Gluten Free Pita Bread

Just out of the oven!

I've been using coconut flour a lot in my baking trying to eat more fibre and less carbs.  I like the way it works and thought I could probably make pita bread with it.  I was pretty pleased with my first attempt - they puffed nicely but were a bit wet inside.  I had put in some sweet rice flour thinking it would give stretch but also kept them too wet. Second time around I used regular rice flour and they worked well.

Gluten Free Pita Bread. - with coconut flour
1 cup water
1/2 cup rice flour
1/2 cup tapioca flour
6 tablespoons coconut flour
1 tablespoon xanthan gum
1/4 teaspoon salt
1 teaspoon yeast
1 teaspoon sugar
3 tablespoons oil
1 egg, large
In mixing bowl place water, yeast and sugar. Measure and mix together the flours, salt and xanthan gum. Add to water and yeast. Add oil and egg and mix well with wooden spoon. Dough will be
sticky but not wet.  Dust counter with rice flour.  Divide dough into 8 balls and flatten out on floured surface until less than 1/4" thick . Dust your hands with flour so the dough will not stick to you.  Cover with dish towel.  Preheat oven to 425 and place lightly greased baking sheet on lowest rack.  Leave in hot oven for 10- 15 minutes.  Open oven and place pitas on baking sheet.  Using a spray bottle mist pitas  and baking sheet quickly with water.  Bake @ 425 for 8 - 10 minutes. They will puff in the first few minutes.  Remove and place on a rack to cool.  Cover with clean dish towel.  When cool slit with a sharp knife.  I use a serrated knife.

Pat out to a little less than 1/4" thick into an oval.

puffed up nicely in the oven

Gluten Free Flour Tortillas

Roll while still warm- then let cool and store in zip lock bag

These wraps are much like store bought flour wraps- sturdy enough to hold a filling.  They are quite a bit stronger than my gluten free low carb tortillas made with pysillium husk.  If making extra store in zip lock bag in fridge.  I roll them in a paper towel to absorb moisture before putting in bag.  Warm slightly in micro wave  to make them roll easier.

Gluten Free Flour Tortillas
1/2 cup chick pea flour
1/2 cup white rice flour
1 cup tapioca starch
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons guar gum or xanthams gum
2 tablespoons lard (butter, shortening or coconut oil)
1 cup water
Mix dry ingredients together. Using a fork work the lard into the flour mixture.  Add water a little at a time while mixing with wooden spoon or hands - add enough water until dough is soft but not sticky. Roll out on floured surface into 9" or 10" circles about 1/8" thick or use a tortilla press.  Fry in ungreased cast iron skillet over medium high heat for 1- 2 minutes until bubbles form - flip and do other side.  Do not fry too long or they will not be soft. Remove and roll up - let cool.