gluten free, dairy free, egg free, nut free, corn free, soy free, sugar free
suitable for RPAH Elimination and Failsafe diet
There are some things that the wheat eaters get that are just not quite right when made gluten free... when I saw the post yesterday and all the excitement over the pita breads, I thought oh wow wish we could have them!
And I thought probably won't work but maybe I should give it a go... after all the bread dough I use has been pretty flexible at making a variety of things
So I used my GUAR GUM Bread Dough...
You will find it in the Bread Section of my current recipe book.
STEP ONE
Make the dough following the instructions in the recipe
(for step by step help see the post here...Technique - bread making with yeast )
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| Guar Gum Bread Dough |
The dough is very sticky and hard to handle so you need a lot of rice flour to help you.
Line the bench with baking paper and sprinkle with rice flour
Coat the rolling pin with lots as well as your hands
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| Use lots of rice flour to help the dough be easy to handle and roll out |
Roll a small ball of dough in your floured hands and then roll out carefully (press lightly) into a small circle until fairly thin
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| Roll out till thin and then place on a lined baking tray |
Place on a lined baking sheet and repeat until you have used all your dough.
I then left then to proof as I normally do in the bread recipe for 10 minutes
STEP THREE
Now while they are still in the oven, turn the oven on to 220 degrees
In 10-15 minutes you will see them puff up... they may not puff up as hugely as the wheat version
Remove from the oven and cool slightly
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| Finished Pitas cooling... |
STEP FOUR
Split your pitas while still warm... using a small knife, cut carefully along one edge to split
(they may not looked puffed all over, but when you cut them open,
they have separated all the way through)
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| Wow look a pocket! |
Leave to continue cooling and then enjoy!
See if you can wait for fillings or like my children, just eat them off the bench...
TIPS:
Do not cook them too long, once they are browning it is too long and they will be crunchy... so watch them closely
Use a small serrated knife to split them... even if they haven't puffed entirely, once you start to split, you will see an air pocket... then use your knife to gently separate the rest of the inside
Split and then freeze between layers of baking paper... defrost in the microwave or just leave on the bench until ready to use
Thanks to Frilly Pants for the inspiration ... check out her wheat version
