This gluten-free pita bread can be perfectly baked from scratch with a few simple ingredients. A wonderful gluten-free alternative for sandwiches and snacks.
Ingredients
- ¼ cups gluten-free oat flour (such as Bob's Red Mill®): 1 piece
- potato starch: 0.5 cup
- cornstarch: 0.33333 cup
- tapioca flour: 0.33333 cup
- xanthan gum: 2 Tbsp
- active dry yeast: 1 Tbsp
- white sugar: 1 tsp
- salt: 1 tsp
- warm milk: 1 cup
- egg: 1 piece
- olive oil: 0.25 cup
- apple cider vinegar: 1 tsp
Metric Conversion
Stages of cooking
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Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
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Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
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Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
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Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
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Spray pita breads with water and place them straight on the hot pizza stone.
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Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.
