Gluten Free Gyros Completely From Scratch


Gryo Meat

1 pound Ground Lamb

1 pound Ground Beef

1 Small Onion

1 teaspoon Garlic Powder

1/2 teaspoon Oregano

1/2 teaspoon Cumin

1/2 teaspoon Thyme

1/2 teaspoon Rosemary

1/2 teaspoon Black Pepper

1 teaspoon Salt

Gluten Free Naan

1 1/2 cups Rice Flour (brown or white)

1/4 cup +2 Tbs Potato Starch (plus more for rolling out dough)

1/4 cup +2 Tbs Cornstarch

1/2 cup Water (heated to 110°F)

1 tablespoon Honey

2 teaspoon Instant Yeast

2 teaspoon Guar Gum

1/2 teaspoon Salt

1/4 teaspoon Baking Powder

1/2 cup Buttermilk

1/4 cup Coconut Oil (or similar oil)

2 eggs

Tzatziki White Sauce

1 cup Plain Greek Yogurt

2 tablespoons White Vinegar

4 teaspoon Lemon (fresh squeezed)

1/2 teaspoon Dried Dill

1/2 teaspoon Garlic Powder

1/2 teaspoon Salt

Additional Gryo Toppings

Romaine Lettuce (Shredded)

Roma Tomatos (sliced or diced

Onion (sliced or diced)

Feta Cheese


Tzatziki Sauce

Add all ingredients together and store in the fridge until ready to use.

Gryo Meat

Finely chop onion in a food processor before adding to a large bowl with lamb, beef, garlic, oregano cumin, thyme, rosemary, black pepper, and salt. Mix well with hands and place in the refrigerator for and hour or to for flavors to blend.

Preheat oven to 325°F

Put meat mixture into a food processor and blend for about 1 minute. Pack meat mixture into a bread loaf pan, making sure to remove any air pockets as you create a nice loaf shape.

In another pan, either a roasting pan or casserole dish, place your loaf pan in the center and add boiling water about half way up the sides of the dish. (this will help keep your gyro meat moist during the cooking process).

Bake for about 45-60 minutes, or until no longer pink in the center. A meat thermometer should read 165°F. Pour out the fat, cover the top, and allow to cool a bit.

When meat is barely cool enough to handle, plop meat out onto a cutting board and thinly slice. It's ready to be used.


Combine warm water, honey, and yeast in a medium sized bowl. Set aside until bubbly.

In another large bowl add your rice flour, potato starch, cornstarch, guar gum, salt, and baking powder. Mix well with a whisk and set aside.

Add buttermilk, oil, and eggs to yeast mixture and mix well.

Add the wet and dry ingredients together and mix well to create a mashed potato like mixture. Allow to sit for 20 minutes.

Heat frying pan on medium heat while preparing your naan.

Dust potato starch onto parchment paper and scoop out about 1/2 cup of dough mixture onto it. Roll dough out into a circle to desired thickness (at least 6 inches in diameter) using potato starch as needed to prevent sticking.

Flip naan into frying pan and allow to brown on each side before serving.

Add your gyro meat, toppings, and sauce and enjoy immediately!


Best eaten fresh, but can keep in the refrigerator for several days.