Easy Gluten-free Pita Bread

There is no wrong way to stuff this easy gluten-free pita bread. It's the perfect flatbread to make any day and makes the best homemade pita chips.

I'll admit I've never been a huge fan of store-bought pita bread, even when I wasn't gluten-free. Since going gluten-free, I am pretty confident I've gotten even pickier when it comes to bread. Let's be honest; most gluten-free bread is pretty bad. That's probably why I have so many gluten-free bread recipes on this site, like my gluten-free brioche and my gluten-free french bread. I promise those recipes make delicious bread like this gluten-free pita bread recipe. This is not your super dry and tasteless pita bread.

Jump to:

• Is pita bread gluten-free?
• Ingredients.
• Steps.
• Tips and tricks.
• Storing, reheating, freezing, and making ahead.
• Serving suggestions.
• More gluten-free bread recipes.
• 📖 Recipe

Is pita bread gluten-free?

Traditionally, pita bread is not gluten-free as it is made with wheat flour. Thankfully this flatbread is easy to make gluten-free with just a few simple ingredient swaps, and you can enjoy fresh gluten-free pita bread when you want it without overpaying for a gluten-free version where the ingredients can be questionable at the store.

Ingredients.

• Gluten-free bread flour. - I recommend using a gluten-free bread flour like Pamela's gluten-free bread blend for the best texture. You can also use a gluten-free all-purpose flour blend. I DO NOT recommend using 1:1 gluten-free flour for this recipe.
• Tapioca flour. - This lightens the gluten-free bread flour just a bit. You can also use arrowroot starch.
• Psyllium husk powder. - This helps with the final texture of the gluten-free pita bread. I do NOT suggest swapping out this ingredient.
• Warm Water. - You want to ensure your water is warm and not hot so you don't kill your yeast.
• Yeast. - Double-check and make sure your yeast is gluten-free, as not all yeast is. I buy Fleischmann's brand locally, which is labeled gluten-free.
• Sugar. - Just a little bit helps the yeast rise for the best texture.
• Salt.
• Baking powder. - Just a tiny amount helps the gluten-free pita rise and puff just like its traditional counterpart.
• Light cooking oil. - I use avocado oil. There is just a small amount, so you can use a light cooking oil that you prefer.

Steps.

Step 1. Bloom the yeast.

Step 2. Add the wet ingredients to the yeast.

Step 3. Mix the dry ingredients.

Step 4. Bring the dough together.

Step 5. Let it rise.

Step 6. Shape the pita.

Step 7. Cook the gluten-free pita.

Depending on your preference, you can cook this gluten-free pita bread in a skillet or in the oven. I prefer the final texture when this pita bread is cooked on the stove.

Tips and tricks.

• Don't overwork the dough. - Bring the dough together just until no dry ingredients remain visible. The more you work the dough, the tougher your gluten-free pita will be.
• Let it rise. - I like to let it rise for at least 30 minutes. Gluten-free pita won't rise as much as regular pita bread will, but it should come close to double in size. This might take a little longer if your kitchen is cold.
• Shaping matters. - If you use a rolling pin to roll out your pita, it will be crunchier after cooking it. If you want a softer pita, don't roll it. Instead, gently stretch it to the desired size by hand and then let it rest before cooking it. If you want your gluten-free pita bread to look more like a traditional Greek pita, use your fingers to make dimples in the dough before cooking it. You can also use a fork to poke some holes in it.
• If you want to make smaller mini pitas, simply use less dough when shaping your pitas before cooking them. Smaller pitas are great for enjoying little bites or serving to kids.
• Rest your shaped pita for about 15 minutes before cooking them. This helps the dough relax, and the gluten-free flours absorb liquids, so you don't end up with gritty gluten-free bread.
• Don't overcook your pita. - Fully cooked pita bread puffs up as it cooks, so keep an eye out for the puff. Overcooking your pita can make the bread become harder instead of it being softer and tender.

Storing, reheating, freezing, and making ahead.

• You can store leftover gluten-free pita in an airtight container at room temperature for up to 5-7 days.
• To reheat leftover pita bread, microwave it for about 15 seconds or place it in a 350-degree oven for a few minutes until warm.
• If you want to store it for longer, you can actually freeze pita bread. If you plan on freezing your pita bread, let it cool completely and then tightly wrap the gluten-free pitas individually in some plastic wrap and then store them in a freezer-safe container or ziplock bag. When you are ready to thaw them out to use, let them defrost in the fridge and then warm them up as needed.
• I prefer this gluten-free pita fresh, but you can make it ahead and store it as needed, so it's ready when you want it. My kids always ask for a batch to have on hand to make easy gluten-free pita sandwiches for their lunches.

Serving suggestions.

I love using this homemade pita bread to make delicious gluten-free gyros. There is just something about the soft fluffy pita bread stuffed with meat and topped with veggies and a creamy tzatziki sauce. It's heaven in every bit. Of course, my kids also love these cut open and stuffed to make an easy gluten-free sandwich, especially if it has some of my gluten-free chicken salad in it.

More gluten-free bread recipes.

📖 Recipe