Quick and easy hitter, durable enough to withstand the ingredients, flexible enough to bend and not break, and tastes amazing! These pitas feel like real bread!
Being gluten-free is not really throw a wrench into things so the world is going bread. Most are dry and brittle, or as heavy as a brick. Let’s be real … gluten is so delicious, is not it ?!
But even if tolerate gluten, when you start to do research closely, you find that over-bought bread shop really have labels very sad ingredients . Especially if it is a food that plans to have weekly or, for some, every day.
My gluten-free bread experiments have left me frustrated. Normally the bread requires xanthan gum or other “glue” to give a big raise bread and gluten-and texture. Since the jury is still out for me whether Xanthan is smart to have once a week (Xanthan use in a couple of treats very occasionally have annual – and only a few times in a year) , I have put on the back burner for a while.
This recipe pita bread came one morning when I was making pancakes. He had made thicker batter than usual in the morning. It felt more like bread compared with pancakes, and my wheels started spinning! A handful of attempts later and I got the right proportions of flour so pita would be durable enough to withstand the ingredients, flexible enough to bend and not break, and good taste!
did some experiments on how to store this because in my mind I’m like trying to do a load of them for packing school lunches. You have no idea how excited I was (think jump up and down and the baby looks at me funny) when I defrosted the freezer and were still as flexible and soft! The image below is one of the pitas freezer thaws after ::
You, these pitas cook so fast (!) – which can easily fold and be done in an hour and have a huge pile of them in the freezer fill them with what you can imagine. Better yet, set up a bar pita bread with lots of options and let children build their own! The possibilities are endless, from slices of avocado or simple guacamole , to vegetables sliced cheese refried beans , child salad using tuna , or leftover chicken from your crockpot , one day even took me some fry the stir dinner leftovers and put a pita with him – it was amazing!
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Print gluten pita bread Author: Renee – www.raisinggenerationnourished .com ingredients
- 2 cups tapioca flour
- 1 cup flour blanched almonds rice flour Integral or sorghum flour (I liked the almond flour is the best but plan to turn these flours change it up. If you are free to make use rice or sorghum! nut)
- ½ cup white rice flour
- 2 teaspoons cane organic pure sugar or raw honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (you can leave the garlic / onion powder if you want – I like a little extra to mine salty taste!)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup water
- 2 eggs pastured
- everything in a medium bowl and mix well using hand beaters. The batter should be slightly thicker than pancake mix – not too liquid. Due to different climates / locations may have different air conditions, the batter may need a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
- Use an olive oil or avocado oil little in the pan, and spoon average temperature of the dough in the pan (I used a measuring cup ¼ cup to collect) and use the back of the spoon to help distribute the pasta a bit. Cook the same way you would cook an omelet – when you see bubbles and sides of cooking you can flip. Both sides need no more than a minute or 2. You will want the pitas to cool at least a few minutes before using so softened a bit and are not too hot.
- Storage Tips :: A couple of things I’ve learned! I have done this in a mean batch and it works fine. This lot is like will make about 12 pitas size photo in this post. I found that freezing the unused pitas right has always had a better outcome than stored in a container at room temperature or in the refrigerator. Get a little dry storage at room temperature / refrigerator like baked goods more gluten free. I froze flat mine in a freezer bag and thawed very nice – I think it really almost froze freshness Flash / humidity and as even thawed thawing moisture helped keep it soft and flexible. It did not take long for the pitas thaw out so even if you remember to take them out of the freezer half an hour before lunch it would work. If you are planning to pack it in a lunch the night before (I like to have school lunches made up the night before!) It can be carried out to thaw, making pita bread, and put it in your container of choice.
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