Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
April 4, 2014 at 10:31 am
I assume the yeast goes in with the dry ingredients, ( step 1 )?
Jeanine Friesen says
April 4, 2014 at 10:51 am
Thanks for catching that, Alma! Yes, you’re right, I fixed it now.
September 11, 2014 at 2:00 pm
Will the recipe work without the yeast?
Thank you for your time and talent!
September 12, 2014 at 7:22 am
I don’t think it would Sher, I’ve never tried though.
April 4, 2014 at 10:43 am
Will flax work as well as the chia?
April 4, 2014 at 10:52 am
I haven’t tried it with the ground flax, Wendy. The chia seeds really gel up a lot, even compared to flax, so I’m not sure if it would work the same way or not. If you decide to experiment with it though, please let me know!
April 4, 2014 at 12:39 pm
I went to print the recipe but the print icon in the recipe square is only bringing up a blank page. Never had that happen before. I cut and past it into word to print it.
Can’t wait to try it.
April 4, 2014 at 12:58 pm
Sorry about that – I was notified this morning that there is a hiccup printing the last 2 recipes. I have no idea why, but am looking into it! Smart move on copy & pasting into Word. Thanks for sharing!
Cassidy @ Cassidy's Craveable Creations says
April 4, 2014 at 1:09 pm
These look A-mazing!!!! I haven’t had any pita bread since going gluten free!
April 4, 2014 at 1:18 pm
Thank you, Cassidy!
Barbara R. Briody says
April 4, 2014 at 1:11 pm
Do these have to be rolled, or could they be pressed? I live in south Texas, where a tortilla press is a great way to “squish” a ball of dough into a circle [and one resides in my cupboard].
‘Nother question: I live alone, so half a dozen pitas would last me a week or more; would you suggest baking the entire batch in one session [most energy efficient, presumably] and then storing (freezing?) for later reheating and use?
These look like they could be used in place of the traditional flour tortilla for use with eggs, sausage & cheese for breakfast, or with diced grilled meat & veggies for another meal.
Really like to see what you come up with every time my e-mail reports a new post – thanks for helping us gluten-intolerant folks have the equivalent of a “normal” diet.
April 4, 2014 at 1:21 pm
Hmm.. those are some good questions, Barbara! I think I’d opt to roll instead of press. You don’t want these to be as thin as a tortilla once they are rolled out, plus, how often can you actually use a rolling pin with gluten-free dough?? 🙂
I haven’t tried it myself, but here’s what I’d do if I only wanted to make a few at a time…
I would roll out all 6 of them, then I would flash freeze them right away on parchment paper (single layer), and then wrap them and store them in a ziplock bag. When I wanted fresh pitas, I would remove them from the freezer, let them sit on a baking sheet for the same amount of time (1 to 1 1/2 hrs) in a warm, draft free place, and then bake as normal. I ‘think’ it should work… and that would give you 1 or two fresh pitas each time. I don’t think the bread itself would freeze well.
April 4, 2014 at 1:27 pm
You may want to edit your reptly – they’d need to be removed from the Freezer to warm up before being put into the Oven.
April 4, 2014 at 1:35 pm
Ha, YES! Remove from the FREEZER. Sorry – fixed it now. 🙂
Cindy @ Hun... What's for Dinner? says
This pita bread looks fantastic Jeanine!!
April 4, 2014 at 1:19 pm
April 4, 2014 at 4:30 pm
do you think a non dairy milk would work in this recipe?
April 4, 2014 at 10:23 pm
Wow these look amazing! Looking forward to making them!
Just a tip about the psyllium husks- I have switched over to using psyllium instead of xantham gum and have never had a problem using the husks rather than powder. I just add the psyllium husks to whatever liquid the recipe calls for and let it sit for about 5 minutes so that it can re-hydrate and gel. Very simple!
If using as a subsitute for xantham gum just use the same amount of psyllium.
April 5, 2014 at 6:15 pm
I was just going to ask what could be substituted for psyllium, so xantham? But not 2 tablespoons, right? I’ve been meaning to get some psyllium powder anyway.
April 4, 2014 at 11:26 pm
These do look delicious, but I can’t use eggs, do you think egg replacer powder made up to 1 or 2 egg size would work since the recipe already has some chia & psyllium which is what I use quite often to replace an egg or two?
July 27, 2017 at 12:00 am
I just made this recipe with 1 TBS ground flax mixed with 1/4 cup warm water instead of egg. They are delicious. The texture is different but they are delicious. I forgot one in the oven so it probably got 10 minutes in the oven. I love it. It reminds of the crust on fresh baked whole wheat bread. I haven’t had anything comparable in 25 years. Thank-you, Janine.
April 5, 2014 at 7:45 am
So excited! I was lamenting not having pita with my falafel a last night. Cannot wait to try this recipe.
April 5, 2014 at 8:14 am
Can’t wait to try these! And to picking up some Only Oats.
April 22, 2014 at 7:42 pm
I made this tonight and it was light and soft and tasted delishious! It did not puff up properly though. There were a few small puffs but not the whole thing like you picture. I used a heavy baking sheet…do you think the problem might be not using a pizza stone? I also measured after trying to figure out where i went wrong and mine were 7 inches, instead of 6 inches, could that be it? I did love working with this dough! Keep up the great work!!!
April 22, 2014 at 7:46 pm
Hi Lissa, It could be that they were just a little too thin. I’ve made them on a heavy baking sheet too, just be sure that it is HOT! Have the pan in the oven while it’s preheating, and then let it continue heating 10 minutes before baking anything. I also give it a few minutes to warm up between batches, since I had the oven door open. Do you use an oven thermometer? Heat really is the key to getting them to puff nicely.
May 23, 2014 at 9:21 am
These look great. I bake for my gluten free customers at our local farmers market, and these look like a great add to my menu. Can you use something other than pysllium in the recipe, maybe ground flax seed? I haven’t used psyllium yet in my baking.
May 27, 2014 at 11:45 am
Hi Susi, unfortunately, the psyllium husk and chia seed combo is what makes this recipe work. I don’t think anything else would work.
May 26, 2014 at 9:07 pm
Is there any alternative to the ground chia seeds that I could use?
May 27, 2014 at 11:46 am
Hi Jacquie, I don’t think you could replace it – nothing else works quite like it. the ground chia seed and psyllium husk combination is really what makes this recipe work.
[email protected] Gluten Free A-Z Blog says
May 27, 2014 at 7:49 am
I have to admit that I seldom bake, but I am pinning your recipe in case I ever do . I can see you are a master. Can’t believe you can make gluten free pita look so amazing.
Haha, thanks Judee! Hope you get to baking sometime – these pitas are great with falafels or gyros!
Dick L. says
June 6, 2014 at 12:32 am
Made this recipe this afternoon, and it turned out well. I’m nibbling on a chunk of one now and it comes pretty close to a wheat pita, although not quite as chewy as a good one. But it’s far better than the pita that comes with the gyros at the local gyros place. (I only got diagnosed with celiac Sept 2013, so I can still remember what that was like.) I’ve been using psyllium husk powder for a while, but this is the first time I’ve used chia seeds. I ground the chia seeds in a spice grinder along with the sugar (to keep from getting an oily mess); that worked well. I found the dough quite easy to work with, with a texture closer to wheat bread than most GF breads. It rose nicely within the time specified in the recipe. I’m planning to try it as pizza crust sometime.
I live near Chicago and am able to get MyBread flatbread (mybreadbakery(dot)com), which is also very good, but rather expensive. Homemade is certainly less costly, and fun, too, when the results are so good. The MyBread ingredients include rice flour and tapioca starch, with xanthan gum, egg and egg replacer (which contains potato starch, cellulose gum and modified cellulose among other things), so the flavor, texture and appearance are different. It has a more bland flavor, as one might expect.
Thank you for your effort in developing and posting the recipe. It’s certainly a keeper.
June 30, 2014 at 6:02 pm
Is it possible to buy you gluten fre pita bread online?
July 1, 2014 at 8:06 am
Sorry Sonia – just the recipe (but it’s free!) 😉
Kathleen Ruelling says
July 10, 2014 at 2:44 pm
I can’t wait to try this recipe! As the mom of a child with celiac disease, I’m often frustrated by the bread products (so is my daughter). These look perfect, and will be great stuffed with all kinds of yummy fillings.
December 5, 2014 at 9:32 pm
I understand your frustration in regards to bread, my daughter was diagnosed almost a year ago and the bread was a terrible thing for her. We found Larry from Montanas Gifts of Nature and started making an oat bread that they sell and is so good, it’s the only bread she likes.
you should give it a try.
August 28, 2014 at 4:17 pm
Thank you for sharing Jeanine, this is really helpful. The pitas on the picture look amazing.
My question is will the recipe work with teff flour which is another gluten free grain.
August 28, 2014 at 8:20 pm
Hi Yisak! I haven’t tried it with teff flour, sorry! If you do, please let me know how it worked for you!
September 19, 2014 at 8:36 pm
First of all, let me say that this recipe is good. The formula for the dough is excellent. It’s pliable and holds together strongly, even with the substitution of flax seed meal for the chia seed. The puffing is the problem. However, it can work – but not with the instructions provided.
If you’re having trouble getting your pita to puff, like I did, try this: instead of dividing the dough when it’s finished mixing, let it rise in a lightly greased bowl (bulk fermentation). See, the yeast will not have an opportunity to digest all of the sugary fuel when bulk fermented, as it does if the dough gets divided after mixing. So divide after the 1-1.5 hour rise at room temp, or when the dough is roughly doubled in size.
This is part one of the no puff dilemma, easily solved.
Part two is the thickness of the pita themselves. When making flatbread, one is generally directed to roll the dough out as thin as possible – this, combined with high heat, is what makes a pita puff. This applies to both gluten and non-gluten puffed flatbreads. I found that dividing the pita into 6 equal portions got me a very thick pita, which is near to impossible to puff, no matter how hot the oven. Dividing the dough into 10 equal parts will get you thin, 6-inch diameter pitas, and they will puff!
October 15, 2014 at 11:27 pm
Would arrowroot starch likely work as a sub for the corn starch? (Corn allergy)
October 16, 2014 at 7:07 am
I haven’t tried it, Serena, but I think it should work without a problem.
Mandy D says
December 10, 2014 at 10:56 am
I tried it last night with arrowroot powder instead of corn startch and it turned out great!!
October 22, 2014 at 8:03 pm
Thanks so much for the recipe.
I wanted to let you know that I made the dough for donairs yesterday, but was pressed for time. So instead of baking them, I skipped the rising time and rolled the balls out quite thin, frying them in a dry pan for two minutes a side. They made quite a decent substitute for flour tortillas. I love that the dough is soft but stiff and quite easy to handle.
November 15, 2014 at 12:47 am
Last week I made another batch of the pitas, which I really like. I misread the recipe and used only half the oil called for, but it didn’t cause any problems. I used Bob’s Red Mill GF Oat Flour in them, and I have the feeling that it is a little too coarse, but that could just be a matter of taste. I found that after mixing the ingredients thoroughly (by hand– no stand mixer), the texture of the dough really improved by five or ten minutes standing before forming the pitas.
Finally a couple of nights ago I got around to trying this as pizza crust, and it worked fine. My flour this time was Montana Gluten Free Raw Oat Flour, (they also sell a toasted version). I think this flour is a little finer than the BRM version, and the dough seemed to be smoother. Again, used a half portion (2 Tbsp) of oil. This time I let the dough rise until roughly doubled (about an hour) in the pan. Took 1/6 of it to be baked as a pita round, formed and rolled rest into a 13.5 inch round. Par-baked for 6 minutes on parchment on stone. Topped and removed parchment, baked directly on stone. Pizza was very good, with a crisp crust on the bottom and a nice bready, non-doughy, non-soggy interior. Pieces were not floppy, could eat out of hand. Tender edges with crisp crust, not very hard like some flour mixes produce.
So thanks again for the formula– it really works. (And BTW, thanks for the weight in grams for the dry ingredients– that makes mixing quite a bit easier, and saved me the trouble of converting the volume measurements.)
January 4, 2015 at 2:50 pm
hi i live in new york and have not tried this recipe yet but it looks amazing! Does anyone know where i could find the only oats flour?
January 4, 2015 at 3:42 pm
The Avena/Only Oats website has information about where to buy it. For Canadian customers they have a store locator. They list two websites, one for Canada and one for the rest of the world, where you can order their products. The Montana Gluten Free flour that I mentioned can be ordered from their website or from Amazon.
[email protected] says
January 15, 2015 at 9:47 am
I had fun with this recipe Jeanine! I had no luck with the puffing so chose to cook them in my cast iron skillet with a touch of oil. the result was an excellent perfectly pliable tortilla! The one S I tried to bake turned out much drier.
I subbed the corn starch with more tapioca too. Thanks!
Pam Solomon says
January 31, 2015 at 11:32 am
Hi Jeanine, I made this pita recipe last night and was thrilled with the results!! I have tried several other recipes and this was the only one that actually puffed up like beautiful bread pillows.
Thank you for this recipe,
February 6, 2015 at 3:28 pm
Thank you, Pam! So glad to hear that! It’s all about the heat – HIGH heat.
February 2, 2015 at 7:18 am
Hi Jeanine – this is a great recipe.. Is it possible to replace the potato starch with more corn or tapioca starch? thx
I haven’t tried it, dee, but you’re welcome to. I think it would work alright.
Kimberly Azelton says
February 12, 2015 at 1:23 pm
I’m new to cooking GF and am used to raising the wheat pita dough before baking. I didn’t see that in this recipe. Is that correct?
February 12, 2015 at 1:29 pm
Hi Kimberly. They rise after forming (Step #6), but not before, you’re correct.
Shona Douglas says
February 12, 2015 at 9:34 pm
Hi Jeanine,what would I suvbstitute for the oats as I don’t eat them?Also Do you have a recipe for Gf wraps?
February 13, 2015 at 7:14 am
Hi Shona, sorry, I have no suggestions for the oat flour. This recipe was developed around using oat flour, so I haven’t tried substituting anything else. Sorghum may work, but I haven’t tried. I don’t have a GREAT gluten-free wrap, but my friend Megan does, you can find her recipe here: http://www.allergyfreealaska.com/2014/04/09/grain-free-vegan-tortillas/
Louise wolsey says
April 14, 2015 at 6:24 am
Hi do you sell ready made pitta breads
April 15, 2015 at 7:18 am
No, Louise, sorry, I don’t.
April 15, 2015 at 6:23 pm
Unfortunitly I ended up with flat bread instead of Pita bread. I am not sure what went wrong. The dough was amazing to work with though.
I had a couple Pitas that got bubbles on half and a few that had no bubbles at all.
May 4, 2015 at 11:03 am
I used the pita bread recipe for a pizza crust this weekend. It was excellent! I mixed the dough in my bread machine and then divided it into 3 portions and rolled to flatten. I let them rise slightly and par baked them before adding the toppings. The dough was amazing and so easy to handle.
June 12, 2015 at 11:24 am
That psyllium husk really is amazing in gluten-free baking, I definitely need to play with it more. I can imagine that this would make great pizza crust though. Thanks for sharing, Tilly!
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