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Ingredients
- 1 package yeast
- ½ cup warm water
- 1 tsp sugar
- 1 ½ cup brown rice flour
- ½ cup tapioca flour
- 1 cup sorghum flour
- 2 tsp xanthan gum
- 1 ¼ tsp salt
- 1 cup warm water
- 1 egg, or 1 T ground flaxseed mixed with 3 T warm water
Directions
- Dissolve yeast in ½ c warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
- Combine flours, xanthan gum and salt in large bowl using a heavy duty mixer, Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
- Slowly add ½ -1 c warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
- Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for 2-3 hours until it has increased in size.
- Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
- Pinch off 12 small pieces of dough and place pieces on floured surface.
- Roll each into a circle, about 5-6 inches across and ¼ inch thick.
- Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
- Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.
