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Quick Gluten Free Pita Bread Recipe

By Christine April 17, 2013 Updated June 5, 2019 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 11 votes
Print Pin Rate
Course: bread, Breakfast, Snack
Cuisine: American
Keyword: gluten free pita bread, gluten free recipes, gluten free snacks
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
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

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

 

Filed Under: Gluten Free Bread Recipes, Gluten Free Tortillas, Quick Bread Tagged With: almond flour, arrowroot flour, gluten free, grain free, pita bread, soy free

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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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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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