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Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread recipe, made grain free with simple ingredients! No oven required. Great with hummus, yogurt sauce, or by itself. Paleo and vegan option.
Disclosure – We are grateful to be partnering with Bob’s Red Mill on this post. Thank you for supporting the brands that allow me to create wholesome gluten free recipes.
The best gluten free naan bread recipe!
Hello Loves! We’ve recently updated one of my favorite grain free recipes, Naan bread with cassava flour! (To see original photo, click HERE!)
Oh yes, this flatbread recipe has been a favorite of mine for YEARS now! It’s doughy, it’s soft, it’s paleo and vegan friendly, but more importantly, it’s EASY to make.
Heck, I’m even going to show you two ways to make it, just in case you’re a texture person like me. Sound good? Let’s discuss!
Working with gluten free flour
One of the hardest things about gluten free baking/cooking is finding a good flour (gluten or grain free) that is interchangeable with that white or whole wheat flour.
Tapioca, almond flour, coconut flour, and rice flour are all great gluten free flours, but you usually have to combine them with other flours. Which is why we opt for the gluten free all-purpose flours or gluten free 1:1 flours (I love Bob’s Red Mill, obviously).
That being said, what if you can’t tolerate grains or nuts? Finding a grain free and nut free flour mix can be tricky! Enter Bob’s Redmill Cassava Flour!
What makes Cassava Flour special?
Cassava flour is said to be a great 1:1 replacement for whole wheat flour and all-purpose flour. But, in my experience, it still takes some tweaking.
Cassava flour has a very similar consistency but it is lighter than all-purpose flour. And it absorbs more liquid! So best to weigh out the flour when using it for baking.
Is it healthy?
Yes yes yes!
Cassava, also known as yuca, cassava is a delicious root vegetable. It’s a long tubular root with a thin brown skin and white inner flesh. Although, don’t ever eat it raw. Nope, not good for you!
Many cassava products are naturally vegan as well as nut-, grain-, and gluten-free, making them a great choice for those on an “Healing diet” or with food allergies and sensitivities.
The extracted starch from cassava goes into products like tapioca and arrowroot.
Think of Cassava flour as the sister starch for the tropical roots like yam, plantains, and taro.
Cassava Flour Nutrition Facts
- It’s rich in carbs and glucose –> Great for refueling glycogen into those muscles.
- Cassava flour is healthy and good for the gut!
- Anti–inflammatory and gluten-free! It also aids in the digestive process acting as a prebiotic fiber..
- Good source of minerals, especially Copper and Potassium, Thiamin, Folate, Manganese.
How is it different from tapioca flour?
Tapioca Flour, also known as Tapioca Starch, is the starch component only. Cassava flour is less processed and is ground from the whole root of the plant.
Okay, back to my recipe here…
How to make cassava flour naan bread.
I have tested this recipe out several times using just cassava flour! No extra flours needed. I’ve also tested out the naan bread recipe with yeast and tapioca, giving it a little rise and fluff! You’ll see that in the video coming soon. Both methods work and both are DELICIOUS!
Ingredients to make grain free naan bread
Quick Version –> Paleo/vegan ingredients w/o yeast
- Cassava Flour
- Oil
- Yogurt or non dairy yogurt/cream
- Baking Soda/Cream of tartar
- Seasoning
You see, it’s pretty simple ingredients.
To make, combine your flours and mix in the wet ingredients. Roll into balls then roll out each ball, flat. Place on a cast iron skillet and watch the naan bread magic happen (2 minutes or so)! Flip, then bam! DONE!
Note that this QUICK VERSION is in the recipe card! The naan with yeast (longer prep) is below.
Grain Free Naan Bread with Yeast (Softer Version)
- Active Yeast
- Honey or Sugar
- Water
- Cassava Flour and Tapioca Flour
- Oil
- Yogurt or non dairy cream/yogurt
- Baking powder
- Seasoning (aka salt/pepper)
For a little extra fluff and softness, I recommend adding yeast to help it rise.
To make cassava flour naan bread with yeast, first activate the yeast mix. You’ll follow the initial mixing instructions as above, but adding in the yeast and letting the dough rise for a couple hours before rolling into balls. I PROMISE it’s not hard!
- Combine warm water, yeast, and sugar in small bowl. Let it sit for 10 minutes until fizzy (proofed). Set aside.
- In a bowl or stand mixer, sift the flour, baking powder, plus salt. Mix well! Next add in your yeast mixture. Combine with flours.
- Next, slowly mix in your yogurt or milk, 1-tbsp oil, vinegar, and a mix together with spatula or spoon. The batter should be thick, but not so thick you can roll it with hands. If the batter seems to dry/thick, add in 1/4 cup more warm water. It should look and feel like pizza dough. NOTE– You might need more or less water depending on the brand of cassava flour you use.
- Knead the dough for 5 minutes with dough hook or with hands.
- Place the dough in an oiled bowl and cover with cloth. Place in warm dark place and allow to rise for 90 minutes or until doubled in size.
- Once the dough has risen, flour your hands and counter space to prepare dough.
- If the dough is extra sticky, let it chill for 20 minutes. Printable version here.
BONUS –> THIS NAAN BREAD DOUGH IS FREEZER FRIENDLY! So if you don’t have time to make all the naan bread, simply roll into balls, cover with plastic wrap, and place in the freezer or fridge until ready to use.
Our favorite things to serve with Naan Bread!
One of my favorite new found discoveries while living abroad in Europe was Middle Eastern Food. The best Naan bread and hummus I ever had was in Germany a this little hole in the wall restaurant close to the Czech border! I know, not really authentic Turkish food but it was as close as I was gonna get as an exchange student. This is where I fell in love with hummus, dolmas, and the oh so soft delicious and fluffy Naan bread. The aroma of this place itself would immediately make you salivate.
Fast forward to today and I still love all those foods! And LOVE making this naan to serve on big platter.
Build your own platter with the following!
Fresh herbs, rice or potatoes, fresh vegetables, chickpeas, hummus, curries, creamy dips, and spicy soup! All to serve with this naan bread. If you’re a carnivore, you can add in bowl of stewed meat (lamb or chicken).
Other Ways to use Naan Bread!
- Flatbread pizza crust!
- Make a Naan Sandwich!
- Use it as a wrap or soft taco
- Cut into triangle for naan “pita” chips
You can’t go wrong yall!
Grain Free Naan Bread (Quick Version)
- Prep Time: 15 minutes
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 4–6 pieces 1x
Description
Grain Free Naan Bread with paleo/vegan options. With yeast, more fluff and softer texture. Yeast free and Yeast breads both delicious!
Ingredients
Note – This recipe has been updated January 2020 adding a yeast option to soften bread. If you’d like the like the yeast option, you can print it here or see blog post. Quick (no yeast) version below!
- 1 1/4 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 tsp of salt
- 1/2 tsp cream of tartar
- 1–2 tablespoon avocado or olive oil
- 1/4 c -1/3 cup plain yogurt or non dairy milk – adjust with thickness of batter if needed
- 1 tsp apple cider vinegar or lemon juice
- 1/2 c to 2/3 cup purified water (Add a little a time until you get dough like batter)
- Pinch of black pepper
- Extra high heat oil or butter for cooking (i.e avocado oil, butter, or coconut oil, naturally refined).
Instructions
- In a bowl, sift the flour, baking soda, cream of tartar, plus salt. Mix well!
- Next slowly mix in your yogurt or milk, 2 tbsp oil, and a mix together. I use the dough hook on the stand mixer processor and mix until combined. You can also mix with your hands/spoon.
- Next slowly add in your water a little at a time until you get a pizza dough like texture. NOTE- You might need more or less water depending on the brand of cassava flour you use.
- Roll the dough into 4 -6 medium size balls (a little smaller than a baseball)
- Place dough balls on wax paper and roll each one out between 2 pieces of wax paper in until you form an oval shape. Shape the corners to round after. Alternatively, you can use a tortilla press to make the dough even.
- You can roll the dough thinner but you don’t want to crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and less dough texture in the middle.
- Next, heat a non stick pan, cast iron, or grill pan with oil on medium high. Place each flattened dough on pan one at at time on medium high heat. Cover with lid and wait 1 + minutes. You will start to see the edges puff up.
- Drizzle more a splash of more oil on top and flip to other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff/ cook through.
- Remove and repeat for the next until you get 4-6 naan breads.
- Serve with hummus or yogurt sauce. Store in ziplock bag or wrap in plastic wrap, once cooled. Best kept in fridge then reheat before use.
Notes
Cassava flour is a little chewier in texture, so the middle of the bread might feel that way, but it will still taste wonderful! You can resolve this by adding yeast.
QUICK NAAN WITH YEAST – You will need 3/4 c water warm 2 tsp active yeast 1 tsp sugar or honey, 1 1/2 cup cassava flour, 1/2 c tapioca flour, 1 teaspoon baking powder, 1/2 tsp of salt, 2 tablespoon, olive oil, 1/4 -1/3 cup plain yogurt or non dairy milk, 1 tsp apple cider vinegar or lemon juice, 1/2 to 2/3 cup purified water, oil or butter. PRINTABLE RECIPE HERE or see video.
- Category: bread/appetizer
- Method: stove top
- Cuisine: middle eastern
Keywords: bread, appetizer, naan, grain free, paleo, healthy, vegan, gluten free flatbread
Ever Tried Cassava Flour? I think now is the time! 😉
Keep up with the compassionate, fun-loving Bob’s Red Mill on social media. They are full of gluten free inspiration! Facebook, Twitter Instagram, YouTube, Pinterest
Cheers,
MORE HEALTHY YEAST-FREE BREAD RECIPES HERE!
This recipe is part of our Healthy Yeast-free Bread Recipes collection. Check it out!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Lindsay this looks delicious! Possibly my new favorite from the Cotter Crunch Kitchen.
I love cassava/yuca but I don’t think I’ve ever outright had the flour. Not that I can remember. I bet that it would be an excellent alternative and a great refueling flour. I’m definitely a big fan of naan bread–you know I love me a flatbread! This is calling to me with some of that carrot ginger hummus I tried the the other day (which I am now out of…). RATS
I loveeee middle eastern food. This looks like something you’d get in a restaurant..looks delicious! So fluffy and yum 🙂
Ohhhh this looks good! I had no idea you studied abroad, but that’s pretty awesome. LOTS of food inspiration from other countries I’m sure.
I so love naan. And that you are so well traveled–I’d love to hear about all your adventures some time!
Ohhhh man I so need to try this said flour! I love naan. I got hooked on it when studying abroad in Australia. The cutest little kebab place across from my friend’s flat had the best naan bread. Can’t wait to try this! Pinned <3
I haven’t tried it and I really want to! As you know I love yuca and I know I’d love this flour. I need to jump on board!
I love yuca!! I tried it in Central America for the first time and I’ve been hooked ever since. What a great use for it here.
Oh this looks good. Store bought naan is rarely vegan, but I love it! Thanks for the vegan options. I really can’t wait to make this!
If you like Middle Eastern food so much, I just so happen to know someone (cough me cough) that both lives in the Middle East & wouldn’t mind putting you & your hubs up. 🙂
I’ve never heard of Cassava! I do love Naan though but have never tried to make it. Thanks for linking up!
I always love all of your recipes! I can’t wait to try this!…I love using naan as crusts for personal pizzas. My husband and I have very different ideas about pizza toppings so small naan pizzas solve that problem!
I love Naan Bread! I’ve never made it before– I’m typically a horrible bread maker, but I never give up trying, because hot bread out of the oven is the food they serve in heaven. You photos make me want to dive in the picture with a tab of butter and an open mouth!
I have never tried Cassava flour… I will have to try it! Probably making these naan breads first as the girls love Naan bread, well we all like it but the girls, especially my oldest loves it!
I can understand why this is a staple in the Cotter household. I’d be eating this all the time too…Nom Nom! I’ve never used this flour…is another substitute or do you recommend this one? xoxo
I’m pretty sure you’re gonna be hooked! Image it with lentil stew!! You can use any other oat or wheat flour if you aren’t sensitive to grains. What do you have?
I love yuca but haven’t gotten may hands of the flour yet. Must try this. I love naan. Vegas thinks she hasn’t had it. I think she just didn’t know what it was called. Either way, I need to make this!
Naan is so good…with curries <3
But Yucca is like the greatest thing. I think I like the yucca even more than plantains! I know! Crazy :O
So excited to try this out! I was planning to make lentil soup today and this will be the perfect accompaniment. Adding cassava flour to my grocery list. Thanks for all your fantastic recipes and nutritional wisdom.
I LOVE Naan bread, really I love all breads, but flatbreads have a special place in my heart. This looks delicious!
★★★★★
you and me both friend!
I was just looking for a GF bread to go with a soup I’m making. I need to try this flour & recipe! P.S. you need to tell us sometime about all your travels. That sounds so intriguing!
I have been seeing cassava flour everywhere and I need to try it! This looks so good, I love Naan bread 🙂
Naan bread is THE BEST! Who knew you could make it grain-free? I’ve never heard of Cassava flour. You are such a wealth of information. Love it!
Your study abroad experiences sound incredible! I studied abroad in Germany and loved all the Middle Eastern food there also – donor kebabs were my favorite! This recipe looks delicious, definitely a must try!
OMG YES! those were so good!
I have been DYING to find a good naan recipe. Thank you, thank you, thank you, Lindsay! I’ve been very intrigued by cassava, but haven’t taken the leap yet — looks like that needs to change ASAP!!
let me know if you do Leah!
I have never used cassava flour before OR tried to make Naan. This looks great and definitely makes me want to give both a try!
This sounds super cool! I have heard amazing things about cassava flour. I MUST track some down and try baking with it!
yam flour works too! You gotta try this!
…Soooooo…What time is dinner????
🙂
I had not heard of Cassava Flour – so thanks Lindsay! I love naan – but never ever made my own – I love that you added yogurt to these!
NOW!haha. i’ll remake for you!
hurry, go back! haha
Naan is so so delicious 🙂
That’s awesome that you’ve seen so much of the world! I never had the chance to study abroad in school, but I can understand how valuable and special the experience is.
Happy Monday!
really? i would have thought you would have!
So I was 5 seconds away from buying cassava flour the other day, I should have put it in my online shopping cart. Now I can’t wait to try it! This recipe looks fantastic!
I have never tried baking with cassava flour! It looks like it has a mild flavor, and I would love to try it out someday.
I can always count on you to come up with some of the most ingenious recipes! I’ve never heard of cassava flour, but I’m all about experimenting with different flours. Just please don’t leave me alone with naan and hummus. No restraint. None.
naan and hummus are like pringles.. once you POP (errr dip) you can’t stop!
India is on my list too. We should go together and eat all the naan and hummus. 🙂
deal! but lets bring Amanda. She’s a fellow hummus lover. <3
Naan is one of my all-time favorite breads…and I can’t believe you made it grain-free! YUM! Thanks for sharing!
anytime! keep me posted!
I still have a BUNCH of cassava flour left after my FAILED Foccacia recipe – ha! Perhaps me following YOUR recipe will make for a SUCCESSFUL recipe! 😉
★★★★★
yes! and there are some variations you can make without yogurt. or just use coconut yogurt.
Lynne and I love our Naan Bread, which I home make for our traditional Sunday curry. So this new recipe with Cassava flour is really interesting. I’ll need to see if that’s available in our local health food store, or maybe I’ll need to get that one online.
And I’m definitely interested in hearing all about your adventures in all those different countries you spent time in. Especially Great Britain! I had no idea you’d been here!! 🙂
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oh how i wish i could come to your house for sunday supper!
I’ve been wondering about cassava flour, thanks for sharing! I’ll have to pick some up the next time the hubs and I wander over to Burlington! That naan looks so good! This post made me think of my time in Morocco, I spent a week there while I was studying in Spain and the food was absolutely amazing. They didn’t have naan, but they had a similar, slightly thicker bread. My favorite thing was the Mint tea that we had wherever we went in beautiful, hand decorated, little glass cups. It was SO DELICIOUS and fresh!
OMG I have a morocaan dish I am sharing tomorrow! wanna come for dinner? so wish we could have that tea together!
Indian is one of my favs!!! Love this! I am definitely going to try this!
Yum!!!! I love Naan and this looks amazing!
This looks so good! I have heard of this but never tried & of course I am lazy in the kitchen! 🙂
Wow this looks so good! I’ve been going through a tub of hummus every few days recently – I literally put it on everything. This sounds perfect!!
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This looks SO good! And it seems much easier to make than I was anticipating… no kneading, no time to let it rise… that’s my kinda bread making!!
This looks amazing and I have cassava flour in my pantry. My problem is that I can’t eat balsamic vinegar. Do you have a suggested replacement for that?
actually, i just used that on top. I should note that. so you definitely don’t need it per se. LEt me know if you try it!
Oh! I feel foolish for not reading the interactions. I always scan the ingredients first since there are so many things I can’t eat. Thanks for your response. I will make this soon!
oh no, don’t be! i don’t think I specified it. <3
YUM! I LOVE naan!!!! Can you come make it for me though? ya know, to make sure I do it right?!
I’ve tried making this twice. Both times it came out crunchy on the outside, but raw on the inside. I’ve rolled it out about the same as yours, maybe even thinner. The second time, I added more flour but it came out the same. Thoughts?
They taste great so want to try to get them right!
What type of pan are you using? I found that a cast iron skillet worked best. It was a little softer in middle but we like that. Also, maybe try thinner in the middle when rolling. Are you covering it when you cook? Xxoo
stainless steel pan, covered… cast iron is on my list of things to buy, but i don’t have one yet.
Is there something I could use in place of any yogurt. I want to make these tomorrow and my small town doesn’t have coconut yogurt. I can’t have dairy. 🙁
You really don’t need it but do you have coconut cream or almond milk?
I’ve recently gotten some excellent results with a no-knead bread recipe, and cassava flour should work as well, since it has starch to feed the yeast.
Since I don’t think cassava will have gluten, the dough will be delicate and sticky, but it might still work – you’ll just have to shape it by hand, fingers coated in flour or oil, which is what I do anyway for my pizzas. Shape it while chilled, then let it come up to room temperature for a couple of hours before using and the yeast will reinflate the dough, for a light, airy, crispy dough.
I’ll try it, and report, if I can find cassava flour, but if you’d like to try yourself here’s my no knead recipe.
1000gm bread flour (sub cassava flour) – it’s 8 cups, I think, to 1000gm
3.5 – 4 cups of water
1/4 tsp of yeast
1 tbs sugar
1 tbs salt
Mix all dry ingredients first, to distribute yeast, sugar and salt through flour, then add 3.5 cups of water. Mix well, so there is no dry flour. The dough is very forgiving. Leave dough in the bowl you mixed it in, cover with a towel and let sit for about 16 hours, then refrigerate. Keeps for about 10 days, though it never lasts that long with me, and you’ve got enough dough for 5 pizzas, or a couple of loaves of bread.
thx! i’ll look into it!
Hi, I was really excited to try this recipe and when I got to the 1 cup water part I was skeptical, but I plowed ahead with the recipe. After adding the water I had very runny liquid rather than a workable dough. Is it possible there is a typo regarding water quantity?
Hmmm. sorry that happened. I’ve made this a bunch and usually that’s the amount. What cassava brand did you use? What I would do is just use water or yogurt instead of both. Or just add in the yogurt until you get a dough like batter. I’ll update that now. Keep me posted! Hope that helps! and thanks for the feedback
okay i just updated this. THe water was wrong. I think there must have a been a mistype when I switched recipe log formats. SO SORRY! I remade them again tonight to confirm correct amount.
Just curious what the yogurt is for? What is its purpose?
it’s basically to thin it out a bit and make it more tangy. But you can just use extra water or milk, no prob! I’ve done both!
Thanks for replying so fast. I’ll be trying that realllllll soon!
of course! I’ve tried this recipe so many ways. I know some people find the batter dry, so definitely adjust if need be. Keep me posted!
This was yummy! Perf ct for our Indian Meat Cubes! I rolled mine about 1/4 cm thick, took about a minute plus each side. I also added a tablespoon of yeast just for flavor. I use Moon Rabbit Cassava Flour, as it is what I have! Thanks for the recipe! It also worked as a tortilla!
★★★★★
OH yea! will have to check out that Cassava flour. Great tips and thanks Tessa!
This recipe was delicious! However, I had trouble with it sticking to the waxed paper and wasn’t able to transfer it to the pan without it breaking in at least one spot. I tried sprinkling tapioca starch and that helped, but not entirely. I also tried parchment paper-same issue.
Any recommendations? Thanks for a terrific recipe though. I used as a wrap with turkey, provolone and spinach with pesto as a condiment. Can’t wait to try them with hummus. So good!!
Hi sandy! Thanks for comment. Do you have any marble by chance? On your kitchen island or a cutting board? You could try covering that in flour first so it wouldn’t stick. Or maybe wood but make sure it’s super dry first. Keep me posted!
Parchment paper is better.
Love the cassava naan bread! Thank you so much for sharing this.
anytime! let me know if you try it
It’s not naan, it’s basically casabe at this point. It’s not middle eastern either. White people.
Looks delicious! So jealous, wish I could eat it! Several of the ingredients are actually high FODMAP and would bother the tummy! This bread looks so AMAZING though!!
Oh I’m sorry. Is it the cassava? If you are not paleo, you can use 1:1 gluten free flour without nuts or nightshade
Wow!! I just bought my first bag of Otto’s, made the tortillas and was thinking ” Hmmmm. Some Naan would be awesome. I wonder what would make the difference? ” Thanks!!!
OH Let me know if you try it! It’s thicker than tortillas. Why i loooove
Hi! I know it’s an older recipe, but do you have any recommendations if the bread comes out hard like a cracker? I was hoping for more softer consistency. The only thing is I used vegan plain coconut yogurt and the rest was the same. Thank you.
Oh no! What flour did you use? Cassava? I just made some the other day with cassava and greek yogurt.
I haven’t tasted casava bread so i cannot talk about that but the appearance is not my taste. My main point in this comment is, if you are concern about your health, seriously avoid baking soda and bakihng powder in your everyday bread.
thank you for your tips!
Help, please! I rolled these out pretty thin, put them on a cast iron skillet covered and left them for at least three minutes per side. The outside gets crispy, but the inside is gooey. I think it’s still raw. I’m not sure what I did wrong.
It also has an overwhelming baking soda taste. I would appreciate any tips, thanks!
Oh that’s not good! Did you use cassava flour? If so which brand? Did you use yogurt? Happy to help remedy this.
I used Anthony’s Goods cassava flour and macadamia milk with a dash of lime juice since I can’t have yogurt or any of it’s non dairy alternatives.
That’s strange. THe yogurt really helps. Even if it’s non dairy. Do you have any non dairy yogurt or sour cream (like Daiya) in a store near you? I’ll try it again with almond milk. I used Bob’s redmill cassava or ottos cassava. I’ll keep you posted!
Okay I just edited it again! I used bob’s redmill cassava with almond milk and 1 tsp apple cider vinegar added. Roll the dough a little thinner so it isn’t as chew in the center. I also reduced baking soda and added cream of tartar. Let me know if you try it again
Can this be made with just egg whites or with applesauce substituted for the eggs?
You’re in luck-this recipe is egg free, so no egg swap is needed:)
I finally had the chance to try the recipe again. Thanks so much for taking the time to figure out the non dairy milk sub! It came out so good and was really simple to mix up. I will definitely be adding this to my list of go to recipes.
★★★★★
Wonderful! So glad it worked Mareenez!
Also great frozen and reheated in the oven!
I made this recipe tonight. The naan was delicious! Next time I make it I’ll use less water because it was too wet. I’ll definitely make these naan again.
★★★★★
Wonderful! So glad you liked it Heather! thanks for the feedback. Did you use regular yogurt?
Very Good!!!! You can refrigerate dough for up to a week. Making one when you want it.
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Made this with a little adaptation: I used sour cream (because that’s all I had available in my disorganized house!). Made a 1/2 recipe since it was my first time w/cassava flour and just wanted to sample it. I probably added to much water, my dough was sticky. I fried small mini-dumpling sized portions (less than 2 tbsp – pakora sized) in avocado oil in a stainless skillet.
These were fluffy and delicious! Crispy brown edges and soft centers. Cooked very fast! Flipped once and covered as directed in recipe. I made 3 batches of these little cakes and the first reminded me of the fluffy & thick delicious flour beer batter I remember when I could eat fish & chips. The other 2 batches were less oily so a little less “deep fried” but super delicious also.
I’m on a very restricted diet and bake with almond flour and tapioca flour but haven’t really had anything this “bread-like” in years. Thanks for the recipe!! Will def make again, and play with ratios and adding garlic etc.
Belated rating! Sorry forgot to include it with my comment 🙂
★★★★★
Oh I love your swaps! The sour cream is a great idea. Works so well with baking.
turned out a gluey mess. right to the trash. sorry. A long time cook, and tried to revive it, but nothing worked.
That’s not good! Oh no. What brand of cassava flour did you use? What type of pan. I have an IGTV that might show you how to make it. HEre is it. https://www.instagram.com/tv/BtW9CdQHo7R/
Just made this recipe for the first time. Delicious. I will be making them again. I used parchment paper rather than wax paper & it was easy to transfer to the pan. Thx for the recipe.
★★★★★
Wonderful! Thank you so much for taking the time to give a review and for your feedback liz!
For some reason cassava flour is difficult to find in Canada and then it’s very expensive. I’ve been buying frozen grated cassava at SuperStore(Lawblaws)
It’s so inexpensive (about$2 for 454 grams (one pound). Recipes always call for liquid so I adjust. The frozen cassava can be made smoother in a food processor or blender. Works well!
what a smart idea! Thanks for the feedback Ruby! Have you tried buying Bob’s redmill cassava on amazon?
Is cassava flour same as tapioca flour?
Hi thank you for the recipe i’m definately trying it out. I have a question regarding gluten free bread. I want to know how i can make it soft and not dry out quickly?
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What flour are you using? Cassava or other? Happy to help!
This is SO good! Thank you for the recipe. I used thrive market cassava flour and had to add about 1/8 more water. Tastes just like the naan bread I’ve been missing since being on AIP!
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Oh I am so glad! And thanks for your notes!
Since we relocated to Africa and found cassava flour we have been trying many new recipes . This is definitely a keeper and one we will use often! Thank you for sharing !
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Oh yaayy! So glad to hear that Emma! You’re welcome! 🙂
Hi, I’m brazilian, and if you lived in Brazil you might know pão de queijo. It’s gluten free and delicious. x
Ohh, do you have a recipe you like to use? Please share. 🙂
How long a shelf life do you think this bread has? Just in case it’s not all consumed the day it’s made. Or should any leftovers be frozen right away and then re-heated?
I keep my bread in the fridge for up to a week or freeze it. YOu can reheat in oven, on stove, or microwave safe plate, unwrapped. Hope that helps Cathy!
I’ve been making this recipe for the last month…. The old version. It has turned out fabulous every time. Tonight, I had to throw it all in the trash. I couldn’t get the dough to not be a sticky mess… No matter what I did, it wouldn’t do what it normally does…. The ingredients haven’t changed? It’s baking powder not baking soda?
Just sent you an email. Did you prefer the yeast free naan?
I can’t even tell you how excited I am for this! I have bene missing Naan bread for so long, thank you!
Well, I made it with Pamela’s cassava and it was easy, tasty and nice to have. But leftovers… how do you keep them from getting so dried out, and avoid the sandy texture?
Emailed you, but thought I would I wrap it in plastic wrap and keep it in fridge, then warm it up for 10-15 seconds in microwave or stove before serving/eating.
Loved learning more about Cassava flour and this naan bread looks incredible. Will definitely have to give it a try!
Keep me posted when you do Leigh Ann! Thanks!
Been off of processed food for about a week. No packaged stuff except for smoked almonds. This naan bread was simple to make and very satisfying.
Thanks for your feedback! Glad to hear that you liked it!
I used dairy-free (coconut milk) yogurt and it turned out perfectly! And so much easier to make than I expected. It was perfect with chickpea curry.
wonderful! did you try the yeast free version or with yeast?
Thanks God, I found Rech with cassava I love andNO XANTHAN gum, corn derived ingredient and intolerant Iam… very happy! Thank you! I take more recipes like that! Great day! Sincerely Ms.Mila
You’re welcome, Ms. Mila! So glad to hear that!
What are the measurements??
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My daughter is gluten free and loved these. Tasted like real naan. Making them two days in a row.
Thanks! So glad to hear that your daughter loved these!
Hi Lindsay! Thank you for this recipe. I am gluten sensitive and I have missed my naan bread so much. I’m making this recipe today!!! I have a question about Expandex tapioca starch. I bought it because I noticed a lot of Gf bread recipes and pita recipes call for it. Would it make this naan recipe any fluffier or softer if I added some or is this not a good idea Lol. Thank you for your recipe and great pictures!
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Recently my vegan daughter found out that she is allergic to wheat and rice. We tried this recipe and she loves it! We made the version with the yeast. My only problem is the dough seems too dry. I added an extra 2 tablespoons of oil and an additional 1/2 cup of water. Am I doing something wrong that it needs so much added liquid? Thank you for this great recipe. It is a life saver!
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By the way, I have never reviewed a recipe. That’s how good I think this is!
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Hmm. What brand of cassava flour did you use? Sometimes that can be the case.
I couldnt describe these as naan bread in any way. I used the yeasted version, which didnt rise. They were flat, like pastry. Puffed slightly in pan then collapsed. Were raw dough in centre when cooked as recipe. Turned heat right down and didnt use lid, rolled as thinky as possible,which helped, but still doughy even after 10 mins each! Complete waste of time and ingredients
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I’m so sorry to hear that! WHat brand of cassava flour did you use? The inside will be a bit chewy due to the cassava flour texture, but other than that, it’s very similar to real naan. Happy to help find a solution here for ya!