Best Gluten-Free Pita Bread recipe
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Ingredients
- 1 ¼ cups gluten-free oat flour (such as Bob's Red Mill®) ½ cup potato starch ⅓ cup cornstarch ⅓ cup tapioca flour 2 tablespoons xanthan gum 1 tablespoon active dry yeast 1 teaspoon white sugar 1 teaspoon salt 1 cup warm milk 1 egg ¼ cup olive oil 1 teaspoon apple cider vinegar
Nutrition Info
- 307.8 caloriescarbohydrate: 43.8 gcholesterol: 30.5 mgfat: 12.8 gfiber: 8.8 gprotein: 6.4 gsaturatedFat: 2.3 gservingSize: -sodium: 533.9 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Best Gluten-Free Pita Bread
Directions
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Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer, whisk until well mixed, about 1 minute.
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.
Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces, roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets, cover with plastic wrap and set aside for 1 to 1 1/2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
Spray pita breads with water and place them straight on the hot pizza stone.
Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.