Low Histamine Gluten Free Pita Bread
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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)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 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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