Quick and easy batter, sturdy enough to hold ingredients, flexible enough to fold and not break, and tastes amazing! These pitas feel just like real bread!
Being gluten free really does throw a wrench in things as far as the bread world goes. Most are dry, crumbly, or as heavy as a brick. Let’s just be real…gluten is so yummy, isn’t it?!
But even if you tolerate gluten fine, when you start doing the research closely, you’ll find that most store bought breads really have pretty sad ingredient labels. Especially if it is a food you plan on having weekly or, for some, daily.
My gluten free bread experiments have left me more than frustrated. Typically bread requires xanthan gum or other “gum” to give the bread a great rise and a gluten-y texture. Since the jury is still out for me on whether xanthan is smart to have on a weekly basis (I do use xanthan in a couple of very occasional treats we have yearly – as in just a few times in a year), I have put it on the back burner for a while.
This pita bread recipe came about one morning when I was making pancakes. I had made the batter thicker than usual that morning. It felt more like bread versus pancakes, and my wheels started turning! A handful of tries later and I got the flour ratios right so the pita would be sturdy enough to hold ingredients, flexible enough to fold and not break, and taste good!
The bread-y texture will blow you away. It has a bit of a chew and when you pull it apart it even feels like real soft bread. I was really excited that it could hold as much as it did without falling apart.
I did do some experiments on how to store these because in my mind I’m like wanting to make a load of them for school lunch packing. You have no idea how excited I was (think jumping up and down and baby looking at me funny) when I thawed out the ones from the freezer and they were still just as flexible and soft! The image below is one of the pitas out of the freezer after it thawed (!) ::
You guys, these pitas cook up so fast – you can easily double it and be done in an hour and have a huge stack of them in the freezer! Fill them with whatever you can imagine. Better yet, set up a pita bar with loads of options and let the kids build their own! Possibilities are endless, from avocado slices or simple guacamole, to sliced veggies, cheese, refried beans, kid friendly tuna salad, or leftover chicken from your crockpot, One day I even took some leftover dinner stir fry and stuffed a pita with it – it was amazing!
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- 2 cups tapioca flour
- 1 cup blanched almond flour, brown rice flour, OR sorghum flour (I liked the almond flour the best but plan to rotate these flours to change it up. If you are nut free for sure use the brown rice or sorghum!)
- ½ cup white rice flour
- 2 tsp organic pure cane sugar or raw honey
- ½ tsp garlic powder
- ½ tsp onion powder (you can leave the garlic/onion powder out if you want - I like a little extra savory flavor to mine!)
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup water
- 2 pastured eggs
- Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
- Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides won't need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and aren't too hot.
- STORING TIPS :: A few things I have learned! I have done this in a half batch and it works fine. This batch as is will make you about 12 pitas the size pictured in this post. I found that freezing the unused pitas right always had a better outcome than storing them in a container at room temp or in the fridge. They get a bit dry storing at room temp/fridge as does most gluten free baked goods. I froze mine flat in a freezer bag and they thawed out really nice - I think it really almost flash froze the freshness/moisture and as it thawed even the moisture from the thawing helped keep it soft and pliable. It didn't take long for the pitas to thaw out so even if you remember to take them out of the freezer a half hour before lunch that would work. If you are planning on packing it up in a lunch the night before (I like to have school lunches made up the night before!), you can take it out to thaw, make the pita, and put it into your container of choice.
For more lunch ideas you can follow my Lunches board on Pintrest!
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