{"id":1440,"date":"2010-01-18T12:40:48","date_gmt":"2010-01-18T19:40:48","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1440"},"modified":"2023-03-06T14:25:29","modified_gmt":"2023-03-06T20:25:29","slug":"gluten-free-naan-and-an-update-on-freezing-the-dough","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/01\/18\/gluten-free-naan-and-an-update-on-freezing-the-dough\/","title":{"rendered":"Gluten-Free Naan and an update on freezing the dough"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1469\" title=\"g-f-naan154\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan154.jpg\" alt=\"g-f-naan154\" width=\"430\" height=\"646\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan154.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan154-199x300.jpg 199w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>This past week I got together with 3 enthusiastic bread bakers.\u00a0 I&#8217;d brought two buckets of dough to work with; the master recipe from <a href=\"https:\/\/www.amazon.com\/gp\/product\/0312362919?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0312362919\">ABin5 <\/a>and the gluten-free brioche from <a href=\"https:\/\/www.amazon.com\/gp\/product\/0312545525?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0312545525\">HBin5<\/a>. From those two buckets we baked everything from an <a href=\"https:\/\/artisanbreadinfive.com\/?p=152\" target=\"_blank\" rel=\"noopener\">epi <\/a>and sticky buns to flatbreads like <a href=\"https:\/\/artisanbreadinfive.com\/?p=518\" target=\"_blank\" rel=\"noopener\">pita<\/a>, <a href=\"https:\/\/artisanbreadinfive.com\/?p=623\" target=\"_blank\" rel=\"noopener\">pizza<\/a> and naan.\u00a0Out of a request for quick breakfast ideas to feed their kids (some of whom are on gluten-free diets) we experimented with making the gluten-free brioche into a naan. Rolled out in sugar and fried up in butter it was fantastic. The brioche cooked in this way had a crisp caramel coating with an almost pudding like interior. It was so good and easy that it got me thinking about making a more traditional version of naan with the gluten-free crusty boule dough I had left over. It was every bit as delicious as the <a href=\"https:\/\/artisanbreadinfive.com\/?p=582\" target=\"_blank\" rel=\"noopener\">naan made with our wheat doughs<\/a> and still as quick.<\/p>\n<p>I also experimented with freezing the gluten-free doughs. Several of you had wondered if this was a possibility since we only recommend refrigerating it for 5-7 days. At the bottom of this post you will see how that experiment turned out.<!--more--><\/p>\n<p>Gluten-Free Naan:<\/p>\n<p>8-ounce piece of <a href=\"https:\/\/artisanbreadinfive.com\/?p=1396\" target=\"_blank\" rel=\"noopener\">gluten-free crusty boule dough<\/a><\/p>\n<p>1 tablespoon <a href=\"https:\/\/www.amazon.com\/gp\/product\/B000JMBEEU?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000JMBEEU\">Ghee<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B000JMBEEU\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/>, clarified butter or European style butter (You can use regular butter, but you have to be careful of the butter burning. The ghee and clarified butter have a higher burning point and allow you to cook without worry of it burning.)<\/p>\n<p><a href=\"https:\/\/www.amazon.com\/gp\/product\/B000EDDS3O?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000EDDS3O\">Brown Rice Flour <\/a>for dusting the surface of the silpat and pizza peel<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1442\" title=\"g-f-naan01\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan01.jpg\" alt=\"g-f-naan01\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan01.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan01-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>For the g-f dough you will need to roll the naan out on a <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00008T960?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00008T960\">Silicone Baking Mat<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B00008T960\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> that is sprinkled with brown rice flour. <em>This method is also used for rolling out the pizza in the book.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1443\" title=\"g-f-naan02\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan02.jpg\" alt=\"g-f-naan02\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan02.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan02-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>I used a piece of dough that was about the size of my fist. This turned out to be the perfect size when fried in my 10 1\/2 inch <a href=\"https:\/\/www.amazon.com\/gp\/product\/B001I6VNM4?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001I6VNM4\">Skillet<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B001I6VNM4\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1444\" title=\"g-f-naan03\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan03.jpg\" alt=\"g-f-naan03\" width=\"430\" height=\"305\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan03.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan03-300x212.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>sprinkle the dough with a bit more rice flour and cover with a sheet of plastic wrap.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1445\" title=\"g-f-naan04\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan04.jpg\" alt=\"g-f-naan04\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan04.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan04-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Gently pat the dough into a disk&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1446\" title=\"g-f-naan05\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan05.jpg\" alt=\"g-f-naan05\" width=\"430\" height=\"297\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan05.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan05-300x207.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>you may have to pat the sides to round them off.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1447\" title=\"g-f-naan06\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan06.jpg\" alt=\"g-f-naan06\" width=\"430\" height=\"310\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan06.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan06-300x216.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Peel back the plastic and sprinkle with a bit more flour so that the plastic won&#8217;t stick as your roll it thinner.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1448\" title=\"g-f-naan07\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan07.jpg\" alt=\"g-f-naan07\" width=\"430\" height=\"322\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan07.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan07-300x224.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Replace the plastic and roll the disk to scant 1\/8-inch thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1450\" title=\"g-f-naan08\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan08.jpg\" alt=\"g-f-naan08\" width=\"430\" height=\"298\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan08.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan08-300x207.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>peel off the plastic.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1452\" title=\"g-f-naan10\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan10.jpg\" alt=\"g-f-naan10\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan10.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan10-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Carefully transfer the dough to a <a href=\"https:\/\/www.amazon.com\/gp\/product\/B0000VLZ2G?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0000VLZ2G\">Pizza Peel<\/a> that is lightly coated with rice flour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1453\" title=\"g-f-naan11\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan11.jpg\" alt=\"g-f-naan11\" width=\"430\" height=\"290\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan11.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan11-300x202.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>You may need to use a <a href=\"https:\/\/www.amazon.com\/gp\/product\/B000KEUKO2?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000KEUKO2\">Dough Scraper<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=B000KEUKO2\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> to ease it off the silpat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1451\" title=\"g-f-naan09\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan09.jpg\" alt=\"g-f-naan09\" width=\"430\" height=\"268\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan09.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan09-300x186.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Preheat a cast iron skillet to medium heat. Melt 1 tablespoon butter and swirl it around.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1454\" title=\"g-f-naan12\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan12.jpg\" alt=\"g-f-naan12\" width=\"430\" height=\"284\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan12.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan12-300x198.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Slide the dough into the hot pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1455\" title=\"g-f-naan13\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan13.jpg\" alt=\"g-f-naan13\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan13.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan13-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Cover with a tightly fitting lid to trap the heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1456\" title=\"g-f-naan14\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan14.jpg\" alt=\"g-f-naan14\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan14.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan14-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>After about 2-3 minutes the side of the dough will be golden and the top with be bubbly, flip it over with a spatula. Cook for another 2 minutes on the other side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1457\" title=\"g-f-naan16\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan16.jpg\" alt=\"g-f-naan16\" width=\"430\" height=\"646\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan16.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan16-199x300.jpg 199w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>Serve the naan with Indian-style dips and chutneys&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1458\" title=\"g-f-naan17\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan17.jpg\" alt=\"g-f-naan17\" width=\"430\" height=\"646\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan17.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/g-f-naan17-199x300.jpg 199w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>It was pure comfort food and no one knew that the naan was g-f but me.<\/p>\n<p>The following is a 1-pound piece of gluten-free crusty boule dough that I froze for one week, defrosted overnight in the refrigerator and then set off to bake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1459\" title=\"frozen-g-f-dough01\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01.jpg\" alt=\"frozen-g-f-dough01\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>I unwrapped the defrosted dough and set it on a piece of parchment. Because it was wrapped and frozen in the right shape, I didn&#8217;t fuss with it at all before I loosely draped it with plastic and allowed it to rest on the counter for 90 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1460\" title=\"frozen-g-f-dough01a\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01a.jpg\" alt=\"frozen-g-f-dough01a\" width=\"430\" height=\"286\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01a.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough01a-300x199.jpg 300w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>I slashed it with a serrated knife and <a href=\"https:\/\/artisanbreadinfive.com\/?p=1396\" target=\"_blank\" rel=\"noopener\">baked it exactly how I had the original loaf<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1461\" title=\"frozen-g-f-dough02\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough02.jpg\" alt=\"frozen-g-f-dough02\" width=\"430\" height=\"646\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough02.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough02-199x300.jpg 199w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>The bread was fantastic. Great crust and amazing flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1462\" title=\"frozen-g-f-dough03\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough03.jpg\" alt=\"frozen-g-f-dough03\" width=\"430\" height=\"646\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough03.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/01\/frozen-g-f-dough03-199x300.jpg 199w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p>The crumb was a tiny bit denser than the original loaf, and the g-f dough freezes wonderfully.<\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This past week I got together with 3 enthusiastic bread bakers.\u00a0 I&#8217;d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. From those two buckets we baked everything from an epi and sticky buns to flatbreads like pita, pizza and naan.\u00a0Out of a request for [&hellip;]<\/p>\n","protected":false},"author":29,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[66,6],"tags":[143,145,50,48],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gluten-Free Naan and an update on freezing the dough - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/01\/18\/gluten-free-naan-and-an-update-on-freezing-the-dough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gluten-Free Naan and an update on freezing the dough - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"This past week I got together with 3 enthusiastic bread bakers.\u00a0 I&#8217;d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. 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