Stone Baked Pita Bread By Bfree
Our Stone Baked Pitta Bread is made in a stone-fired oven which makes them taste so good and so authentic. High in Fiber and Gluten-Free!
$8.19
Sold By: GTFO It’s Vegan
Our Stone Baked Pitta Bread is made in a stone-fired oven which makes them taste so good and so authentic. Theyre so easy to open into a pocket and hold together so well that you can fill with your favourite filling and enjoy!
Water, Rice Flour, Potato Flour, Corn Starch, Tapioca Starch, Thickening Agents ,Buckwheat Flour, Glycerol, Inulin, Bamboo Fibre, Psyllium Husk, Pea Protein, Pea Fibre, Maize Flour, Apple Juice Concentrate, Yeast, Rapeseed Oil, Sourdough , Salt, Preservative, Acids , Raising Agent .
Is Pita Bread Gluten
Pita is traditionally made with wheat flour and is known for being light and pillowy not exactly qualities synonymous with gluten-free bread. Luckily, inspired by my gluten-free pizza dough recipe and with something to prove, I got myself in recipe testing mode and didnt stop until I had this fluffy gluten-free, vegan pita bread recipe.
I was actually blown away by how much I was able to get the pita to puff up, but I also love how cost-effective they are. The free from aisles in stores arent exactly known for being easy on the bank balance and so making these simple items at home is a great way to enjoy foods you love in a lower-budget way.
More than that, though, if youve ever taken the time to actually look at the ingredients found in many grocery stores GF bread options, youll notice lots of very questionable additives and preservatives. In the end, you have to pay more for a product that usually doesnt taste as good and is filled with ingredients that many would rather avoid. All the more reason to turn to this simple, natural, homemade pita bread recipe!
Stone Baked Pita Breads
The perfect pocket of deliciousness! Our Stone Baked Pita Breads are made with bamboo fibre and buckwheat flour blended, kneaded and hand-stretched, then baked in our wood-fired oven.
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Water, White Rice Flour, Corn Starch, Potato Starch, Tapioca Starch, Bamboo Fibre, Buckwheat Flour, Glycerol, Inulin, Sourdough ,Psyllium Husk, Pea Fibre, Potato Fibre, Corn Flour, Apple Juice Concentrate, Carbohydrate Gum, Yeast, Canola Oil, Xanthan Gum, Modified Cellulose, Salt, Guar Gum, Glucono Delta Lactone, Citric Acid , Malic Acid ,Tartaric Acid , Sorbic Acid . May contain traces of sesame.
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Pitas With A Pocket But Dont Pop
Since its not made the traditional way, and we arent using my recipe for gluten free bread flour from my Gluten Free Bread Book , these pitas dont pop to create a perfect pocket.
They do, however, puff up quite a bit, enough that we can coax open a pocket with a sharp knife. Theyre soft and tender, and almost buttery tastingeven without any butter.
Expect them to crack a bit along the edges as they puff, since only our gluten free bread flour will give you an even enough rise and a strong enough shell to prevent that cracking. It doesnt hurt them one bit, though.
How To Make Pita Bread
Ive included basic step-by-step instructions just below. For the full ingredients list, measurements, complete recipe method, and nutritional information read the recipe card at the bottom of the post.
Prepare the yeast mixture
Heat your water to around 40°C , add the yeast, sugar, and stir well with a spoon. Then set aside for five minutes for the yeast to activate it should begin to froth up and become slightly bubbly.
Make the gluten-free dough
Combine all of the remaining dry ingredients in a large bowl and mix, then add the yeast mixture and oil and stir with a wooden spoon until combined.
Knead it & allow it to rise
Knead the gluten-free dough for a few minutes, form a ball, and place it back into the bowl. Then, cover the bowl with cling film and allow it to rise in a warm area for 45-60 minutes.
Note: You could heat your oven for just a few minutes, then switch off and leave the dough in the warm oven.
Shape the pitas
Divide the dough into 5 pieces , or 10 if you want mini pittas, and shape each piece into a ball.
Leave to rest for a further 10-15 minutes before rolling each dough ball into a circle around ¼-inch thickness using a floured rolling pin.
Cook the pita bread
This is the critical step in getting the gluten-free pita to puff up. Make sure not to use heat that is less than 390°F .
Heat a skillet over medium-high heat . Once hot, cook a pita in the pan for 1 minute until bubbles begin to form on the surface.
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Stone Baked Pitta Bread
The perfect pocket of deliciousness! Our Stone Baked Pita Breads are made with bamboo fibre and buckwheat flour blended, kneaded and hand-stretched, then baked in our wood-fired oven.
Water, Rice Flour, Potato Flour, Corn Starch, Tapioca Starch, Thickening Agents , Buckwheat Flour, Glycerol, Inulin, Bamboo Fibre, Psyllium Husk, Pea Protein, Pea Fibre, Maize Flour, Apple Juice Concentrate, Yeast, Rapeseed Oil, Sourdough , Salt, Preservative , Acids , Raising Agent
Expandex Modified Tapioca Starch
Expandex modified tapioca starch is a chemically-modified form of tapioca starch . It is not interchangeable with regular tapioca starch/flour.
Its an amazing addition to this recipe as it provides stability and pliability. If you dont have Expandex or just dont want to use it, you can replace it with more all purpose gluten free flour, and increase the liquid amount to 1 cup.
The dough will be much more wet, and less formed. Handle this dough with wet hands, divide it into 8 portions, roll each into an approximate ball with wet hands.
Place the dough on a piece of parchment paper and spread it into a round about 1/4-inch thick by pressing wet fingers down in a circular motion on the dough, then continue with the recipe instructions as written.
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Why Make Your Own Gluten Free Pita Bread
Without a really good recipe for gluten free pita bread, if youre gluten free, youll never again know the beauty of, falafel stuffed into a pita. Or homemade pita chips.
I believe that there is even a value to knowing that you can make your own pita bread even if you do it once and never again. Or even if you never actually make this bread.
Sometimes, just knowing that you can make something gluten free can create a feeling of encouragement and hopefulness. It can help you resist cheating on a gluten free diet, too.
How To Make Ahead & Store
To Make Ahead:
You can prepare the gluten-free dough in advance and only cook a little at a time. The prepared, uncooked dough can be kept in the fridge, covered, for 2-3 days.
To Store:
I prefer to make the gluten-free pita bread fresh, so they dont dry and crisp up. However, leftovers can be stored in an airtight container , for a few days. I like to splash them lightly with a little water and microwave for 10-15 seconds. Or bake in the oven for a couple of minutes), to soften them.
This vegan pita bread should also be freezer friendly for up to a month, though it isnt something Ive tried. Make sure to wrap the bread well before freezing.
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How To Serve
- As pita pockets i.e., stuffed with falafels, tahini sauce, and salad or even this Vegan Shawarma Kebab.
- Use leftovers of this gluten-free pita for traditional Lebanese and Middle Eastern dishes like fattoush salad.
- Make pita pocket versions of your favorite taco/enchilada fillings. Like these Chickpea Tacos, Oven-Baked Spinach Tacos, or Enchiladas With Lentils.
- Use with burgers, as an alternative to burger buns.