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Freshly baked gluten free pita bread on a wooden table

Easy Gluten Free Pita Bread

This quick and easy gluten-free pita bread recipe is ready in under 30 minutes and is perfect for family dinners or sandwich nights, delivering soft, pocket-style pitas everyone will enjoy.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 pitas
Course: Bread, Snack
Cuisine: Gluten-Free, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 3/4 cups gluten-free all-purpose flour blend Look for a blend labeled '1:1' or 'all-purpose' that contains rice flour, potato starch, and tapioca starch.
  • 1 teaspoon xanthan gum Omit if your flour blend already includes xanthan.
  • 1/4 cup Expandex modified tapioca starch Gives the pitas stretch and chew; substitute if needed.
  • 1 1/2 teaspoons baking powder Ensure it's gluten-free.
  • 1 teaspoon kosher salt Or fine sea salt.
  • 1 tablespoon neutral oil Such as vegetable, canola, or grapeseed oil.
  • 1 large egg (room temperature) Helps with structure and softness.
  • 3/4 cup milk (room temperature) Dairy or unsweetened plant milk.
Optional Add-ons
  • 1 teaspoon dried oregano or za’atar For a Mediterranean twist.
  • 1 tablespoon honey Mix into the dough for sweetness.
  • 1 tablespoon sesame seeds or nigella seeds For sprinkling on top before baking.
  • 1 tablespoon finely grated Parmesan Optional for added flavor.
  • mini chocolate chips or a cinnamon-sugar dusting For a fun sweet treat.

Method
 

Preparation
  1. Preheat your oven to 400°F and prepare your baking surface.
  2. Combine dry ingredients in a bowl: gluten-free flour, xanthan gum, Expandex, baking powder, and salt.
  3. Add wet ingredients: oil, whole egg, egg white, and milk. Mix until well combined.
  4. Turn the dough onto a floured surface, divide into 8 equal pieces, and shape each into a smooth ball.
  5. Roll each ball into a disk slightly less than 1/4 inch thick.
Baking
  1. Transfer the rolled disks to the hot baking surface and bake for 2 minutes.
  2. Invert pitas halfway through baking and bake for an additional 2 minutes until puffed and golden.
Serving
  1. Remove from the oven and cool slightly, then slice each pita in half to form pockets.
  2. Serve warm or at room temperature. Store cooled pitas with parchment in between for up to 2 days.

Notes

Using a food processor can save time. Ensure your baking surface is hot for optimal puffing.