Gluten-Free Pita Bread with Pockets

Ingredients

• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1/2 cup sorghum flour
• 1 1/2 tablespoons psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water (110°F / 43°C)
• 2 tablespoons olive oil

Instructions

1. 1

   Place a baking stone or inverted baking sheet on the middle rack and preheat your oven to 500°F (260°C) for at least 30 minutes. Maximum heat is critical for puffing.

2. 2

   Whisk together the rice flour, tapioca starch, sorghum flour, psyllium husk powder, yeast, sugar, and salt.

3. 3

   Add the warm water and olive oil. Mix until a soft dough forms. Let rest for 5 minutes for the psyllium to hydrate.

4. 4

   Divide the dough into 6 equal portions. Roll each into a ball.

5. 5

   On a surface dusted with rice flour, roll each ball into a circle about 6 inches wide and 1/4 inch thick. Keep the thickness even — uneven spots won't puff.

6. 6

   Let the rolled pitas rest for 15 minutes, covered with a towel.

7. 7

   Working quickly, place 2-3 pitas directly on the hot baking stone. Bake for 3-4 minutes — they should puff dramatically within the first 2 minutes.

8. 8

   Remove with a spatula and wrap in a clean towel to keep soft. Repeat with remaining pitas.

9. 9

   Serve warm, cut in half to reveal the pocket. Fill with falafel, shawarma, hummus, or fresh salad.

Recipe Variations

• →Whole Grain Pita: Replace rice flour with certified GF oat flour for a heartier flavor.
• →Herb Pita: Add 1 teaspoon za'atar spice blend to the dough.
• →Mini Pita Chips: Cut leftover pitas into triangles, brush with olive oil, season, and bake at 375°F for 8-10 minutes until crispy.

Nutrition Facts

Per serving