Gluten-Free Pita Bread

This gluten-free pita bread is soft, chewy, and perfect for sandwiches or dipping. With a blend of gluten-free flours and a reliable rise, you’ll enjoy homemade pitas fresh from your oven.

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Course: bread, Side Dish

Cuisine: Gluten-Free, Mediterranean

Prep Time: 20

Cook Time: 4

Rest Time: 1 15

Total Time: 1 40

Servings: pitas

Calories: 145kcal

Cost: $2.00 – $2.30

Equipment

1 Large mixing bowl For combining ingredients
1 Kitchen scale For precise flour measurements
1 Stand mixer with hook Optional but recommended
1 Rolling pin For shaping the dough
1 Baking stone Or heavy baking sheet
1 Clean kitchen towel To cover dough during rest
1 Wire cooling rack For proper cooling
1 Bench scraper Optional for dough handling

Ingredients

1 cup Rice flour blend Main flour base
0.5 cup Tapioca starch Adds flexibility
1 teaspoon Xanthan gum Acts as binder
1 tablespoon Psyllium husk Improves structure
1 teaspoon Apple cider vinegar Helps with binding reaction
1 tablespoon Sugar Feeds yeast
2 teaspoon Active dry yeast For rising
1 cup Warm water ~105–110°F
1 tablespoon Olive oil Adds softness
1 teaspoon Salt For flavor

Instructions

Dissolve yeast and sugar in warm water
Mix all dry ingredients
Add wet ingredients to yeast mixture
Knead until smooth dough forms
Cover and rise 1 hour
Divide dough into 8 equal parts
Roll into 6-inch circles
Let rest for 15 minutes
Preheat oven to 475°F
Bake 3–4 minutes until puffed
Cool on wire rack

Notes

Make sure your water temperature is between 105–110°F for best yeast activation. If your dough feels too sticky to handle, let it rest slightly longer before rolling.

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