Gluten-Free Pita Bread

Gluten-Free Pita Bread

With just a few basic ingredients, you can make vegan, gluten-free pita bread! That’s right, this pita bread recipe requires NO yeast, and you don’t have to worry about any additives or artificial ingredients like you’ll find in store-bought varieties. You can use regular or gluten-free all-purpose flour, as well as whole-wheat flour for a more fuel-filled pita. Best of all, this recipe tastes like a TRUE pita—soft and chewy, but still heartier than regular bread! I chose to make mini pitas, but you can also make larger pita breads if you prefer.


  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp coconut oil
  • 2 cups gluten-free all-purpose flour (or regular AP, or whole-wheat)
  • 1/2 tsp salt
  • 1 cup warm almond milk
  • Procedure

  • Preheat oven to 400°F (200°C).
  • In a large mixing bowl, whisk dry ingredients together.
  • Add warm milk (heat in the microwave for 30 seconds) and coconut oil, then stir until integrated—but don’t over mix! Dough will be sticky, not dry, and should hold together.
  • Sprinkle flour on a parchment-lined baking sheet. Scoop balls of dough (I used a 4-teaspoon cookie scoop to make mini pitas) and use oiled hands to press each ball into a circle. Don’t worry about making them perfect—let them be rustic!
  • Transfer dough circles to baking sheet. Dough should be about 1/8-inch thick.
  • Bake 10-14 minutes, until pitas are puffing up and slightly browning on the bottom.
  • Flip and bake another 3-4 minutes.
  • Allow to cool about 5 minutes before enjoying!
  • Yields ~18-20 mini pitas (~3-inch diameter)
  • Nutritional Info

    Serving: 2 mini pitas
    10 servings
    Calories: 95

    • 18g Carbs

    • 2g Fat

    • 1g Protein

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