Gluten - Free Yeast - Free Vegan PitaFrom jo_jo_ba 5 years ago
- 1 cup all-purpose gluten-free flour shopping list
- 1/2 cup millet flour shopping list
- 1/2 cup brown rice flour shopping list
- 1/4 cup ground flaxseed shopping list
- 1 tsp guar gum shopping list
- 1 1/2 tsp baking soda shopping list
- 1/4 tsp cream of tartar shopping list
- pinch cumin (optional) shopping list
- 1 tsp kosher salt shopping list
- 1/4 cup warm water shopping list
- 1 tbsp ener-G egg replacer shopping list
- 1 tbsp olive oil shopping list
- 1 tsp toasted sesame oil shopping list
- 3/4 - 1 cup warm water shopping list
How to make it
- Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
- In a large bowl, whisk together the dry ingredients.
- 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.
- Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
- Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
- Scrape onto a dampened counter and divide into parts.
- 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. See Photo
- Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper. See Photo
- Place the parchment paper on the hot pizza stone.
- Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
- Allow to cool for 3 to 5 minutes, or until they can be handled See Photo. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
- Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.
The Cookjo_jo_ba Oshawa, CA
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