The simpler-style gluten free yeast bread recipes like this one are still really valuable, even in my house where I have all the ingredients to make the “newer” style of gluten free yeast bread. Tips for preparing this gluten free naan bread recipe There are a lot of “lean” recipes in the book that don't require butter, yogurt, milk or eggs. Since the gluten free bread flour blend behaves so much more like conventional flour, it's actually much easier for bakers who can have dairy, but can't have eggs. The newer style of gluten free bread also stays fresher for longer. The beauty of those recipes is that the dough is much more what you'd expect from gluten-containing bread dough, and the bread can be made into any artisan style at all. Plus, that sort of traditional yeast-bread baking is enough art-plus-science that I created an online course called Gluten Free Yeast Bread Basics for those of you who wanted a deep dive. It requires that you hunt down two new ingredients, Expandex modified tapioca starch and whey protein isolate, both of which thankfully have become much more readily available since the publication of that book in 2013. It can be more expensive, and more time-consuming. I added some special ingredients that really substitute for gluten in the newer yeast bread recipes, and I adore them.īut I do understand that the newer style of gluten free yeast bread baking that I created in Bakes Bread is not a realistic possibility for everyone. When I wrote my third book ( GFOAS Bakes Bread), I set out to break the mold on gluten free bread. The newer style can be made using a handheld mixer with the dough hook attachments. A handheld mixer won't work.Ī bowl with a spoon and a lot of elbow grease might work, but I find that it's quite difficult to get the proper consistency that way. The one drawback of the preparation of these “old-style” bread recipes is that they call for using the paddle attachment of a stand mixer. Plus, they all require enrichments to compensate for any real replacement for the gluten that is so essential to conventional yeast-bread baking. The first generation of gluten free bread recipes was in the “batter-style,” with dough made with a paddle attachment in a stand mixer that had to be much wetter and more fragile than conventional yeast-bread baking. This bread recipe is made in the “old style,” the kinds of bread that I think of as the first generation of gluten free yeast bread baking. I've developed plenty of gluten free bread recipes like that, and they work, taste great and are a lovely starting-point. It's a lovely way to complete a simple meal and make it feel really special. The dough can be made up to 2 days ahead of time (3 if you're good with some serious yeasted flavor development) and then shaped, rolled, and fried in the few minutes before mealtime. These enrichments, especially the yogurt in this recipe, make this bread dough quite easy to handle-and the resulting naan bread tender, fragrant and delicious. Naan is a flatbread that very similar to pita bread, but it's a pretty highly enriched bread. In bread-baking, enrichments just refer to things like fat (ghee and butter here in this recipe), yogurt or milk, and eggs. Here, we make ours in a hot skillet, and we're able to get all the browning you need for an authentic-tasting Indian flatbread. I haven't tried it, but I bet you could even use this very gf naan bread recipe to make this in the shaped clay oven called a tandoor. I've never seen it made without gluten in a restaurant, though. I'm no expert on Indian cuisine, but I've had tender, pillowy naan bread in an authentic Indian restaurant. Like all naan, it's great for sopping up every last delicious bit of your favorite saucy gluten free dinners. Made with plain yogurt for extra tenderness, this smooth, pliable and rich gluten free naan bread makes any meal feel special. Why you'll love this gluten free naan bread recipe Make the dough ahead of time, and then fry it up in a pan in minutes! This gluten free naan bread is made extra soft and tender with yogurt, eggs and a bit of butter or ghee in the dough.
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