In a large mixing bowl, combine your gluten-free flour, baking powder, salt, and garlic powder (if using) and whisk thoroughly for about a minute until blended.

Pour in the almond milk and olive oil gradually into the dry mix and stir until a cohesive dough forms.

Transfer the dough onto a lightly floured surface and knead for 2-3 minutes, then divide into four equal portions, rolling each into a ball.

Flatten one dough ball and roll it into a circle about ¼ inch thick, dusting with gluten-free flour to avoid sticking.

Heat a non-stick skillet on medium heat for 2 minutes, testing readiness with a few drops of water.

Transfer one naan to the skillet and cook for 2-3 minutes until bubbles form. Flip and cook for another 2-3 minutes.

Transfer cooked naan to a plate, cover with a clean towel, and repeat the process for remaining dough balls.