Gluten Free Pita Bread

Name: Gluten Free Pita Bread
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6-8 pitas, 6-8 serving(s)
Ingredients: 1 1/3 cups cornstarch; 1 cup tapioca starch or 1 cup tapioca flour; 2/3 cup garbanzo flour or 2/3 cup garfava flour; 1/3 cup sorghum flour; 2 tablespoons sugar; 1 tablespoon xanthan gum; 2 1/4 teaspoons quick-rising yeast; 1/2 teaspoon salt; 1 1/4 cups warm water

Submitted by IrishEyes.NYC

"This is a modification of Carol's Easy Pita Bread Recipe #8970 using GF ingredients and our Breadman automatic bread maker."

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Ready In:: 1hr 10mins
Ingredients:: 9
Yields:: 6-8 pitas
Serves:: 6-8

ingredients

1 ¹⁄₃ cups cornstarch
1 cup tapioca starch or 1 cup tapioca flour
²⁄₃ cup garbanzo flour or 2/3 cup garfava flour
¹⁄₃ cup sorghum flour
2 tablespoons sugar
1 tablespoon xanthan gum
2 ¹⁄₄ teaspoons quick-rising yeast
¹⁄₂ teaspoon salt
1 ¹⁄₄ cups warm water

directions

Combine dry ingredients in large mixing bowl and set aside.
Pour warm water into automatic bread maker pan and add dry ingredients; set machine to dough setting and turn on. Use spatula as necessary to scrape sides and incorporate evenly - dough will be soft and sticky.
Knead for only 5 minutes; remove from pan and divide into six to eight balls of dough; cover.
Using a rolling pin and board heavily covered with corn starch, very lightly stretch one dough ball into a circle about 6" in diameter and 1/4" thick. The dough will be sticky, but light hands and a generous dusting of corn starch will yield chewy and crusty (not tough) pitas.
Place on a lightly greased cookie sheet sprinkled with corn meal or GF flour. Cover cookie sheet with waxed paper to keep pitas from drying out.
Repeat rolling of each ball of dough; allow to rise in a warm place for about 30-40 minutes.
Preheat oven to 450° F; remove waxed paper and flip pitas. Bake for 3-5 minutes; remove from oven, flip pitas, and return to oven for another 3-5 minutes or until very lightly browned and just set.
Remove from oven and immediately wrap pitas in a dishtowel for 3-4 minutes.
Split along "pocket" edge of pitas with sharp knife and fill as desired. Serve immediately or store in freezer for future use.

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Reviews

I'm omitting the stars because I don't think I can fairly assign a ranking to this recipe. It didn't seem to work very well for me. I had to make a few adjustments which might also have affected the outcome. I followed the dough-prep steps for the Carol's Easy Pita Bread because our bread machine is swarming with gluten and I couldn't guarantee a gluten-free environment. I also used Kinnikinnick gluten-free all-purpose flour, as recommended by my celiac friend. I followed the rest of the recipe to the letter, however. The resulting pitas tasted fine, but unfortunately they were very hard and they didn't create a pocket. I had high hopes, but I guess this just wasn't my recipe. Made for PAC Spring 2014.

Lazarus