Gluten-Free Pita


  • 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


  1. Dissolve yeast in ½ c warm water.  Add sugar and stir until dissolved.  Let sit for 10-15 minutes until water is frothy.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 500 degrees.  Using bottom rack of oven, place baking sheet in oven as it preheats.
  6. Pinch off 12 small pieces of dough and place pieces on floured surface.
  7. Roll each into a circle, about 5-6 inches across and ¼ inch thick.
  8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up.  Turn over and bake for additional 2 minutes.
  9. 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.