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
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
1/4 cup Expandex **
(Obtain from Celiac Specialties, LLC or Heartlands Finest.)
Total Cups of Flour 4-1/2
- Mix dry ingredients
in a bowl using a whisk to ensure even distribution.
- Into the work
bowl of a stand mixer add the liquid ingredients. Next add the dry
ingredients in four batches. Mix well for 1 - 2 minutes.
- Place a thin coating
of oil on 3 12" X 16" sheets of parchment paper. This is the same size
paper as the jelly roll pans that the pitas are cooked in.
- Oil you hands and
place a thin coating of oil on your countertop.
- Divide the dough into
10 portions, and roll each into a ball. Cover with plastic wrap to prevent
them from drying out.
- Using a rolling pin,
roll-out each into a round loaf, 1/4" in thickness and approximately
5" in diameter. You may need to place a bit of oil on top of and
underneath the loaves as you roll them out.
- Place each on parchment
paper, but do not place the parchment paper into the jelly roll pans.
Cover the loaves with plastic wrap.
- Allow the loaves to
proof for 45 - 60 minutes or until puffy and nearly doubled in height.
- Heat oven to 450° F
with the pans in the oven. This works especially well with a convection
oven which will actually be 425° F.
- When the oven is at
temperature, place the parchment paper with the loaves on top onto the
hot pans. You are baking on parchment paper.
- Bake for approximately
4-1/2 minutes and remove the loaves from the oven onto cooling racks.
Cover loaves with towels to prevent them from drying out.
- When cool, wrap loaves
individually in plastic wrap.
may be frozen.
*The use of both xanthan gum and guar gum gives extra springiness and
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.