gluten free pita bread
Discover the ultimate gluten free pita bread recipe! This soft and fluffy pita bread is perfect for sandwiches or snacks. Learn how to make easy, homemade gluten-free pita bread that's delicious and versatile.
Ingredients
- 2 cups gluten-free flour blend use a high-quality brand like Bob’s Red Mill or King Arthur
- 1/4 cup tapioca flour adds elasticity and softness
- 1 tbsp psyllium husk powder or gluten-free bread improver
- 1 tsp active dry yeast ensure it’s gluten-free
- 1 tsp baking powder for extra rise
- 1/2 tsp salt enhances flavor
- 3/4 cup warm water or dairy-free milk adjust to achieve the right dough consistency
- 1 tbsp honey or maple syrup optional, for sweetness
Instructions
- Combine the dry ingredients in a large mixing bowl. Whisk together 2 cups of gluten-free flour blend, 1/4 cup tapioca flour, 1 tablespoon psyllium husk powder, 1 teaspoon active dry yeast, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the wet ingredients. Pour in 3/4 cup warm water (or dairy-free milk), 1 tablespoon olive oil, and 1 tablespoon honey or maple syrup (optional). Mix until the dough is smooth and elastic.
- Transfer the dough to a greased bowl. Cover it with a damp towel and allow it to rise in a warm, draft-free place for 1 hour, or until it doubles in size.
- Preheat the oven to 450°F (230°C). Divide the dough into 8 equal portions and roll each into a flat round shape, about 1/4 inch thick.
- Place the shaped pitas on a baking sheet lined with parchment paper. Bake for 8-10 minutes, flipping halfway through, until the pitas puff up and are golden brown.
- Cool slightly before serving. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.