Best 3 Best Gluten Free Pita Bread Recipes

GLUTEN FREE PITA BREAD RECIPE

Steps:

• Preheat oven to 400°F (200°C).
• In a large mixing bowl, whisk dry ingredients together.
• Whisk together yogurt, milk, and coconut oil. Heat in the microwave for 30 seconds.
• Add dry ingredients to wet ingredients and mix to combine, but do not over mix! Dough will be sticky, not dry, and should hold together. (Stop mixing once flour is just integrated enough that the mixture holds its shape when you press it together-even if it's still a little crumbly. Overworking the dough may result in a harder/less fluffy texture after baking!)
• Sprinkle flour onto parchment-lined baking sheet(s). Scoop dough with cookie scoop or spoon, roll it into a ball, and use hands to flatten each ball into a circle. Dough should be about ⅛-¼-inch thick. Don't worry about making them perfectly round-let them be rustic!
• I used a 4-teaspoon cookie scoop to make mini pitas, but I've also made medium pitas with ~2-Tbsp sized dough balls. You could also try making larger pitas!
• Transfer pressed dough circles to prepared baking sheet.
• Bake 10 minutes, until pitas are puffing up and slightly browning on the bottom. Flip and bake another 2-3 minutes.
• Allow to cool about 5 minutes before enjoying!
• Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge.
• To revive pitas after storing, try microwaving for 10-15 seconds, or pop into the toaster oven for a few minutes!
• Yields ~24 mini pitas, or 12 medium pitas.

GLUTEN FREE PITA BREAD

Steps:

• Preheat your oven to 400°F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet
• 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.
• 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.
• 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. 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 1/4-inch thick.
• Place the disks about 1-inch apart on a piece of unbleached parchment paper. 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).
• 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.

GLUTEN-FREE PITA FLATBREAD

Steps:

• Preheat the oven to 100 degrees F (38 degrees C).
• Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
• Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
• Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
• Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
• Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
• Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
• Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.