SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.2
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.3 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Gluten - Free, Yeast - Free Vegan Pita calories by ingredient
Report Inappropriate Recipe

Gluten - Free, Yeast - Free Vegan Pita

Submitted by: JO_JO_BA

Introduction

Without gluten, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic! Without gluten, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!
Number of Servings: 6

Ingredients

    1 cup all-purpose gluten-free flour
    1/2 cup millet flour
    1/2 cup brown rice flour
    1/4 cup ground flaxseed
    1 tsp guar gum
    1 1/2 tsp baking soda
    1/4 tsp cream of tartar
    pinch cumin (optional)
    1 tsp kosher salt
    1/4 cup warm water
    1 tbsp ener-G egg replacer
    1 tbsp olive oil
    1 tsp toasted sesame oil
    3/4 - 1 cup warm water

Directions


Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
In a large bowl, whisk together the dry ingredients.
In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
Scrape onto a dampened counter and divide into parts.
With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
Place the parchment paper on the hot pizza stone.
Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.

Serving Size: Makes 6 pitas

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






Great Stories from around the Web


Rate This Recipe