Gluten Free Pita Bread
Soft, pillowy pita bread has long been one of those things that feels nearly impossible to recreate without wheat — but this recipe genuinely delivers. The combination of white rice flour, tapioca starch, and psyllium husk powder works together to mimic the structure and chew that gluten normally provides, giving you rounds that actually puff in the oven. A blast of heat from a preheated baking stone or heavy sheet is the secret weapon here, creating that signature pocket and lightly crisped edge in just five to six minutes. The apple cider vinegar adds a subtle tang that makes these taste like the real deal rather than a compromise. Wrapping the hot pitas in a kitchen towel right out of the oven is a small but crucial step — it traps steam and keeps them soft and foldable instead of stiff. Each batch makes six rounds, so there's plenty to go around for wraps, dipping, or loading up with your favorite fillings. Once you've made these at home, store-bought alternatives are going to feel like a very distant second choice.
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 1 ½ cups white rice flour
- ½ cup tapioca starch
- 2 tbsp psyllium husk powder
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
Instructions
- 1
Place the baking stone or heavy baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes.
- 2
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
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