Pita Bread (gluten free, lactose free, low FODMAP)

Last updated on 29.3.2021

This recipe is for 8 pitas.


244 g GF flour
1 tsp xanthan gum (omit if your blend already contains it)
24 g tapioca starch/flour
1 ½ tsp baking powder
1 tsp salt
1 tbsp rapeseed oil
2 egg whites
1 egg yolk
180 ml whole milk (lactose free)


  • Place all dry ingredients in a food processor and process until well combined (10 sec).
  • Drizzle in oil while processing.
  • Add remaining ingredients and process for about 2 minutes, until the dough starts pulling from the sides.
  • Scoop out on a floured surface, divide into 8 parts and form 8 balls.
  • Pat each ball (or use a rolling pin) to form flat circles about ½ cm thick. Use more flour to prevent sticking.
  • Preheat the oven and a lined heavy baking tray to 205C (fan).
  • Bake in batches 2 mins on one side, flip, bake for 1 min, flip and bake for an additional 1 minute.
  • When ready to serve, cut in half and open the cavity with a sharp knife.

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