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Pillowy Gluten-Free Pita Recipe

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4.3 from 54 reviews

This recipe creates soft, pillowy gluten-free pita bread using a unique sponge method and a blend of gluten-free flours. Perfect for those avoiding gluten but still craving the traditional, fluffy texture of pita, this bread is light, versatile, and excellent for sandwiches or dipping.

Ingredients

For the Sponge

  • 210 g superfine brown rice flour (or 210 g stone ground brown rice flour with 300 g water)
  • 2 tsp active dry yeast
  • 2 tsp granulated sugar (organic cane sugar recommended)
  • 310 g water, heated to 105°F (41°C)

For the Dough

  • 200 g water, at room temperature
  • 30 g psyllium husk powder (powdered, NOT whole husks)
  • 12 g extra-virgin olive oil, plus more for greasing
  • 60 g tapioca starch (also called tapioca flour)
  • 60 g potato starch (NOT potato flour)
  • 2 tsp kosher salt (or 1 ⅔ tsp finely ground salt by weight)

Instructions

  1. Prepare the Sponge: In a large bowl, combine the superfine brown rice flour, active dry yeast, and granulated sugar. Add the heated water (105°F/41°C) and mix well until no dry flour remains. Cover and let it rest at room temperature until bubbly and active, about 1 to 1.5 hours.
  2. Make the Dough: Once the sponge is ready, add the room temperature water, psyllium husk powder, extra-virgin olive oil, tapioca starch, potato starch, and kosher salt to the sponge. Mix thoroughly until a smooth, sticky dough forms. The psyllium husk will give the dough elasticity similar to gluten.
  3. First Rise: Cover the dough and let it rise in a warm place for about 1 hour, or until it has noticeably puffed up.
  4. Shape the Pitas: Lightly grease a work surface and your hands. Divide the dough into equal portions (typically 6-8 pieces). Shape each piece into a ball, then flatten gently into discs approximately 1/4 inch thick.
  5. Second Rise: Place the dough discs on parchment paper or a silicone mat, cover again, and let them rest for 30 minutes to puff slightly.
  6. Cook the Pitas: Preheat a dry skillet or non-stick pan over medium-high heat. Cook each pita for 2-3 minutes on one side until bubbles appear, then flip and cook for another 2 minutes. The pitas should puff up, forming pockets. Remove from the pan and cover with a clean towel to keep soft.
  7. Serve: Enjoy the warm gluten-free pita with hummus, dips, or as sandwich bread.

Notes

  • Use powdered psyllium husk, not whole husks, for proper dough elasticity.
  • If superfine brown rice flour is unavailable, stone ground brown rice flour can be used with slightly less water in the sponge.
  • Ensure water temperature for the sponge is about 105°F (41°C) to activate yeast properly without killing it.
  • Olive oil can be adjusted or substituted with another oil if preferred.
  • The cooking skillet should be hot enough so the pitas puff but not so hot that they burn.
  • Store leftover pitas in an airtight container or freeze for up to 2 weeks.

Find it online: https://familydinnercooking.com/pillowy-gluten-free-pita-recipe/