Naan is an Indian bread that is usually baked in a tandoor oven that is heated to 700 – 800˚F. It goes really well with curries, veggies or can just be eaten plain. I have created gluten-free version of the Naan that came out soft and chewy.
Peach and blueberry cobbler is made by baking the fruit and topped with a gluten-free biscuit. The fruit was baked with hints of cardamom, clove and topped with a gluten-free biscuit and whipped cream with hint of ginger juice.
Paratha is flatbread traditionally made with chapati flour (whole wheat flour) with a vegetable stuffing and cooked on a cast iron pan or not-stick pan. This is made using gluten-free flour (rice flour and garfava flour). It is eaten with yogurt and/or chutneys. The vegetable stuffing is made using mashed potatoes with herbs or with other vegetables like spinach, radish etc.