How To Make Pita Bread
Ive included basic step-by-step instructions just below. For the full ingredients list, measurements, complete recipe method, and nutritional information read the recipe card at the bottom of the post.
Prepare the yeast mixture
Heat your water to around 40°C , add the yeast, sugar, and stir well with a spoon. Then set aside for five minutes for the yeast to activate it should begin to froth up and become slightly bubbly.
Make the gluten-free dough
Combine all of the remaining dry ingredients in a large bowl and mix, then add the yeast mixture and oil and stir with a wooden spoon until combined.
Knead it & allow it to rise
Knead the gluten-free dough for a few minutes, form a ball, and place it back into the bowl. Then, cover the bowl with cling film and allow it to rise in a warm area for 45-60 minutes.
Note: You could heat your oven for just a few minutes, then switch off and leave the dough in the warm oven.
Shape the pitas
Divide the dough into 5 pieces , or 10 if you want mini pittas, and shape each piece into a ball.
Leave to rest for a further 10-15 minutes before rolling each dough ball into a circle around ¼-inch thickness using a floured rolling pin.
Cook the pita bread
This is the critical step in getting the gluten-free pita to puff up. Make sure not to use heat that is less than 390°F .
Heat a skillet over medium-high heat . Once hot, cook a pita in the pan for 1 minute until bubbles begin to form on the surface.
Is Pita Bread Lower In Gluten
Video taken from the channel: Bigger Bolder Baking
Warm, fluffy pita bread made with 5 gut-friendly ingredients..RECIPE: https://blog.paleohacks.com/gluten-free-pita-bread/.
Video taken from the channel: PaleoHacks
Video taken from the channel: Healthline
This is the first healthy, easy and almost perfect gluten free bread or pita recipe created by cici.kitchens chef Ernest Smuga. It rolls very well! Great for pita or pizza if you add a little yeast. If you have any suggestions on making it better please comment. I will be testing more variations and hope that your input can help me..Check it out here http://cici.kitchen
Video taken from the channel: Patricia Smuga
This soft and tender gluten free pita bread is also yeast free, so theres no rising time. Store-bought gluten free flatbreads simply cant compare. Click for the FULL RECIPE: https://glutenfreeonashoestring.com/how-to-make-quickbread-pita-bread-step-x-step/.INGREDIENTS.1 3/4 cups all purpose gluten free flour , plus more for sprinkling.1 teaspoon xanthan gum .35 grams Expandex modified tapioca starch*.1 1/2 teaspoons baking powder.1 teaspoon kosher salt.1 tablespoon neutral oil .1 egg + 1 egg white , at room temperature.3/4 cup milk, at room temperature.*In this particular instance, if you dont have Expandex, you can replace it with more all purpose gluten free flour, and increase the liquid amount to 1 cup.
Video taken from the channel: Nicole Hunn
List of related literature:
Is Pita Bread Is Low In Gluten
The Pita bread has come from the Middle Eastern and Medittarenian Kitchens. Considering the proportion of Gluten in this bread variety, there is a clear scientific explanation. The Pita Bread, which is generally made with Wheat flour and Yeast. It is proven and very well known about the major content of Gluten in wheat flour, which thereby is a direct answer to all those who are wondering if Pita Bread is low in Gluten.
Its a big No. Wheat flour is a major source of gluten, the dish made of the same ingredient acts as a rich source of Gluten.
Read Also: Gf Substitute For Bread Crumbs
Cooking The Pita Bread
The key to cooking pita bread is olive oil.
But not in the recipe, in the skillet.
A nice drop or two of olive oil helps the pita breads brown and develop a firm exterior while still keeping the interior tender.
Look at that delicious golden brown color…
Note: For flipping the pita breads, use a long flat spatula like this one and carefully slide it underneath. Tilt the skillet a little as you flip the other side in to cook.
Thoughts On Gluten Free Pita Bread
- Caroline in UK from S’pore…says:
I LOVE your recipes. I was hoping to find more coconut and almond flour recipes and came across your blog and each one of your baked goodies that I have made have been wonderful. Dont stop. Your brownies were gorgeous and my teens ate them- they loved mine before but not healthy! And I was getting sick of baking their stuff and stuff for me!!! Also your pancakes!! Joy of joys. Thank you
Caroline,Im so glad you found me as well! Mixing the two flours really makes a difference. I hope more of my recipes are good enough for your teens to eat as well! Keep coming back 🙂 I am posting cake recipes for the next few weeks.
These turned out perfectly! Simple recipe, easy steps and perfectly delicious 🙂 We had breakfast for dinner and stuffed these pita pockets with egg, turkey bacon and Daiya cheese. My 4yo and 2yo ate them up and asked for more 🙂 This is the first time I have been able to get my 4yo to eat a sandwich type properly, so I was thrilled!! I think I will make them in different shapes and also use them as sandwich bread next week. Maybe even get crazy and add some herbs, etc. 🙂 Thanks Michelle!!
Welcome Carla, I checked out your site, what a great idea to make gift baskets with gluten free products, love it! I am sorry you are allergic to coconut, because most of my recipes contain it :
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Little Northern Bakehouse Seeds And Grains Bread
Little Northern Bakehouse is a gluten-free, plant-based bakery that produces products in a facility that has been audited and certified by the Gluten-Free Certification Program and GFCO.
In addition to being gluten-free, all of its products are non-GMO-verified and free of major allergens, including eggs, soy, dairy, tree nuts, and peanuts.
Its Seeds and Grains Bread has an overall short ingredient list that includes a mixture of gluten-free flours, whole grains, and seeds, including flax, chia, and pumpkin seeds.
One slice provides approximately 85 calories, 2.5 grams of fat, less than 0.5 grams of saturated fat, 110 mg of sodium, 16 grams of carbs, 2 grams of fiber, 4 grams of sugar, and 1 gram of protein .
Little Northern Bakehouse Seeds and Grains Bread can be stored at room temperature for up to 9 days. However, for longer periods of storage, its recommended to keep the bread in the freezer for up to 6 months.
In addition to sandwich bread, the company offers gluten-free bagels and hamburger buns, both of which are likewise made with high quality ingredients and free of major allergens.
About Us Gluten Free Pita
GFL Foods Inc
It started in 1986 when our son was diagnosed with Celiac and we had to start him on a Gluten free diet. We had very little information and a lot of research ahead of us. We wanted our son to have a healthy life and be able to eat without getting sick.
After much research, we found information about Celiac, Gluten-Free diets, many Gluten Free recipes and very little manufactured Gluten Free products.
The grocery stores were not stocked with Gluten free items and there was very little variety. We had no choice but to do it Grandmas way in our kitchen.
Over the years we baked a lot and through trial and error we came up with the best ever Gluten Free PitaBread. The GF Pita Bread is great for a snack or lunch. it always tastes good and wont crumble. Life has become easier and tastier for all people who need to be on such a diet.
It is easier now to find a variety of foods and ingredients that help you maintain a Gluten Free life. The hope of GFL Foods Inc. is to provide you with access to some of those products. Furthermore, we hope to help the general public who may be seeking some more information about Gluten Free foods a
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What Happens To Bread Without Gluten
Glutenis a stretchy protein found in wheat that adds elasticity to a doughgiving the bread a light, fluffy texture. So, naturally, without glutens magical stretchy properties, many gluten free breads turn out dense, crumbly, or downright cardboard-like.
For this reason, gluten free bread-making requires plenty of creativity and lots of recipe testing. Without the gluten, we need to incorporate other sources of stretchiness into our doughlike yogurt, eggs, tapioca starch, xanthan gum, and so on.
Gluten Free Pita Bread That Puff Up Inside
I made my own gluten free pita bread that actually puff up inside!
I know I always go on about not being a fan of bread, but what I really mean by that is that I was never a big sliced bread eater. Even back in my pre-gluten free days. But I did however have a very soft spot for pita, ciabatta, baguette, roti and so on which I have missed so much since being gluten free.
And lets face it, Im very grateful for the free from section and how much its expanded over the years, but the bread offerings still tend to be questionable. I mean, I get it. At its core, gluten free bread is doomed bread will just never be as good without gluten. ? But to add insult to the injury, we then have to pay a high price for something not that great and worse, full of crap which is added as an attempt to replicate the real thing. And its essentially turning bread, a simple staple, into junk food.
So after 10 years on a gluten free diet, I had pretty much given up on any bread products until I finally started to try my hand at homemade bread. And today Im very proud to say that I can now finally add pita bread back on the menu!
And dont be afraid of working with yeast. Its a mental barrier that puts a lot of people off but if you can push through it and start making your own bread products at home, you may just start to enjoy bread again.
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Cook In Skillet Or Bake In Oven
There are two ways you can cook your pita bread: in a large skillet or bake in the oven.
Cooking pita bread in a skillet is the best and most authentic way to do it. Youll get those gorgeous brown and slightly burnt spots that are typically found on pita bread at restaurants. These are hard to get when baking them in the oven.
To cook in a skillet:
To bake in the oven:
Benefits Of Adding Oats To Your Diet
Adding oats to your diet can be very beneficial. Oats have been proven to:
- lower bad cholesterol
- lower the risk of heart disease
- help regulate your blood sugar
- keep you regular
- be a great source of iron and plant protein
See for yourself how oat flour compares to other gluten free flours.
Not to mention, oat flour also helps improve the flavour, texture, and moisture of gluten free baked goods. Thats one of the reasons I decided to use it to make gluten free pita bread. I hadnt had pita bread since going gluten free. Even with all the new products that Ive seen come into the stores, I havent even seen a gluten free pita.
This pita bread is soft, pliable, and perfect to wrap around a salad, falafel, or gyro. The pita puffs up beautifully when baking too, giving you a full pocket that you can fill, but I did find the pocket walls to be a bit thin, sometimes resulting in a torn pocket.
Like all home-baked goods, these are best served fresh and warm. You can reheat them by wrapping them in a damp paper towel before microwaving it for a few seconds.
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Canyon Bakehouse Ancient Grain Bread
Canyon Bakehouse has been producing gluten-free breads for over 10 years in its dedicated gluten-free facility.
In addition to being certified gluten-free by GFCO, all of their products are soy-free, dairy-free, tree-nut-free, and peanut-free.
Canyon Bakehouse Ancient Grain Bread is made from a base of both tapioca and brown rice flour. It also contains several whole grains and seeds, including sorghum flour, oat flour, sunflower seeds, millet, teff, amaranth, and quinoa.
However, as it does contain egg whites, this bread is unsuitable for vegans or those with egg allergies.
In addition to containing high quality ingredients, Ancient Grain Bread is low in sugar and has a thickness similar to that of traditional sliced bread. Reviewers like that its enjoyable both toasted and straight from the package.
One slice provides 70 calories, 1.5 grams of fat, 0 grams of saturated fat, 90 mg of sodium, 13 grams of carbs, 1 gram of fiber, 2 grams of sugar, including 2 grams of added sugars, and 2 grams of protein .
Unlike many gluten-free breads, Canyon Bakehouse Ancient Grain Bread doesnt need to be frozen or refrigerated. Due to its packaging process, an unopened loaf will keep for 90 days after packaging. Once opened, it should be enjoyed within 5 days.
Did You Make This Recipe
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Recipe notes: Need to change up the flours? Read this post for guidance on subbing out gluten-free flours. If you have a store-bought blend of your own, go ahead and use a full 3 cups of that. If it has xanthan gum already in it, simply omit the gum from this recipe. Dont know what the heck pysllium husk powder is or need a recommendation for what I have on hand? I buy Secrets of the Psyllium at Trader Joes. Works like a dream. Cant have pysllium? Try subbing out an equal amount of ground chia seed or ground flaxseed. I havent tried it with either one of these so I cannot guarantee the same results . Also, when transferring the pita to the baking sheet, if its too sticky to transfer, just use that piece of parchment paper instead on top of the sheet. Easy and done.
Try putting the pita in a skillet with a little olive oil to lightly brown it up before serving. Its amazing. Now, who wants falafel???
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