Gluten Free Yeast Free Vegan Pita Recipes

BEST GLUTEN-FREE PITA BREAD

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.

GLUTEN - FREE, YEAST - FREE VEGAN PITA

Steps:

• 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.

GLUTEN FREE PITA BREAD

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.