Best Gluten Free Pita Bread Recipes

BEST GLUTEN-FREE PITA BREAD

Best Gluten-Free Pita Bread image

Bake this perfect gluten-free pita bread from scratch with a few simple ingredients. A wonderful gluten-free alternative for sandwiches and snacks.

Provided by Fioa

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 ¼ cups gluten-free oat flour (such as Bob's Red Mill®)
½ cup potato starch
⅓ cup cornstarch
⅓ cup tapioca flour
2 tablespoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon white sugar
1 teaspoon salt
1 cup warm milk
1 egg
¼ cup olive oil
1 teaspoon apple cider vinegar

Steps:

Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
Spray pita breads with water and place them straight on the hot pizza stone.
Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 43.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 8.8 g, Protein 6.4 g, SaturatedFat 2.3 g, Sodium 533.9 mg, Sugar 2.9 g

GLUTEN FREE PITA BREAD

Gluten Free Pita Bread image

This is a modification of Carol's Easy Pita Bread Recipe #8970 using GF ingredients and our Breadman automatic bread maker.

Provided by IrishEyes.NYC

Categories Yeast Breads

Time 1h10m

Yield 6-8 pitas, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups cornstarch
1 cup tapioca starch or 1 cup tapioca flour
2/3 cup garbanzo flour or 2/3 cup garfava flour
1/3 cup sorghum flour
2 tablespoons sugar
1 tablespoon xanthan gum
2 1/4 teaspoons quick-rising yeast
1/2 teaspoon salt
1 1/4 cups warm water

Steps:

Combine dry ingredients in large mixing bowl and set aside.
Pour warm water into automatic bread maker pan and add dry ingredients; set machine to dough setting and turn on. Use spatula as necessary to scrape sides and incorporate evenly - dough will be soft and sticky.
Knead for only 5 minutes; remove from pan and divide into six to eight balls of dough; cover.
Using a rolling pin and board heavily covered with corn starch, very lightly stretch one dough ball into a circle about 6" in diameter and 1/4" thick. The dough will be sticky, but light hands and a generous dusting of corn starch will yield chewy and crusty (not tough) pitas.
Place on a lightly greased cookie sheet sprinkled with corn meal or GF flour. Cover cookie sheet with waxed paper to keep pitas from drying out.
Repeat rolling of each ball of dough; allow to rise in a warm place for about 30-40 minutes.
Preheat oven to 450° F; remove waxed paper and flip pitas. Bake for 3-5 minutes; remove from oven, flip pitas, and return to oven for another 3-5 minutes or until very lightly browned and just set.
Remove from oven and immediately wrap pitas in a dishtowel for 3-4 minutes.
Split along "pocket" edge of pitas with sharp knife and fill as desired. Serve immediately or store in freezer for future use.