Gluten - Free, Yeast - Free Vegan Pita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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.
1 cup all-purpose gluten-free flour1/2 cup millet flour1/2 cup brown rice flour1/4 cup ground flaxseed1 tsp guar gum 1 1/2 tsp baking soda1/4 tsp cream of tartarpinch cumin (optional)1 tsp kosher salt1/4 cup warm water1 tbsp ener-G egg replacer1 tbsp olive oil1 tsp toasted sesame oil3/4 - 1 cup warm water
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.
Nutritional Info 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
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