Prep 20 mins
Cook 12 mins
Without gluten, sugar, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!
- 1 cup all-purpose gluten-free flour
- 1⁄2 cup millet flour
- 1⁄2 cup brown rice flour
- 1⁄4 cup ground flax seed
- 1 teaspoon guar gum
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon cream of tartar
- 1 pinch cumin (optional)
- 1 teaspoon kosher salt
- 1⁄4 cup warm water
- 1 tablespoon Ener-G Egg Substitute
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 3⁄4-1 cup warm water
- Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
- Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
- Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
- Scrape onto a dampened counter and divide into parts.
- With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
- Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
- Place the parchment paper on the hot pizza stone.
- Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
- Allow to cool for 3 to 5 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.
- Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.