Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 No, not " PITA " s (pain in the...) the gluten kind of pitas. Pita bread... Can pita bread be made GF? Once upon a time, an Indian friend showed me the magic of making pita bread. Something about a dollop of dough and very high heat. Poof. The bread popped up like a balloon... and voila, pita. Can this same thing be done GF? I'm missing pita bread. Or, does the gluten work the magic in Indian pita pockets? If there's no hope of making GF pita-style pocket bread, break it to me gently. If there's a way, point me in the right direction. Thanks. Esther Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 I should have looked more closely before I asked. I found a pita recipe in the files section. ( " Duh Esther " ) I will give it a try! > > I'm missing pita bread. > > ... > If there's a way, point me in the right direction. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 Esther - As an alternative, Bette Hagman has a pita bread recipe in her " bakes bread " book. Her recipe calls for cooking like you described - 5-6 minutes at 525 degrees. Her recipe is a bit more involved than the one in the files, though. Post if you try one of these recipes. I miss pita bread too, but haven't gotten around to making it yet. Sue in Denver > > > > I'm missing pita bread. > > > > ... > > If there's a way, point me in the right direction. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 > > > > > > I'm missing pita bread. > > > > > > ... > > > If there's a way, point me in the right direction. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Hi Esther... This is the Pita Bread recipe that I have on my blog. It has been such a great addition to my family's favourite GF recipes, in particular for my three-year-old SillyYak! It has worked out very well for me each time and is quite easy to do. They freeze wonderfully, too. Dry Ingredients: 2 1/3 cups rice flour 2 cups tapioca 1/4 cup almond meal 1 tsp salt 1/4 cup plus 1 tbsp sugar 4 tsp xanthan gum 1 envelope gelatin 4 tsp egg replacer Wet Ingredients: 4 tsp yeast 1 cup warm water 1 tsp sugar 1/4 cup shortening 1/2 cup hot water 4 egg whites Grease 4 cookie sheets. Dissolve the yeast in the warm water with the 1 tsp sugar added. Set aside to foam. Melt the shortening in the hot water. Separate the eggs. In the bowl of a heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hook). Pour in the shortening mixture and mix, then add the egg whites and blend. Pour in the yeast mixture and beat on high for 3 1/2 minutes. With a well-greased hand, separate into 12 equal balls of dough approximately the size of a duck egg. Roll out each ball and then pat down to about a 6-inch round approximately 1/4 " thick or less. Place on the prepared cookie sheets. Repeat until all of the dough is used. Let rise until about 50% higher. Bake in a preheated 500F oven for 4 minutes on the lowest rack, then flip and continue to bake for another 1-2 minutes until only lightly browned on the second side. Remove to a wire rack and cover with a tea towel while cooling. Slice with a serated knife while still warm if you intend to stuff the pitas. Wrap in foil and then in plastic bags to freeze. **Sometimes pita breads don't puff up so you may need to slice these very carefully with a serated knife to separate it into two layers, but the pita bread is still very pliable and soft to work with. ********* C http://deliciouslyglutenfree.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Is the recipe below the one from Betty Hagman's book? Thanks - Hi Esther... This is the Pita Bread recipe that I have on my blog. It has been such a great addition to my family's favourite GF recipes, in particular for my three-year-old SillyYak! It has worked out very well for me each time and is quite easy to do. They freeze wonderfully, too. Dry Ingredients: 2 1/3 cups rice flour 2 cups tapioca 1/4 cup almond meal 1 tsp salt 1/4 cup plus 1 tbsp sugar 4 tsp xanthan gum 1 envelope gelatin 4 tsp egg replacer Wet Ingredients: 4 tsp yeast 1 cup warm water 1 tsp sugar 1/4 cup shortening 1/2 cup hot water 4 egg whites Grease 4 cookie sheets. Dissolve the yeast in the warm water with the 1 tsp sugar added. Set aside to foam. Melt the shortening in the hot water. Separate the eggs. In the bowl of a heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hook). Pour in the shortening mixture and mix, then add the egg whites and blend. Pour in the yeast mixture and beat on high for 3 1/2 minutes. With a well-greased hand, separate into 12 equal balls of dough approximately the size of a duck egg. Roll out each ball and then pat down to about a 6-inch round approximately 1/4 " thick or less. Place on the prepared cookie sheets. Repeat until all of the dough is used. Let rise until about 50% higher. Bake in a preheated 500F oven for 4 minutes on the lowest rack, then flip and continue to bake for another 1-2 minutes until only lightly browned on the second side. Remove to a wire rack and cover with a tea towel while cooling. Slice with a serated knife while still warm if you intend to stuff the pitas. Wrap in foil and then in plastic bags to freeze. **Sometimes pita breads don't puff up so you may need to slice these very carefully with a serated knife to separate it into two layers, but the pita bread is still very pliable and soft to work with. ********* C http://deliciouslyglutenfree.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Thanks. Can it be done without a heavy duty mixer? > > Hi Esther... > > This is the Pita Bread recipe that I have on my blog. ... > > In the bowl of a heavy-duty mixer, blend the dry ingredients with > the paddle (not the dough hook). ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 You could make them using a good hand mixer, but I really don't think they'd work out well if you just tried to mix them by hand. For whatever reason, when a GF recipe stipulates to mix for a certain amount of time, it really seems to make a difference! C > > > > Hi Esther... > > > > This is the Pita Bread recipe that I have on my blog. ... > > > > In the bowl of a heavy-duty mixer, blend the dry ingredients with > > the paddle (not the dough hook). ... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Originally, yes...but it has been modified a little bit. The Bette Hagman recipe, as in the book, is a good one, too! C > > Is the recipe below the one from Betty Hagman's book? > Thanks > > - > Hi Esther... > > This is the Pita Bread recipe that I have on my blog. It has been such a > great addition to my family's favourite GF recipes, in particular for my > three-year-old SillyYak! It has worked out very well for me each time and > is quite easy to do. They freeze wonderfully, too. > > Dry Ingredients: > > 2 1/3 cups rice flour > 2 cups tapioca > 1/4 cup almond meal > 1 tsp salt > 1/4 cup plus 1 tbsp sugar > 4 tsp xanthan gum > 1 envelope gelatin > 4 tsp egg replacer > > Wet Ingredients: > > 4 tsp yeast > 1 cup warm water > 1 tsp sugar > 1/4 cup shortening > 1/2 cup hot water > 4 egg whites > > Grease 4 cookie sheets. > > Dissolve the yeast in the warm water with the 1 tsp sugar added. Set aside > to foam. Melt the shortening in the hot water. Separate the eggs. > > In the bowl of a heavy-duty mixer, blend the dry ingredients with the paddle > (not the dough hook). Pour in the shortening mixture and mix, then add the > egg whites and blend. Pour in the yeast mixture and beat on high for 3 1/2 > minutes. > > With a well-greased hand, separate into 12 equal balls of dough > approximately the size of a duck egg. Roll out each ball and then pat down > to about a 6-inch round approximately 1/4 " thick or less. > Place on the prepared cookie sheets. Repeat until all of the dough is used. > Let rise until about 50% higher. > > Bake in a preheated 500F oven for 4 minutes on the lowest rack, then flip > and continue to bake for another 1-2 minutes until only lightly browned on > the second side. Remove to a wire rack and cover with a tea towel while > cooling. Slice with a serated knife while still warm if you intend to stuff > the pitas. Wrap in foil and then in plastic bags to freeze. > > **Sometimes pita breads don't puff up so you may need to slice these very > carefully with a serated knife to separate it into two layers, but the pita > bread is still very pliable and soft to work with. > > ********* > C > http://deliciouslyglutenfree.blogspot.com > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 Any recommendations to use in place of the almond meal? My mom (who lives with us) is allergic to tree nuts. Thanks! Margie RIn South Central PA...on the Mason Dixon Line Hi Esther...This is the Pita Bread recipe that I have on my blog. It has been such a great addition to my family's favourite GF recipes, in particular for my three-year-old SillyYak! It has worked out very well for me each time and is quite easy to do. They freeze wonderfully, too.Dry Ingredients:2 1/3 cups rice flour2 cups tapioca1/4 cup almond meal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 That's a tough one... I wonder if powdered milk would work, as a protein replacement.. > > > Hi Esther... > > > > This is the Pita Bread recipe that I have on my blog. It has been > > such a great addition to my family's favourite GF recipes, in > > particular for my three-year-old SillyYak! It has worked out very > > well for me each time and is quite easy to do. They freeze > > wonderfully, too. > > > > Dry Ingredients: > > > > 2 1/3 cups rice flour > > 2 cups tapioca > > 1/4 cup almond meal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2006 Report Share Posted September 20, 2006 How about flax meal? > That's a tough one... I wonder if powdered milk would work, as a > protein replacement.. > > > > > > Any recommendations to use in place of the almond meal? My mom (who > > lives with us) is allergic to tree nuts. > > > > Thanks! Quote Link to comment Share on other sites More sharing options...
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