Pita bread is a round, wheat flour bread that often has a hollow interior known as a pocket. History has it that the pita bread originated from the Bedouin. Apparently, this delightful addition to the meals was invented during long travels, when the Bedouins tried using powdered grain and water to form flat round doughs, and baking them over an open fire.

Is Pita Gluten-Free?

Gluten is found in grains, wheat, barley, and rye. Since Pita is made from wheat that traditionally contains gluten. Do you know that pillowy, light texture of classic pita bread? That’s the gluten doing its work right there. 

But are there gluten-free varieties of pita bread? Well yes, there are many. You can check out a variety of gluten-free pita bread here.

Where Can I Buy Gluten-Free Pita?

You can always get gluten-free pita from supermarkets, grocery stores, or order online. If you prefer to save yourself some time from making your gluten-free pita at home. However, the ones you will get from the market are usually stone-baked pita (made in a stone fire oven). This makes them taste so good and authentic. You can open them into a pocket and fill them with any filling you desire.

They are dairy-free, soy-free, egg-free with no added sugar.

Tip: If you are buying it from the market, make sure that you keep them in an airtight container and freeze it. Store it in a cool, dry place, and away from sunlight. It will remain good for five days.

How To Make Gluten-Free Pita Bread at Home?

It’s quite handy and satisfactory when you know how to make your own gluten-free pita bread at home. Obviously, it may not be convenient at the time of need to run to the market or order online and then wait for it to arrive when you need it for after lunch.

Keeping this in consideration, it is best to know how to create your own gluten-free Pita bread, and today I will be sharing with you not only a gluten-free way to making pita but yeast-free on top.  

So, let’s just do it.

Gluten-Free Pita Bread

This homemade pita bread is going to satisfy your desire for a dippable, chewy and fluffy pita. It is gluten-free and defininitel worth a try.
Prep Time15 minutes
Course: Breakfast
Cuisine: Mediterranean
Yield: 8 Pitas


  • 1 3/4 Cup All-purpose gluten-free flour
  • 1 Tbs Xanthan gum (Omit if your blend already contains it)
  • 1/4 Cup Expandex modified tapioca starch
  • 1 1/2 Tbs Baking powder
  • 1 Tbs Kosher salt
  • 1 Tbs Vegetable or Canola oil
  • 1 50g 1 egg (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature
  • 3/4 Cup (6 fluid ounces) milk, at room temperature


  • Start by preheating the oven over 400° F. You can place a pizza stone or a rimmed baking sheet in the oven while it preheats.
  • In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, Expandex, baking powder, and salt. Mix all
  • Whisk the oil, egg, milk, yogurt, and coconut oil. Quickly heat in a microwave for 20 – 30 seconds.
  • Mix the dry and wet ingredients into a dough. The dough needs to be thick.
  • Turn the dough out on a light floured surface. Sprinkle it with flour
  • Divide dough into 8 equal parts with a knife
  • Roll each into a ball by rotating in a circular motion on a lightly floured surface
  • Pat each ball into a disk. Use a rolling pin to roll it out into a circxel which could be less than 1/4 inch thick.
  • Place the pressed dough cookies on a cooking sheet.
  • Place the dough on the the parchment in the oven (On top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes.
  • Step 11: Open the oven and flip the pita. Allow to bake for another minute before flipping.
  • Step 12: Bake until it puffs and turns pale golden on top.
    Allow to cool for few minutes before serving.

Recommended Ingredients

Pro Tips for Enhancing Gluten-Free Pita Bread

  • This recipe isn’t done the traditional way,  this means no wheat, no flour, or any additives to give your pita bread a raise. This simply means the pita isn’t going to pop to create a perfect pocket.
  • Don’t be surprised when they begin to crack along the edges as they pop, since the gluten flour is what makes their shell strong enough to prevent cracking.
  • Your pita bread doesn’t need to stay long in the oven, so you should quickly flip from one side to the other as soon as they turn slightly brown.
  • The egg whites help to balance the moisture as well as helping the bread to rise.

Fun Ways to Eat Gluten-Free Pita Bread

Simply spread the peanut butter inside the pocket ?. You can also microwave for about 15-20 seconds if you want it more.

Spice things up a little by making them into a sandwich. Include your favorite salads and veggies.

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