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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 4.5 g
  • Cholesterol: 0.9 mg
  • Sodium: 611.0 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Blackbird Bakery's Glute Free Pita Bread calories by ingredient
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Blackbird Bakery's Glute Free Pita Bread

Submitted by: JAC-ATTACK

Introduction

http://blackbird-bakery.com/baking/cumin-a
nd-current-hummus-with-fresh-pita-two-
ways/
http://blackbird-bakery.com/baking/cumin-a
nd-current-hummus-with-fresh-pita-two-
ways/

Number of Servings: 8

Ingredients

    1/2 teaspoon gluten free active dry yeast, proofed
    1/4 cup sweet sorghum flour
    1/4 cup organic millet flour
    1/4 cup gluten free oat flour
    1/4 cup arrowroot flour
    1/4 cup tapioca flour
    1/4 cup + 2 tablespoons glutinous rice flour
    2 teaspoons guar gum
    1 teaspoon kosher salt
    2 tablespoons finely shaved parmesan cheese
    scant 3/4 cup lukewarm filtered water

    1 organic egg white
    2 tablespoons organic olive oil

Directions

The trick to this bread is successfully proofing, or checking the viability of, the yeast. The water temperature is crucial here, so donít get frustrated if the yeast doesnít grow on your first try. If the water is just barely too cold, it kills the yeast. If itís just barely too warm, it will have the same effect. It took me five proofs before I got it down, so donít loose heart if itís not a success after your first try. To do this, in a small glass bowl, add 1/2 teaspoon of gluten free active dry yeast to 1 1/2 teaspoons just barely warm water (~94 degrees F), with 1/4 teaspoon of granulated sugar. Whisk to smooth. Allow to sit for 15 minutes. The yeast should more than double in size.

Combine all the dry ingredients, except the salt, in the bowl of your stand up mixer and whisk to amalgamate. Transfer the bowl to the mixer and add the dough hook attachment. Add the proofed yeast and begin mixing on the lowest setting. Add the lukewarm water, scrapping down the flour into the water and resume mixing on medium low speed. Now add the salt, parmesan cheese and then the egg white. Raise the mixing speed to medium high, add the olive oil and continue to mix on medium high for 5-7 minutes.

The dough will be very soft, but this is exactly what you want. Using a pastry scrapper, transfer the dough to a counter generously dusted with glutinous rice flour.

Dust the top of the dough with additional glutinous rice flour and knead the dough, by pulling the dough from the back to the front, until it is smooth. The dough will be sticky at the fore and will finish as a smooth ball.

Grease a glass bowl with just enough olive oil to slick the surface. Transfer the dough to the bowl, cover it with a flour cloth. Place the bowl in a non-draft area of your kitchen and allow to rise for 1 1/2 hours and has more than doubled in volume.

Donít punch the dough down. Instead, using a pastry scrapper, turn the dough onto a counter generously dusted with glutinous rice flour and knead at least 21 times. The dough should again be a smooth disk.

Preheat oven to 500 degrees F.

Using a bench knife, quarter the dough. Half again each quarter and shape into a ball. Dust a standard jelly roll pan with glutinous rice flour.

On your dusted counter, using only the heel of your hand, gently shape the dough into a flat disk no more than 7 inches in diameter. The dough is very delicate, so transfer to your prepared pan with a bench knife or pastry scrapper. Repeat with the remaining three balls of dough.

Bake at 500 degrees for eleven minutes exactly. Remove from the oven and allow to cool on the pan until you can handle the pita.

Serving Size: 1 pita, makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user JAC-ATTACK.






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