Gluten - Free, Yeast - Free Vegan Pita - cooking recipe
Ingredients
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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
Preparation
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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.
Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
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. 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.
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