Saturday, June 30, 2012

Allergy free and yeast free pita bread recipe

  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3 cups Orgran all purpose flour
  • ½ cup Orgran gluten free gluten
  • 1 ¼ tsp salt
  • 1 tsp sugar
  • 1 ½ cup warm water

  • Combine the flour, gluten free gluten, baking soda, sugar and baking powder and salt in large bowl.
  • Slowly add the warm water and stir with a wooden spoon or rubber spatula until elastic.
  • In the bowl or on a floured surface, roll and press (do not stretch or fold) the dough.
  • Stop when the dough is no longer sticky but smooth.
  • Carefully roll out in a 5cm thick rope and pinch or cut into 10-12 small pieces.
  • Roll each piece into a ball.
  • Place balls on a floured surface and let them sit covered for 10 minutes.
  • Preheat oven to 260°C and make sure the rack to be used is at the very bottom of oven.
  • Allow your oiled baking sheet to preheat too.
  • Roll out each ball of dough into circles 5mm thick.
  • Bake each circle for roughly 4 minutes until the bread puffs up mildly (may take longer for the first batch if the oven isn't quite hot enough).
  • Turn over and bake for 2 minutes more.
  • Remove each pita with a large spatula and add additional pitas for baking.
  • Gently push down the puff with the spatula.
  • Work in batches and replenish the oil between each (without setting yourself on fire).
  • Place pitas in storage bags as soon as they are cool.
  • You can cut into these to make pockets, especially if you make them a little larger than I have (so 8 instead of 12), but be aware that if they didn't puff they'll be more crumbly than normal pita bread due to the lack of real gluten. Cut into them slowly though and they should be fine for pockets.

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