Gluten free pitta breads

    1 hour 20 min

    Bake these gluten free pitta bread pockets from scratch. They are a wonderful alternative for sandwiches.

    4 people made this

    Serves: 6 

    • 120g gluten free oat flour
    • 70g potato starch
    • 45g cornflour
    • 80ml tapioca flour
    • 2 tablespoons xanthan gum
    • 1 tablespoon active dry yeast
    • 1 teaspoon caster sugar
    • 1 teaspoon salt
    • 240ml warm milk
    • 1 egg
    • 4 tablespoons olive oil
    • 1 teaspoon apple cider vinegar

    Prep:15min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr20min 

    1. Combine oat flour, potato starch, cornflour, tapioca flour, xanthan gum, yeast, sugar and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
    2. Whisk milk, egg, olive oil and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
    3. Line 2 baking trays with baking parchment. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 15cm circle. Place on the prepared baking trays; cover with cling film and set aside for 1 to 1 1/2 hours.
    4. Preheat the oven to 230 C / Gas 8. Heat a pizza stone in the oven.
    5. Spray pitta breads with water and place them straight on the hot pizza stone.
    6. Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

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