Over a year ago I tried to make gluten free pita bread, but was under the misconception that rising them prior to rolling would be fruitless. Now that I’ve experimented more, I know this not to be the case. When someone recently asked me for a yeast-free pita bread recipe, it was a reminder that I needed to give them another go. And I’m absolutely thrilled how they turned out. I don’t know if it’s because it’s been about 10 years since I’ve had one or not, but they taste like gluten pita bread to me! This recipe was adapted from its gluten cousin Pita Bread Recipe on About.com. You can serve this pita bread with hummus dip, or use it as substitute for gluten free bread, as I did in one of the images below, with chicken salad. Enjoy!
UPDATE: Currently, I use my Gluten Free Naan Recipe (Indian Flatbread) for pita bread as they are amazing as you will see by their reviews. In addition, they are so simple to make! However, if you want something a bit chewier, stiffer and drier, like real pita bread, give this recipe a go.
An easy gluten free pita bread recipe; is also dairy-free; and made by hand mixing; bakes up in about 6 minutes. They don't taste gluten free at all!
- 2 1/4 teaspoons instant yeast
- 1 1/4 cups water, heated to 110°F
- 2 teaspoons honey
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup potato starch + more for dusting
- 1/2 cup cornstarch
- 1 Tablespoon xanthan gum
- 1 teaspoon salt
- 2 egg whites
- Preheat oven to 170°F.
- Add honey to warm water; stir to dissolve; add yeast; stir to moisten; set aside until foamy on top, about 5 minutes or longer.
- Add dry ingredients to a medium sized bowl; whisk well to combine.
- Create a well in the center of the flour mixture; pour in yeast mixture and add egg whites.
- Lightly flour a surface with potato starch; with lightly dusted hands, knead dough until smooth and no longer sticky. You may also knead it in your hands once it's not so sticky.
- Oil a large bowl with oil; roll the dough around the bowl to coat; cover with plastic wrap or a lid; turn oven off; place bowl in oven, with door open about 6-inches, to rise for about 45 minutes.
- Pinch off pieces,about 1/3 cup; roll into balls; allow to rise for approximately 10 minutes.
- Place oven rack on lower shelf; add baking sheet to lower shelf; preheat oven to 500°F.
- With a rolling pin (I used a pastry roller), roll each ball out to about 6-inch disks, between 1/8 to 1/4-inch thick, tapering the edges. If you'd prefer the ends to be all even, place a saucer over the top of the dough and trace around it with a knife. (I suggest testing out a single or small one first, about 3 - 4-inches, before baking an entire batch.)
- Using a large spatula or 2 spatulas (I used a pizza spatula), transfer a few disks onto the preheated pizza stone (or baking sheet); bake for 4 minutes until the bread puffs up and is lightly brown in a few areas on the bottom.
- Turn each one over; bake for an additional 2 minutes. Bake the first side a little longer if you desire them to brown a bit (in spots).
- Immediately place in the pita bread in a ziplocked bag and seal closed. This allows the steam released to soften the pita bread. They will deflate on their own.
- Repeat above process with remaining disks.
- Once they are softened in the bag, which takes about 1 - 2 minutes, slice them in half or just take 1/3 off the top; slice portions open that are not already split; stuff them with your favorite filling. Or make larger ones and cut them in quarters to dip in hummus.
- Freeze any unused pita bread; and defrost at room temperature or microwave on low.
I find the thinner you make them, the more they puff. However, it takes a really hot surface to cause them to puff up. You will find the same rings true for frying dough. Therefore, using a pizza stone preheated at the highest temperature possible is recommended.
The next time I try these, I am going to add a little oil to the wet ingredients to see if it helps in browning. Tapioca starch usually does this, but potato and cornstarch do not brown as well.
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