Gluten-Free Pita Bread


Ever have one of those moments where you are completely tongue-tied?

Gluten-free Pita Bread - Fork & Beans

So there I was at work minding my business, making a few drinks when I hear a voice asking me for an additional item in his beverage. As I look up to tell the stranger “Of course!” I immediately recognize his face and see that he is anything but a stranger. Nothing comes out of my mouth at this point. I am totally frozen but I am trying to play it cool (which I desperately acknowledge I am not accomplishing). My mouth is still open to say one word but all I can do is nod. I internally gasp. Why, you might ask? Because the person talking to me is none other than…

Gluten-free Pita Bread - Fork & Beans

A Walk to Remember’s Landon *freaking* Carter. Look, I know that Shane West hasn’t been in any movie in a long time and that if this was Brad Pitt it would have been on a completely different level. But we are talking about one of my all-time favorite movies. A Walk to Remember is the type of movie where it doesn’t matter how many times I have seen it, if it is showing on tv you better damn well believe that I will watch it over again.  And cry like a baby every time.

Maybe next time I will be able to find my words other than nodding like an open-mouthed doofus.

 Gluten-free Pita Bread - Fork & Beans


Gluten-Free Pita Bread Recipe

I no longer use this recipe. This Pita Bread is an update, more delicious version.

Makes 4 pitas

Recipe base from E-how


  • 1 1/2 c. Cara’s gluten-free flour blend
  • 1 1/2 tsp rapid rise yeast (a little more than half a package)
  • 2 tsp sugar
  • 1 1/2 tsp xanthan gum
  • 3/4 tsp salt
  • 3/4 c. warm non-dairy milk or water (110 degrees)
  • 1 Tb oil


  1. Whisk together everything (except the milk/water and oil) until well combined in a medium bowl. Make a well in the middle.
  2. Pour milk/water and oil in the well and mix with a wooden spoon. If the mixture is too sticky add 1 Tb flour at a time. When pushing your finger into the dough, it shouldn’t stick to your finger when pulling away. Form into a ball.
  3. Cover the bowl and place in a warm section of your kitchen and allow to rise for 1-1 1/2 hours (or until doubled in size).
  4. Place an oven-safe dish filled half-way with water on the bottom rack (once the water in this heats up, it provides steam in the oven and causes the bread to create a nice crust). Place a pizza stone inside the oven’s middle rack (if you do not have a pizza stone, trying using your baking sheet and place upside down). Preheat the oven to 425 degrees.
  5. Divide dough up into 4 balls. Pat each ball down with your fingers ona lightly floured surface until flat (I tried doing a rolling pin with my first batch and it just did not work so I found using your hands was a much gentler method). You will need to cup your hands around the flattened dough in order to smooth out the edges as you go.
  6. Dust each side with a light layer of flour and place on baking stones. I ended up having to do 2 at a time because my pizza stones were smaller in size and could only fit one pita on each and 2 stones only fit into my stove.
  7. Bake for 8-10 minutes or until light browned. Unfortunately I have a very old oven that has no window to peak through so I had to guess when they were done.
  8.  Allow to cool for a couple of minutes and then slice in half. Taking a small knife, carefully cut the pocket.



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  1. Kim hart says:

    Just found your website and I am so excited ! Just found out I have to be dairy And gluten free! I was feeling depressed until I started reading all these amazing recipes! Thank you for hope! Can’t wait to start cooking!

  2. Are these supposed to puff up at all in the oven? I dont think i can get my oven steamy enough!

  3. Lovely! I am intrigued by your flour blend! It’s the only thing I don’t have and could mean the start of a happier relationship with gf baking for me!

  4. What should I do if I don’t have rapid rise yeast. I do have Red Star Active Dry Yeast.

    • Cover it in a nice warm, draft-free place and let it rise longer (probably twice as long). Good luck!

      • …and… you’ll probably want to proof the yeast first before adding it to the dry ingredients – sorry

      • Did u combine yeast & water separately & let work together–and then combine in flour mix ? thnks Frank

  5. OK, so I don’t know how I missed this post. And I haven’t actually seen A Walk to Remember, but I IMDB’d him and holy cats man! He’s got crazy freakin’ handsome actor chin! I can’t even talk to my husband’s boss at work much less freakin’-handsome-actor-chin people. At least you didn’t blurt out something like “Hey! Wanna see my pita?!” See? It could be worse…

  6. oh how i love shane west in a walk to remember. he totally makes me swoon. i would have jumped up on the counter and wrapped my arms around him and said, “where have you been my whole life?!”

    pita bread!!!!!!!!!!!! wooooooo! this is happening, lady!

    • I was afraid I was going to do exactly that which is probably why I stood there frozen :) xo (Was thinking about you the whole time though. I remember you sayng how much you love that movie!)

  7. Omg I would have done the same thing! The teenager in me would have been dying! I probably would have done something super embarrassing,like drop his drink, spilling and breaking everything and making a mess. And that makes you much smoother than me my dear 😉

    Mmmm pitas, I love stuffing them with greens, avo and chickpeas!

    • I usually can play it cool (the location of where I work tends to draw a lot of actors in) but this one totally threw me off! I was not expecting to see Landon in front of me :) Total teen-aged girl…

  8. Ooh, I want to stuff them with yogurt/cucumber sauce and whatever I can find and shred, covered with more sauce. Yummy.

  9. I love pita bread and stuffing it to the gills with greens and sprouts. I’ve never thought of making my own, but am inspired to after this post.

    • Anything bread-like and homemade = better than store bought! (especially when it’s gluten-free). You had me at sprouts! Sprouts and avocado–that sounds so good…

  10. Yum! Puffy, just-baked pita bread was one of the last gluten-y things I ate before I got my celiac diagnosis. It’s still “fresh” in my mind because it wasn’t so long ago—nice to see that I can have it again any time I’m feeling energetic enough to bake bread! :)

  11. Ummm….what’da’what with the pitas? I was literally thinking on the weekend about how good a pita would be stuffed with tons of veg and sauteed onions. I will have to try these out!

    I am also extremely distracted by Baker Bettie’s avatar photo…Looking good Kristin!

  12. Baker Bettie says:

    Ha! Cara you are so cute and I probably would have done the same thing. I love that movie and have also watched it like 20 times, uncontrollably crying during each viewing.

    These pitas look amazing! You are so talented!


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