Ever have one of those moments where you are completely tongue-tied?
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…
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 Recipe
I no longer use this recipe. This Pita Bread is an update, more delicious version.
Makes 4 pitas
Recipe base from E-how
INGREDIENTS
- 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
DIRECTIONS
- Whisk together everything (except the milk/water and oil) until well combined in a medium bowl. Make a well in the middle.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Allow to cool for a couple of minutes and then slice in half. Taking a small knife, carefully cut the pocket.
Kim hart
March 5, 2015 at 9:52 amJust 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!
Alex
August 28, 2013 at 8:29 pmAre these supposed to puff up at all in the oven? I dont think i can get my oven steamy enough!
mmmarzipan
April 15, 2013 at 12:27 pmLovely! 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!
Lisa
April 1, 2013 at 8:37 amWhat should I do if I don’t have rapid rise yeast. I do have Red Star Active Dry Yeast.
Laurel
April 1, 2013 at 3:08 pmCover it in a nice warm, draft-free place and let it rise longer (probably twice as long). Good luck!
Laurel
April 1, 2013 at 4:43 pm…and… you’ll probably want to proof the yeast first before adding it to the dry ingredients – sorry
Frank
April 18, 2013 at 6:35 pmDid u combine yeast & water separately & let work together–and then combine in flour mix ? thnks Frank
Brooke (Crackers on the Couch)
February 22, 2013 at 8:30 amOK, 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…
Caitlin
February 19, 2013 at 1:23 pmoh 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!
Cara
February 22, 2013 at 6:39 amI 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!)
Gabby @ the veggie nook
February 18, 2013 at 5:53 pmOmg 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!
Cara
February 19, 2013 at 8:37 amI 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…
Laurel
February 18, 2013 at 3:35 pmOoh, I want to stuff them with yogurt/cucumber sauce and whatever I can find and shred, covered with more sauce. Yummy.
Cara
February 19, 2013 at 8:38 amYes yes and yes! I love me some yogurt/cucumber sauce 🙂
Laurel
February 19, 2013 at 8:14 pmYeah, Tzatziki. Go ahead, say that 3 times fast, I double dog dare you. Methinks it may be time to strain some Greek yogurt. http://www.twopeasandtheirpod.com/tzatziki-sauce/
xoxoxo
Anna {Herbivore Triathlete}
February 18, 2013 at 3:17 pmI 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.
Cara
February 19, 2013 at 8:35 amAnything 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…
Molly (Sprue Story)
February 18, 2013 at 12:48 pmYum! 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! 🙂
Suzanne @RollWithIt
February 18, 2013 at 10:16 amUmmm….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!
Baker Bettie
February 18, 2013 at 9:10 amHa! 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!
Cara
February 18, 2013 at 9:27 amI’m sorry, but I couldn’t read a word you wrote because I’m too busy checking out your HOT avatar photo!! 😉