Why You’ll Love this Gluten Free Pita Bread Recipe
If you’ve ever missed the chewy, warm goodness of pita bread since going gluten-free, you’re in for a treat with this recipe.
I can’t tell you how satisfying it’s to bite into a soft, fluffy pita that doesn’t compromise on taste or texture. This recipe is simple, making it easy to whip up a batch whenever you crave that delicious pocket bread.
Plus, the blend of flours gives it a unique flavor that’s just as good as traditional pita. I love how versatile it is; you can fill it with anything from hummus to veggies or even use it as a wrap.
Trust me, once you try this, you’ll wonder why you ever settled for store-bought gluten-free options!
Ingredients of Gluten Free Pita Bread
When it comes to whipping up some gluten-free pita bread, having the right ingredients on hand is essential. Thankfully, this recipe is made with a blend of flours that lend both texture and flavor, making your pita experience delightful.
If you’ve been missing that chewy goodness that traditional pita offers, don’t worry; you’re about to commence a culinary adventure that even your gluten-loving friends will appreciate. So, let’s plunge into what you’ll need to create this delicious bread.
Ingredients for Gluten Free Pita Bread
- 1 1/3 cups cornstarch
- 1 cup tapioca starch or tapioca flour
- 2/3 cup garbanzo flour or 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
Now that you have your list, let’s chat about these ingredients a bit. Cornstarch and tapioca starch are the superheroes of gluten-free baking, giving your pita that soft and chewy texture we all love.
Garbanzo flour? It adds a lovely nuttiness that makes each bite a little more exciting. As for xanthan gum, it’s a must-have when baking gluten-free because it helps bind everything together, preventing your pitas from falling apart.
And don’t forget the warm water—it’s like a cozy hug for your dough, helping it rise beautifully. If you’re ever in a pinch, you could even experiment with different flour combinations, but be warned; some might lead to more “interesting” results than others.
Happy baking!
How to Make Gluten Free Pita Bread
Alright, let’s immerse ourselves in the exciting world of making gluten-free pita bread! First things first, grab a large mixing bowl and combine your dry ingredients: 1 1/3 cups of cornstarch, 1 cup of tapioca starch, 2/3 cup of garbanzo flour, 1/3 cup of sorghum flour, 2 tablespoons of sugar, 1 tablespoon of xanthan gum, 2 1/4 teaspoons of quick-rising yeast, and 1/2 teaspoon of salt.
Give them a good stir to blend everything together. This step is essential because you want to guarantee that all those flours and powders work together harmoniously—kind of like a band warming up before a concert.
Next, pour 1 1/4 cups of warm water into your bread maker pan and add the dry mix. Now, set your machine to the dough setting and turn it on. If you’re like me and tend to get distracted by that TV show you’ve seen a hundred times, keep an eye on it.
Use a spatula if necessary to scrape any stubborn bits stuck to the sides. The dough will be soft and sticky, so don’t panic; that’s exactly how it should be. After about five minutes of kneading, take it out and divide it into six to eight little dough balls. Cover those guys with a towel as they’re going to need a warm space to rise for about 30 to 40 minutes.
Now comes the fun part—rolling out those dough balls! On a surface that’s generously dusted with cornstarch, take one ball and gently stretch it into a circle about 6 inches in diameter and 1/4 inch thick. It might feel sticky, but with light hands and lots of cornstarch, you’ll create perfectly chewy and crusty pitas.
Place each rolled-out pita on a lightly greased cookie sheet that’s been sprinkled with cornmeal or gluten-free flour. Cover them with waxed paper to keep them cozy while they rise.
Once they’ve had their time to rise, preheat your oven to 450°F. When it’s nice and hot, remove the waxed paper and flip the pitas over. Pop them in the oven for 3 to 5 minutes.
When you see them puffing up and turning ever so slightly golden, go ahead and flip them again for another 3 to 5 minutes. The goal here is to achieve a light brown color and just set texture.
When they’re done, wrap them in a dishtowel for 3 to 4 minutes. This step is so important because it keeps your pitas soft and makes them easier to split later on.
Then, with a sharp knife, carefully cut along the pocket edge and fill them up with your favorite goodies. Enjoy your homemade gluten-free pita bread, and trust me, your gluten-loving friends won’t even notice the difference!
Gluten Free Pita Bread Substitutions & Variations
After mastering the art of making gluten-free pita bread, it’s exciting to explore various substitutions and variations that can elevate your creations.
For a different flavor, I often swap out garbanzo flour for almond flour or coconut flour; both lend unique textures and tastes. If you’re looking for a nut-free option, consider using a blend of millet flour and brown rice flour.
I’ve also experimented with adding herbs or spices, like garlic powder or dried oregano, to the dough for an extra kick. To enhance the nutritional profile, tossing in some ground flaxseed or chia seeds works wonders.
Don’t hesitate to mix and match flours based on what you have on hand; the possibilities are endless!
What to Serve with Gluten Free Pita Bread
Gluten-free pita bread is incredibly versatile, and I love pairing it with a variety of delicious dips and spreads. One of my favorites is hummus, which complements the pita’s texture beautifully.
I also enjoy tzatziki, a revitalizing yogurt-based dip that adds a tangy flavor. For something heartier, I often spread avocado or guacamole, making a satisfying snack.
If I’m in the mood for something warm, I heat the pita and serve it with a rich tomato basil sauce. For a fun twist, I’ll fill them with falafel or grilled veggies for a tasty meal.
With so many options, I never run out of delicious ways to enjoy my gluten-free pita bread!
Additional Tips & Notes
While making gluten-free pita bread can be a rewarding experience, there are a few tips to guarantee your pitas turn out perfectly every time.
First, don’t skip the xanthan gum; it helps achieve that chewy texture we all love. If the dough feels too sticky, a little extra cornstarch can save the day.
When rolling out the dough, keep your hands lightly dusted to prevent sticking. For the best rise, find a warm place for your pitas to rest—an oven with just the light on works wonders.
Finally, wrapping the baked pitas in a dishtowel right after baking locks in moisture, resulting in soft, delicious bread.
Enjoy experimenting, and don’t hesitate to tweak the recipe to suit your taste!