This recipe for gluten-free, vegan pita bread is life-changing, they puff up like brilliant little bread balloons, and they are incredibly soft and delicious!
What could be more glorious than a warm gluten-free pita bread straight out of the oven? This pita bread recipe is just about as easy as it gets when it comes to gluten-free yeasted doughs, and they actually PUFF!
Yes, you heard correct! Gluten-free pita bread that puffs up so you can slice them in half and stuff them with falafels, fresh salad, creamy hummus, roasted veggies, fried eggplant and whatever else your heart desires!
They are also the perfect accompaniment to family-style meals, BBQs and simple summer salads. Enjoy them hot straight out of the oven for the full puff effect!
What do you need to know before you make this recipe?
You’ll need three different gluten-free flours for this recipe, and before you gasp in horror, three flours are pretty conservative! The buckwheat flour is protein-rich and provides structure (along with the psyllium husk), while the two starchy flours make these pitas pillowy soft! These are best eaten on the day so freeze whatever you don’t get through!
I’ve included all the notes for this gluten-free pita bread recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 325g / 11.46oz lukewarm water
- 2 tsp. quick yeast
- 1 tsp. caster sugar
- 250g / 8.82oz buckwheat flour, plus extra for dusting
- 65g / 2.29oz tapioca starch
- 65g / 2.29oz potato starch
- 1 tsp. fine sea salt
- 2 Tbsp. psyllium husk
- 2 Tbsp. olive oil
Combine the yeast, water and sugar in a jug (or medium bowl), mix well and set aside. After 10 minutes, the yeast should be frothy and bubbly (if the yeast has not bubbled, it may be expired and need replacing).
Into a large mixing bowl or the bowl of a stand mixer, sift the buckwheat flour, tapioca starch, potato starch and salt.
Add the psyllium husk and olive oil to the yeast mixture and use a whisk to combine until it starts to thicken.
Make a well in the centre of the flour and add the yeast/psyllium mixture. Use a wooden spoon (or fit your stand mixer with a dough hook) and mix until well combined, 3mins approx. The dough will be very soft, sticky and almost pasty.
Use wet hands to gather the dough into a ball and cover the bowl with a tea towel. Keep the dough in a warm place for 1 hour.
Preheat the oven to 260C/500F and place a large baking tray or pizza stone in the oven.
Divide the dough into eight equal pieces, roll into balls, transfer to a tray and cover with a damp tea towel. Allow the dough to rise for another 30mins.
Dust a clean surface with buckwheat flour and roll out the dough balls into rounds approx. 5mm thick. Use a pizza peel (or use the base from a loose-bottom round tart tin) to slide the pita dough straight onto the baking tray in the oven (my baking tray was big enough to cook two at a time). Cook for 2mins on each side and wrap the pitas in a tea towel to keep them warm.
NOTES: Vegan & Gluten-free Pita Bread
I appreciate the hassle involved in tracking down more than one kind of flour for a recipe but if you’re planning on doing any gluten-free baking, mixing your own flours is the key to success.
This recipe comprises two starchy flours, potato and tapioca, which give the pita bread a wonderful soft texture. Buckwheat flour is protein-rich, which helps give the pita bread structure, rise and its characteristic PUFF!
In the UK I order my flours from Shipton Mill. They have an incredible range of gluten-free flours and you can get them all in one go.
If you choose to use a pre-mixed flour or a different combination of flours (in which case I can’t guarantee the recipe will work!) you may need to adjust the water content slightly. If your dough feels at all dry after mixing, add 1 – 2 tablespoons of additional water until you achieve a sticky dough (similar to that of a well-hydrated sourdough dough).
Once the dough has risen any excess moisture will be absorbed into the flour, and it shouldn’t stick to the surface or your hands when shaping. If it’s very sticky after rising, dust your surface and the dough generously with buckwheat flour while you shape and roll the dough out.
Psyllium husk powder
Psyllium husk is a type of dietary fibre. In gluten-free yeasted doughs, psyllium is used as a binder, and in this recipe, it’s an excellent replacement for gluten. I see a lot of recipes insist on psyllium husk powder over the psyllium husks, but I haven’t noticed a massive difference when switching between the two.
Recipe Questions & Troubleshooting
Why didn’t my dough rise?
This dough doesn’t quite double in size, but you should see a noticeable rise and the appearance of bubbles when you turn the dough out onto the work surface after proofing.
If your dough didn’t rise your yeast may have expired and need to be replaced, or your dough was too dry after mixing. Gluten-free doughs need a lot of liquid, and if you don’t add enough, the dough will struggle to rise (see the note about flour).
Why is the dough so sticky?
This recipe has a high proportion of water which makes a very sticky dough. The flour will absorb the majority of the moisture during proving (rising), and the dough should be much easier to handle once it’s risen.
The dough will be very soft but you should be able to shape it into balls easily. If you are struggling to shape the dough, dust generously with buckwheat flour and try again.
Do I have to add the psyllium husk?
Yes, you won’t get the same rise or texture without it. Most gluten-free dough recipes call for eggs, dairy or whey powder. The use of psyllium in this recipe means you can make this dough completely allergen friendly.
Is this recipe for gluten-free pita bread allergen-friendly and suitable for coeliacs?
Yes, this recipe is nut-free, soy-free, egg-free and dairy-free and is suitable for coeliacs. If you’re not working in a gluten-free kitchen and you’re making this recipe for someone with coeliacs disease just make sure there is no cross-contamination with any gluten-containing ingredients.
How do you store the pita bread?
Gluten-free bread always go stale fast! I recommend serving the pita warm immediately after baking. Store whatever you don’t eat in an airtight container and freeze.