Cooking and Serving: 25 minutes | 8 pitas
Ingredients
It’s super fast to prepare. No yeast means no rising time! | It’s cheaper than buying store-bought gf flatbread, which always seems to | These pitas have no dubious additives and preservatives, and no freezer burn
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 8 pitas
Ingredients
It’s super fast to prepare. No yeast means no rising time!
It’s cheaper than buying store-bought gf flatbread, which always seems to
These pitas have no dubious additives and preservatives, and no freezer burn
The pita pockets are fluffy, tender, and buttery (all without any butter
Gluten free flour blend – I highly recommend making this recipe using Better
Expandex modified tapioca starch – This is the chemically modified, not
Baking powder – Since we aren’t using any yeast in this bread, baking powder
Salt – Salt adds brightness and complexity to the pita. Bread without salt
Oil – A single tablespoon of a neutral oil (like grapeseed, canola, or
Eggs – One egg and one egg white help add structure, a bit of richness, and
Milk – Milk adds liquid, and some richness, and helps tenderize the dough.
Instructions
WHY THIS RECIPE WORKS
Adding this gluten free pita bread to nearly any meal will turn your ingredients.
turn into a hearty and satisfying meal. This recipe is one of the most valuable.
ones I’ve ever created for that reason alone!
Here are some of the other attributes of this special gf bead recipe:.
It’s super fast to prepare. No yeast means no rising time!
It’s cheaper than buying store-bought gf flatbread, which always seems to.
taste like mashed potatoes (no one knows why).
These pitas have no dubious additives and preservatives, and no freezer burn.
from something that’s been sitting in your grocer’s freezer until someone was.
willing to overpay for it.
The pita pockets are fluffy, tender, and buttery (all without any butter.
If you are enjoying making bread, you must try out my classic gluten free bread.
my gluten free pumpkin bread.
and gluten free bread.
Stack of yeast free gluten free pita breads, sliced and ready to serve.
of yeast free gluten free pita breads, sliced and ready to serve.
WHY MAKE YOUR OWN GLUTEN FREE PITA BREAD?
Without a really good recipe for gluten free pita bread, if you’re gluten free,.
you’ll never again know the beauty of, falafel stuffed into a pita. Or homemade.
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.
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.
YEAST FREE BREAD
This recipe for gluten free pita bread is even a bit more special, since it’s.
yeast free. If you’re hesitant to try baking yeast bread, or you simply have to.
eat that way, this recipe is going to be quite a relief.
If you feel like making bread but you find that you’re suddenly all out of.
yeast, or you find that the store shelves are empty, you can make plenty of.
gluten free bread without yeast.
YEAST FREE BREAD
This recipe for gluten free pita bread is even a bit more special, since it’s.
yeast free. If you’re hesitant to try baking yeast bread, or you simply have to.
eat that way, this recipe is going to be quite a relief.
If you feel like making bread but you find that you’re suddenly all out of.
yeast, or you find that the store shelves are empty, you can make plenty of.
gluten free bread without yeast.
Notes
* Pitas with a pocket but don’t pop
* Storage instructions
* Ingredient substitutions
* Easy Gluten Free Pita Bread Recipe
* Serving suggestions
WHY THIS RECIPE WORKS
Adding this gluten free pita bread to nearly any meal will turn your ingredients
turn into a hearty and satisfying meal. This recipe is one of the most valuable
ones I’ve ever created for that reason alone!
Here are some of the other attributes of this special gf bead recipe:
* It’s super fast to prepare. No yeast means no rising time!
* It’s cheaper than buying store-bought gf flatbread, which always seems to
taste like mashed potatoes (no one knows why).
* These pitas have no dubious additives and preservatives, and no freezer burn
from something that’s been sitting in your grocer’s freezer until someone was
willing to overpay for it.
* The pita pockets are fluffy, tender, and buttery (all without any butter
If you are enjoying making bread, you must try out my classic gluten free bread
my gluten free pumpkin bread
and gluten free bread
Stack of yeast free gluten free pita breads, sliced and ready to serve
of yeast free gluten free pita breads, sliced and ready to serve
WHY MAKE YOUR OWN GLUTEN FREE PITA BREAD?
Without a really good recipe for gluten free pita bread, if you’re gluten free,
you’ll never again know the beauty of, falafel stuffed into a pita. Or homemade
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
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.
This recipe for gluten free pita bread is even a bit more special, since it’s
yeast free. If you’re hesitant to try baking yeast bread, or you simply have to
eat that way, this recipe is going to be quite a relief.
If you feel like making bread but you find that you’re suddenly all out of
yeast, or you find that the store shelves are empty, you can make plenty of
gluten free bread without yeast
Here’s what it takes to make this pita bread in your own kitchen, and
explanations for what each ingredient does:
* Gluten free flour blend – I highly recommend making this recipe using Better
Batter gluten free flour’s classic blend, or my mock Better Batter blend
This is a relatively simple recipe, and Better Batter simply has the best
formula for making gluten free bread.
* Expandex modified tapioca starch – This is the chemically modified, not
genetically modified, form of tapioca starch that plays a central role in our
gluten free bread flour blend
touch of it to this recipe helps strengthen the dough, making it easier to
shape raw (as it requires less liquid), and making a more stable gf pita. If
you don’t have Expandex or don’t want to use it, you can replace it with more
Better Batter, and increase the liquid below.
* Baking powder – Since we aren’t using any yeast in this bread, baking powder
provides nearly all the rise. Make sure yours is fresh.
* Salt – Salt adds brightness and complexity to the pita. Bread without salt
* Oil – A single tablespoon of a neutral oil (like grapeseed, canola, or
vegetable oil) adds some richness and tenderness to the bread without adding
any competing flavor.
* Eggs – One egg and one egg white help add structure, a bit of richness, and
help your pita bread rise.
* Milk – Milk adds liquid, and some richness, and helps tenderize the dough.
Make sure you use milk with some fat, as skim milk will add essentially
nothing more than water would.
Pia bread on a brown surface, pita bread stack on a wooden surface, and a close
up of a stack of pita bread
bread on a brown surface, pita bread stack on a wooden surface, and a close up
of a stack of pita bread
To make a smooth dough, you’ll need either a stand mixer fitted with a paddle
attachment, or a food processor fitted with the steel blade. This isn’t a dough
that you can make with a dough hook, or with the regular beaters on a handheld
mixer as they’ll simply shred the dough without combining it properly.
If you have a pizza stone, it’s really useful to use one in your oven. It will
retain enough heat to brown and blister your pitas a bit in the few minutes
they’re in the oven without having to bake them so long that they end up stiff
and tough. If not, at least use an overturned baking sheet to allow the oven’s
heat to circulate on all sides as much as possible.
PITAS WITH A POCKET BUT DON’T POP
Since it’s not made the traditional way, and we aren’t using my recipe for
gluten free bread flour from my Gluten Free Bread Book
(there’s a recipe for traditional pita bread in there), these pitas don’t “pop”
to create a perfect pocket.
They do, however, puff up quite a bit, enough that we can coax open a gluten
free pita pocket with a sharp knife. They’re soft and tender, and almost buttery
tasting—even 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 doesn’t hurt them one bit, though.
Overhead view of pita bread on a gray towel
view of pita bread on a gray towel
ROLL THE DOUGH THINLY AND EVENLY
If you roll the dough thicker than ¼-inch, they’ll be too thick and are much
less likely to puff up at all. You’ll have to bake them too long to get any
browning at all, and they’ll be a bit stiff. If they’re not rolled rather
evenly, they are likely to burn in very thin spots and make a pocket impossible.
DON’T WORRY ABOUT SHAPE
Your pita bread won’t be perfectly round, but you only need it to be of even
thickness so it bakes evenly. Roundness is not essential. Ovals work just as
KEEP AN EYE OUT FOR THE PUFFING
Be sure to flip your pitas relatively quickly, so both sides make proper contact
with the hot baking surface, and then watch them carefully to remove them when
they’ve puffed as much as they are going to. Overbaking your pitas will cook
them too much in the center, which will make them less tender.
Place the warm pitas in a tortilla warmer or seal them, along with a moistened
paper towel, in a zip-top bag on the counter for a few hours and they’ll stay
For longer storage, cool them completely, wrap tightly and freeze. Defrost at
room temperature and refresh in a hot, cast iron skillet or in the microwave
wrapped in a moistened paper towel.
But they’re so quick and easy, just make them fresh each time. I promise it
doesn’t take more than 20 minutes, start to finish!
Yeast free gluten free pita breads just out of the oven, sliced open.
free gluten free pita breads just out of the oven, sliced open.
INGREDIENT SUBSTITUTIONS
The only dairy in this recipe is in cow’s milk. It can easily be replaced with
an unsweetened nondairy milk. My favorite is almond milk, since it still has
richness. Avoid anything without fat.
There is one egg and one egg white in this recipe. The egg yolk adds richness,
and the egg whites help balance the moisture and help the bread rise.
You may be able to replace the whole egg in this recipe with a “chia egg” (1
tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and
For the egg white, try aquafaba (the liquid from a can of chickpeas).
EXPANDEX MODIFIED TAPIOCA STARCH
Expandex modified tapioca starch is a chemically-modified form of tapioca starch
(not genetically modified!) It is not interchangeable with regular tapioca
It’s an amazing addition to this recipe as it provides stability and pliability.
If you don’t have Expandex or just don’t want to use it, you can replace it with
more all purpose gluten free flour and increase the liquid amount to 1 cup.
Note that if you go this route, the dough will be much wetter and less formed.
Handle this dough with wet hands, divide it into 8 portions, and 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 and then continue with the recipe instructions as written.
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EASY GLUTEN FREE PITA BREAD RECIPE
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
8 gluten free pita bread cut in half and stacked on white plate
gluten free pita bread cut in half and stacked on white plate
Make this gluten free pita bread to use for sandwiches, dipping, and more. It
takes less than 30 minutes to prepare with no yeast.
* Stand mixer (or food processor)
* 1 ¾ cups (245 g) all purpose gluten free flour blend
(I used Better Batter; click thru for info on appropriate blends), plus more
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 1 ½ teaspoons baking powder
* 1 teaspoon kosher salt
* 1 tablespoon (14 g) neutral oil, (like vegetable, canola or grapeseed)
* 1 (50 g (weighed out of shell)) egg, at room temperature
* 1 (25 g) egg white, at room temperature
* ¾ cup (6 fluid ounces) milk, at room temperature
* Preheat your oven to 400°F. If you have a pizza stone, place it in the oven
while the oven preheats. If not, use an overturned rimmed baking sheet
* In the bowl of your stand mixer fitted with the paddle attachment (or the
bowl of your food processor fitted with the steel blade), place the flour,
xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine.
* To the dry ingredients, add the oil and then the eggs and milk and beat (or
process) the dough until it is very well-combined and parts begin to pull
away from the sides of the bowl (about 2 minutes). The dough should be thick
and tacky to the touch.
* Turn the dough out onto a very lightly floured surface, and sprinkle it very
lightly with more flour. Using a bench scraper or sharp knife, divide the
dough into 8 equal parts.
* Roll each into a ball floured flat surface. Pat each ball into a disk and then, using a rolling pin
and flouring the round very lightly to prevent sticking, roll it out into a
round a bit less than 1/4-inch thick.
* Place the disks about 1-inch apart on a piece of unbleached parchment paper.
Place the disks on the parchment in the oven (on top of the baking stone or
overturned baking sheet) and allow to bake for 2 minutes.
* Working quickly, open the oven and invert the pitas. Allow them to bake for 1
minute and then re-invert and bake until puffed and very pale golden on top
* Remove the pitas from the oven, and allow to cool for about 3 minutes, or
until they can be handled. Slice each round in half through the center. With
a very sharp knife, gently coax open the center of each pita half. Serve warm
or at room temperature.
For information on where to find Expandex, please see the Resources page
In this particular instance, if you don’t have Expandex, you can replace it with
more all purpose gluten free flour, and increase the liquid amount cup. This will work particularly well if your all purpose gluten free flour
blend is my favorite for this recipe, Better Batter’s classic blend
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
Place the dough on a piece of parchment paper and spread it into a round about
1/4-inch thick Continue with the recipe as written.
This recipe was originally published on the blog in 2011, and a version of it is
in my second book, Gluten Free on a Shoestring Quick & Easy
. It was updated in 2016 with more photos and a video,
and in 2022, more text resources were added.
Fat: 0.01g | Cholesterol: 3mg | Sodium: 408mg | Potassium: 37mg | Fiber: 1g |
Sugar: 1g | Vitamin A: 37IU | Vitamin C: 0.001mg | Calcium: 73mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
* Try stuffing your pita pockets gluten free falafel
* If you have any pitas that are no longer fresh and weren’t stored properly,
they’re a great candidate for making gluten free pita chips! Just slice into
triangles, toss very lightly with some extra virgin olive oil and kosher
salt, and bake in a very hot oven, about 425°F until lightly golden all over
(about 7 minutes, depending on the thickness of your pita pieces).
* Do you have any pitas that simply wouldn’t allow you to create a pocket? Try
using them as gf flatbread
add toppings, and place in the toaster oven until melted for a flatbread
* Try them as a yeast free alternative to gf hamburger buns
Is pita the same as naan bread?
No, pita bread is different from naan. Gluten free naan bread
is more tender and richer,
made with yogurt, and generally isn’t made to separate from itself to create a
Can I use a cast iron skillet to make this pita?
No, I don’t recommend making this bread in a skillet. I’ve tried making this
recipe on the stovetop instead of in the oven, and it just doesn’t work well.
Even when the skillet is covered, the air in the pan just doesn’t get hot
What’s the best flour for this gluten free pita bread recipe?
The gluten free flour blend that I highly recommend using to make pita bread is
Better Batter’s classic blend, which is a blend of brown rice flour, white rice
flour, potato starch, potato flour, tapioca flour, xanthan gum, and pure
Why aren’t my gluten free pitas puffing up?
Pitas that don’t swell at all may have been too dry (did you overmeasure your
flour? use a different blend?), your oven may not have been hot enough (do you
use a standalone analog oven thermometer
temperature?), or you may not have rolled them thin enough or evenly enough. Be
sure not to work too much extra flour into them as you shape them, either!
Image of gluten free quick pita bread just out of the oven, and in a stack ready
of gluten free quick pita bread just out of the oven, and in a stack ready to be
This soft and tender gluten free pita bread is also yeast free, so there’s no
rising time. Store-bought gluten free flatbreads simply can’t compare!
soft and tender gluten free pita bread is also yeast free, so there’s no rising
time. Store-bought gluten free flatbreads simply can’t compare!