Ingredients
Scale
- 1 3/4 cups all-purpose gluten-free flour blend
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup Expandex modified tapioca starch (See Recipe Notes)
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil (like vegetable, canola, or grapeseed)
- 1 egg (at room temperature)
- 1 egg white (at room temperature)
- 3/4 cup milk (at room temperature)
Instructions
- Preheat the oven to 400°F (200°C). Prepare your baking surface.
- In the bowl of your stand mixer or food processor, mix together the gluten-free flour, xanthan gum, tapioca starch, baking powder, and salt.
- Add the oil, egg, egg white, and milk, then mix until combined and dough pulls away from the sides.
- Turn the dough out on a floured surface and divide into 8 parts.
- Roll each part into a ball and then flatten into disks about 1/4-inch thick.
- Place the disks on parchment paper and bake for 2 minutes.
- Invert the pitas and bake for another 1-2 minutes, until they are puffed and lightly golden.
- Cool for a few minutes, slice, and enjoy!
- Prep Time: 10
- Cook Time: 5
- Category: Gluten free
Nutrition
- Serving Size: 20g
- Calories: 30 KCAL
- Sugar: 1
- Sodium: 2
Keywords: Gluten free Pita Bread