Gluten Free Pita Bread

READY IN: 1hr 10mins
Recipe by IrishEyes.NYC

This is a modification of Carol's Easy Pita Bread Carol's Easy Pita Bread using GF ingredients and our Breadman automatic bread maker.

Top Review by Lazarus

I'm omitting the stars because I don't think I can fairly assign a ranking to this recipe. It didn't seem to work very well for me. I had to make a few adjustments which might also have affected the outcome. I followed the dough-prep steps for the Carol's Easy Pita Bread because our bread machine is swarming with gluten and I couldn't guarantee a gluten-free environment. I also used Kinnikinnick gluten-free all-purpose flour, as recommended by my celiac friend. I followed the rest of the recipe to the letter, however. The resulting pitas tasted fine, but unfortunately they were very hard and they didn't create a pocket. I had high hopes, but I guess this just wasn't my recipe. Made for PAC Spring 2014.

Ingredients Nutrition


  1. Combine dry ingredients in large mixing bowl and set aside.
  2. Pour warm water into automatic bread maker pan and add dry ingredients; set machine to dough setting and turn on. Use spatula as necessary to scrape sides and incorporate evenly - dough will be soft and sticky.
  3. Knead for only 5 minutes; remove from pan and divide into six to eight balls of dough; cover.
  4. Using a rolling pin and board heavily covered with corn starch, very lightly stretch one dough ball into a circle about 6" in diameter and 1/4" thick. The dough will be sticky, but light hands and a generous dusting of corn starch will yield chewy and crusty (not tough) pitas.
  5. Place on a lightly greased cookie sheet sprinkled with corn meal or GF flour. Cover cookie sheet with waxed paper to keep pitas from drying out.
  6. Repeat rolling of each ball of dough; allow to rise in a warm place for about 30-40 minutes.
  7. Preheat oven to 450° F; remove waxed paper and flip pitas. Bake for 3-5 minutes; remove from oven, flip pitas, and return to oven for another 3-5 minutes or until very lightly browned and just set.
  8. Remove from oven and immediately wrap pitas in a dishtowel for 3-4 minutes.
  9. Split along "pocket" edge of pitas with sharp knife and fill as desired. Serve immediately or store in freezer for future use.

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