorry what i meant was, skip the eggs :) . Works equally well.


Brittany May 26, 2013 at 12:35 am

You made this recipe without eggs? (I’m saying I think the recipe needs eggs because I used coconut flour!)


Felicity June 10, 2013 at 10:34 am

I’m relatively new to the whole Paleo/grain-free thing and thought I’d give these a go to serve with a delicious slow cooked lamb curry (made totally from scratch by the way!). Followed your recipe exactly, using plain Greek yoghurt and extra virgin olive oil, and although I had my doubts when the dough came out of the mixer, I kept going, cooking them on my panini-grill and they were done in no time. The husband and kids (3 & 5 yo) gobbled them up and there’s even some naan left to have with the curry leftovers for tomorrow night’s dinner. Thanks so much for an awesome recipe. Will definitely make again and will share your recipe with my gluten/grain-free friends. Cheers!


Barbara June 12, 2013 at 8:25 pm

These sound really good and I do want to make them. I’m wondering about the “packed” flours, though? Do you literally mean packed, like you would measure brown sugar verses flour??? Or do you mean full cups????


Holly June 15, 2013 at 9:57 pm

I finally made these. WOW!! Amazingly delicious. They were fantastic right out of the skillet. THANK YOU!!! Fabulous recipe!


Irena July 7, 2013 at 10:30 am

Looks wonderful, I live in France, and cannot find the ingredients…. tapioca starch and physilleum husks….. lol….? What does it look like and come in… maybe can get it on line as would love to make this…..anyone got any suggestions. i love all the recipes however in France we don’t get half the ingreients you seem to have in the USA :)


Donna July 15, 2013 at 1:55 pm

Bonjour Irena….You can find psyllium husks in any pharmacy in France…and you can also find a dry white psyllium “flake” product in the épiceries “bio”…I found a nice bag of these for around 8 euros “en promo” at a fantastic boutique called “La Vie Claire” in Lyon. I hope that helps you a bit!


Sabrina July 29, 2013 at 12:49 pm

I made your Naan bread last night. It was AMAZING! Super easy to make and most definitely the best gluten free bread I’ve tried.
I was an avid baker before being recently diagnosed gluten/dairy/soy/corn/yeast/sugar/vinegar intolerant a few weeks ago and was having a hard time giving up bread – thank you for this recipe, it’s amazing how a piece of good bread can make your outlook on life so much better. :)

I’m looking forward to trying your other recipes.

PS. I didn’t have canned coconut milk so I used coconut cream (melted) & regular coconut milk, I also used lemon juice instead of the vinegar, worked beautifully.


sarah August 30, 2013 at 3:46 am

I have been making these naan about once a week since I found your recipe. They are delicious. Tonight, I decided to get creative – which I have learned is pretty dangerous with GF baking. Not tonight though. I made six different flavored “naan” and they were all super yummy and I just had to tell you. To the first I added a handful of finely chopped parsley – it looked beautiful and added a delicate flavor! The second got a dash of cumin and turmeric – wonderful yellow – next time I think I may add some curry powder and caraway seeds as well . The third got a teaspoon each of black and white sesame seeds – my personal favorite taste as it added a bit of crunch. The fourth got some grated cotija cheese I happened to have in the fridge – my son’s favorite. The fifth got some cheese and a tablespoon of almond pesto – my daughter and husband’s favorite. And the sixth was the ever delicious plain, so that we at least had one tasty one if the others didn’t work out. I tried to take a photo to show you how beautiful the plate looked, but I am no food blogger and the picture just didn’t do it justice. I can’t thank you enough for this wonderful recipe.


Brittany August 30, 2013 at 11:53 am

How fun!!!! I love love love your creativity!!!


Felicia September 13, 2013 at 7:27 am

Hi let me say I’m loving your site! Many thanks. My hubby is from Argentina where bread is a huge staple and he’s got the wheat belly to prove it lol. His parents are visiting for the next few months and I’d love to make them feel at home while keeping to the GR/Paleo diet as possible. I made your deep dish pizza last night and they loved it! I wondered if you’re familiar with sopapillas? They eat those throughout the day so a big part of their lives. I wonder if this naan recipe would be a good replacement? If not I’d like to hold off trying this way just yet so as to reserve our resources so to speak. I’m planning on making the garlic one with chicken Parmesan over spaghetti squash noodles but not for several days. Thanks again you are awesome! PS. I’m here in Louisiana and was wondering if you have some Cajun and southwestern goodies as well? ????


Felicia September 13, 2013 at 7:34 am

Sorry sounded kind of confusing. I was thinking this was plain so I was planning on omitting the garlic if you thought this would be a good sopapilla replacement.


Stacey September 30, 2013 at 12:15 am

Thank you, thank you , thank you! Made this recipe today to the letter and it turned out amazing. I was in heaven! Love it! Thank you for all your hard work Brittany!


Christina September 30, 2013 at 4:31 am

Dear Brittany,

Thank you for posting! Your recipe sounds super exciting. I am cooking for a diabetic though, so is there any substitute for tapioca flour? I have the usual coconut flour, flaxseed meal and xantha gum. I want to make this so much!


Jenny October 6, 2013 at 4:15 pm

I made these last night because we went to Indian food for lunch and my boyfriend was chowing down on gluteny naan and it made me jealous. These are SO. GOOD. I added 3 cloves of minced garlic instead of powder or paste, and it wasn’t garlicky enough for me, so I’ll add the powder next time. And maybe some minced garlic too. Thanks for all of your gluten-free magic!


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