Gluten Free Pita Bread Recipe

Gluten Free Pita Bread Recipe
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Photos of Gluten Free Pita Bread Recipe

 

You won't ever need to buy from the store again when you have this gluten free pita bread recipe. It's yeast-free too, so there's no waiting time involved.

Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Makes:

Ingredients

  • cup all purpose gluten free flour, (245 g), plus more for sprinkling
  • 1 tsp xanthan gum, (omit if your blend already contains it)
  • ¼ cup expandex modified tapioca starch, 35 g
  • tsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp neutral oil , (14g), (like vegetable, canola or grapeseed)
  • 1 egg , (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature
  • ¾ cup milk, (6 fl oz), at room temperature

Instructions

  1. Preheat oven to 400 degrees F. If a pizza stone is available, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet.

  2. In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine.

  3. To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch.

  4. Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface.

  5. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than ¼-inch thick. Place the disks about 1-inch apart on a piece of unbleached parchment paper.

  6. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes. Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute).

  7. Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.

Nutrition

  • Sugar: 2g
  • :
  • Calcium: 91mg
  • Calories: 138kcal
  • Carbohydrates: 24g
  • Cholesterol: 23mg
  • Fat: 4g
  • Fiber: 3g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 40mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 399mg
  • Trans Fat: 1g
  • Vitamin A: 67IU
Nutrition Disclaimer
Have you tried this gluten free pita bread recipe? Let us know how it turned out or share your own tips and tricks in the Baking and Desserts forum!

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