Just the simple goodness of pita bread –
As anyone on a gluten free diet can affirm, finding alternatives to sandwich bread can be a challenge. That’s where pita bread steps in to fill the void. With its pocket shape and fun, versatile uses, pita bread is a delicious way to dress up an ordinary meal to something extraordinary.
This particular recipe for gluten free pita bread is about as easy as they come. Really. There are no gums added or yeast added, so it’s a ‘whip it together, place and bake’ sort of recipe.
And just in case you were wondering about the flours used – the coconut flour has a very light coconut taste. It is high in fiber and low in digestible carbohydrates. A single 2 Tablespoon serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs.
The almond flour is another power punch of good nutrients. Almonds are super healthy nuts, providing a good amount of the mineral manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, but they are also very low in carbohydrates and naturally gluten free.
And now for the quick and easy recipe…
Gluten Free Pita Bread
- 2 eggs
- 1/2 cup of water
- 2 tablespoons oil or melted butter
- 2 tsp. honey
- 2 tablespoons coconut flour, firmly packed
- 1/2 cup almond flour, firmly packed
- 1/4 teaspoon salt – use a good quality salt
- 1/4 teaspoon baking soda
Preheat oven to 350. While the oven is preheating, line two baking sheets with parchment paper. Set aside.
In a large bowl, whisk together the eggs, oil, water and honey.
Add the coconut flour, almond flour, salt and baking soda to the wet ingredients and mix well to form a batter.
Scrape the batter out of the bowl and pour two equal portions onto each baking sheet lined with parchment.
Using a spatula or the back of a spoon, spread each pita to about 5-6 inches in diameter.
Bake for 18-20 minutes.
Let the pitas cool on a wire rack until easy to handle.
Note: This recipe makes 4 pita breads total, or 8 pita pockets. Cut the pita rounds in half and then gently slice down the middle of each bread and you have 2 pita pockets for each round.
These pita pockets work great for eggs and bacon, peanut butter and jelly, a variety of chicken salads and tuna salads or for a delicious meat sandwich. Or, if you’re feeling really adventurous, slice each round into 8 pieces and serve it with hummus or a delicious spinach artichoke dip!
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