GLUTEN FREE PITA BREAD
Make these soft, fluffy gluten free pita breads quickly and easily-all without any yeast. They don't need to rise, and bake in just minutes in the oven!
Provided by Nicole Hunn
Categories Bread
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet
- 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.
- To the dry ingredients, add the oil and then the eggs and 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.
- 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.
- 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 1/4-inch thick.
- 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.
- Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute).
- 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.
GLUTEN-FREE PITA FLATBREAD
Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.
Provided by Buckwheat Queen
Categories Healthy Recipes Gluten Free Bread
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 100 degrees F (38 degrees C).
- Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
- Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
- Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
- Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
- Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
- Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
- Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 30.9 g, Fat 3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 99.1 mg, Sugar 2.3 g
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
GLUTEN FREE FLATBREAD
These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.
Provided by jackandfiona
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
- Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.
Nutrition Facts : Calories 179.3, Fat 5.7, SaturatedFat 0.9, Cholesterol 1.2, Sodium 328.5, Carbohydrate 29.1, Fiber 1.2, Sugar 1.8, Protein 2.9
BEST GLUTEN-FREE PITA BREAD
Bake this perfect gluten-free pita bread from scratch with a few simple ingredients. A wonderful gluten-free alternative for sandwiches and snacks.
Provided by Fioa
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
- Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
- Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
- Spray pita breads with water and place them straight on the hot pizza stone.
- Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 43.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 8.8 g, Protein 6.4 g, SaturatedFat 2.3 g, Sodium 533.9 mg, Sugar 2.9 g
3-INGREDIENT GLUTEN-FREE FLATBREAD
This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.
Provided by Gemma Stafford
Categories main-dish
Time 35m
Yield Six 8-inch flatbreads
Number Of Ingredients 10
Steps:
- In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
- Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
- Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.
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- I recommend using a kitchen scale for this recipe and measuring the ingredients in grams instead of cups. Also, watch the video in the post for easy visual instructions.Heat the water in a saucepan over medium heat for a few seconds until it's lukewarm (not hot!) about 40°C (104°F). Add yeast + sugar and stir with a spoon. Set aside for about 5 minutes to proof the yeast. If it starts to get a little frothy, then the yeast is still active and usable.
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- Knead the dough with your hands for a few minutes, form a dough ball, and place it back into the bowl. Cover the bowl with cling film and set aside preferably in a warm place (40-50°C / 120°F would be perfect*) for about 45-60 minutes. The dough should rise nicely after that time.*Note: You can heat your oven for some minutes until it's warm, then turn it off and put the bowl with the dough inside the oven.
- Divide the dough into 5 equal pieces (about 90 grams each) and shape them into balls. Cover them again and leave them to rest for about 10-15 minutes.
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- Place baking stone or metal baking sheet in oven while it is preheating. It should be on one of the upper-most racks, but not the very closest to the top of the oven.
- Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend, just until integrated.
- Mix until the dough pulls away from the sides of the bowl. If needed, add an extra 1 tablespoon or so of milk, to help the dough to hold together well; if the dough isn't holding together and pulling away from the sides of the bowl, it won't hold together when pressed into rounds, so be sure enough liquid is added at this stage. The goal is for the dough to hold together and be slightly sticky but not wet; not dry or crumbly at all.
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