Updated 2/5/2019
Just the simple goodness of gluten free pita bread… fluffy, tender and super simple to make with just 5 ingredients!
As anyone on a gluten free diet can affirm, finding alternatives to sandwich bread can be a challenge. That’s where pita bread steps in to fill the void. With its amazing taste and fun, versatile uses, pita bread is a delicious way to dress up an ordinary meal to something extraordinary.
This particular recipe for gluten free pita bread is about as easy as they come. Really. There are no gums added or yeast added, so it’s a ‘whip it together, portion the batter and cook’ sort of recipe.
How to Make Gluten Free Pita Bread
Just in case you were wondering just how easy this pita bread really is, read on…
Start with the ingredients
Arrowroot powder is a super starch made from the root of the tropical plant, Maranta arundinacea. It is not a grain, so it’s perfect if you’re on a grain free diet.
The almond flour is a power punch of good nutrients. Almonds are super healthy nuts, providing a good amount of the mineral manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, but they are also very low in carbohydrates and naturally gluten free.
The batter
The end result of the pita bread batter is a lot like thin pancake batter. It’s just slightly thick enough to hold it’s shape.
Cooking the pita bread
The key to cooking pita bread is olive oil.
But not in the recipe, in the skillet.
A nice drop or two of olive oil helps the pita breads brown and develop a firm exterior while still keeping the interior tender.
Look at that delicious golden brown color…
Note: For flipping the pita breads, use a long flat spatula like this one and carefully slide it underneath. Tilt the skillet a little as you flip the other side in to cook.
Storage
This recipe makes 5 pita breads if you use about 2/3 cup batter for each. If you happen to have any pitas left over and don’t want to use them right away, just freeze them!
Simply layer each one in between plastic wrap and cover the entire stack with foil. Stick them in a freezer bag and you’ll be able to have delicious pita breads any time.
Check out our recipe for Gluten Free Dairy Free Dinner Rolls (without Yeast!)
Gluten Free Pita Bread
Ingredients
- 2 cups arrowroot powder
- 1/2 cup almond flour
- 1/4 tsp. salt
- 2 large eggs
- 3/4 cup milk at least 2%
Instructions
- In a medium mixing bowl, combine the arrowroot powder, almond flour and salt.
- Add eggs and milk to the flour mixture and mix with a whisk until the batter is smooth.
- Heat a skillet over medium heat.
- Once skillet is hot, sprinkle lightly with olive oil. Pour 2/3 cup batter into the skillet.
- Cook for 4 minutes on one side, then carefully flip over.
- Cook for an additional 4 minutes and remove to a plate to keep warm.
- Repeat with remaining batter, sprinkling olive oil in the skillet between each one.
Notes
- Use room temperature ingredients
- Keep sprinkling with olive oil in between pitas
- Flip using a flat spatula to slide underneath and then gently turn over
Nutrition
Katie
Oh yes! I have been looking for a paleo pita bread recipe made with almond and coconut flours instead of tapioca or rice. Thank you so much for posting this! Can’t wait to try it.
christina newhouse
When I came across your recipe I was so excited. I rushed out to get the ingredients they very next day. I tried your recipe and I am very unhappy with the results. I have made several meals from the web and have never been so disappointed. First thing they don’t look remotely like what you have pictured. Second they taste like a combination of a crape and a pancake. This was a very expensive experiment. I have never in my life made a negative comment for a recipe, however in this case I was compelled.
Chrissy Lane
Hi Christina,
I’m sorry you didn’t like the pita bread.
I’ve made them several times for my family and we all love them.
I add the honey as sweetener, but that could easily be omitted.
I will make a note that these are a bit sweeter than the traditional, wheat pita breads.
Again, my apologies that you didn’t care for them.
~Chrissy
Debbie Baker
I just made these and LOVED them!! Such an easy recipe….had the ingredients on hand because both my daughter in laws have sensitivity to gluten….I used coconut oil to fry and they turned out a little crisp on the outside and had a nice chewy texture. This is a keeper for sure!! Thanks so much for the recipe.
Christine
Glad you enjoy them Debbie! 🙂
Rebecca Hart
Do these puff like pita bread, making a pocket? If not, I think they would be more like naan.
Christine
Hi! Yeah, they don’t puff to make a pocket – you could slice it though, but I like them as-is… they make an amazing sandwich or for dipping hummus! Yum!
Lois Milner
Thank you for posting this pita bread recipe. With regard to the previous comment could the problem be the milk? I am in Australia and wonder what milk at least 2% means?
I look forward to trying this recipe.
Thank you
Christine
Hi!
So for “2% milk”, there are different levels of fat in milk in the US – Whole milk, 2% milk, fat free milk, even 1% milk. My suggestion is to use one that has some fat in it, so not fat free.
I hope that helps!
Cherisse
Can you use a nut milk to replace the regular milk in this?
Christine
Hi Cherisse,
I have tested it like that, but I’m sure you could – at long as it’s not non fat. It should work fine.
Hope that helps!
Christine
Luisa
It was tasty. Came out more like a sticky crepe. Its good for making quick, easy wraps with cheese or hummus.
Christine
Thanks Luisa! Appreciate the feedback.
~Christine