Gluten Free Fitness

Gluten free pita bread

Recipe by
60 min.
Prep: 50 min. | Cook: 7 - 8 min. | Servings: 8

Wet ingredients

  • 2½ tsp. dry active yeast
  • 2 cups luke-warm water
  • 2 tsp. maple syrup or agave syrup
  • 2 Tbsp. olive oil
  • 2 Tbsp. psyllium seed husk powder

Dry Ingredients

  • 1 cup white rice flour
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ½ cup arrowroot powder
  • 3 tsp. xanthan gum
  • 1 tsp. salt

Directions

  1. Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed.
  2. Add the oil and psyllium to the mix and stir.
  3. In a large bowl, whisk the dry ingredients together.
  4. Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky.
  5. Cover and leave on your counter in a warm, draft-free zone for 40 minutes.
  6. Preheat your oven to 230C/450F. Line a baking sheet with greaseproof paper.
  7. Divide your dough into 8 equal balls. Line your counter with baking paper and lightly flour it. Take one ball and using your hands, gently create a circle by pushing the dough out from the middle. You don’t want to completely flatten it though. Leave a little pillow of thickness.
  8. Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 – 3 minutes until lightly browned. Repeat with the remainder of the dough.
  9. Allow to cool completely before you slice.
  10. Fill your freshly baked gluten free pita bread with your favourite salad. Or, try some spicy rump steak, chopped parsley, mashed avocado, rocket, tzatziki and lemon.

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