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5 Ingredient Coconut Flour Naan (Fungus Protocol Approved + GF)

I LOVE naan bread, but not many people can tolerate the gluten, and gluten-free flour isn't much better.

This recipe uses a blend of coconut flour and arrowroot flour, giving it the perfect crisp and chew, without compromising health.

This recipe is fungus protocol approved, histamine protocol approved, free of oxalates and phytic acid free!



  • 1/2 cup arrowroot flour

  • 1/4 cup coconut flour

  • 1 cup full-fat coconut milk (I like using this brand)

  • 1 tsp sea salt

  • 1/4 tsp garlic powder

  • Grassfed butter/goat butter for sautéing


  1. Add all of the ingredients into a bowl and mix well

  2. Heat butter in a pan on the stovetop

  3. Pour 1/4 cup of batter onto your pan and spread out with a spoon. (If you have a big enough pan, you can make a few of them at once)

  4. After 2-3 minutes or once the batter starts bubbling and looks mostly cooked, flip it over and cook the other side (patience is a virtue with this part. If you're worried it will burn, just reduce the heat a bit)

  5. Cook until both sides are nice and toasted. You'll notice big bubbles develop in the bread, this is a great sign! (I like to keep mine on a little longer to get them extra crispy)

  6. Enjoy immediately or cool on a wire crack so that it doesn't lose its crispiness. You can also freeze it and use it at a later date. ☺️

God Bless!


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