Greek-style Pita

This recipe makes a soft, fairly flexible Greek-style pita capable of wrapping food. Some people split the pita, but this is fairly difficult
You'll want the loaves warmed when you serve them.

3 1/2 cups of high-protein gluten free bread flour (see recipe below)
2 Tablespoon sugar
1 Tablespoon yeast
1-1/2 teaspoons xanthan gum or 1 teaspoon xanthan and 1/2 teaspoon guar gum
1 teaspoon kosher salt
4 Tablespoons extra virgin olive oil
1 cup + 3 Tablespoons warm water (110° F)
1 teaspoon cider vinegar

Gluten Free Bread Flour Recipe (55% whole grain)
1 cup Bean Flour (Heartlands Finest mild navy bean flour is preferred - Celiac Specialties, LLC, Heartlands Finest, or Gluten Free Mall)
1-1/2 cups whole grain Sorghum flour (Bob's Red Mill or other)
1 cup corn starch
3/4 cup tapioca starch

1/4 cup Expandex ** (Obtain from Celiac Specialties, LLC or Heartlands Finest.)

Total Cups of Flour 4-1/2


*The use of both xanthan gum and guar gum gives extra springiness and stretch in comparison to just using one alone.

** Expandex will improve the stretch of the bread. This recipe uses 1 Tablespoon of Expandex per cup of finished flour and the rest regular tapioca flour. Notice the reduced amount of gums.