Gluten-Free Pita Bread
Soft, warm pita bread made from a psyllium-based gluten-free yeast dough, rolled into rounds and baked on a very hot sheet so the rounds puff. Gluten-free pitas puff less evenly than standard ones, but most form a pocket you can open and fill.
At a glance: This medium baking recipe yields 8 servings in about 1h 50m (25 min prep, 25 min cook). It uses 8 ingredients — including warm water, instant yeast, granulated sugar — and walks through 6 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Pita Bread: When preparing this baking recipe, rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Pita Bread: The pita dough uses a gluten-free all-purpose flour blend, psyllium husk and xanthan gum instead of flour that contains gluten. Use yeast, psyllium and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, granulated sugar, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Heat the baking sheet or stone for a full 30 minutes. A blast of heat from below is what makes the pita bread puff into a pocket.
- Roll the pitas to an even 1/4 inch with no thin spots. Uneven rounds puff on one side only or tear.
- Wrap the warm pitas in a towel as they come out. The steam keeps them soft and pliable instead of crisp.
Common questions
How long does Gluten-Free Pita Bread take?
Gluten-Free Pita Bread takes about 1 hour 50 minutes, including resting time: 25 minutes to prep and 25 minutes to cook, for 8 servings.
What should I check before making Gluten-Free Pita Bread with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Pita Bread?
Check warm water, about 110°F, instant yeast, granulated sugar before they go into Gluten-Free Pita Bread. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Pita Bread use?
Gluten-Free Pita Bread relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
Learn More
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