BreadApril/May 2008

Gluten-Free, Dairy-Free Pita Bread

Makes 10 to 12 pitas.

[Updated January 16, 2017]

Pita bread is a fun alternative for sandwiches and perfect for dipping. This delicious recipe is gluten free, dairy free and can be made without eggs. Eat it as a sandwich, or choose an allergy-free hummus (to the right) to make with it!

gluten free pita bread


1 package yeast or quick-rising yeast
cup warm water
1 teaspoon granulated sugar
1 cups brown rice flour
cup tapioca flour
1 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoons salt
1 cup lukewarm water
1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water


1. Dissolve yeast in cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.

2. Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.

3. Slowly add to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.

4. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.

5. Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.

6. Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.

7. Roll each piece into a circle, about 5 to 6 inches across and -inch thick, with a rolling pin.

8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.

9. Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.

TIP: You can freeze pita bread (use freezer bags) for up to a month.

140 calories, 1g total fat, 0g saturated fat, 0g trans fat, 18mg cholesterol, 250mg sodium, 29g carbohydrate, 2g fiber, 3g protein

Comments (22)

Yeast...every recipe calls for yeast and yeast reacts exactly like gluten as it is a cross-reactor of which the body cannot distinguish the difference with the result being a gluten allergic response. Now 5 years without breads/crackers/pretzels. Pray tell, what substitute is there for yeast?

Posted by: SafetyFirst | September 27, 2015 3:27 PM    Report this comment

Not so great.. Not like the picture at all and not so tasty.. Three stars..

Posted by: ladyeva | January 6, 2015 10:29 AM    Report this comment

What on earth is a package of yeast??

Posted by: ladyeva | January 6, 2015 7:50 AM    Report this comment

Having that I have been experimenting with GF pita bread recipes since i was diagnosed with gluten intolerance, i am afraid that the above comment about the irrelevant picture of pita bread is true. This has been true in almost all GF recipes!!

I made pita bread using brown rice flour and it always turn out hard and stiff like a brick and it does not puff out. I also made it with sorghum flour. The only combination that I could say it worked and puffed the flour combination in which starches were 60% and whole grain flours were 40%. Brown rice flour result in hard bread. Try to make a combination of sorghum flour and white rice flour for the grain flour part.

Recipes that are real attempts and worked very much like real pita bread, included white rice flour and corn starch 1:1 ratio. The challenge with my attempts is that I want to have a nutritious bread rather than a starchy and nutrition free pliable pita bread. The choice is yours of course. I will keep experimenting!

Posted by: Maha | July 18, 2013 7:34 PM    Report this comment

I have tried this recipe twice. The first time was a complete disaster. The second time was so-so. Half of them work and half don't. They look nothing like the picture. I have long suspected Living Without does not use actual photos of the recipe product. After making these and comparing them to the picture I now feel pretty confident that is the case. The texture is somewhat reminiscent of pita bread, however not that close and the taste is completely off. Not sure if I am doing something wrong or if the recipe is just off but after giving it two attempts I am giving up.

Posted by: Unknown | November 5, 2012 4:19 PM    Report this comment

I just made these today. They are very good. I am so happy to have these because I had not found a bread that I truely like yet. I had to sub the tapioca starch for potato startch. For some reason they did not puff up but I was able to split them. I think the next time I will double the recipe and make them bigger. Thank you.

Posted by: Jeanie | October 10, 2012 1:02 PM    Report this comment

My first attempt at this recipe was an epic failure! The dough stuck to everything, and I floured it like crazy. Only had one dough ball puff up, the rest were like thick, icky tortillas. Any suggestions? I mixed by hand since I do not have a breadmaker/bread machine.

Posted by: veevee14 | April 2, 2011 4:00 PM    Report this comment

I'd like very much to try this recipe, but I do not have a stand mixer or anything else with a paddle attachment. I doubt my ancient hand mixer is up to the task.. Would my VitaMix machine do the job for mixing this dough? If not, can it be mixed by hand? Or in the dough cycle of a bread machine?

Posted by: Elizabeth M | February 26, 2011 12:41 AM    Report this comment

In the back of every Living Without magazine is a Gluten-Free Diet Quick Start Guide. It lists grains not allowed in any form. Although only 3 true grains contain gluten (wheat, rye and barley) there are several crosses, hybrids and names for them such as Einkorn, Spelt, Triticale, etc. (I have not listed all of them!) They are listed in the Quick Start Guide. The guide also lists the grains allowed. The guide can also be found on the website under the "Gluten-Free" tab. It's a good resource.

Posted by: Elgie | February 25, 2011 2:02 PM    Report this comment

To can't wait. What do you mean "they say you should go grain free if you are GF" That makes no sense. Furthermore you cannot make bread without grain so why do you want to make it anyway. Celiacs are limited enough.

Posted by: GLORIA DUY | February 25, 2011 8:27 AM    Report this comment

Reply to Laura G. as to amount of yeast in a package. According to recipes I have, they indicate that a package of yeast equals 2 and 1/4 teaspoons.
Betty L.

Posted by: Betty L | February 24, 2011 10:57 PM    Report this comment

What do you mean by "since you are GF you should go grain free?" I'm curious to know more as I've never heard this before!

Posted by: Kristy H | February 24, 2011 1:08 PM    Report this comment

What can we replace for the rice flour? since now they say if you GF you should go grain free.
So we need to replace the rice flour, this sounds like a great recipe and would love to try it.
thanks, Can'twait

Posted by: Cant Wait | February 24, 2011 11:38 AM    Report this comment

To help answer some of the questions above:

yeast measurement: 2 1/4 tsp = one packet yeast

gf flour substitution: I often substitute millet flour for sorghum. It carries some of the same nutrient profile with it being a more substantial flour. Usually the substitution is one to one. You might need to adjust a little after trying it once. Amaranth will impart more of a flavor and the replacement will not be exactly one to one since it can be a little lighter than sorghum flour. Hope that helps!

yeast substitution: I often try substituting cream of tartar for yeast. you will have to experiment as to how much, but in this recipe I would start with 1.5 tsp cream of tartar and 1/2 tsp baking powder. Just know you will not get the same rise effect, but the cream of tartar should help with the softness/texture that the yeast provides. It will be close to pita bread, but without the yeast you will notice a difference. Probably it will turn out more like a flat bread.

Hope that helps! Our family is gluten, nut and cows milk free for the last 10 years. Living Without was a huge help to us in getting started!

Posted by: Nicole W | February 24, 2011 10:12 AM    Report this comment

Is there a substitute for sorghum? Maybe millet or amaranth flour? We don't have sorghum down here in Argentina where I live. Thanks!

Posted by: Eva Marie A | February 24, 2011 8:56 AM    Report this comment

I am not able to have Sorghum or buckwheat, so what could I use in place of it in the pita bread recipe? R

Posted by: R&D | February 24, 2011 8:52 AM    Report this comment

Is there a solution to alot of these yeasty breads? Both my son and I have candida. To some who don't know what that is too much yeast in our body's which creates alot more challenges healthwise. Is there a substitute we can use, instead of putting yeast in breads????

Posted by: Susan S | February 24, 2011 8:26 AM    Report this comment

Could you please give the tablespoon (or teaspoon) equivalent to "1 package yeast?" I have a big package of bulk yeast, so need to know how much to measure out for this recipe. Thanks!

Posted by: Laura G | February 24, 2011 8:24 AM    Report this comment

I keep coming back to this recipe. I've increased some flours & decreased others to my liking, along with replacing the egg with Ener-G Egg Replacer. All the breads turn out great! They taste different but that is to be expected. My son has multiple allergies and we are still learning so I bake for him. I've had a GF & dairy problem for about 10 years now so this bread is great for me and I enjoy making the recipe because I know it'll turn out no matter what & it is not a waste of my time or product like so many other recipes. I love it since I can double a batch & after making the pitas can freeze them until I can get them to my son.

Posted by: Paula C | February 20, 2011 8:57 PM    Report this comment

Vicki, happy to add the nutritional information you requested. It is based on one pita, assuming you made 12 from the recipe.

Posted by: LW Moderator | August 10, 2010 12:10 PM    Report this comment

Do you have the dietary exchanges: At least the Fiber Grams?, Total Fat Grams? Calories? Serving size - ?

Posted by: VICKI B | August 8, 2010 12:58 PM    Report this comment

This is an excellent recipe. It's the first gf bread recipe I've made where the dough could actually be handled and rolled (and I've been making gf bread weekly for years). I am thrilled.

Posted by: Kelli | August 5, 2010 7:56 PM    Report this comment

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