I love searching the internet for recipes and love it more when I find something amazing! A simple recipe, with ingredients I have on hand, and that taste amazing. The problem with the internet is that pretty much anyone can post a recipe and sooooo many of them are terrible. But then there are those avid bloggers who test and perfect their recipes before posting them to the internet.

This recipe is courtesy of Ashley over at My Heart Beets and if you haven’t checked out her blog yet you should! She posts awesome grain-free recipes that are soooo delicious. Since finding her blog I have a bit of a blog crush on My Heart Beets so honestly, check it out 😛

Gluten Free Paleo Naan Bread

This Paleo Naan Bread is paleo, gluten free and requires mixing together 3 ingredients and pouring them into a pan! How much easier can it get? And I love the flavor! I have spent a good deal of time trying to remake this recipe into my own lower calorie version but the truth is: this original recipe is the best. It is the perfect mix and it is delicious.

Tapioca flour is very cool to work with because it holds together without gluten. This means you can make an egg free, gluten free, gum free bread that still has that chewy texture we all love.

To see the recipe please check out:

My Heart Beets – 3 Ingredient Paleo Naan

Substitutions:

The coconut milk HAS to be the kind from the can. I have not had success from the lower fat kind from the carton (Silk, Earths Own etc). That includes almond, rice, soy, cow etc. They just do not have the fat content/thickness.

Tapioca Starch- this is the “glue” that holds the recipe together. Notice there is no gluten, eggs or xanthan/guar gums so this cannot be exchanged with flours. You can exchange it with arrowroot but that is the only “flour” that I have found will gum up and create the chewy texture.

Almond Flour – this is where there is a little wiggle room. I have successfully used my BTMR GFree Flour Mix or Cup4Cup. I think other nut flours would work here too and maybe even coconut flour tho I have not tested it yet.

Problem Solving:

If you substituted everything in the recipe for something else and it did not work out that is probably because you made something else 😉
If you took it hot out of the pan and tried it (because WHO can resist?!?!) and it was gooey in the middle, just give it a couple minutes to cool and it will firm up. This is normal with tapioca breads. The waiting is the hardest part!

Homemade Almond Flour

it is really easy to make your own almond flour and will save you a ton of money. You also have control over the flavor and texture of the flour if you make it yourself. If you want to know how to make your own, check out my post here.