Gluten-Free Pita Bread

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Soft, fresh-from-the-oven gluten-free pita bread might be my favorite snack of all time! It’s perfect for dipping in mezze, stuffing with chicken salad, and baking into gluten-free pita chips! I love that I can have fresh pitas on the table in less than 90 minutes!

overhead view of 3 stacked gluten-free pitas.

Gluten-Free Pita Bread Recipe

I love how simple it is to make flavorful homemade pita bread at home with this easy gluten-free pita bread recipe. This pita bread is naturally dairy-free, egg-free, and vegan, too, so it’s a snack everyone can enjoy!

Ingredients

  • Gluten-Free All-Purpose Flour with Xanthan Gum recommended for yeast baking: Not all gluten-free flour blends are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose. I recommend Pillsbury or Better Batter.
  • Tapioca Starch: Helps bind the pita dough together and retains moisture.
  • Salt: Enhances the flavor of the pitas.
  • Granulated Sugar: Feeds the yeast so the pitas will rise.
  • Instant Yeast: Helps the pitas rise.
  • Water: Water should feel warm to the touch, around 100°F to 110°F, which helps activate the yeast without killing it.
  • Olive Oil: Adds moisture to the dough to keep it soft and pliable.
ingredients for gluten free pita bread

Step by Step Instructions

  1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, salt, sugar, and instant yeast. (step 1)
  2. Pour the warm water and olive oil into the dry ingredients. Mix until a soft, sticky dough forms, about 2-3 minutes. (step 2)
  3. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  4. Preheat your oven to 475°F. If you have a baking stone, place it in the oven to preheat as well.
  5. Deflate the risen dough and divide it into 6 equal portions. Flatten each dough portion with your fingers into a disc about 1/4 inch thick. (step 3)
  6. Place the flattened dough rounds onto a parchment-lined baking sheet or preheated baking stone. Bake for 7-8 minutes, or until the pitas are puffed up and lightly golden brown.
  7. Remove the pitas from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature. (step 4)
step by step photos for how to make gluten free pita bread

Tips and Suggestions

  • Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
  • Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
  • Don’t overwork the dough, or the pitas will turn out dense!
  • Adjust the rise time according to the temperature of your kitchen. If it’s warm, you’ll need a shorter rise. If it’s cold, you’ll need a longer rise. We’re looking for the dough to double in size.

Can I Substitute The Tapioca Starch With Another Starch?

Yes, you can substitute tapioca starch with arrowroot starch or potato starch in equal amounts.

holding a halved gluten-free pita to show the pocket.

How Can I Tell If The Dough Has Risen Enough?

Gluten-free dough may not rise like traditional gluten dough. Instead, look for signs of expansion and a slight increase in volume. The dough should appear puffy and airy. You can also gently touch the dough to see if it feels lighter and has a softer texture.

What Is The Best Way To Reheat Gluten-Free Pita Bread?

Reheating gluten-free pita bread in the oven is a great option to restore its warmth and freshness. Preheat your oven to 350°F, wrap the pita breads in aluminum foil or place them on a baking sheet, and heat for 5-7 minutes, or until warmed through. This method helps maintain the pita bread’s texture and prevents it from drying out.

Storage Instructions

Storage: Homemade pita bread is best enjoyed fresh on the day it’s made. However, it can be stored in an airtight container at room temperature for up to 2-3 days. Reheat before serving to freshen it up.

Freezing: You can freeze these pitas for up to 3 months. Allow them to cool completely, then place them in a freezer-safe bag or container. Thaw at room temperature and reheat before serving.

three-quarters view of gluten-free pitas on a wire rack.

More Gluten-Free Bread Recipes to Try!

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Gluten-Free Pita Bread

Servings: 6
Prep: 1 hour 15 minutes
Cook: 8 minutes
Total: 1 hour 23 minutes
overhead view of 3 stacked gluten-free pitas.
Soft, fresh-from-the-oven gluten-free pita bread might be my favorite snack of all time! On the table in less than 90 minutes!

Ingredients 

  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking (we recommend Pillsbury or Better Batter Brand)
  • 1/4 cup tapioca starch
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 teaspoons instant yeast
  • 1 cup warm water, about 110°F
  • 1 tablespoon olive oil

Instructions 

  • In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, salt, sugar, and instant yeast.
  • Pour the warm water and olive oil into the dry ingredients. Mix until a soft, sticky dough forms, about 2-3 minutes.
  • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  • Preheat your oven to 475°F. If you have a baking stone, place it in the oven to preheat as well.
  • Deflate the risen dough and divide it into 6 equal portions. Flatten each dough portion with your fingers into a disc about 1/4 inch thick.
  • Place the flattened dough rounds onto a parchment-lined baking sheet or preheated baking stone. Bake for 7-8 minutes, or until the pitas are puffed up and lightly golden brown.
  • Remove the pitas from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature.

Notes

  • Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
  • Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
  • Don’t overwork the dough, or the pitas will turn out dense!
  • Adjust the rise time according to the temperature of your kitchen. If it’s warm, you’ll need a shorter rise. If it’s cold, you’ll need a longer rise. We’re looking for the dough to double in size.
  • To store: Gluten-free pita bread is best enjoyed fresh on the day they’re made. However, it can be stored in an airtight container at room temperature for up to 2-3 days. Reheat before serving to freshen it up.
  • To freeze: You can freeze the bread for up to 3 months. Allow it to cool completely, then place it in a freezer-safe bag or container. Thaw at room temperature and reheat before serving.

Nutrition

Calories: 153kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 198mgPotassium: 39mgFiber: 4gSugar: 2gVitamin C: 0.01mgCalcium: 23mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking, Side Dish
Cuisine: Mediterranean
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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