Spring gets me even more excited for the coming Summer. There’s almost nothing better than a falafel, cucumber, and dressing-filled gluten free, paleo pita bread to help perk up my mood with the weather. I personally like mine spicy, but what’s great about pitas are how versatile they can be. There’s an endless list of options, everything from leftover salads or stews to traditional Greek cuisine to peanut butter and jelly for the kiddos.
Sweet rice flour and fresh plantain makes the recipe below not only gluten free but also a great option for paleo diets. (This recipe also makes a tasty paleo pita chip recipe by cutting up the baked pita and toasting in a hot oven for a few minutes.) So mix up your lunch or dinner routine and enjoy a guilt free, paleo pocket bread.
Paleo Pocket Bread
What you’ll need:
1 cup sweet rice flour
1 ripe plantain
1/4 cup almond milk
1/4 cup coconut oil (purchase it here)
½ tsp sea salt
- Preheat oven to 425 degrees F.
- Line a cookie sheet with parchment paper.
- In a blender or food processor, puree plantain, almond milk, coconut oil and salt until smooth; move to a medium-size bowl.
- Add about half the rice flour to the puree and mix until thick dough forms, and move to a lightly floured surface.
- Knead in the remaining rice flour a little at a time until dough no longer sticks to hands.
- Quarter the dough, rolling into four equal balls with your hands.
- Press each ball flat on the parchment-lined cookie sheet, making four disks that are a little less than half an inch thick.
- Bake about 18 minutes or until the dough has puffed up and browned.
- Allow to cool before cutting in half and/or slitting for filling of your choice.