Want to upgrade your gluten-free food options? Try our Gluten-Free Pita Bread recipe! It’s great for people with special diets or those wanting to try something new. This homemade pita bread is delicious and will become a kitchen favorite.
Ingredients:
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup tapioca starch
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon olive oil
- 1 tablespoon psyllium husk (optional, but helps with texture)
Instructions:
- In a large bowl, whisk together the gluten-free flour, tapioca starch, salt, sugar, and yeast.
- Stir in the warm water and olive oil until a dough forms. If using psyllium husk, add it now and mix well.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 475°F (245°C).
- Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten into a 6-inch circle, about 1/4 inch thick.
- Place the pitas on a preheated baking stone or a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until puffed and golden brown.
- Remove the pitas from the oven and let them cool slightly before serving.
Tips:
Experiment with different gluten-free flour blends: Some people find that certain blends work better for pita bread than others.
Don’t overwork the dough: Overworking can toughen the gluten-free dough.
Use a baking stone or preheated baking sheet: This helps the pitas puff up properly.
Be patient: Gluten-free bread can be a little trickier to work with than traditional bread, so don’t get discouraged if your first attempt isn’t perfect.
Also, Read
Gluten-Free Pita Bread
Enjoy the best gluten-free pita bread that’s soft, flavorful, and versatile! Perfect for any meal, it’s a must-try for anyone craving a healthy option.
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup tapioca starch
- ½ tsp salt
- 2 tsp sugar
- 2 tsp instant yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tbsp psyllium husk (optional, but helps with texture)
Instructions
- In a large bowl, whisk together the gluten-free flour, tapioca starch, salt, sugar, and yeast.
- Stir in the warm water and olive oil until a dough forms. If using psyllium husk, add it now and mix well.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 475°F (245°C).
- Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten into a 6-inch circle, about 1/4 inch thick.
- Place the pitas on a preheated baking stone or a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until puffed and golden brown.
- Remove the pitas from the oven and let them cool slightly before serving.
