Perfect Pita Bread

AuthorAngela
RatingDifficultyIntermediate

Whether you generally eat gluten-free or not, these pitas are the best tasting bread you’ll ever eat. Chewy with whole grain goodness. Vegan and gluten-free. They are best served fresh. I like to make the dough, roll it out then freeze it. When you are craving bread, simply bake straight from frozen, directly on the oven rack.

Top them with Chick’n Shawarma, dip into curry, soak up Mulligatawny Soup, smother with Lemony Hummus or fill with your favorite sandwich toppings.

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Gluten-free pita bread
Yields12 Servings
Prep Time20 minsCook Time12 minsTotal Time32 mins
 2 cups white rice flour
 ¾ cup brown rice flour
 ¼ cup tapioca starch
 ¼ cup potato starch
 ½ tsp xanthan gum
 3 tbsp psyllium husk powder
 1 tbsp sugar
 1 tbsp yeast
 ¾ cup aquafaba
 4 tbsp olive oil
 1 tbsp vinegar
 2 cups water
 1 tsp salt
1

Mix together white rice flour, brown rice flour, tapioca starch, potato starch, xanthan gum, psyllium husk powder, sugar, and yeast. I like using a danish dough whisk for this job. (Be sure to use finely ground rice flour. I avoid Arrowhead Mills brand rice flour because it is too coarsely ground.)

2

Sprinkle salt on one side of the dough. On the other side add aquafaba, olive oil, vinegar, and water.

3

Begin stirring liquids into the flour a little at a time.

4

Stir until thoroughly mixed together.

5

With oil on your hands, knead the dough a few times. The dough will be quite wet, don’t worry, it thickens as it rises. Smooth into a ball.

6

Rub a very light layer of oil over the ball of dough. Leave to rise until double (about 1-1½ hours).

7

Punch down the dough and divide it into 12 or 13 pieces (about ⅓ to a ½ cup each). Using the palms of your hands, roll each piece into a smooth ball. Sprinkle your work surface with brown rice flour. Place the ball on your floured work surface. With the heel of your hand press the dough into a circle about 6 inches diameter. I usually flip the pita over a time or two as I shape, adding more rice flour as needed.

8

**At this point, pita breads can be frozen. I freeze them in a flat container with parchment paper in between each one. When ready to eat they can be baked straight from frozen. Bake frozen pitas directly on the oven rack or on an airfrying baking grid that allow heat to circulate on all sides.**

9

Let sit for 10 minutes.

10

Preheat the oven and baking sheets to 400 degrees. Lay pita bread on hot baking sheets. Bake for 10-12 minutes until the bottom is a very light brown. If all the pitas don’t fit during the first batch, repeat the process.

11

Pitas are freshest in the first 24-48 hours. To eat older pitas, reheat in a warm oven or toaster.

Ingredients

 2 cups white rice flour
 ¾ cup brown rice flour
 ¼ cup tapioca starch
 ¼ cup potato starch
 ½ tsp xanthan gum
 3 tbsp psyllium husk powder
 1 tbsp sugar
 1 tbsp yeast
 ¾ cup aquafaba
 4 tbsp olive oil
 1 tbsp vinegar
 2 cups water
 1 tsp salt

Directions

1

Mix together white rice flour, brown rice flour, tapioca starch, potato starch, xanthan gum, psyllium husk powder, sugar, and yeast. I like using a danish dough whisk for this job. (Be sure to use finely ground rice flour. I avoid Arrowhead Mills brand rice flour because it is too coarsely ground.)

2

Sprinkle salt on one side of the dough. On the other side add aquafaba, olive oil, vinegar, and water.

3

Begin stirring liquids into the flour a little at a time.

4

Stir until thoroughly mixed together.

5

With oil on your hands, knead the dough a few times. The dough will be quite wet, don’t worry, it thickens as it rises. Smooth into a ball.

6

Rub a very light layer of oil over the ball of dough. Leave to rise until double (about 1-1½ hours).

7

Punch down the dough and divide it into 12 or 13 pieces (about ⅓ to a ½ cup each). Using the palms of your hands, roll each piece into a smooth ball. Sprinkle your work surface with brown rice flour. Place the ball on your floured work surface. With the heel of your hand press the dough into a circle about 6 inches diameter. I usually flip the pita over a time or two as I shape, adding more rice flour as needed.

8

**At this point, pita breads can be frozen. I freeze them in a flat container with parchment paper in between each one. When ready to eat they can be baked straight from frozen. Bake frozen pitas directly on the oven rack or on an airfrying baking grid that allow heat to circulate on all sides.**

9

Let sit for 10 minutes.

10

Preheat the oven and baking sheets to 400 degrees. Lay pita bread on hot baking sheets. Bake for 10-12 minutes until the bottom is a very light brown. If all the pitas don’t fit during the first batch, repeat the process.

11

Pitas are freshest in the first 24-48 hours. To eat older pitas, reheat in a warm oven or toaster.

Perfect Pita Bread

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