Tuesday, January 5, 2016

Sanaa's Gluten Free Vegan Naan Recipe

Sanaa, which is located at Disney's Animal Kingdom Villas - Kidani Village, is one of our favorite table service restaurants at Disney World for lunch and dinner.  In 2014, a pastry chef at Sanaa developed a recipe for gluten free naan, which is an Indian-style flatbread.  The recipe used Cup4Cup original flour blend, which contains dairy.  My entire family loved Sanaa's gluten free naan, which I thought was the best gluten free bread option in Orlando.  You can view the recipe here.

Last year, when Disney introduced allergy-friendly menus, Sanaa changed their naan recipe to make it more allergy friendly.  The new gluten-friendly vegan naan was made with Bob's Red Mill all-purpose baking flour, which made it accessible to more people with special diets, but the texture and taste were disappointing compared to the original recipe.  Thankfully, the chefs at Sanaa are now serving a new and improved gluten-friendly vegan naan made with Cup4Cup Wholesome Flour Blend.  It is safe for people with gluten/wheat, milk, egg, soy, fish/shellfish, and peanut/tree nut allergies.

I first tried Sanaa's new naan at dinner on Christmas day, which you can read about here.  I liked it so much, we went back for lunch a couple of days later.  The naan made with Cup4Cup Wholesome Flour Blend has a great taste, and it is more pliable than the previous version of Sanaa's gluten-friendly vegan naan.  When I had it on Christmas day, it was cooked a little more than when we had it for lunch, but I liked it both ways, and it was great with my favorite accompaniments, mango chutney and coriander chutney.

Allergy Free Naan - yields 8 pieces


12.4 oz Cup4Cup Wholesome Flour Blend (green bag)
.25 oz yeast
.65 oz sugar
.05 oz cream of tartar
.25 oz kosher salt
4.2 oz Chaokoh coconut milk
6.7 oz warm water (about 95 F)


Add the coconut milk to a mixing bowl, then add the flour, yeast, sugar, cream of tartar and salt, then add warm water.  Mix together with a dough hook on low speed until combined.  Increase to medium speed and mix until the dough pulls away from the sides.  Increase to high speed and mix until smooth, about 5 to 8 minutes.

Portion the dough into eight 3 oz balls.  On a flat work surface dusted with Cup4Cup Wholesome Flour Blend, roll each piece of dough into an oval about 1/4" thick.

Preheat oven to 500 degrees with a pizza stone or a sheet pan in it to cook the naan on.  Cook one or two pieces of naan at a time on the pizza stone or sheet pan for 2 to 3 minutes, until lightly browned.

Brush with melted ghee, unsalted butter, or an allergy free butter substitute, and serve immediately.

Recipe Notes

All measurements are weighed, including the liquid ingredients.

I purchase Cup4Cup Wholesome Flour Blend (green bag) from Williams-Sonoma.  Do not use Cup4Cup original flour blend (blue bag) in this recipe.

Cup4Cup Wholesome Flour Blend is gluten free, dairy free, and certified non-GMO.  It contains brown rice flour, white rice flour, ground golden flaxseed, rice bran, and xanthan gum.  You can read more about it on Cup4Cup's website here.  All Cup4Cup products are produced in a dedicated gluten free facility that is also devoid of any contact with tree nuts, peanuts, and soy.

This recipe for allergy free naan bread was created by the chefs at Sanaa at Disney's Animal Kingdom Lodge.  A big thank you to Chef Marilyn for sharing the recipe and answering all of my questions.

January 15, 2015 Update - After trading several emails with Chef Marilyn, I have updated this recipe to reflect the changes Chef Jonathan made to the home version of the allergy free naan recipe.

Sarah from Gluten-Free & Dairy-Free at WDW has made this recipe.  You can view her video here.


  1. I just put this together and the dough is more like pancake dough -- definitely cannot roll it out! The liquid measures here are fluid ounces or weight?

    1. Elizabeth - Did you use the flour in the green bag? The chef said the dough would be wet. Maybe don't cover it while it rests so it can dry out a bit. I would have to ask the chef about the weights.

    2. I am wondering if the 15 minutes resting should have happened before the dough was rolled out. I emailed Chef Marilyn for further clarification.

    3. I used the blue bag, which is what I had. After 15 minutes, the dough was still pancake consistency, so I made them like pancakes, and they were awesome.

    4. So glad to hear it all worked out in the end! This recipe is for the Cup4Cup Wholesome Flour Blend in the green bag. Like whole wheat flour, it sucks up more moisture with its high fiber content. The previous naan recipe I posted is for the original Cup4Cup flour blend in the blue bag. There is a link to it in this post.

    5. Elizabeth - I heard back from Chef Marilyn and have updated the recipe