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Gluten-free pitta bread baked golden brown, served on rustic board
Soft and airy gluten-free pitta bread made with rice and tapioca flour

Gluten-free pitta

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The Holy Grail of gluten-free baking is the perfectly puffed pitta, hollow inside but not cracked outside. As traditional gluten structure is missing, we must achieve elasticity differently: rice flour and tapioca starch provide the structure, xanthan gum the binding. The secret lies in an extremely hot oven: sudden heat turns water in the dough to steam, and since steam volume is much greater than water's, this 'explosion' inflates the pitta before the crust hardens.
🕒 Prep Time 15 mins
🍳 Cook Time 8 mins
⌛ Total Time 1 hr 8 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Kitchen scales
  • Baking sheet or pizza stone
  • Mixing bowl
  • Rolling pin
  • Tea towel

Instructions

1 ✓

Measure dry ingredients (rice flour, tapioca flour, xanthan gum, salt, yeast, sugar) precisely into a large bowl and mix until completely uniform.

Tip: Xanthan gum must be thoroughly distributed in flour before liquid is added, otherwise it becomes clumpy and slimy (hydrocolloid property).
2 ✓

Add lukewarm water and olive oil. Knead dough by hand or machine for a few minutes until you get a smooth mass, slightly stickier than traditional dough.

Tip: Do not add extra flour even if sticky! Gluten-free flours need time to absorb water (hydration).
3 ✓

Cover bowl with a tea towel and leave to rise in a warm place for 45 minutes, until dough visibly grows and becomes airy.

Tip: Yeast fungi produce gas now, loosening the structure. Warm environment speeds this up (fermentation).
4 ✓

Preheat oven to highest possible setting (230-250°C), placing empty baking sheet inside to heat up. Divide dough into 4 parts and roll into approx 0.5 cm thick discs on rice-floured surface.

Tip: Disc surface must be intact. If punctured, steam escapes and pocket won't inflate.
5 ✓

Place doughs onto piping hot baking sheet. Bake for approx 8 minutes: watch as they puff up like balls from heat and gain slight colour.

Tip: Hot surface brings water in dough to boil immediately. Resulting steam 'forces' dough apart (physical volume increase).

Recipe FAQ

Why didn't the pitta puff up?
Likely the oven or baking sheet wasn't hot enough. Steam formation needs 'shock'. Another reason could be a hole in the dough during rolling.
Can I substitute xanthan gum?
Not recommended in this recipe. It is the 'glue' holding gluten-free flours together; without it, dough will crumble.
Can I freeze it?
Yes! After baking and cooling, bag it up. Refresh in a toaster before eating.

Ingredients

  • 200 g Rice flour
  • 100 g Tapioca flour
  • 1 tsp Xanthan gum
  • 1 tsp Salt
  • 7 g Dried yeast
  • 250 ml Lukewarm water (hand warm)
  • 2 tbsp Olive oil
  • 1 tsp Sugar