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.
