Go Back

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 mins
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.