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Ingredients
- 1 cup plus 2 Tbsp warm water (110°F - 115°F)
- 1 Tbsp sugar
- 1 packet rapid-rise yeast*
- 3 1/4 cups Gluten-Free Bread Flour Mix (my recipe follows)
- 3 tsp xanthan gum (Authentic Foods Xanthan Gum is corn-free)
- 1 tsp salt
- 2 Tbsp plain coconut milk yogurt (So Delicious)
- 1 Tbsp olive oil
- Be sure to use rapid-rise yeast, and don't rush the rise time.
- Gluten-Free Bread Flour Mix
- Makes 6 cups
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
- 1 . Measure flour by spooning into a dry measuring cup, then leveling it off with a straightedge. Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
Details
Servings 8
Preparation
Step 1
1. Combine warm water with sugar and rapid-rise yeast in the bowl of a stand mixer fitted with the paddle attachment. (Be sure your water isn’t too hot, or it will kill the yeast. Use a thermometer to guarantee it’s the right temp!) Whisk well, incorporating the yeast and dissolving the sugar. Let rest to "proof," about 5 minutes.
2. Measure the flour mix by spooning it into a dry measuring cup, then leveling with a straightedge. Combine flour mix with xanthan gum and salt, whisking well.
3. Add coconut milk yogurt and olive oil to yeast mixture. Blend on medium speed.
4. Add flour mixture to mixing bowl, and blend on low until incorporated, then medium speed until dough is thoroughly combined, scraping down sides of bowl as necessary. It will be quite sticky.
5. Sprinkle a work surface amply with some GF bread flour mix. Use a rubber spatula to turn out dough onto work surface. Dust hands with a little flour mix and sprinkle dough with a bit more. Mold into a ball. Cut into quarters, then cut quarters in half, for a total of 8 pieces. Sprinkle with a little flour mix, then roll into balls.
6. Brush two baking trays with olive oil. (I use a pastry brush to be sure it’s evenly distributed.) Transfer 4 balls to each tray. Use the palm of your hand to flatten the balls into 5 1/2 –inch rounds. Use fingers to shape edges as necessary.
7. Adjust oven racks to the two lowest positions in oven. Fill a baking pan with very hot water and place on bottom of oven.
6. Cover trays with plastic wrap. Place in oven and let rise until pockets start to form, about 1 hour. You will probably want to change your hot water once halfway through.
7. Remove trays and pan of hot water from oven. Set aside.
8. Preheat oven to 500°F.
9. Bake pitas one tray at a time on lowest rack in oven until golden brown, 10 minutes. Transfer to cooling rack. They will be hard. Let rest about 10 minutes. The steam will finish the pocket-making process, and they will soften up a bit.
10. Cut pockets in half. Use a knife to separate pocket if necessary. Best when eaten fresh.
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