Sunday, 5 August 2012

Gluten Free Pita Pockets

pita pockets done


gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet

There are some things that the wheat eaters get that are just not quite right when made gluten free... when I saw the post yesterday and all the excitement over the pita breads, I thought oh wow wish we could have them!

And I thought probably won't work but maybe I should give it a go... after all the bread dough I use has been pretty flexible at making a variety of things

So I used my GUAR GUM Bread Dough...
You will find it in the Bread Section of my current recipe book.

Make the dough following the instructions in the recipe
(for step by step help see the post here...Technique - bread making with yeast )

bread dough
Guar Gum Bread Dough
The dough is very sticky and hard to handle so you need a lot of rice flour to help you.
Line the bench with baking paper and sprinkle with rice flour
Coat the rolling pin with lots as well as your hands

lots of flour needed to make pitas workable
Use lots of rice flour to help the dough be easy to handle and roll out

Roll a small ball of dough in your floured hands and then roll out carefully (press lightly) into a small circle until fairly thin

thin dough ready to bake
Roll out till thin and then place on a lined baking tray

Place on a lined baking sheet and repeat until you have used all your dough.

I then left then to proof as I normally do in the bread recipe for 10 minutes

Now while they are still in the oven, turn the oven on to 220 degrees

In 10-15 minutes you will see them puff up... they may not puff up as hugely as the wheat version

Remove from the oven and cool slightly

finished pitas
Finished Pitas cooling...

Split your pitas while still warm... using a small knife, cut carefully along one edge to split

 (they may not looked puffed all over, but when you cut them open,
they have separated all the way through)

inside the pita
Wow look a pocket!

Leave to continue cooling and then enjoy!

See if you can wait for fillings or like my children, just eat them off the bench...

Do not cook them too long, once they are browning it is too long and they will be crunchy... so watch them closely
Use a small serrated knife to split them... even if they haven't puffed entirely, once you start to split, you will see an air pocket... then use your knife to gently separate the rest of the inside
Split and then freeze between layers of baking paper... defrost in the microwave or just leave on the bench until ready to use

Thanks to Frilly Pants for the inspiration ... check out her wheat version


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