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August 17, 2014 | by  | in Food Opinion |
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Pita Bread (gluten-free vegan)

These soft, chewy pita pockets hail from Fork and Beans, a gluten-free vegan cooking blog. I have many friends with various food allergies and intolerances, so I get really excited when I find decent gluten-free vegan recipes since they tend to be safe for everybody! It’s worth seeking out the original Fork and Beans post since it includes a photo tutorial, and also has information for substituting ingredients if you have further dietary restrictions. It’s also worth checking out anyway since it will lead to you to many more amazing GF vegan recipes.

This recipe makes 8 pita breaks, or 16 pita pockets.

Wet Ingredients:

• 2 ½ teaspoons dry active yeast
• 2 cups warm water
• 2 teaspoons maple syrup or agave
• 2 tablespoons vegetable oil
• 2 tablespoons psyllium husk powder

Dry Ingredients:

• 3 cups gluten-free flour mix
OR
• 1 cup white rice flour
• 1 cup superfine brown rice flour
• ½ cup potato starch
• ½ cup arrowroot powder
• 3 teaspoons xanthan gum
• 1 teaspoon salt

Method:

• 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; it should remove from the bowl but 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 230°C/450°F. Line a baking sheet with parchment paper.
• Divide your dough into 8 equal balls. On a floured surface, take one ball and use your hands to gently create a circle by pushing the dough out from the middle. You don’t want to completely flatten it: 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 and puffed up. Repeat with the remaining dough.
• Allow to cool completely before you slice.

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