Gluten-Free Pita Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F or 40-46°C) 1 cup warm water (about 105-115°F or 40-46°C)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil, plus more for greasing 3 tbsp olive oil, plus more for greasing

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and 3 tablespoons of olive oil until well combined and slightly frothy. The water should feel comfortably warm to the touch, not hot.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment until a cohesive, sticky dough forms. Gluten-free dough will be softer and more batter-like than traditional dough, so do not be alarmed by its texture.

4. 4

   Lightly grease your hands with olive oil or use a silicone spatula to help shape the dough. Divide the dough into 4 equal portions and gently flatten each portion into a disc about 6 inches in diameter and 1/4 inch thick. Place the shaped pitas on a parchment-lined baking sheet and let them rest for about 10 minutes.

5. 5

   Preheat your oven to 400°F (200°C). Bake the pitas for 15-20 minutes, or until they puff up significantly and turn a light golden brown on the edges. For a crispier exterior, you can bake them for an additional 5-10 minutes. Once baked, remove from the oven and let them cool completely on a wire rack before slicing or serving to allow the texture to set.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.