For Bread Week 24, I decided to try a recipe for gluten-free pita bread from Fork and Beans. It would be the perfect thing to go with hummus I planned to make for cool lunches for this week, when the weather promised to return full-force to summer. This turned out to be one of the easiest gluten-free bread recipes that I’ve made.
- 2½ tsp yeast
- 2 cups warm water (100-110F)
- 2 tsp agave syrup
- 2 tbsp vegetable oil
- 2 tbsp psyllium husks
- 1 cup white rice flour (I would substitute part of this for another, tastier flour)
- 1 cup finely ground brown rice flour (I would substitute part of this for another, tastier flour)
- ½ cup potato starch
- ½ cup arrowroot starch
- 3 tsp xanthan gum
- 1 tsp salt
- Combine yeast, water, and agave syrup. Stir to combine. Let rest for 10 minutes, until yeast becomes frothy. Add vegetable oil and psyllium husks and stir. The mixture will thicken.
- Combine remaining dry ingredients. Add the wet ingredients and stir to combine. Dough will be slightly sticky.
- Cover and let rest in a warm place for about 45 minutes, until dough about doubles in size.
- Divide dough into 8 pieces. Dust a surface liberally with rice flour. Roll dough in flour, then flatten into a thin disk. Place each pita on parchment paper on a baking sheet. Bake at 450F for 5 minutes. Flip, then bake another 2-3 minutes longer, until slightly browned. Ideally, pitas will puff up in the middle.
The dough came together quickly and was easy to work with. It wasn’t too soft or sticky, and although I had to handle the dough gently as I transferred it to the baking sheet, it didn’t fall apart after I patted it out. The baked pita bread was soft and held together rather well. The pitas were best toasted.
I think I would make a few adjustments next time. The pitas were fine for eating with a liberal amount of hummus, but on their own, the flavor was only okay. I think this was because the only grain in the bread was rice. These need to be multigrain; I will try adding in a little finely ground alternative flour (maybe millet? I don’t know my grains very well yet) to give it a nicer flavor. Also, I slightly under-baked mine. Only one of mine puffed up; I would wait to see if all of them puffed up next time.
Overall, I think this was a great recipe and I’m really glad I tried it. I look forward to trying it again with some other grains.