Saturday, 25 February 2012

Naan Bread

gluten free naan bread
It's been awhile since I've posted a recipe. I seem to have made my way through every common illness in the past few weeks from barfing to sinus cold... and of course the angiogram before that. I am still trying to shake that last bit of a sinus cold, but other than that I think I'm good to go.

I haven't had much energy for baking, but I have been meaning to post this recipe for awhile. I found it on the GF blog Fire and Salt and knew I had to try it. I made some tiny changes, but definitely have to give this guy the credit. The bread is chewy and soft. The only downside is that it does not keep well, so only make what you think will be eaten for one meal (once it cools it becomes dense and dry).
I have made this recipe twice with great results!

Recipe from:

(makes 4 Naan Bread)

2 tsp Yeast
2 tbsp Sugar
1/2 cup Warm Water
2 1/4 cups GF All-Purpose Flour Blend
1 tsp Salt
1/2 tsp Guar Gum
1 Egg
1-2 tbsp Milk
Butter or Oil for frying
Optional: 1 tsp garlic powder (I left this out)


Proof the yeast with the sugar and warm water. (about 5 mins)
Combine dry ingredients in mixing bowl.
Add egg, milk and prepared yeast mixture.
Mix well by hand or in stand mixer.
Separate dough into 4 equal balls.
Dust parchment paper with rice flour and roll out each ball of dough into the shape of naan bread. (they should be a bit bigger than your hand - or your husband's hand)
Place on a flat, portable surface (cutting board or baking pan), cover with a tea towel and let rise in a draft free place for 20-30 minutes.

* be very careful when transferring the risen bread to the frying pan as they are very breakable. Try not to let them bend at all. They will be much more stable after they cook.

Heat oil or butter in a frying pan and cook naan bread one at a time
Fry 3-4 minutes per side until it starts to brown a bit.

Heat your oven to 250 degrees.
Once all the bread is cooked, wrap them up (all together) in foil and place them in the oven for 5 minutes. The steam makes the bread nice and chewy.

roll out dough on parchment paper

let rise for 20-30 minutes
cook in the frying pan for 3-4 minutes per side (or until it browns like this)
wrap the bread in foil and place in 250 degree oven for 5 mins
serve immediately with dip, souvlaki or curries

Serve with Curry, Butter Chicken or Souvlaki. You can also eat it with hummus or other dips as a snack or side dish.

When it's just me and my husband, I usually make half the recipe.


Tuesday, 7 February 2012

Coconut Pudding

Gluten Free Coconut Pudding
I am home recovering from a coronary angiogram. They stuck a catheter into my heart through a vein in my neck and one in my radial artery (wrist) too. Results were good, but I'm not supposed to use my wrist much for a week because of the bleeding risk. This includes typing (and sadly, crocheting) so this post will have to be short.

Coconut Toasting
I loved making this for dessert as a kid. So easy and so good. If you love coconut, you'll love this pudding too.

See, short and sweet. Now for the recipe.

(makes 4 servings)

1/2 cup Sugar
pinch of Salt
3 1/2 tbsp Cornstarch
2 cups Milk (could sub other milks if dairy intolerant)
2 eggs
1/2 +1/4 cup Shredded Coconut
1 tbsp Coconut Oil (or Margarine)
1 tsp Vanilla or Coconut Extract  - optional


In a medium saucepan, whisk together cornstarch, milk, and eggs.
Add sugar, salt, 1/2 cup coconut and coconut oil.
Bring mixture to a boil over med-high heat.
Reduce heat and stir until thick.
Remove from burner and add extract if using.
Stir and let cool a bit. (can be served warm or chilled)

Meanwhile, add 1/4 cup shredded coconut to frying pan (non-stick preferably).
Toast on high heat, stirring very frequently, until coconut is browned and fragrant (This only takes a few mins. Don't let it burn.)
Let cool.
Use as a garnish for each dish of pudding.

Whisk milk, eggs, cornstarch together and add other ingredients

Bring to a boil, reduce heat and stir until thick

Once thick, set aside to cool.

Toast coconut in frying pan

Stir very frequently

Toast until browned and fragrant

Garnish pudding with toasted coconut

Variation - omit 1/4 cup coconut and toast the rest. Instead of adding it to the pudding before cooking, stir it in after the pudding has thickened and cooled somewhat.