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Gluten Free No Yeast Pita Bread

An easy gluten free pita bread recipe that you will want to make over and over. Double the recipe and freeze some for later use.

Gluten free hummus and gluten free Greek yogurt sauce. Easy and delicious recipes you will make over and over!

Combine flour, Xanthan gum, baking powder if you can use it (if you can't use baking powder you will add the substitute later) and salt. Stir together well.

Combine oil, applesauce, lemon and milk in a separate bowl. If you have a Kitchen Aide or similar appliance, pour this mixture into the dry ingredients in the appliance's bowl. If you don't have one, you will have to whisk by hand.

If you are using the baking powder substitute like I always do, combine lemon and baking soda and add to mixture in bowl as it's sizzling.

Don't forget to check out my category Gluten Free Baked Goods.

Mix dough on medium or by hand until it comes together. It will be soft and slightly sticky. Remove from bowl and roll into a large ball then flatten and cut into six triangles. Sprinkle a small amount of Tapioca flour on your mat or dry surface and take a triangle and roll it into a ball. If it's too sticky roll it lightly into the flour. Flatten the ball with your hands and then with a rolling pin dusted with Tapioca flour, roll to about a 5 or 6 inch circle. The bread should be about 1/4 inch thick.

Spray your skillet lightly with olive oil and spread oil with a brush. Place your pita onto the skillet which I set to 400. Allow to cook until brown and then flip and allow the other side to cook until browned.

Eat your pita any way you like. I made a vegetarian pita. I spread my gluten free hummus on half the bread, added my lettuce, thinly sliced tomato and red onion and my gluten free Greek yogurt sauce. It was delicious.


2 cups flour gluten-free measure for measure

1 teaspoon Xanthan gum

2 teaspoon baking powder or substitute 2 teaspoons lemon juice and 1/2 teaspoon baking soda.

1 teaspoon salt

1 tablespoon oil olive

1/4 cup unsweetened applesauce

3/4 cup milk

Tapioca flour for sprinkling when you roll out dough

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