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!
Sometimes you just need a sandwich, ya know?
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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Gluten Free Pita Bread
Ingredients
- 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!)
- 1/2 cup white rice flour
- 2 tsp organic pure cane sugar or raw honey
- 1/2 tsp garlic powder
- 1/2 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
, OR 
(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!)
or raw honey
Instructions
- 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 1/4 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!
More real food recipes you might like ::
Real Food Mac N Cheese
QUICK Real Food Tortilla Pizza
These look awesome! I’m so looking forward to trying these. What a great alternative to bread. Thanks for sharing this great recipe with us.
You’re welcome Emily! Enjoy them!
totally want to make these!!!! yummy!!!!
Great! Enjoy them!
I am so excited about these! Especially since I can make them ahead and store them. Love it!
thanks for sharing I am on a new diet cutting out lots of what I normally ate and learning all about alternatives this is great thanks come see us at http://shopannies.blogspot.com
I am allergic to tapioca. Do you have a suggestion for a substitute? Thanks!
Hi Lesley! Can you have arrowroot?
Yum – that looks so good!! Perfect for these warm months! 🙂
These look amazing! Looking forward to giving them a try.
I love that you have made/tried the recipe with all of these gf flours, very cool. Love the photo of the bread being torn- yummy!! Great texture.
Amazing as always! Pinned!
Thank you!
I can’t wait to try these. I love that you give nut-free options as my son is allergic to nuts.
Yes for sure!
These are great! They look just like actual pita bread! Well done!
Thank you!
Cannot wait to try these!!!! Sincerely need a GF everyday kinda recipe that will adapt well.
Thanks!! Have shared on FB and pinned.. I am sure so many others will want this recipe!
Appreciate you sharing your experiment!
Great! Thank you Carol!
Just made those tonight to go with veal patties, they tasted awesome!
Hi Cindy! That is great! Sounds good!
I wonder if I could use GF oats in lieu of the other flours. I am not a big fan of tapioca. These look delicious!
I’m not sure Anna! Let me know if you give it a try!
This looks delicious! Pinning for later!
Great! Thanks!
I’ve been wanting to try pita bread. Thanks for sharing this
You’re welcome!
This is a life changing gluten free recipe! The pita really does have the texture of a nice, soft bread. My gluten loving husband really enjoyed the pita which is the ultimate seal of approval. Thanks so much! By the way, this recipe is perfect with almond flour and there was no need to deviate from the recipe at all. Great job developing such an amazing pita bread recipe!
Hi Jasmine 🙂 I am so glad this recipe works for your family! It really is a game changer!
WOW. Just made these exactly as written…they are PERFECT! So so so good. I will never miss real pita again!
Hi Amy! Awesome – that is exactly what I was going for 🙂 Enjoy them!
Oh my goodness thank you so much for this recipe! I have really been wanting some pita bread, but I didn’t have a good recipe that was gluten free. This looks perfect!
Hi Shannon! Great! Enjoy it!
Do you think this would work with an egg substitute? I recently found out that my almost 2 year old can’t even have eggs baked into things 🙁
Hi Amy! I think it is worth a shot – I would try some flax egg first or possibly a gelatin egg – does that help?
I will give it a try and let you know how it goes! I am planning them for this Friday, so I’ll let you know after I make them! Thanks!
Great!
Just made these with flax eggs and took a little nibble and it worked great!
Ohhh good to know Amy! Thank you!
Is there another flour to substitute for the white rice flour? My son is allergic to wheat and rice…makes it hard since a lot of recipes call for some type of rice flour.
Hi Patricia! Yes for this recipe I do know that swapping that rice flour for more almond flour works great. I would also say you could probably try sorghum flour and it would still turn out great. I hope that helps!
Wow! This GF pita recipe is a home run out of the park! It’s simply AMAZING! I made this yesterday for the first time and it was delicious beyond my expectations! I have been on the search for something that will satisfy those gluten cravings and have never found it UNTIL NOW! Do you have a GF bread recipe as tasty as this pita recipe?!
I made only minimal changes to the recipe. I did not have sugar or honey on hand, so I simply omitted it. I am vegan so instead of two eggs, I used two Ener G egg replacer eggs. I don’t use oil when cooking so I wanted to bake these pitas and see how they turned out. I baked them at 2.5-3 minutes on each side at 450 degrees. The pitas still came out delicious! They were still bready and pulled apart like soft bread. However, I think the temperature was a little high. The pitas didn’t fold well without cracking. But they can still be used as an open face sandwich or mini-pizzas. I did freeze the pitas only minutes after coming out of the oven. So I have yet to let one thaw and see how it folds. I will be sure to add another comment once I use one that has thawed to see if it folds better than straight out of the oven.
This is the perfect pita for me! So flavorful, so chewy and bread-like, gluten, free, oil-free, and vegan! THANK YOU SO MUCH FOR THIS RECIPE! IT’S A LIFE CHANGER! 🙂
Hi Jena, thank you for your review! I am vegan too, and I was just about to ask Renee if I could use egg replacer instead, but scrolling through the comments, I found your review and you already answered my question : )
First of all, we LOVE this recipe! Secondly, we had to make it nut-free for a co-op we attend every week, and although I’m sure someone has already mentioned it, I wanted to add how we did it. I replaced the almond flour with buckwheat flour, but it was too thick, so I added an extra egg and 1/4 C water. It turned out great, and still has that pliable texture. Thanks again for the recipe, our family LOVES it! P.s. — we used gluten-free certified buckwheat flour. :o)
Great Shaina!
So excited! I miss wraps etc. Thank you
Enjoy them Denise!
Perhaps a novice question, but this actually works without xanthan gum or some other binder?
Hi Mat! Nope the eggs take care of the bind in this recipe!
This recipe is phenomenal!!! Thank you! I made homemade gyros last night but had mine on a GF tortilla. It was fine but I was on a mission to find GF pita bread. I made your recipe tonight with brown rice flour and my husband and I were blown away. He doesn’t have to eat GF but he chose these pitas over the storebought ones he had from last night. They are so sturdy but also flexible and wonderfully bready. Again, thank you. This is an awesome recipe.
Hi Jana! I am so happy the pitas worked out well for your family! Enjoy them!
I just made these and they are fantastic. I didn’t have any sorghum or almond flour, so I used Bob’s Red Mill gf blend and they are really good. And so fast! I’ve been jonesing for a gyro and I’m going out for lamb, cukes, and yogurt in a few minutes. Thank you so much for posting this!
I’m so glad you enjoyed them Missy!
Looking to find recipe for grandson to use as ” dipper”with hummus..will baking these give me that result? Thanks
Hi Sharon! These cook off quite flexible like a pita but I’m sure you could toast them to make a dipper 🙂
This recipe is amazing! So delicious and easy. The taste is neutral with no wierd gluten aftertase which means they are versatile. I am excited to use these more often for anything requiring a wrap or pita.
Thanks for the feedback Julia! I’m so glad you enjoyed them!
I made these tonight- followed the recipe using the almond flour option and they turned out amazing! I had to use a little more water to thin them out. They were so easy to make, cooked up so perfectly and tasted delicious and actually held chicken and veggies without breaking! The closest thing I’ve found to a decent gluten free pita is MyBread brand from Whole Foods which costs nearly $9 for 6 pitas so I am very excited to have these as an option now.
Awesome Meghann! I’m so glad they will be something you can routinely use!
Thank you so much, amazig pita recipe! i used sorghum flour and instead of garlic (im now pregnant and dont like garlic at the moment :)) added oregano and turned out great! may the Lord bless you 🙂
Love it 🙂 Congrats on your sweet babe!
I made these last night and my whole family (husband, 16 year old boy and 9 year old boy) went on and on about how awesome these are. Thank you so much for sharing this recipe : )
Fantastic Christine!
I made these and ver really delicious. I used coconut flour instead of almond flour. It added a nice fragrance and made it really tasty. Thank you so much for this recipe
That sounds delicious!
Can I use 3.5 cups of a gluten free flour blend that includes all the flours listed, or do they need to be in the specific amounts they are right now?
Hi Nicole! That’s a great question. I have not tried this before, but I think you could try. I would start out with less flour just in case, and you can always add more.
Hi, just a side comment, I think the amount of tapioca starch or another starch mixed with the other flours helps with it’s lovely chewy texture. While it would work with ready made flour mixes it won’t be quite the same.. Just my 2 cents lol.
Hi, I found your website while looking for this recipe. Thanks so much. Your whole philosophy on food is wonderful. I was reading a previous comment about someone using buckwheat instead of the almond/sorghum choices. Do you think teff flour might work as well? They make that lovely injera (Ethiopian) flat-bread so it might work texture-wise as well. Just another gf option.
PS made the flatbread today as is and it is definitely a winner. Thanks.
Hi Kimmi! I think it’s worth a try – we love buckwheat here too!
Made these tonight, and everyone loved them. They were so easy and quick to make. Thanks so much for sharing your recipes.
Hi Mary! That’s great! I’m so glad everyone enjoyed them!
It would be really helpful to have a photo of the batter. I used the amounts listed and the dough was clearly too thick. So I’m experimenting to try to find the right texture
These are wonderful! I paired them with chicken shawarma and some hummus and I felt like I was at a Greek restaurant. Thanks so much for sharing this recipe!
These were PERFECT. So glad I found this recipe. Simple, delicious, served so well with our shawarma. My dough was thin even with added tapioca flour, but cooked up nicely, like pancakes like you described. None leftover to try freezing. I got 10 out of the full recipe.
That sounds so good with the shawarma!
Just made these for Greek pitas and they were so delicious! The texture is perfect! I feel like so many GF breads don’t have the same texture as reg bread, but these are great!