Pita Bread
A soft and fluffy gluten-free pita bread made with a blend of gluten-free flour and a touch of Expandex for added elasticity. Perfect for sandwiches or as a side with dips.
Details
- Author: CuisineSavvy
- Cuisine: Middle Eastern
- Course: Bread
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Diet: Gluten-Free
- Tags: Gluten-Free, Vegan, Baking
Nutritional Values
This gluten-free pita bread is high in fiber and uses a plant-based milk and flax egg to keep it vegan. The use of Expandex helps improve the texture, making it a great option for those avoiding gluten while still enjoying traditional breads.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 120 kcal | -- |
| Total Fat | 3 g | -- |
| Saturated Fat | 0.5 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 200 mg | -- |
| Total Carbohydrate | 20 g | -- |
| Dietary Fiber | 2 g | -- |
| Total Sugars | 1 g | -- |
| Protein | 3 g | -- |
Ingredients
1 3 rac{4} cups (245 g) all-purpose gluten-free flour blend, 1 teaspoon xanthan gum (omit if your blend already contains it), 1 rac{4} cup (35 g) Expandex modified tapioca starch, 1 rac{1}{2} teaspoons baking powder, 1 teaspoon kosher salt, 1 tablespoon (14 g) neutral oil (like vegetable, canola, or grapeseed), 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), 3 rac{4} cup (6 fluid ounces) plant-based milk at room temperature
Instructions
1. Preheat your oven to 400°F. If you have a pizza stone, place it in the oven while it preheats. If not, use an overturned rimmed baking sheet. 2. In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder, and salt. Mix (or pulse) to combine. 3. To the dry ingredients, add the oil, flax egg, and plant-based milk, and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch. 4. Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts. 5. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than 1 rac{4}-inch thick. 6. Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes. 7. Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then re-invert and bake until puffed and very pale golden on top (another minute). 8. Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.
External Recipes
- Pita Bread (Health Score: 70)
Allergens
None
HealthScore: 70
The health score reflects the use of a gluten-free flour blend and plant-based ingredients, making this pita bread a healthier alternative to traditional versions while maintaining good texture and flavor.