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    Home » Recipes » Gluten Free Bread Recipes

    Quick Gluten Free Pita Bread Recipe

    Published: Apr 17, 2013 · Modified: Jun 5, 2019 by Christine · This post may contain affiliate links · 17 Comments

    Jump to Recipe Print Recipe
    Stack of gluten free pita bread on a wooden cutting board

    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.

    Stack of gluten free pita bread on a wooden cutting board

    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

    Ingredients for gluten free pita bread on a white counter

    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 ¼ 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

    Gluten free pita bread batter on a spoon

    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

    Cooking gluten free pita bread in a skillet on the stove

    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...

    Cooked side of gluten free pita bread in a skillet

    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 ⅔ 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!)

    Stack of gluten free pita bread on a wooden cutting board

    Gluten Free Pita Bread (Dairy Free)

    Delicious gluten free pita bread made with just 5 ingredients - and it's grain an dairy free!
    4 from 12 votes
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Rest time: 30 minutes
    Total Time: 50 minutes
    Servings: 5 pitas
    Calories: 286kcal
    Author: Christine

    Ingredients

    • 2 cups arrowroot powder
    • 60 grams almond flour about ½ cup
    • ¼ tsp. salt
    • 2 large eggs
    • ¾ cup almond milk or other dairy free milk

    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.
    • Set batter aside to est for 30 minutes.
    • Heat a medium skillet over medium heat. 
    • Once skillet is hot, sprinkle lightly with olive oil. Pour ⅔ 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

    Calories: 286kcal | Carbohydrates: 49g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 137mg | Potassium: 77mg | Fiber: 3g | Sugar: 2g | Vitamin A: 165IU | Calcium: 98mg | Iron: 0.9mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

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    Comments

    1. Katie

      June 24, 2013 at 8:36 pm

      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.

      Reply
    2. christina newhouse

      September 02, 2013 at 5:05 pm

      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.

      Reply
      • Chrissy Lane

        September 03, 2013 at 1:05 am

        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

        Reply
    3. Debbie Baker

      February 05, 2019 at 5:44 pm

      5 stars
      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.

      Reply
      • Christine

        February 06, 2019 at 10:26 pm

        Glad you enjoy them Debbie! 🙂

        Reply
    4. Rebecca Hart

      February 05, 2019 at 8:50 pm

      Do these puff like pita bread, making a pocket? If not, I think they would be more like naan.

      Reply
      • Christine

        February 06, 2019 at 10:31 pm

        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!

        Reply
    5. Lois Milner

      February 06, 2019 at 3:51 pm

      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

      Reply
      • Christine

        February 06, 2019 at 10:36 pm

        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!

        Reply
    6. Cherisse

      June 09, 2019 at 11:25 am

      Can you use a nut milk to replace the regular milk in this?

      Reply
      • Christine

        June 10, 2019 at 7:25 am

        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

        Reply
    7. Luisa

      July 21, 2019 at 3:08 pm

      3 stars
      It was tasty. Came out more like a sticky crepe. Its good for making quick, easy wraps with cheese or hummus.

      Reply
      • Christine

        July 21, 2019 at 11:13 pm

        Thanks Luisa! Appreciate the feedback.

        ~Christine

        Reply
    8. Maria

      December 27, 2020 at 12:32 pm

      5 stars
      I am making this recipe for the second time. The first ones were delicious and we discovered that if you pop them in the toaster oven they actually puff up and separate like a pita! Even our gluten eaters enjoyed them. This second batch I made with some arrowroot, potato starch and tapioca flour, an increased the salt to 1/2 teaspoon. Very nice flavor!
      Thank you for this recipe! It never would have occurred to me.

      Reply
      • Christine

        December 27, 2020 at 3:35 pm

        Hi Maria,

        Thank you for the feedback - so glad you enjoyed them 🙂

        ~Christine

        Reply
    9. Debbie

      April 10, 2021 at 10:59 am

      Hi....these look very good. Do you think they’d work with an egg substitute? I have other sensitivities besides wheat...egg is one of them. Thanks.

      Reply
      • Christine

        April 11, 2021 at 11:32 pm

        Hi Debbie,

        Thanks! So for the egg substitute - I have not tested it with an egg sub. If you try it, I'd be curious to know!

        Christine

        Reply

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