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After lots of requests, here’s the recipe for my gluten free naan bread! This Vegan Gluten free Naan Bread recipe is also gumfree,nutfree and soyfree. Jump to Recipe

Pictured above..Naan Take 2. See them holes!

I got requests after my veganized Naan post, for a GF Naan. and I got obsessed with trying to figure out how yeast breads work gluten free ! I started baking breads back in early 2009 and it took me about one whole year to figure out gluten.. ha! and now I had to figure out what to do without all the gluten that makes the bread so airy, soft and in general bread as I know it!
For the regular Vegan-ized, but with gluten Naan – 4 ways(Plain, Avocado, Garlic and Stuffed with Cauliflower, see here.

Naan take 2.

I was initially going to make this post a story of how I got here with several other breads, but this is already going to be a picture heavy post… so another post will be dedicated to the gf sandwich loafs, tarts and buns.

I baked 2 bread loafs with Bob’s All purpose GF flour. One had pureed blueberries in it and tasted decent, but the top fell most likely because of a little extra moisture. The second Bob’s Gf loaf didnt fall, but I couldnt take the chickpea aftertaste in it. Then I made my own sorghum + rice + starch mix and made a loaf, tart and buns with it. The problem I had with those were a- I used long grain white rice flour and that is a bit gritty and b- I think my taste buds have not got accustomed to the sorghum taste yet.
Most of these were very edible, The tart and buns were consumed, the blueberry loaf was gone, the bob’s chickpea loaf and the sorghum loaf were a tad bit dry, so they were not going to be eaten without some intervention. I made crackers out them.. Made bread crumbs and then added a binding flour, water and spices and voila.. crackers! and they were gone in a day.Naan Take 1 with a little Sorghum. Its a teeny one, hence well shaped.
If you have heard of glutenfree steamed Indian cakes like Idli (Rice and Lentil steamed cakes) and Khaman/Dhokla(Chickpea flour savory cakes), you will know why I thought of steaming the bread. The steamed cakes are very moist and soft.
And I used oats and potato starch as major ingredients, because I kinda know what to expect in terms of taste and texture with them. Please make sure to use glutenfree oats.
I need a glutenfree sampler person who knows these new tastes, to give me feedback about if the final product is supposed to be the way it is. I mean to accept that this is how a gluten less bread would feel, texture wise., or this is how sorghum tastes like! So, if you are close to Seattle downtown and would love to sample some gf goods, ping me!:) I promise I will pass on only the good stuff.

Vegan Gluten free Naan Bread

5 from 1 vote
By: Vegan Richa
Prep: 15 minutes
Cook: 14 minutes
Resting time: 3 hours
Total: 29 minutes
Servings: 2 naan breads
Course: Bread
Cuisine: Indian
Vegan Gluten free Naan Bread This is a gum, soy, gluten and nut free recipe
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  • 1/2 cup finely ground gf Oats, not quick oats
  • 1/2 cup Potato Starch
  • 1 teaspoon active yeast
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons agave syrup
  • 1 Tablespoon organic canola oil
  • 1/4 cup warm water +1.5-2 Tablespoons water


  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon carom or fennel or nigella seeds
  • Top with nigella or sesame seeds


  • In a bowl, add 1/4 cup warm water and yeast and let it sit until frothy. 10 minutes.
  • In another bowl, whisk oats flour, potato starch, baking powder, seeds, salt, cumin powder, black pepper, very well.
  • Add in the dry ingredients to the yeast mix. Add salt, agave and oil and mix well to combine. Add a tablespoon of water at a time to make a thick batter (not really flowy) .Spray top with water so the dough doesnt dry out.
  • Cover with damp towel or plastic wrap with enough space to double, and Let sit in warm place for 1.5-2 hours or until doubled.
  • The batter will turn doughy because Oats will absorb the extra moisture.
  • Oil hands and pick the dough up and gather into 1 or 2 balls. You can make two, 6 inch flat breads, a bit less than 1/4 inch thick. I made one 8 inch 1/4 inch thick and a small dinner roll 
  • Pat the dough into desired shape on parchment. Use parchment size that will fit in your steamer and leave some space for the steam to circulate.
  • Sprinkle some seeds on top and pat them in.
  • Spritz top with water. Cover with towel and let rise for 45 minutes to an hour, until almost double.(Let is Rise well. (below, after 45 minutes of rising)
  • Start up the steamer. Place parchment on steamer tray. Place steamer in container when water is boiling(steam is getting produced continuously).
  • Cover and steam for 12-14 minutes.
  • Carefully lift tray or parchment out. Lift up the flatbread and flip it and place on dry parchment, so the bottom doesnt get soggy. (below, parchment has been peeled off the bottom)
  • You can leave it be at this point and serve after a minute. Or do a quick grill. 
  • Start up a pan on high heat. Place the flat bread with bottom on heated pan. Cook for half a minute. Flip and cook for another half a minute.
  • Let bread cool for half a minute before serving. Serve hot with any favorite indian curries or lentil soups. or cut it up to use as pita or a side.


Nutritional values are based on one naan
Substitute spices with dried basil and olive oil to make a pizza base. Top with roasted veggies, cheeze, do a quick broil and serve!
You can also make small dinner rolls and steam them. This quantity will probably give 6.
Store in refrigerator for not more than 2 days.
Freeze with parchment separating the flatbreads and ziplocked with least amount of air. Reheat on pan or toaster and use.


Calories: 381kcal, Carbohydrates: 63g, Protein: 9g, Fat: 10g, Saturated Fat: 1g, Sodium: 515mg, Potassium: 619mg, Fiber: 5g, Sugar: 8g, Vitamin C: 1.5mg, Calcium: 64mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
(below fresh Naan bite!) Naan take 3.. gone in 3!It looks like a long process, but most of it is just rise time. Once you have the breads patted and ready, you can steam them 2 at a time on the steel steamer, or more if you have multilevel bamboo or digital steamer.
I had used 2 Tbsps sorghum flour and 1 Tablespoon cornstarch in the first batch. And the dough was similar.
If you want to try variations, keep atleast 40% Oats and 40% starch and add other flours of choice in the other 20%. Keep the batter moist and let it rise well.You can also use this newer flat bread recipe. shape into a long oval and bake.Naan take 2.. day 2 after refrigeration.. still soft and airy!
There are other ways of cooking I have tried and I will do a post about them, but steaming gives the softest bread, and it doesnt get hard or stale as quickly.
If you do try the bread, please do leave me feedback!
This bread is starchy and I will work on a less starchy, more flours and a sandwich loaf version. Till then.. Wish me luck in more successful adventures with gf breads!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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  1. Richa says:

    Thanks Cara, i was not going to post it coz i messed up the take 3 a bit while clicking pictures of the process and making it and also making dinner at the same time.. it got a bit stuck on one side.. but hey shapes dont really matter when the result is super fab!
    Its your hyper appreciation that keeps me going!

  2. Richa says:

    Thanks Caitlin, you can try some on a borrowed one! 🙂

    Thanks Aarthi!

    thanks for the article Junia! hope you try this!

  3. Richa says:

    Thank you Leaf.. yes, this one had very few ingredients and a good amount of whole grain!

    Thanks Priyanka. Let me know when you do!

    Thanks Rithika, try it. i dont have arrowroot on me, so i cant compare. you can add a bit of gum to it if the dough is too crumbly.

  4. Junia says:

    ahhhhh you made the GF naan!!!! so happy. bookmarked. thanks richa! so looking forward to your gluten free adventures. i will send you some GF articles i have that could help you with your baking adventures 😀

  5. forkandbeans says:

    You are rocking the GF bread making. You almost need to stop because you are making us look bad 🙂 hehe. Seriously though, you are right about adjusting to the taste of sorghum. I don’t know how to describe it, but I can totally smell and taste it in my mouth right now. Something that I am finally getting used to/enjoying. That naan looks AMAZING! I cannot wait to make it. You are a machine. xo

  6. Caitlin says:

    wow- richa- you are a dedicated woman! your naan looks amazing! i’m thinking that i will have to invest in a steamer now!

    1. Breadlover says:

      I got a steamer to do idles as I gave up on bread! Need gf and no yeast, vegan. It seems to most I have can have one or two of the categories but not all. A steamer is great for vegetables and I can do a meal all in the one thing. Brilliant!
      And thank you Richa I am eating with so much more variety and happiness ( and so is my husband!)

  7. Rithika says:

    This looks awesome! Do you think I use arrowroot starch instead of potato starch?

  8. Priyanka says:

    Although I have never tried gluten free breads, its looks tempting. I need to try it

  9. leaf. says:

    It looks so delicious <3. I’ve never tried glutenfree breads (they’re full of chemicals…), but homemade one must be good.

    1. Anonymous says:

      not all gluten free breads have chemicals in them? most health food stores have an excellent variety of all natural, gluten-free breads. They are pricey though.

      1. leticia padilla says:

        were can I find the brad