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Gluten Free Pita Bread

gluten free pita bread

I shared a pita bread hack before. But here’s my favorite “from scratch” recipe, with an easier method for shaping the pocket breads.

Pita breads are great to have on hand, stored in the freezer to defrost whenever the mood strikes. See notes after recipe for details on gluten free flours, psyllium husk (and equivalents), egg replacers, and more.

Gluten Free Pita Bread

10 or 11 pita breads

When there’s a knead . . . here’s the easiest way to make gluten free pita bread.

Ingredients

  • 3 1/4 cups gluten free bread flour blend (about 1 lb.)
  • 2 tablespoons sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/3 cups water, room temperature
  • 1/3 cup olive oil
  • 2 eggs (or 1/3 cup aquafaba)
  • Next day:
  • 1/4 teaspoon instant yeast
  • Additional gf flour (about 1 cup) for shaping bread

Instructions

In a medium bowl, combine: gf bread flour blend, sugar, psyllium powder, yeast, salt, and baking powder. Blend thoroughly.

In a large cup, combine water, oil, and eggs. Stir liquid ingredients into dry ingredients and blend thoroughly. Cover dough and refrigerate overnight.

The next day, dissolve 1/4 teaspoon instant yeast into a tablespoon of water and blend thoroughly into dough. Preheat oven to 400 degrees.

Use a #10 disher to drop dough into a bowl of gf flour, gently coating balls with flour to ease shaping. Flatten dough into circles, approximately 1/4 inch thick like in this photo.

Five or six breads will bake comfortably on one half-sheet pan. A few minutes (10-15) in a warm room is all the bread needs before baking.

Bake for 12 minutes. Let pita breads cool completely before slicing. Store breads frozen to enjoy later.

http://freerangecookies.com/2016/10/05/gluten-free-pita-bread/

Notes

Make your own gluten free bread flour blend by combining: 2 parts rice or sorghum flour, 2 parts tapioca flour, 1 part potato starch, and 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Read about gluten free flour blends here. Find more gluten free bread recipes on my favorites page.

Psyllium / Guar / Xanthan – For the pita bread pictured here, I used this psyllium husk powder (read the label to make sure it has no gluten-containing ingredients added). The amount of binder needed in a recipe is dependent on many things – which flours are used, what kind of fat, how the recipe is formulated, etc. For this particular recipe, 2 tablespoons of psyllium is roughly equivalent to 3.5 teaspoons of guar gum or 3 scant teaspoons of xanthan gum. The end result is slightly different with each binder. Use whatever fits your dietary needs.

Whole pitas make a great base for pizza.

Not all pitas puff up dramatically, but you can still slice the bread for a handy pocket sandwich.

Looking for a vegan egg sub? I haven’t used tapioca gel as an egg replacer in this recipe, but have used 1/3 cup aquafaba (bean juice) in bread with excellent results. It doesn’t need to be whipped, but I do whisk the aquafaba with a fork until it’s frothy before adding to other liquid ingredients. In case you’re curious about using tapioca gel, take a look at this brownie recipe.

gluten free pita lunchPB & J Pita Lunch

Comments

  1. Your recipe says to do this in two steps, refrigerating the dough overnight. Is it to let the psyllium hydrate? Have you ever just let it refrigerate a few hours and then finishing?

    • An overnight stay in the fridge allows the flours to hydrate fully, and lets the yeast do its work – enhancing the flavor and texture. The recipe and technique are mere suggestions for achieving the best end result.

  2. I made this recipe today and can offer a couple of pointers. I used the homemade gluten free flour made with brown rice flour. The color of my pitas did not look as brown as the picture so wondering if you used sorghum. I left out the sugar.

    I did not have a #10 disher which Google told me is .4 of a cup. I used a half cup measuring cup and did not fill completely to measure dough with a large serving spoon to scoop out dough. Worked perfectly.

    I put too much flour on the balls of dough and did not like having so much extra flour on finished product.

    I used a cookie sheet with a “double wall” as I did not have a large enough sheet pan. The dough cooked on the cookie sheet did not puff up. The ones cooked on the single wall sheet pan did puff up but I also turned the oven up as I usually make regular pitas at a higher temp. I am wondering if I could form these on parchment paper on cookie sheet and transfer to my pizza stone as I would wheat pitas.

    My gluten free diabetic veg friend loved them. We did figure out the nutrition count as she has to watch the carbs. 1/10 of recipe per pita = 188 calories each, 37 g total carbs. It seems to me that vitamin and minerals are lacking as there is no nutrition in tapioca flour or potato starch making them empty calories.

  3. Forgot to say that they tasted great. Flavor was a Cross between a mochi and a potato. Could detect no almond flavor. The texture was very bread like.