Gluten-Free Quinoa Flour Naan

The perfect gluten-free naan bread made with high-protein quinoa flour!

Flatbreads are one of those things that I honestly feel should be a staple in every diet. Not only are they great for sopping up soups and stews, but they also can be used to make sandwiches, pizzas and bread sticks.

And personally, naan is my all-time favorite flatbread out there.

When I was in college my girlfriends and I always used to order Indian takeout. Tikka masala and naan bread was my jam. It was semi-spicy, with big chunks of chicken, in a creamy tomato sauce, and then with light and fluffy naan?


The perfect gluten-free naan bread made with high-protein quinoa flour!

I’ve missed naan. I’m not sure why it’s taken me this long to try and recreate it, but now I’m making it practically every week. We’ve already made it three times since I took these photos. And that rarely happens!

So I’m super excited to be sharing this gluten-free naan recipe with you today!

Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You’ll not only love how easy it is to make, but you’ll adore the pillowy texture.

And here’s the kicker…the recipe makes at least six flatbreads. So you can have some for dinner and freeze the rest for later. We usually make a batch, eat three and freeze the other three, then make mini naan pizzas for a quick, delicious dinner later in the week.

Gluten-Free Quinoa Flour Naan

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 - 10 naan


  • 1 1/2 cups toasted quinoa flour
  • 1/2 cup millet flour
  • 1/2 cup potato starch
  • 1/4 heaping teaspoon xanthan gum
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1/2 cup cooked quinoa
  • 2 teaspoons yeast
  • 3/4 cup warm water, 80 - 90 degrees F
  • 2 teaspoon honey
  • 1 tablespoons olive oil


  1. Mix water and honey together. Add yeast, briefly stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.
  2. Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
  3. Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.
  4. Place on a parchment lined baking sheet while you prepare others.
  5. When all flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in oven (with door closed) to rise.
  6. Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.
  7. When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
  8. Eat immediately or let cool completely, wrap in tinfoil and freeze.


I'll soon be sharing gluten-free naan pizzas, so I hope you're excited!

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breads, Corn-Free, Dairy-Free, Gluten-free, Indian, International Cuisine, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free, Yeast Breads and tagged , , , , , . Bookmark the permalink.

42 Responses to Gluten-Free Quinoa Flour Naan

  1. Patricia says:

    Hi Alyssa

    Soooo excited to try the naan bread for my daughter . She loves the grainy goodness of the multi-grain quinoa bread! She is always happy when we find an awesome luten free food. Love the website

  2. Sue says:

    I got really excited until I saw “yeast.” Sigh……

    But I will continue to follow you, Alyssa. You are truly the Queen of Quinoa!

  3. Tesuque says:

    I don’t see anything in the instructions about adding the cooked quinoa that’s listed among ingredients.

  4. Stephanie Shackelford says:

    Love your recipes. Looking forward to making this, but am I missing what I’m suppose to do with 1/2 cup of cooked quinoa? Thanks

  5. Stefania says:

    awesome. Is there an alternative to xantham gum

  6. I find flatbreads to be intimidating in general, but I’d so like to try this naan recipe.

  7. Rebecca in Switzerland says:

    Hi. Xanthan Gum and Yeast are both highly problematic, just fyi for the seriously sensitive among us. I’m going to try this with a few changes (maybe baking powder?) and if it works will let you know. It’s a great idea, just not really GF.

    • Please do let me know! I’m going to do some experimenting on my own since so many people have been requesting. I’ll be sure to post a recipe when I have one that is worthy of you all :)

  8. Patricia says:

    One thing my daughter misses a lot is a good raised a or cake doughnut. The purchased ones are just not the best.

  9. Lori Halpern says:

    I love your site and recipes. Is there any substitution for millet flour? Would brown rice flour work?

    • I think that sorghum would be better than brown rice, or just go with more toasted quinoa flour. I find that the texture of brown rice is a little off to me sometimes, so I’d try to go with a fluffier flour if you can. Good luck, let me know how it turns out!

  10. shakti says:

    love flatbreads, but problems with yeast……can you possibly sort out flatbreads without any at all please?
    this site is wonderful, good protein for no meat, no fish, no eggs and for gf
    am following with great interest, thank you!

  11. Sarah Lewis says:

    Is it possible to make these without using yeast? As I have cut yeast out of my diet too due to chronic fatigue.

    • I’m not sure. I’ve had a bunch of questions about that and it looks like I’m going to need to do some testing :) I’ll keep you posted! But my first suggestion would be to try baking powder and see if you can get some fluffiness to them!

  12. monika cash says:

    where can I get toasted quinoa flour,or how do I toasted myself thanks monika

    • Hi there – you can make toasted quinoa flour at home actually! You can either toast it in a dry skillet over low heat (careful not to burn it!) or you can toast it on a baking sheet at 300 degrees F for about an hour. Just make sure you move it around from time to time so that it doesn’t burn in places. Enjoy!

  13. C. says:

    I followed a link from the Alfredo recipe for toasted quinoa flour, but I don’t see anything about that. Do you have the information about how to make that somewhere? I know I don’t like the flavor of quinoa flour in general, although I do like quinoa. It has a raw bean flavor to me, so toasted might be better.

    • Yes, toasted quinoa flour is the best! You can do it quickly by toasting it in a dry skillet over low heat. Or you can “bake” it in the oven at 300 degrees for about an hour. Just move it around from time to time so it doesn’t burn. Hope that helps! And enjoy :)

  14. So healthy! I’ve tried a gluten free version with buttermilk and loved them. I’ll have to try this one next. Thanks!

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  17. Adrienne says:

    This bread sounds yummy! I’ll have to swap out the potato starch for tapioca starch as nightshades are a migraine trigger for me.

    What flour would you suggest swapping out the millet flour with as millet does a number on me?

    I will be back to check out more of your recipes as we are loving quinoa and do use it in our gluten free baking.

    Thanks so much!

    P.S. I found your recipe while visiting new blogs during the Boost Your Blog in 100 Days Challenge and saw the link for this bread on
    Adrienne recently posted..Blog Challenge that I am working on…join me!My Profile

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