I was reading a Gluten Free Magazine last night and came across a recipe for gluten free pita pockets. Hmmm, how interesting…. It looked really simple to make, so I figured what the heck, I’ll give it a try!
¼ cup water
1 Tbsp of oil (I used sunflower)
¼ cup almond flour (firmly packed)
1 Tbsp Coconut flour (firmly packed)
1/8 tsp of baking soda
- Preheat the oven to 350 degrees. Whisk the wet ingredients; then add the dry ingredients.
- Line a pan with parchment paper and pour the batter into 2 equal pods.
- Bake for 18-20 minutes and let cool before cutting.
I kept checking them while baking to see how they were doing – everything seemed alright from my view outside the oven.
At the point where I placed them on the rack to cool, I was still skeptical of how it was going to work. They looked awfully flat, and given experience with GF breads, I figured they would just crumble when I attempted to split them into the pocket.
To my surprise, they actually worked! I couldn’t believe it. I then stuffed it with some veggies and sour cream and enjoyed my pita :D
The pita itself tasted like whole wheat bread, but was very light tasting. The texture was soft and had some ‘give’. It had a nice chew factor and again – didn’t fall apart or crumble!
Next time I might leave them whole and just make a larger pocket to hold more “stuff”. You can also double/triple the batch to make more and store them for later.
Hope you enjoy!