Gluten-Free Pita Bread (Made with Alternative Flours)
Gluten-free pita has become increasingly popular among people with food sensitivities as alternative flours gain ground. Originally a cornerstone of classic Middle Eastern and Mediterranean cuisine, pita bread can be reimagined in many forms – including a gluten-free version. While mixing the dough, the fine powderiness of the rice flour and the stretchiness of the tapioca create a unique texture. The kitchen fills with the aroma of fresh bread as the pitas taken from the oven slowly cool on the board. Tip: If you want extra softness, you can mix a little plain yogurt into the dough. This pita is an excellent base for all kinds of filled sandwiches, as a side for dips, or even as a standalone side dish.
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the rice flour, tapioca starch, xanthan gum, and salt. Tip: Xanthan gum helps give gluten-free dough a flexible texture – don't skip it!
2
In another bowl, combine the lukewarm water, sugar, and dry yeast. Let it stand for 5-10 minutes, until foamy – this indicates that the yeast has been activated. Tip: If it doesn't foam, the yeast might be expired – always check the expiration date!
3
Pour the yeast mixture into the flour bowl, add the olive oil, and mix until smooth. The dough will be sticky – this is normal, don't try to thicken it with flour!
4
Cover the bowl and let the dough rise in a warm place for 45-60 minutes, or until it has roughly doubled in size. Tip: Place the bowl in a lukewarm oven (around 85-95°F / 30-35°C) if your kitchen is cooler.
5
Divide the risen dough into 4 equal parts. With damp hands, shape them into balls, then roll them out into circles about 1 cm thick. Tip: Sprinkle the surface with rice flour before rolling to prevent sticking.
6
Preheat the oven to 450°F (230°C) and place an empty baking sheet inside to preheat as well. Place the pita breads on the hot sheet and bake for 7-8 minutes, or until they puff up slightly and are lightly golden brown.
7
After baking, let the pitas cool on a wire rack. They can be eaten warm, or stored in a well-sealed bag or container for 1-2 days. Tip: Microwaving them for 10 seconds will refresh them to a soft texture.
