Gluten-Free Naan
6 servings
YIELD
20 minutes
PREP TIME
10 minutes
BAKE TIME
TOTAL TIME
Ingredients
1 egg 3 tablespoons olive oil 1/4 cup almond milk 1/4 cup Anthony's Tapioca Flour 1/2 cup Anthony's Blanched Almond Flour 1/2 teaspoon Anthony's Xanthan Gum 2 teaspoons Anthony's Psyllium Husk Powder 1/2 teaspoon baking soda 1/2 teaspoon apple cider vinegar 1/4 teaspoon salt
Instructions
1. In a mixing bowl, whisk together the egg, olive oil, and almond milk. 2. Add tapioca flour, almond flour, xanthan gum, psyllium husk powder, baking soda, apple cider vinegar, and salt; mix well until a dough forms. 3. Let sit 5 minutes to thicken. 4. Knead dough with additional almond flour until the dough is not sticky anymore. 5. Divide into 6 balls and flour each with additional tapioca starch. 6. Pat each ball out into a thin round. 7. Cook each dough round on a nonstick electric skillet preheated to 350° Fahrenheit until golden brown on each side. 8. Best served warm
LEARN TO MAKE IT
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