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I thank you so much for this post! I left out the rosemary and garlic powder, rolled it a bit thinner and it became the closest thing to pita bread I have EVER taisted :) Even my husband who was raised on pita said it taisted SO good but it just didn't have the pocket (he ate 3 of them! and he's not celiac!) Look out babaghanouj ,here I come! Thanks again!

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MAMASARAH May 23, 2010

The flavour is good. I used garlic salt for the salt amount and no additional garlic powder. I used guar gum in about 1/2 tsp, white rice flour and tapioca starch (double the amount of white rice flour) I thought it would puff up a bit but it didn't. I need to buy an ice cube tray so I didn't have ice cubes but used the coldest water from the tap (pretty cold). I used canola oil for the oil and fried it in a cast iron frying pan. We ate it right away while still warm. I may make this again.

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UmmBinat May 16, 2010

This came out totally yummy! I made my own mix of white rice flour, millet flour, tapioca and arrowroot starch, a little ground almonds, 1/2 teaspoon xanthan gum and 1 teaspoon psyllium husks. Although I forgot to use ice water and used tepid water instead, it turned out great. One eaten immediately from the skillet, the other one went into the toaster some hours later and became a fantastic crisp, almost cracker like snack that went well with some olive oil and freshly chopped herbs :) Thanks for posting this, definitely a keeper!!

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Mia in Germany September 07, 2009

Great recipe. If you want a more pizza like texture add a 1/8 teaspoon of tartar to every cup of GF flour which increases the rising Also wipe the finished pastry with waterand unegg whites immediately after cookin .The water toughens up the crust and the bread becomes less crumbly.

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Verdi July 21, 2009
Gluten Free Piadina -- Italian Flat Bread