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Gluten Free Pita Bread Recipe

Updated on July 7, 2015
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Gluten allergies have seemingly exploded amongst our population in the recent years, limiting much of what is consumable to those who suffer. Whether you have a sensitivity to gluten or have full-blown celiac disease, you are likely always on the hunt for good recipes to whip up.

With gluten seemingly hidden in many different products, it can be annoying having to read the ingredients of every label in the grocery store, or playing “Where’s Waldo?” trying to find all of the gluten-free products; so instead of wasting all of that time hunting items down in a grocery store, it might just be easier to look up gluten-free recipes online.

Gluten-free pita bread

One recipe in particular that is delicious and can become a staple in a house full of gluten-intolerant folks, is gluten-free pita bread! Many things taste good on and inside of a pita, so you really can’t go wrong by making some of these bad boys once a week!

Gluten-free pita bread can be made into many things, and there are quite a few different recipes out there. Try any one of these and I’m sure you’ll be hooked!

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Gluten-free pita bread recipe #1:

Ingredients:

  • 1/2 cup water, hot but not boiling

  • 1 Tbsp raw honey

  • 2 tsp instant dry yeast

  • 2 cups gluten free flour

  • 1/4 tsp gluten free baking powder

  • 1 1/2 tsp fine sea salt

  • 1/4 cup extra virgin olive oil

  • 2 large free range eggs, beaten

  • 1/2 cup organic buttermilk

Directions:

  1. Mix water, honey, and yeast in a small glass mixing bowl and set aside until it froths up a bit.

  2. In a large mixing bowl, mix flour, baking powder, and sea salt.

  3. Add the beaten eggs and olive oil to the honey and yeast bowl after the yeast has proofed long enough, mix together then combine the mixture with the flour mixture. Mix well.

  4. Stir in the milk, then set the dough aside to rise for approximately 20-25 minutes.

  5. Dust the work surface with flour, take a portion of the dough and roll into a ball, flatten it out and place in hot skillet (medium-high heat), using a spatula to flatten out to about ⅓ of an inch.

  6. Cook for about 2 minutes each side. Watch to make sure they don’t burn.

  7. Store pita bread in an airtight container in the fridge to keep fresh for longer.

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Gluten-free pita bread recipe #2:

Ingredients:

  • 1 tbsp coconut flour, firmly packed

  • 1/4 cup almond flour, firmly packed

  • 1 large egg

  • 1/8 tsp salt sea salt

  • 1/8 tsp baking soda

  • 1/4 cup water

  • 1 tbsp of melted butter

Directions:

  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, combine all ingredients. Mix well. Mixture should be thick, lumpy and slightly runny.

  3. On a baking sheet lined with parchment paper, pour two even blots of mix as far apart as possible using the entire mixture.

  4. Using the rounded side of a spoon, spread the blots using a circular motion to flatten and smoothen a bit.

  5. Bake for 18 minutes, remove and let cool. Serve!

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Have you ever tried a gluten-free diet?

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Gluten-free cooking tips

When you learn of a gluten-intolerance, it’s more than just cutting a few things out of your diet, it’s like an entire lifestyle change! Here’s a few tips that will help you survive the beginning of your new diet until it becomes second nature:

  • Read labels: Read labels in order to find any offenders that might be hidden deep into the ingredient list. This is very tedious at first, but it’s inevitable until you get the swing of things and familiarize yourself with the ingredients you have to avoid.

  • Keep a record: When you find a gluten-free product that you really enjoy, keep a list of gluten-free foods and write it down so it makes future shopping easier. Of course, you should still periodically check the labels to ensure the ingredients have not changed.

  • Grains to avoid: All wheat, barley, and rye.

  • Safe grains: Amaranth, buckwheat, corn, gluten-free oats, millet, quinoa, rice flour, sorghum, and teff.

  • Safe flours: Almond, chestnut, coconut, fava bean, garbanzo bean (chickpea), hazelnut, pecan, and soybean.

  • Careful separation: Avoid cross-contamination of food products by storing gluten-free foods away from foods which contain gluten. Use different utensils when preparing foods that are gluten-free. Not everyone in your house has a gluten allergy so it’s likely this tip will come in handy!

  • Keep a cookbook: Whether you buy a gluten-free cookbook, or record recipes on recipe cards, keep record of your favorite recipes for faster meal making.

Try a few different recipes, don’t give up. It’s quite the learning curve but you’ll have down this gluten-free cooking thing in no time!

Low Carb and Gluten Free Recipes

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