This is a fun modification on one of our favorite naan bread recipes - a perfect use for the late summer/early fall peppers and tomatoes.  A bit of extra garlic added to these is delicious!  You can easily adjust the amount and types of spicy peppers you use depending on your preferred level of spice.  The seeds are the spiciest part of hot peppers, so make sure to remove those if you want less spice.  Enjoy! 

Fresh from the oven - delicious garlic-y naan topped with spicy peppers and thinly sliced tomatoes. Yum!

Fresh tomatoes and spicy peppers, ready to be used for the naan! 

Naan with Spicy Peppers and Tomatoes

Makes 12 small/medium sized ovals of naan

Preheat oven to 475 F (450 F convection).  Line 3 cookie sheets with parchment paper.

Slice and set aside: 

3-5 hot chili peppers, variety, thinly sliced (remove seeds for less spice)

~4 small/medium or ~12 cherry tomatoes, thinly sliced

In a mixer combine:

3 cups Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum

1 Tbsp rapid-rise (quick) yeast

1 tsp salt

1 tsp garlic powder

1 tsp dried coriander (optional)

1 tsp baking powder

Add and combine:

2 1/4 cup milk (lactose or dairy-free works well, room temperature is ideal)

2 eggs

1-2 tsp fresh minced garlic

Beat 3 - 4 minutes, until nice and smooth.  

While the bread is mixing, in a small bowl melt:
1/2 cup salted butter

Spread four ovals of naan bread batter on each of the three parchment paper using a spatula, making 12 small/medium sized oval naan breads.  

Spreading while holding the parchment can be a little tricky, but this is the look you're aiming for! 

 Divide the hot pepper and tomato slices evenly on the naan bread.  If desired, sprinkle some fresh ground pepper over the bread.  Brush the tops of each with the melted butter (~2 tsp butter per naan works great).   You can let the breads rest for 15-20 minutes, if you want slightly puffier bread, but it's not necessary.  I usually cook one pan immediately while the other two rise, since I can only put 2 pans in the oven at a time. 

Naan topped with tomatoes and peppers, ready to be brushed with butter. 

Bake the naan at 475 F for ~12-15 minutes until nicely browned and bubbly.  (Lightly browned naan will result in the bread sinking and not retaining it's nice bubbles after removal from the oven, so make sure it's nice and dark golden brown).

Fresh from the oven!  It's SO delicious. 

If you don't want the peppers or tomatoes on your naan, this recipe does work well for smaller garlic naan breads, as well.  Just brush with butter and bake.  

Naan with Spicy Peppers and Tomatoes Recipe by Successfully Gluten Free!

I have quite a few donut hole and fritter recipes posted, some yummy fry bread, and even funnel cakes.  But, I hadn't gotten around to making traditional raised donuts - donuts that use yeast and sit and rise before frying.  After a bit of tweaking (sadly we had to keep taste-testing donuts), I am happy to share this delicious and easy raised donuts recipe. I believe we will need to make it again this weekend to celebrate school starting. Enjoy!

Someone taste-testing...

Yum! Freshly dipped donuts! 

Raised Donuts with Glaze

Makes 24 donuts

Line two cookie sheets with parchment paper cut into 12 pieces (for piping donuts).

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

3 Tbsp sugar

1/2 tsp baking soda

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Put batter into a large freezer ziploc.  Snip 1/2" off one corner.  Pipe donut rounds onto each of the pre-cut pieces of parchment paper.  Lightly smooth the piped donuts with water, as needed.  Let rise in a warm location for 20-30 minutes.  

Piping each donut onto a separate piece of parchment paper makes it easy to lift and lower into the oil.

Frying the donuts. Once they've puffed up and the bottoms are darkened, you can flip them. 

While donuts are rising, you can heat your oil.  I like to use avocado oil for frying, but you can use canola or whatever kind you prefer for frying.  Heat to ~165C - 170C / 325 F - 338 F.   Using the pieces of parchment paper, gently lower the donuts into the oil in small batches (this depends on the size of your fryer or pot used for frying - I can usually fry 6 at a time).  The donuts initially sink, then will bob back up, and you can use tongs or chopsticks to grab the pieces of parchment paper and pull them carefully out of the oil.  I put the donuts in with the parchment paper on the bottom side, which I find makes it easier to slide away from the cooking donut. Cook 2-3 minutes per side, until nicely golden. 

Remove donuts from fryer and place on a paper towel-lined pan.  

Freshly out of the fryer, and ready to glaze.

Whisk together the following, and dip the top of warm/hot donuts into the glaze: 

1 1/2 cup powdered sugar

1 tsp vanilla 

cold water, to a thin dipping consistency

Put dipped donuts on a fresh parchment-lined pan.  They're ready to eat!  You can eat them hot or let them cool.  Cooled donuts can be frozen in a freezer ziploc and thawed/heated to eat anytime.  Enjoy!

Glazed donuts! Yum! 

Raised Donuts with Glaze Recipe by Successfully Gluten Free!