1/2 cup 2% cow’s milk (or dairy-free milk such as almond or rice), heated to 110 - 115ºF

In the bowl of a small food processor, pulse together all of the dry ingredients (rice flour, potato starch, cornstarch, yeast, xanthan gum, and salt).

Add the butter and egg white and pulse until fine crumbs form.

Slowly pour in the warm milk while running on the "process" mode.

Preheat the oven to 425ºF with a rack on the bottom of the oven and another in the middle of the oven. Alternatively, and preferably, preheat a pizza stone, on the center shelf, in an oven to 500°F.

Transfer the dough to an oiled bowl, cover with a tea towel, and allow to rise for 20 minutes.

Divide into four equal portions and place on nonstick surface. Using moistened fingertips, flatten to 4-1/2 to 5-inch circle, about 1/4-inch high. Transfer to a heavily oiled baking sheet.

If using baking sheets, bake on the lower shelf for 10 minutes and another 10 minutes on the center shelf. If using a preheated pizza stone, bake until they puff up and become lightly golden brown.

Remove the pita bread from oven and transfer to a wire rack to cool for 2 - 5 minutes.

Wrap in moistened paper towels and place together in a closed zipper storage bag to steam until soft, 20 - 25 minutes.

Slice each circle in half width-wise to make sandwich thins. Alternatively, cut each circle in half, then slice the thin portion open to create pockets. To create large pita pockets, slice off about 1/2-inch off the edge of the bread and using a serrated knife, slice the inside apart to create a large pocket.

Store in the refrigerator for a couple of days wrapped in moistened paper towels, moistening again, as needed. You can also freeze them and defrost at room temperature. Then, microwave on low for a few seconds until warm and soft.