Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)
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Minimalist Baker · by Minimalist Baker★ 5.0 (1)

Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)

NUTRITION · PER SERVING160M COOK
CAL 9%·PRO 6%
CARBS 38G83% OF CAL
5G FIBER32G OTHER1G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft and fluffy gluten-free pita bread made with alternative flours and psyllium husk. Suitable for wraps, dips, and sandwiches.

sidemiddle easternbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 210 g superfine brown rice flour
  • 2 tsp active dry yeast
  • 2 tsp granulated sugar ((we used organic cane sugar))
  • 310 g water, heated to 105 F (41 C) ((start with 300 g if using stoneground brown rice flour))
  • 200 grams water, at room temperature
  • 30 g psyllium husk powder ((powder, NOT whole husks))
  • 12 g extra-virgin olive oil, plus more for greasing
  • 60 g tapioca starch ((also called tapioca flour))
  • 60 g potato starch ((NOT potato flour))
  • 2 tsp kosher salt ((we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight))
PREP
120M
SODIUM
454MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.