Gluten-Free Pita Bread

3 from 1 vote

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!

Prep Time1 15

Cook Time8

Total Time1 23

Course: Baking, Side Dish

Cuisine: Mediterranean

Keyword: gluten-free pita bread

Servings:

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 Substitute tapioca starch with arrowroot starch or potato starch in equal amounts.
1/2 tsp salt
1 tsp granulated sugar
2 tsp instant yeast
1 cup warm water about 110°F
1 tbsp olive oil

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.

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.