Easy Gluten Free Pita Bread Recipe
Yeast Free & Gluten Free Pita Bread Recipe
How to Make Gluten Free Pita without Yeast & Only 7 Ingredients
It can be tough to find gluten free pita bread at the grocery store, but now you can make your own version at home! Made with a gluten free all purpose flour and a bit of yogurt, this recipe is like a cross between a hearty pita and a chewy naan bread. There’s no pita pocket, but the fluffy, bread-y texture satisfies just like a classic pita! I’ll show you how to make gluten free pita without yeast in just 30 minutes.
Not only is this gluten free pita bread recipe quick, but it also only requires 7 ingredients to make. The dough is super simple to prepare and easy to work with—perfect for making pitas of all different sizes. Personally, I like to make mini pitas that are great for dipping and snacking! I’ve also made medium pitas to serve with egg or chicken salad, but you can try your hand at larger pitas as well.
Yes, this gluten free pita bread won’t be exactly the same as a traditional pita. It doesn’t have the classic pita pocket, and it’s got a heartier texture that’s not quite as stretchy. But, this homemade version does satisfy my hankering for a fluffy, chewy, dippable pita—without any gluten! If you’re a fan of homemade gluten free bread recipes, this recipe is definitely worth a try.
Gluten Free Pita Bread Ingredients
- Gluten-free 1-to-1 flour (I used Cup4Cup Multipurpose, and I’ve also used Bob’s Red Mill)
- Baking powder
- Baking soda
- Plain yogurt
- Coconut oil, melted
Is Pita Bread Gluten Free?
Traditionally, no—most pita bread is NOT gluten free because it’s made with wheat flour. If you’ve enjoyed the light, pillowy texture of a classic pita bread, that’s all thanks to the gluten in the wheat. At some stores, you may be able to find a gluten free pita bread option, but they tend to be rare or nonexistent.
Thankfully, we can make our own homemade gluten free pita instead! Of course, just bear in mind that our homemade version will inevitably be a bit different without the gluten.
What happens to bread without gluten?
Glutenis a stretchy protein found in wheat that adds elasticity to a dough—giving the bread a light, fluffy texture. So, naturally, without gluten’s magical stretchy properties, many gluten free breads turn out dense, crumbly, or downright cardboard-like.
For this reason, gluten free bread-making requires plenty of creativity and lots of recipe testing. Without the gluten, we need to incorporate other sources of stretchiness into our dough—like yogurt, eggs, tapioca starch, xanthan gum, and so on. (This is why you’ll see some of these ingredients in most gluten free flour brands!)
How Yeast Free Rice Flour Pita Bread is Different from Traditional
Unlike traditional pita bread made with wheat flour and yeast to help it rise, this gluten free pita recipe is made with a rice flour blend, as well as baking powder and soda in lieu of yeast. My personal choice of gluten free flour is Cup4Cup Multipurpose Flour, but I’ve also used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in this recipe. In addition, I’ve added yogurt to give the dough more stretchiness, and to keep the end result softer and fluffier.
Altogether, this makes for a bread that’s like a blend between a pita bread and a naan bread. Soft and bread-y like a pita, but a bit heartier and with no pita pocket, like naan. Pita pocket or not, this gluten free pita bread has a similar flavor and can serve a similar purpose to any classic pita—perfect for dipping and snacking!
How do I make a vegan gluten free pita bread recipe?
Over the years, I’ve tried several different versions of this gluten free pita recipe, and the initial version was both gluten free and vegan. So, if you’d like to give this a try, have at it! Simply omit the ½ cup of plain yogurt and instead use a full 1 cup of milk of choice, warmed. (I originally used 1 cup warmed almond milk.) I and others have found success with this recipe for vegan gluten free pita bread in the past!
However, some other folks who made the vegan GF pita bread reported that their pitas turned out too dense or hard, which is why I decided to adjust the recipe by adding yogurt to the dough. Do whatever works best for you and your lifestyle!
Tips for Making this Gluten Free Pita Recipe
- Heat your wet ingredients before adding them into the dry ingredients. Just pop them into the microwave for about 30 seconds to warm them before mixing them into the dry mixture, and your dough will integrate much better.
- Do NOT over-mix the dough! While mixing the wet into the dry ingredients, stop mixing once the flour is just integrated enough that the mixture can hold its shape when pressed together, even if it’s still a bit crumbly. It won’t be a perfect dough! This is the most crucial tip, as overworking your dough may result in harder/less fluffy pitas once they’re baked.
- Your pitas don’t need to be perfect. Don’t worry about making perfectly round pitas—let them be rustic! If you’re open to making mini-to-medium sized pitas, I think these work best.
- Monitor as they bake and flip once slightly browning on the bottom. Your gluten free pita bread won’t need long in the oven. After about 10 minutes they should be ready to flip, but monitor them the first time you try this recipe to make sure they don’t overbake!
To see how this recipe is made—along with the rest of this bento lunch box—check out my Bento Box Breakfast & Lunch video!
Gluten Free Pita Bread Recipe
Gluten Free Pita Bread
- 2 cups gluten-free 1-to-1 flour, I used Cup4Cup Multipurpose
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup plain yogurt
- ½ cup milk
- 1 Tbsp coconut oil, melted
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk dry ingredients together.
- Whisk together yogurt, milk, and coconut oil. Heat in the microwave for 30 seconds.
- Add dry ingredients to wet ingredients and mix to combine, but do not over mix! Dough will be sticky, not dry, and should hold together. (Stop mixing once flour is just integrated enough that the mixture holds its shape when you press it together—even if it’s still a little crumbly. Overworking the dough may result in a harder/less fluffy texture after baking!)
- Sprinkle flour onto parchment-lined baking sheet(s). Scoop dough with cookie scoop or spoon, roll it into a ball, and use hands to flatten each ball into a circle. Dough should be about ⅛–¼-inch thick. Don’t worry about making them perfectly round—let them be rustic!
- I used a 4-teaspoon cookie scoop to make mini pitas, but I’ve also made medium pitas with ~2-Tbsp sized dough balls. You could also try making larger pitas!
- Transfer pressed dough circles to prepared baking sheet.
- Bake 10 minutes, until pitas are puffing up and slightly browning on the bottom. Flip and bake another 2-3 minutes.
- Allow to cool about 5 minutes before enjoying!
- Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- To revive pitas after storing, try microwaving for 10-15 seconds, or pop into the toaster oven for a few minutes!
- Yields ~24 mini pitas, or 12 medium pitas.