Gluten-Free Vegan Pita Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 tsp. salt
- dry ingredients:
- wet ingredients:
- 2 1/2 tsp. dry active yeast
- 2 c. warm water (approx. 100 degrees)
- 2 tsp. maple syrup or agave
- 2 tbsp. vegetable oil (or whatever oil you choose)
- 2 tbsp. psyllium husk powder (i used secrets of the pyslli
- 1 c. white rice flour
- 1 c. superfine brown rice flour
- 1/2 c. potato starch
- 1/2 c. arrowroot powder
- 3 tsp. xanthan gum
- Carbohydrate 20.358121076722 g
- Cholesterol 0 mg
- Fat 0.297826982529887 g
- Fiber 0.892554023796077 g
- Protein 2.00514847582208 g
- Saturated Fat 0.0689197068553796 g
- Serving Size 1 1 Serving (37g)
- Sodium 5.03379018871295 mg
- Sugar 19.4655670529259 g
- Trans Fat 0.0598295833333333 g
- Calories 93 calories
Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.Add the oil and psyllium to the mix and stir.In a large bowl, whisk the dry ingredients together.Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky (as you can see in the pictures). It should remove from the bowl however it shouldn't stick completely to your fingers either.Cover and leave on your counter in a warm, draft-free zone for 45 minutes.Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.Divide your dough into 8 equal balls. Line your counter with parchment paper and lightly flour it (you will need to do this). Take one ball and using your hands, gently create a circle by pushing the dough out from the middle. You don't want to completely flatten it though. Leave a little pillow of thickness.Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.Allow to cool completely before you slice.
