63 comments | Leave your own

  1. TJ Pickett

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

  2. Liz

    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!

  3. Andrea


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


    1. Heather

      If you are in Canada you can get whole husks at Bulk Barn. I am going to try this recipe with arrowroot powder instead of tapioca starch and report back. I will probably use flax meal as well since I already ground up all of my psyllium. I am almost able to recreate the souvlaki we like with our recent dietary restrictions! With this and the coconut yogurt I made today for homemade tzaziki I am hoping to fire up the grill Saturday! If it stops snowing that is. Snow in May. Stupid polar vortex! πŸ™‚

  4. Cissy

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

    This truly absolutely amazing!

    Thank you!!!

    1. Cissy

      I meant………

      This IS truly absolutely amazing!
      (Typing too fast πŸ™‚

      1. Valerie

        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.

  5. Susan

    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!

  6. Laurel

    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?

  7. Linda

    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!

  8. Valerie

    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!)


  9. Angela

    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! πŸ™‚

  10. Kes

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

  11. Debra

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

    1. Katie

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

  12. Jana

    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!

  13. Pam

    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.

  14. Mare

    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 πŸ™‚

  15. Dimple Kirpalani

    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. πŸ™‚

  16. Dimple Kirpalani

    Sorry what i meant was, skip the eggs πŸ™‚ . Works equally well.

  17. Felicity

    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!

  18. Barbara

    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????

  19. Holly

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

  20. Irena

    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 πŸ™‚

    1. Donna

      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 Γ©piceries “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!

  21. Sabrina

    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. πŸ™‚

    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.

  22. sarah

    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.

  23. Felicia

    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? ????

    1. Felicia

      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.

  24. Stacey

    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!

  25. Christina

    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!

  26. Jenny

    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!

  27. Angela

    “Reeeally good. I love the hot-ness taste.” Quote from my 5-yr-old. His immediate request for more is also a good indication of this recipe’s success in our family. Very tasty. Such a treat on a limited diet.

  28. Jenny

    These are sooo tasty! I’ve made them twice and added ~6 cloves of garlic and it was perfect. Thanks a million times!

  29. rachel

    I made this for the first time last night and used it as a crust for pizza. It works! About as close to the real thing as possible πŸ™‚ thanks for making the recipe!

  30. shirley

    Thanks so much for this great recipe. I used plain dairy yogurt, melted butter and crushed garlic and they were easy to make and tasted wonderful. I divided the dough into 6 and found the slightly smaller size made them easier to plop into the pan from the parchment paper, and to flip after 3 minutes. While some cooked in the frypan, I baked the rest. They browned on the underside and tasted as great as the fried ones. A leftover one on day two was a bit dry but OK when warmed. My daughter has celiac disease and we really appreciate your recipes.

  31. metoo52

    After testing it exactly as written I made this recipe as one flat intending to take to an appy potluck as naan, but accidentally overbaked to an allover golden brown. Everyone liked the garlic flatbread tasties; there were hardly any left over, even with the huge mounds of food that evening.

    I have one flat in the oven this minute, pre-baking for tomato-free pizza for my husband, gluten-free for me. Smells wonderful!

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  33. Hanna

    Hi Brittany,
    What can I use instead of tapioca starch and has few carbohydrates (IΒ΄m on a Low-Carb diet.

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  35. Marisa Friedrich

    Just made this – without the garlic though….YUM!

  36. Marisa Friedrich

    Another great one. Made without garlic…Hubby was drooling. Kids gobbled them up!

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  38. zaida

    Thanks for this. Made it once before and it was perfect. This time, anything I can use to replace the yogurt / coconut cream, etc.? I don’t have these and don’t feel like going to the store… I have coconut oil, coconut butter, vegenaisse, almond milk…. those are the only somewhat creamy things around…

  39. Mari

    I have been thinking of making this forever, and I finally did it! I had made another version from someone else last year, that was dreadful, so was reluctant to try it again. As I recall, that version was psyllium powder and it made a dry crumbly horrible piece of burned shoe leather. The whole husks and the tapioca starch made the difference. Holy cow was it good! I had sour cream so that’s what I used, instead of yogurt. My son who had eaten wheat until just recently, said it tasted like a wheat bread, and was delicious. It was soft and chewy and no weird taste or texture. They got nice and fluffy after only a short time in the pan, which was impressive. I have a ceramic cooktop so medium heat was a little high for me, and I cooked them on a lower setting. These were so good that my son asked me to make them again for breakfast this weekend! Thank you for this wonderful recipe. I was doing low carb because there are some great gluten free low carb recipes, but you can only do so much with flax meal and nut flours, and while I will mainly eat low carb since I am not a big bread eater, I will use your recipes for the times when I want something bready and amazing. I have your cookbook and I have several recipes in there bookmarked, and have made one of the pizza crusts several times. I am also a Club member and love the extras every month. Thanks for everything you do. You really are an angel, Mrs. Angell!

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