Gluten - Free, Yeast - Free Vegan Pita |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Without gluten, sugar, yeast, eggs, dairy, soy or corn, are good, pockety pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic! Ingredients:
1 cup all-purpose gluten-free flour |
1/2 cup millet flour |
1/2 cup brown rice flour |
1/4 cup ground flax seed |
1 teaspoon guar gum |
1 1/2 teaspoons baking soda |
1/4 teaspoon cream of tartar |
1 pinch cumin (optional) |
1 teaspoon kosher salt |
1/4 cup warm water |
1 tablespoon ener-g egg substitute |
1 tablespoon olive oil |
1 teaspoon toasted sesame oil |
3/4-1 cup warm water |
Directions:
1. Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
2. In a large bowl, whisk together the dry ingredients.
3. In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
4. Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
5. Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
6. Scrape onto a dampened counter and divide into parts.
7. With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2 thick round.
8. Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
9. Place the parchment paper on the hot pizza stone.
10. Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
11. Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
12. Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.
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