Pita Bread - from Glutenfree Gobsmacked

[HadassahSukkot]

Ok, guys, I have to admit, I was skeptical at first about this recipe, will it or will it not work...?

Will it be yummy?

Is it hard to make?

So, I scoured my kitchen in search of the ingredients since we're having Turkish Döner tonight, so I could have bread... and improvised Kate's awesome recipe.

Here are my tweaks:

GF Pita Bread
Makes 8 -10 pitas, depending on size

Ingredients:
1 cup Amaranth flour (2/3 cup substituted for Sorghum which I do not have)
1/3 cup rice flour
2/3 cup tapioca flour
2 teaspoons guar gum
1 teaspoon Agar-Agar (substituted for for gelatin)
3 Tablespoons almond meal
1/2 teaspoon salt
2 1/2 Tablespoons sugar
-YEAST PROOFING INGREDIENTS (to be added when “wet” ingredients are added)
1 1/2 Tablespoons yeast
1/2 cup warm water
1 1/2 teaspoons agave nectar (or honey -- I used the Honey)
-OTHER WET INGREDIENTS (not to be included while proofing)
2 eggs
1/4 hot water
2 Tablespoons butter, melted

Directions:

1. Proof yeast with agave and warm water. Set aside until quite foamy (3-5 minutes) and while you get the dry ingredients ready.
2. Add all dry ingredients (sorghum flour through first sugar listed) to mixing bowl and stir together to distribute well.
3. Heat remaining 1/4 cup of water and add 2 Tablespoons of butter and stir until the butter melts.
4. Add eggs, hot water/butter and proofed yeast mixture to dry ingredients. Stir until dough comes together. The dough will be somewhat sticky.
5. Preheat oven to 500F.
6. Prepare baking sheets by covering them with a silpat or parchment paper.
7. Grease or oil hands. Take a piece of dough about the size of an egg, and shape it into your pita - about 1/4" thick and 4-5" wide/round. Lay the shaped pita on to the parchment or silpat. Repeat until all dough has been shaped.
8. Let pitas rise in a warm place for 30-45 minutes. (I have a relatively cool kitchen, so I preheat the oven to heat the kitchen a bit more and then put the bread under a plant light indirectly during rising.)
9. Once the pitas have risen, bake for 5-6 minutes in a 500F oven. The pitas may slightly brown but will not rise significantly.
10. Allow pitas to cool on a cookie rack until they can be handled. (Cut into the pita to make a pocket when you want to use it.)
11. Store in an air-tight container on the counter until you’ve used them all. And if you are making hummus, that won’t be long!

Happy eating!

http://glutenfree.wordpress.com/



These babies are so good, they taste so close to the gluten equivelant I'm shocked! They're a bit sweet, so you might want to back off on some of the sugar or some of the honey when you make them.


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[cruelshoes]

I love that blog! I'll have to make this one. Thanks for posting the review. She also has a recipe for wonton skins that I want to try. My daughter is dying for potstickers.
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-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt