Pita or Pocket Bread?

daughteroftheking · Joined: 29 Nov 2004 Posts: 255 Location: Virginia

Hi All,

I know its been a long while since I've been here! Looks like I've missed a lot...hopefully I can get back into this discussion board more regularly now!

So, I have a good friend who was recently diagnosed with Celiac Disease and she asked me if I had a GF/WF Pita Bread recipe. I really don't, so I was wondering if anyone on here has a good GF/WF Pita Bread recipe?????

Thanks!!

smalltownslackermom · Posted: Mon Aug 17, 2009 9:36 am Post subject:

If your friend is quite familiar with baking wheat bread and pita, she may like how DaveyBoy's pizza crust handles, just bake it plain:
http://forums.glutenfree.com/topic8038.html

Don't be nervous about all the directions, it's just very clear explanation of how Mom2cassie handles it.

I make up a double or triple batch now using sorghum, quinoa, tapioca and potato starch - no rice flour, no millet. I don't use the sure-jell either, hasn't been necessary.

Once rolled out you can let this rise in a warm place and use it like a focaccia. I make mine plain - no sauce or cheese - and dip it in olive oil or in hummus or whatever. I don't think we'll get pockets without gluten but you can get a great texture with this one - very well bubbled.
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son - high ttg - 4/09, pos. biopsy 5/09
self - negative bloodwork 5/09, pos. biopsy 11/09
sister - gf for ~3 years and is a new person
niece - positive ttg 2/10, foregoing biopsy

cruelshoes · Joined: 23 Sep 2005 Posts: 3557 Location: Washington State

The mighty and powerful Flatbread recipe would be good. It doesn't form a pocket, but you could make it into rounds and slice into it.
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daughteroftheking · Joined: 29 Nov 2004 Posts: 255 Location: Virginia

Thanks! I will pass these recipes along to her and hopefully they will help! Smile

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GF/WF B-Day: 11/22/2002

bob02 · Joined: 01 Sep 2008 Posts: 148 Location: Karachi

cruelshoes · Joined: 23 Sep 2005 Posts: 3557 Location: Washington State

Tapioca starch and tapioca flour are the same thing.

Arrowroot has a bit more thickening power than Tapioca, so you might have to add a bit more tapioca to compensate.
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-Colleen

Where are we going, and what am I doing in this handcart?

bob02 · Joined: 01 Sep 2008 Posts: 148 Location: Karachi

HadassahSukkot · Joined: 04 Aug 2006 Posts: 319 Location: Hessen, Germany

Maybe this substitution's page helps?

I have just recently found on a German GF site, a pita bread recipe. I have not yet tried it, but I guess we all could, and see how it turns out.

Ingredients:
* 140g Millet Flour
* 110g Pecan flour (or chopped pecans)
* 30g Tapioca Starch
* 60g Sorghum Flour
* 1 packet fast acting yeast
* 1 Tablespoon sea salt
* 1Tablespoon Xanthan Gum/Guar Gum

* 1Tablespoon Lemon Juice
* 2Tablespoon Olive oil
* 2Tablespoon Molasses
* 160 ml Water
* 1 large egg

Directions:

Add all dry ingredients into a large bowl and mix together. Add each additional ingredient one after the other and mix well, and then work into a dough.

The dough is at this point aggrivatinglysticky, but this is normal. When the dough is very will mixed, it should rest for 15 minutes in a warm place. At this point, you can ready your baking sheet and lightly dust your workplace with gluten free flour.

When the 15 minutes are over, take with dusted hands a Kiwi-sized dough piece and make it into a ball. Roll it out on the floured surface with a rolling pin.

Place the Pita onto the baking sheet so that it doesn't touch each other, and allow it to rise for one hour in a warm place (best covered).

After an hour, place water into a soup bowl, and place the bowl into the oven. Heat the oven to 200°C. When the temperature is reached, splash the pita with some water and bake it for 8-10 minutes

FINISHED! When everything has flattened, you will see the finished pita pockets just like you find in a Falafel store. The Pita tastes the best when hot and fresh out of the oven.

Notes: Fill the pita bread as you wish. Don't allow anything to stop you from fufilling your fantasy.

Time to make: 1 hour 30 Min
Difficulty: normal
Portions: 8
Vegetarian: yes
Lactose free: No
Diabetic: No
Gluten frei: yes

.....
I'm not sure who wrote this recipe, but it was found over at http://www.rezepte-ohne-gluten.de

Please forgive any misspellings or grammatical errors, as I've been sick with my sinuses and caring for two young children who are also ill.
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HadassahSukkot · Joined: 04 Aug 2006 Posts: 319 Location: Hessen, Germany

I was thinking about this in my sleep, and I believe you could substitute most any nut flour for the pecan flour, but I'm not certain. It would take testing, but I'm pretty certain almond or hazelnut flour would work instead of the pecans, since they're rather rare (and too expensive) here. Walnuts probably would work too, since they've got about the same consistancy and oil content as the pecans.
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