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Home / Gluten Free Naan Bread Mix
Gluten Free Naan Bread Mix
Gluten Free Naan Bread Mix
Naan Bread Mix — back of pack recipe and nutrition
Rick making naan bread

Gluten Free Naan Bread Mix

Easy gluten free naan for curries, stews and dips.

$8.15$10.55 Save $2.40
or 4 interest-free payments of $2.04 with Afterpay
  • ✓ Makes 6 naan
  • ✓ Costs $1.36 per naan — recalculated live from today's price
  • ✓ Pack weight 0.215 kg
  • ✓ Free how-to video — tap “Watch Rick make it” under the photos
Gluten FreeFODMAP FriendlyDairy Free OptionEgg Free OptionVegan FriendlyAustralian made
🚚 Free shipping over $135 👨‍🍳 Coeliac-trusted since 1984 🇦🇺 Made in Australia

Rick Grant's famous Naan Bread Mix. Easy to make and delicious with curries and stews, or serve with dips. Better than their wheat-based brothers!

Gluten free and FODMAP friendly. Don't forget to order your yeast.

Watch Rick's how-to video on this page.

Flour Blends: Rice, Tapioca, Brown Rice; Starch: Maize, Potato; Psyllium, Xanthan Gum; Sugar; Salt.

Shipped Australia-wide via Australia Post. Free shipping on orders over $135.

Gluten Free Naan Bread Mix
5.0
$8.15 $10.55
Bake it right

Rick's naan bread method

Gluten free baking behaves a little differently to wheat — follow Rick's method and his tips for perfect results every time.

The Gluten Chef's recipe

Soft gluten free naan bread

⏱️
15 min + risePrep
🔥
2-3 min a sideCook
🧈
6 naanMakes
🌡️
Hot panHeat

You'll add

  • + 1 pack Rick's Naan Bread Mix
  • + 2 tsp Rick's French Bakers Yeast
  • + 200ml warm water
  • + 2 tbsp olive oil (plus extra for cooking)

Everything else is already in the pack.

Method

  1. Combine the mix, yeast, warm water and oil into a soft dough.
  2. Cover and rest in a warm spot until risen — about 15–20 minutes.
  3. Divide into 6 and gently shape each into a teardrop on a floured surface — not too thin.
  4. Cook in a hot, lightly oiled pan 2–3 minutes a side until puffed and golden-spotted.
  5. Brush with garlic butter or olive oil and serve warm with your curry or dips.
👨‍🍳

Rick's gluten free tips

  • ✓ A properly hot pan gives you those classic golden spots — don't rush it on low heat.
  • ✓ Don't roll them too thin or you'll lose the soft, pillowy middle.
  • ✓ Dairy-free and egg-free options are right on the pack.
  • ✓ Brush with garlic oil straight out of the pan for restaurant-style naan.
  • ✓ Cooked naan freeze well — reheat in a hot pan for 30 seconds a side.

Rick Grant — The Gluten Chef

From verified bakers

What coeliac Australians say

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