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.