What’s so nice about pita bread is it’s so versatile that you can dip it in olive oil, salsa, humus or just about anything else that you can think of, or stuff it with vegetables, shredded chicken or practically any other stuffing you love.

Unfortunately, most pita bread that you can buy from the local Middle Eastern grocer or supermarket contains gluten. That’s not really a problem except if you are sensitive or intolerant to gluten, or you are trying to steer clear of it to reap the numerous health perks of keeping it from getting into your system.

If you’re lucky, your favorite store may carry gluten-free pita bread so you may stick to a diet that’s devoid of gluten. However, just like so many other gluten-free baked goods out there, chances are the pita bread you may get your hands on is really dry and as hard as the plate you like to serve your pita bread on each time.

There are lots of simple recipes on the internet for making pita bread and other baked goodies, but many are not happy with the outcomes. The reason for such is most of those recipes call for the use of gluten-free all-purpose flour, which today’s makers of gluten-free baked products also use.

In order to impress, the gluten-free pita bread recipe below will require you to get your hands on a few different flour types. Yes, that’s added work. But here’s something that will surely make up for it: the gluten-free pita bread recipe below requires absolutely no baking! See for yourself!

Ingredients:

2 medium-sized eggs

2 cups of tapioca flour

1 cup of brown rice flour

1/2 cup of white rice flour

2 teaspoons of raw honey

1 teaspoon of baking soda

1 teaspoon of sea salt (finely ground)

1 cup of water

Directions:

-Grab a medium-sized mixing bowl and throw all of the ingredients in it — water, eggs, different kinds of flour, raw honey, baking soda, sea salt. 

-Reach for a whisk and mix all of the ingredients very well. If you have a hand mixer lying around your kitchen, feel free to employ it to make the process a lot easier. The goal is to obtain batter that’s not too thick and not too runny — just the right consistency, like pancake batter. (Here’s a quick tip: add a little more water if it becomes too thick, or add a little more tapioca flour if it becomes too watery.) 

-Heat a large non-stick frying pan over low heat and grease it with a little avocado oil, olive oil, or any other healthy oil that you have in your kitchen. 

-Using a ladle, place a little of your gluten-free pita bread batter onto the frying pan. You may use the back of the ladle to spread the batter much better across the frying pan. 

-The moment that you spot some bubbles forming on the sides and center, flip the pita bread to have the other side cooked. Usually, it will take about a minute to have each side thoroughly cooked. 

-Carefully transfer the cooked gluten-free pita bread to a plate, and then cook the remaining batter.

Now, do you see how really easy it is to come up with gluten-free pita bread from scratch? You will surely love it because it’s not as hard and crumbly like something that you can buy from the supermarket, and also due to the fact that you created it with your own two hands!

Got carried away and you just found yourself making lots and lots of gluten-free pita bread? Worry not because you simply have to stash unconsumed ones in a plastic bag and keep them in the freezer. Each time you want to consume or serve your marvelous gluten-free masterpieces, just reheat in the frying pan or microwave.

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