Gluten-Free Pita Bread

Soft, warm pita bread made from a psyllium-based gluten-free yeast dough, rolled into rounds and baked on a very hot sheet so the rounds puff. Gluten-free pitas puff less evenly than standard ones, but most form a pocket you can open and fill.

Medium gluten free vegetarian dairy free vegan

Prep: 25 min Cook: 25 min Total: 110 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 1h 50m (25 min prep, 25 min cook). It uses 8 ingredients — including warm water, instant yeast, granulated sugar — and walks through 6 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Pita Bread: When preparing this baking recipe, rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Pita Bread: The pita dough uses a gluten-free all-purpose flour blend, psyllium husk and xanthan gum instead of flour that contains gluten. Use yeast, psyllium and a flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for instant yeast, granulated sugar, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 1/4 cups warm water, about 110°F (43°C)
2 1/4 tsp (1 packet) instant yeast Shop
1 tsp granulated sugar Shop
2 tbsp psyllium husk powder Shop
2 3/4 cups gluten-free all-purpose flour blend (about 385 g), plus more for rolling Shop
1 tsp xanthan gum (skip if your blend already contains it) Shop
1 tsp salt
2 tbsp olive oil

Instructions

1 Whisk the warm water, yeast, sugar and psyllium and let stand for 5 minutes, until gel-like.
2 In a stand mixer, whisk the gluten-free flour blend, xanthan gum (if using) and salt. Add the psyllium gel and olive oil and beat with the paddle for 3 minutes into a smooth, soft dough. Cover and let rise in a warm place for 45 minutes.
3 Set a heavy baking sheet or pizza stone on the lowest rack and preheat the oven to 475°F (245°C) for at least 30 minutes.
4 Divide the dough into 8 pieces. Roll each between lightly floured parchment into a 6-inch round about 1/4 inch thick, keeping the thickness even.
5 Slide 2-3 rounds at a time onto the hot sheet. Bake for 4-6 minutes, until puffed and just starting to brown in spots.
6 Stack the hot pitas in a clean towel to keep them soft while you bake the rest. Serve warm.

Tips & Notes

Heat the baking sheet or stone for a full 30 minutes. A blast of heat from below is what makes the pita bread puff into a pocket.
Roll the pitas to an even 1/4 inch with no thin spots. Uneven rounds puff on one side only or tear.
Wrap the warm pitas in a towel as they come out. The steam keeps them soft and pliable instead of crisp.

Common questions

What cross-contamination risk is specific to Gluten-Free Pita Bread?

Check warm water, about 110°F, instant yeast, granulated sugar before they go into Gluten-Free Pita Bread. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Pita Bread use?

Gluten-Free Pita Bread relies on 2 tbsp psyllium husk powder, 2 3/4 cups gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

The Science of Gluten-Free Baking

Understand why gluten-free baked goods behave differently and how to fix common issues.

Gluten-Free Baking Troubleshooting Guide

Fix flat cakes, crumbly bread, and gummy textures with these tips.

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Editorial team for Gluten Free Recipes

Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.

Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.