Gluten - Free, Yeast - Free Vegan Pita

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup all-purpose gluten-free flour
• 1/2 cup millet flour
• 1/2 cup brown rice flour
• 1/4 cup ground flax seed
• 1 teaspoon guar gum
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon cream of tartar
• 1 pinch cumin (optional)
• 1 teaspoon kosher salt
• 1/4 cup warm water
• 1 tablespoon ener-g egg substitute
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 3/4-1 cup warm water

Recipe

• 1 preheat the oven to 400f and place a pizza stone or an upside down baking sheet inside.
• 2 in a large bowl, whisk together the dry ingredients.
• 3 in a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
• 4 mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
• 5 keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
• 6 scrape onto a dampened counter and divide into parts.
• 7 with wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
• 8 repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
• 9 place the parchment paper on the hot pizza stone.
• 10 bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
• 11 allow to cool for 3 to 5 minutes, or until they can be handled. slice each round in half through the center. with a very sharp knife, gently coax open the center of each pita half.
• 12 once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.