Recipe: GF, LF, CF Vegan Spiced Naan Free of: CF, DF, EF, FF, GF, GaF, LF, NSF, OF, PF, POF, SF, SHF, SWF, WF, V, Veg This is the Vegan, Corn free version of my Spiced Naan. I love Naan, especially with Chickpeas and Rice. This Naan is spiced to give it a good flavour, but still works well with any Indian dish and won't over power it. Allergy Note: For Cereal allergies do NOT use Rice Flours or Milks. I list this as not KF but only because its related to Quinoa, which I react too. In a pinch, I will try this once. Corn Allergy: Use only Non-Iodized Salt to keep this Corn Free. Ingredients: 2 cup of Amaranth flour (Goosefoot and Amaranth family) 2 tsp Ginger (optional) 1 tsp Cumin 1/2 tsp Coriander 1/4 tsp Nutmeg 1/4 Non-Iodized Salt (Corn Free) 1 pkg dry active yeast 2 tsp. Olive Oil 1/4 cup Coconut Milk 2 TB Arrowroot mixed in 2 TB warm water. (Vegan, Corn free) Olive oil for frying How to Make: 1) Activate the Yeast with the warm water, per instructions on packet. Let it sit in cup until frothy. 2) Sift the flours together. 3) Add in the spices. Mix well. 4) Add binder (Arrowroot), oil, and some of the milk to the flour. 5) Mix the dough until well blended. Add more milk as needed. 6) Knead the dough until soft and somewhat spongy. Let dough rest for 10 minutes. 7) Divide into six pieces 8) Roll out on a floured surface as thin as you can without tearing it. 9) Cook over medium heat in a pan with some oil, about 2 minutes per side. 10) Each side should be golden brown. 11) Plop under the broiler for a few seconds, until it puffs. Serve immediately.