Gluten-Free Vegan Pita Bread


I‘m really bad with surprises. It’s not that I don’t like it when someone surprises me, that is, unless they are hiding under my bed to “surprise” me–that is something bordering a heart attack. I really love surprising people it’s just that I have a difficult time for the “waiting to execute” part. Take my first Christmas with Matt. Two weeks before the big day, I begged for him to open one gift. The gift that I knew he would be so excited to open and would need before Christmas morning (it was probably something like a shirt). Next thing I knew it was 3 days before Christmas and we already opened every gift. Even the stocking stuffers.

Gluten-Free Vegan Pita Bread - Fork and Beans

If I have something special in store for you, I don’t see why I should wait so long to share it. All that to say, this recipe was scheduled for next week but I just couldn’t stand it anymore! I had to share it with you today because, well, read the first paragraph.

Gluten-Free Vegan Pita Bread - Fork and Beans

This gluten-free vegan pita bread is soft, chewy, bendable, flavorful, and still tastes great warmed up two days later (that’s as far as I got). You can slice right through it and stuff it with your favorite pita pocket treasures.  

Gluten-Free Vegan Pita Bread - Fork and Beans

I’m so jazzed about it (she says with her sparkle fingers). No but for real, this pita is delightful. I have made three different recipes now. The first one was decent but didn’t slice well and surely didn’t have the softness that I was looking for.  I was an amateur back then. The second one I made I shared on Instagram. They were beautiful! Much prettier than these above but they turned hard as a rock after they sat on the counter. I broke my toof, methinks. This one though, this…this is the golden child. I have made it a couple of times now and it’s delicious!

5.0 from 6 reviews
Gluten-Free Vegan Pita Bread
Prep time
Cook time
Total time
Soft, pillowy, and chewy. It's everything you want your pita bread to taste like minus the gluten, eggs, and dairy.
Serves: 8
  • Wet Ingredients:
  • 2½ tsp. dry active yeast
  • 2 c. warm water (approx. 100 degrees)
  • 2 tsp. maple syrup or agave
  • 2 Tbsp. vegetable oil (or whatever oil you choose)
  • 2 Tbsp. psyllium husk powder (I used Secrets of the Pysllium from Trader Joe's)
  • Dry Ingredients:
  • 1 c. white rice flour
  • 1 c. superfine brown rice flour
  • ½ c. potato starch
  • ½ c. arrowroot powder
  • 3 tsp. xanthan gum
  • 1 tsp. salt
  1. Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.
  2. Add the oil and psyllium to the mix and stir.
  3. In a large bowl, whisk the dry ingredients together.
  4. Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky (as you can see in the pictures). It should remove from the bowl however it shouldn't stick completely to your fingers either.
  5. Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
  6. Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
  7. Divide your dough into 8 equal balls. Line your counter with parchment paper and lightly flour it (you will need to do this). Take one ball and using your hands, gently create a circle by pushing the dough out from the middle. You don't want to completely flatten it though. Leave a little pillow of thickness.
  8. Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.
  9. Allow to cool completely before you slice.
Makes 8 pita breads but 16 pita pockets when (and if) sliced in half.
Nutrition Information
Serving size: 8 Calories: 217 Fat: 4g Saturated fat: 0g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 40g Sugar: 1g Sodium: 302mg Fiber: 2g Protein: 3g Cholesterol: 0mg


Recipe notes: Need to change up the flours? Read this post for guidance on subbing out gluten-free flours. If you have a store-bought blend of your own, go ahead and use a full 3 cups of that. If it has xanthan gum already in it, simply omit the gum from this recipe. Don’t know what the heck pysllium husk powder is or need a recommendation for what I have on hand? I buy Secrets of the Psyllium at Trader Joe’s. Works like a dream. Can’t have pysllium? Try subbing out an equal amount of ground chia seed or ground flaxseed. I haven’t tried it with either one of these so I cannot guarantee the same results (same with the different flours). Also, when transferring the pita to the baking sheet, if it’s too sticky to transfer, just use that piece of parchment paper instead on top of the sheet. Easy and done.

Try putting the pita in a skillet with a little olive oil to lightly brown it up before serving. It’s amazing. Now, who wants falafel???


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  1. I’m so glad you shared it early, they look so good, such beautiful gluten-free bread, thank you! :)

  2. I’ve been GF for three and a half years now. I was a (home) sourdough baker for 15 years before that. I have been missing good bread ever since going GF.
    One of my students made this recipe for me. This stuff seriously rocks! It smells like bread, tastes like bread, and feels like bread.

  3. I just mixed all the ingredients exactly according to your directions and even checked them. It’s like soup. Any suggestions where I went wrong?

    • Just to double check, you allowed the psyllium husk powder to thicken in the water first? And did you use the flour listed?

      • That may be the problem. I must have missed the part of allowing the psyllium husk powder to thicken in the water first. I followed the directions to the letter and didn’t see where it mentioned that. I will try again and before mixing into the dry I’ll let the wet mixture sit for an additional amount of time. Fingers crossed.

  4. Jessica A. says:

    These were delicious! I love how they were flexible and they keep well too. I used them the next day to make personal pizzas for my girls. Yum!

  5. I’m pulling these out of the oven as I type and they are fabulous! I halved the recipe because I am low on flours and I had to sub tapioca for the arrowroot but they look and smell delish! Thanks so much!

  6. Christine says:

    These look AMAZING! If I wanted to freeze them, what do you think the best way would be to reheat them later?

    • Definitely won’t taste as good nor have as good of texture as the day of but you can definitely give it a shot!

  7. HI CARA

    • That I do not know as I am not familiar with the Jules blend. Please feel free to experiment though. You will probably find a similar ratio of my blend to Jules, though and yes omit the xanthan gum if your mix already has it.

  8. Can you substiute physllium husk powder for cornstarch? Thanks

  9. i was wondering if you could use make these with a flour blend? I have the brand gluten free 1 2 3 flour, would this work?


  10. Can brown rice flour be substituted for white rice flour? Is there a substitute for the xantham gum?


    • Hey Kajal! There is a link in the post about subbing out different flours :) You can always try omitting the xanthan gum and see if that works. I have not tried it so I cannot guarantee it.

  11. hi! I came across this recipe for gluten-free vegan pita bread and I wondered if it freezes well? Thank you

  12. Marcela bRODY says:

    Hello, I have a question, do I really need the psyllium husk powder? If I don’t use will I still have the same results?

    • Yes you do need the psyllium, it’s the binder for the bread staying in tact so if you don’t use it you won’t have the same results. You can try chia seeds (ground up) instead but again, this recipe was created with the psyllium so you might not have the same end product. Good luck! xo

  13. Oh my goodness. SO GOOD. I made these with the homeschool kids I teach, and they were a total success, and we just used it as pizza dough. IT IS THE BEST PIZZA DOUGH EVER. Cara, you are the bestest ever.

  14. Hello! I’m not the person who ever writes feedback or reviews but I couldn’t stop myself :)
    Thank you thank you thank you for this recipe!!
    I have recently put my 4 year old with ASD on a GFCF diet, he loves pita, he’s very picky but if u stuff anything into a pita he’d eat it, and of course all the store brought bread is awful, I tried to bake with the robin hood brand of gf flour and ended up with awful creations, the flour resembles sand and that’s when I decided that I should make our own bread and i found your recipe! I’m actually still baking it right now, and after reading the word pillowy and seeing the consistency of the dough I fell for it and started creating stuff with it, I baked the first pita: fantastic sliced it open perfect pocket, time for a falafel sandwich, the 2nd portion of the dough I decided to fry it :) I made 8 small balls and fried in half coconut oil half corn oil and then heated 1 tbsp honey 1tbsp maple syrup and a pinch of cinnamon tossed the golden poofy balls into it and yum!! Who cares about cinnabon when you got this?!
    Third portion I put a thin layer of kofta (ground beef with minced onions and parsely and spices) on top of the pita and baked like a pizza for 10 mins and 2 mins under the broiler and viola you have beef manakeesh, then i thought it would be cool to actually send more protein with him to school so I stuffed the first pita with the beef mix and flattened and popped back into the oven for 10 mins until the beef was fully cooked then lightly spray with olive oil and sear on the panini press to get beef arayes, I then accidentally left my next pita in the oven and guess what? It got poofy and pocketed on it’s own like a real wheat pita :)) now I’m off to open my gfcf mediterranean restaurant hahaha
    That is one amazing recipe, next im making zaatar manakeesh which it another arab pastry with thyme and olive oil and it happens to be my son’s favourite :)

    I will be preparing dry mixes of this recipe on the weekend and just add the wet ing whenever I run out :))

    Thanks again and again
    One very happy mom and kiddo!

  15. I made these using the ground flax instead of the physilium and they turned out great. They didn’t pocket though – I think if they don’t pocket it’s likely they were rolled too thin…

  16. I follow a whole food plant based diet with no added oils. Has anyone tried this without the oil or know what I can sub for it?

    • I’m wondering the same thing. My dad is on a no oil diet and I’m always keeping an eye out for recipes for him. I was excited when I saw this until I realized that I’d accidentally skimmed over the 2 tbsp of oil : /

  17. I make this now for my 9year old. I freeze several and when he wants pizza for a school lunch, I toss one in the toaster, put on sauce, then melt goat mozzarella on it. Thank you for the pita recipe.

  18. Janet Paula says:

    You are an inspiration. Even though I’m not quite gluten free or vegan yet – but have a daughter and granddaughter that is gluten free, I really enjoy making a lot of your recipes. In your pita recipe you call for 2 Tbsp. psyllium husk powder. I have psyllium husk that is not in powder form. Do I use the same amount called for in the recipe (2T.) or a different amount? Also, what can I substitute for the potato starch in the recipe? Or, in a pinch can I double the arrowroot powder? Last but not least, can I substitute guar gum for the xanthan gum in your recipe.

  19. Erin Leraris says:

    first attempt — very light dough, but it didn’t “pocket” like I hoped it would. any suggestions about what I may have done wrong?

    • It won’t pocket as much as gluten-filled pitas will but try it again. Next time, roll the dough a little thinner possibly? And don’t open the oven door during the baking time (not saying that you did–ha!) Let me know what happens… xo

  20. woah these look awesome!!

  21. Gluten-Free Pita bread?! That’s awesome! I made some ‘pita’ flatbread for my pizza last week and used vegan beer in the recipe. These pita bread you made are gorgeous!

  22. Wow, these look delicious! I might have thought that trying to make GF vegan pita pockets would be really involved work, but you make it look so easy; I’ll definitely be giving these a go!

  23. hippymomelizabeth says:

    Well when I was at Costco the other day I just went ahead and bought greek pita bread, a case of individual hummus tubs and a case of veggie and grain quinoa salad and have been eating this along with my green drink, cheese and leafs. I am a vegetarian. and a wanna be vegan. I definitely would try to make these for me and my husband, So if you cleaned your grill (super clean) stretched one of those doughs out to a circle-ish size you can bbq it and make a pizza off the bbq. It use to be my job at a restaurant to make hamburger buns and breads. Well have a great day…Make a herbal recipe your choice…

    • That is brilliant!! I am totally going to try that BBQ technique and let you know how it turns out. Thank you for that :) xoxo!

  24. You’re a madwoman. I love it!

  25. Gimmie that pita!!! Looks SO good, thanks for sharing early:)

  26. Janet Paula says:

    How in the world do you think of these things. I tip my hat to you. I’ll be making this soon.

  27. Haha, I’m not very good at surprises either, which is why birthdays and Christmas are the worst. Anyway, this pita bread looks delicious! I was actually looking for this at the store the other day, but you’ve inspired me to try, and make it myself.

  28. Mmmm golden child, get in my belly!

  29. ummmm fresh pita & falafel?? yes, please! hope that was a hint of what’s to come 😉

    As always, these look super delicious, Cara! I think they’d be perfect for a variety of meals, and especially summertime picnics full of fresh crunchy veggies! mmmm…

  30. This is so great! I really miss pita bread. It looks fabulous. Thanks so much for sharing! Take care.


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