Naan, again...AIP, gluten-free, dairy-free (OK, except the butter...)

We ended up preferring this recipe for naan to my cauliflower ones...give them a try too!  The arrowroot flour makes them stretchy inside, but that's what naan does, right? 

If you like a drier, less strectchy naan, (even crispy!) put them on a baking sheet at 400 degrees for 10 minutes.  YUM.

Ingredients

• ½ cup cassava or garbanzo flour
• ½ cup tapioca flour or arrowroot flour
• 1 cup full fat coconut milk
• Salt, adjust to taste, optional
• Garlic powder to taste, because why not?  GARLIC! (optional, of course)
• Ghee or butter (if dairy's okay for you), optional

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Instructions

1. Preheat a your pan over medium heat--I use my favorite old cast iron skillet, oiled
2. Mix all the ingredients together well, and pour enough in the pan to make about a 5" circle, roughly.
3. Afterthe first side has set and the top has a few bubbles (like pancakes), flip over to cook the other side.  You'll see some very dark places, but that's fine.
4. Scarf them up now, or cool on a wire rack.  You can freeze them with a sheet of waxed paper between, but they're best fresh.  (My last batch got kind of stiff after a few days!) (No, NOT after freezing, silly, in the fridge!)

We've used these as wraps, and even as burrito-like critters.  GOOD.

Cauliflower Naan--gluten free, AIP

Sometimes you just want something "bready" to dip into a dish a la' naan or other flatbread.  If you're off grains and gluten, this recipe is a decent substitute--PLUS you're getting more vegetables!

I got the basic recipe here, from the always helpful Louise Hendon: https://healingautoimmune.com/paleo-aip-bread-recipe--but as usual, I tweaked!

Preheat oven to 450 degrees (yes, HOT.)

• 1 cup cauliflower florets
• 2 Tablespoons olive oil
• 1/2 cup arrowroot flour (see the last ingredient if needed)
• 1 Tablespooons garlic powder more or less
• 1/2 t. Salt or to taste
• You may need to add coconut or cassava flour, a tablespoon at a time--I'm trying cassava next time, we find it a one-to-one substitute for wheat.

Cook cauliflower florets till tender--I steam them, but you could use a microwave--and drain.  Use your blender or food processor to make a smooth paste--if that doesn't happen (and it didn't, for me), add the oil and blend.  Turn out into a bowl, flour, add salt and garlic.

This was supposed to make a malleable dough you could roll out without the additional flour but it didn't--it was more batterlike, so I added a couple of tablespoons of coconut flour till it thickened into a soft dough.

Remember, coconut flour is REALLY absorbent, so just add a bit at a time and it will thicken.

use a sheet of parchment paper on your baking sheet and plop about a third of your dough onto it...flatten with your palm or a big spatula to about 1/4" or less (I went for less!)
Bake for about 15 minutes, but keep an eye on it, oven temperatures vary and that parchment paper gets brown.

I used my toaster oven, but next time will try the oven in the stove, where there's more room...

This really was supposed to stay light colored, but I was pleased with the slight crispiness at the edges.

Let cool and enjoy...it's supposed to remain soft and even a bit stretchy inside--that's the arrowroot flour at work!  I used it as a dipper into a meat sauce, my husband used his as pizza crust.  Either way, it was GOOD, low carb, and gluten free.