Gluten-Free Pita Bread
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.
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.
adapted from Fork and Beans
- 2 1/2 teaspoons yeast
- 2 cups warm water (at about 100-110F)
- 2 teaspoons agave syrup
- 2 tablespoons vegetable oil
- 2 tablespoons 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)
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 3 teaspoons xanthan gum
- 1 teaspoon 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.