Gluten Free Pita Bread

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Refrigerated

  • 2 Pastured eggs

• Condiments

  • 2 tsp Cane sugar or raw honey, organic pure

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Sea salt
  • 2 cups Tapioca flour
  • 1/2 cup White rice flour

• Liquids

  • 1 cup Water

Found on raisinggenerationnourished.com

Ingredients

• 2 cups tapioca flour
• 1 cup blanched almond flour, brown rice flour, OR sorghum flour (I liked the almond flour the best but plan to rotate these flours to change it up. If you are nut free for sure use the brown rice or sorghum!)
• ½ cup white rice flour
• 2 tsp organic pure cane sugar or raw honey
• ½ tsp garlic powder
• ½ tsp onion powder (you can leave the garlic/onion powder out if you want - I like a little extra savory flavor to mine!)
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup water
• 2 pastured eggs

Directions

• Everything into a medium mixing bowl and using hand beaters combine well. The batter should be a little thicker than pancake batter - not too runny. Because different climates/locations can have different air conditions, your batter may need either a little more water or a little more tapioca flour to make it the right consistency. Start with this and go from there though!
• Use a little olive oil or avocado oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop to help spread out the batter a little. Cook the same way you would cook a pancake - when you see the bubbles and the sides cooking you can flip. Both sides wont need more than a minute or 2. You will want the pitas to cool at least a few minutes before using so they soften up a bit and arent too hot.
• STORING TIPS :: A few things I have learned! I have done this in a half batch and it works fine. This batch as is will make you about 12 pitas the size pictured in this post. I found that freezing the unused pitas right always had a better outcome than storing them in a container at room temp or in the fridge. They get a bit dry storing at room temp/fridge as does most gluten free baked goods. I froze mine flat in a freezer bag and they thawed out really nice - I think it really almost flash froze the freshness/moisture and as it thawed even the moisture from the thawing helped keep it soft and pliable. It didnt take long for the pitas to thaw out so even if you remember to take them out of the freezer a half hour before lunch that would work. If you are planning on packing it up in a lunch the night before (I like to have school lunches made up the night before!), you can take it out to thaw, make the pita, and put it into your container of choice.