We’ve long admired the super talented gluten-free chef and baker Aran Goyoaga. But our status went from fans to super fans last year when she posted a video of the fluffiest gluten-free dinner rolls we had ever seen. They looked like fluffy, dreamy clouds — how could they possibly be gluten-free?! We wanted to reach through the screen to make sure they were real (translation: eat the whole pan 🤤).
Then earlier this year, Aran announced she was writing a new cookbook(!!) and we nearly started doing cartwheels. An entire book of equally impressive gluten-free recipes — mostly breads! In celebration of the release of her cookbook (order it here), Aran kindly allowed us to share one of her recipes with you: soft, fluffy, pillowy pita that’s entirely gluten-free, dairy-free, and vegan!
What We Love About Aran’s Book
BREAD! And not just that, but really good gluten-free bread (plus pastries, cookies, cakes, biscuits & more)! Too often, gluten-free options are the afterthought, the inferior option. But with The Art of Gluten-Free Bread, Aran’s changing the game. She’s created gluten-free recipes for nearly everything you would find at an artisan-style bakery. There are gluten-free croissants, brioche, challah, crumpets, bagels, soft pretzels, popovers, babka, and so many recipes (+ tips) to help you become a gluten-free sourdough PRO!
All of the recipes in The Art of Gluten-Free Bread are gluten-free and dairy-free (though dairy options are available for those who consume it), and there are plenty of egg-free and vegan options as well. While recipes in the gluten-free world often rely heavily on refined starches, Aran has figured out how to do things differently without sacrificing on an incredible result! Her recipes are more wholesome and nutrient-rich, using primarily whole grain flours when possible.
Aran’s decades of experience shine in this book, and we especially enjoyed reading about her fond memories of growing up helping in her family’s pastry shop in Spain. If you’re looking to improve your gluten-free baking skills and willing to invest a little time (plus get a digital kitchen scale), we highly recommend getting her new book. You’ll be creating bakery-worthy breads in your kitchen in no time!
Now…on to the pita!
How to Make Pillowy Gluten-Free Pita
Aran’s FLUFFY, 8-ingredient, gluten-free pita is shockingly similar to the classic Middle Eastern leavened flatbread. It takes a little time to make (just like most bread baking), but much of that is letting it proof. The result is SO worth it! You in?
First, combine brown rice flour, yeast, and sugar. Then add warm water (heated to 105 degrees Fahrenheit). You want the water to be hot enough to activate the yeast, but not so hot that it kills the yeast. A kitchen thermometer is helpful for this step!
Once you have a smooth batter, you’ll cover with a kitchen towel and let it proof for about 30 minutes. It will puff up, indicating the yeast is active! Then you’ll add room-temperature water, psyllium husk powder, and olive oil, and let it gel and thicken. Psyllium husk is a fiber-rich ingredient that helps mimic the texture of gluten!
The remaining ingredients are tapioca starch, potato starch, and salt. Aran uses a stand mixer with a dough hook, but since our minimalist kitchen doesn’t have one, we combined the ingredients in a large bowl and kneaded by hand. It worked — woohoo!
Look at that bouncy, gorgeous dough! Aran knows what she’s doing, friends! After covering with a kitchen towel and proofing for 30-40 minutes, the dough doubles in size and it’s time to roll and bake.
You’ll separate the dough into eight equal pieces before kneading each one, shaping into balls, and rolling on a clean surface dusted with brown rice flour to prevent sticking.
Then it’s time to bake! Aran recommends using a pizza stone, but also gave the okay on using a cast iron skillet (which is what we used). The advantage of a pizza stone is that it speeds up the process — you can cook two pita at a time instead of just one. Either way, the pan gets HOT, which is what allows the pita to puff up in the oven (it’s fun to watch!). Once out of the oven, the pita deflates but can be opened to form the classic “pocket.”
This gluten-free pita is:
Soft
Fluffy
Light
Pillowy
Versatile
Restaurant-worthy
& JUST like the real deal!
It’s perfect for scooping up your favorite dips, and the very open air pocket makes it great for sandwiches. We made it into a sandwich (pictured below) with falafel, hummus, tzatziki, cucumber, tomato, mint, and red onion — YUM!
If you try this recipe, let us (and Aran) know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker and @cannellevanille (Aran’s account) on Instagram. We’re so grateful she allowed us to share this recipe with all of you and are excited to see how it turns out in your kitchen. Cheers, friends!
Servings 8 (pita)
FOR THE SPONGE
- 210 g superfine brown rice flour (we used Bob’s Red Mill stone ground brown rice flour with the lesser amount of water, which Aran lists as an option if you can’t access superfine brown rice flour)
- 2 tsp active dry yeast
- 2 tsp granulated sugar (we used organic cane sugar)
- 310 g water, heated to 105 F (41 C) (start with 300 g if using stoneground brown rice flour)
FOR THE DOUGH
- 200 grams water, at room temperature
- 30 g psyllium husk powder (powder, NOT whole husks)
- 12 g extra-virgin olive oil, plus more for greasing
- 60 g tapioca starch (also called tapioca flour)
- 60 g potato starch (NOT potato flour)
- 2 tsp kosher salt (we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight)
*See notes section if you don’t have a kitchen scale.*
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Make the sponge: In a large bowl, stir together (we used a whisk) the brown rice flour, yeast, and sugar. Pour in the (heated) water and whisk until you have a very smooth and thin paste (resembling runny yogurt). Cover with a kitchen towel and let it proof until puffed up, about 30 minutes.
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Preheat the oven: Position a rack in the bottom third of the oven and place a pizza stone (or 12-inch cast iron skillet) on the rack. Preheat the oven to 500 F (260 C). Continue heating for 15 minutes after the oven has reached temperature.
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Make the dough: Whisk the (room temperature) water, psyllium, and olive oil into the sponge until completely smooth and dissolved. Let it gel for 5 minutes. In a stand mixer (we used a separate large mixing bowl), stir together (we used a whisk) the tapioca starch, potato starch, and salt. Add the gelled sponge. Snap on the dough hook and mix the dough on medium speed until it comes together, 3 to 4 minutes (we started with a rubber spatula to combine, then kneaded by hand). The dough will be wet and sticky but should hold together and feel bouncy.
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Proof the dough: Grease a large bowl with olive oil and scrape the dough into it. Cover with a kitchen towel and proof until doubled, 30 to 40 minutes.
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Shape the dough: Dust a work surface with brown rice flour and invert the dough onto it. Cut the dough into 8 equal pieces (about 110 g each). Knead each piece of dough a few times and shape into a tight ball. Lightly dust both sides of the dough with brown rice flour and roll into a disk that is 6 to 7 inches (15 to 18 cm) in diameter and 1/8 inch (3 mm) thick. Make sure there are no holes or tears in the dough or air will escape when baking and your dough won’t puff up. If you do have a tear, knead the dough together and roll again.
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Bake the pita: [Aran] uses a pizza peel to slide the dough onto the pizza stone, but you can also use the back of a sheet pan (we used our hands to carefully transfer into the skillet). Slide 2 pieces of dough onto the pizza stone (more if your stone is big enough // one at a time if using a cast iron skillet). Bake for 5 minutes. The dough will puff up significantly (see troubleshooting tip in notes if your pita isn’t puffing up). Carefully, flip the dough over with tongs (or your fingers, if you can take the heat // we used a metal spatula) and bake for 4 minutes, or until it has some specs of golden brown on the surface. If you overbake the dough, it will end up being a little bit too crispy and won’t deflate, but if you underbake it, it might be a little gummy and wet in the center. Transfer the baked pita to a wire rack. Bake the remaining dough.
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Cool the pita: Let the pita cool for at least 20 minutes before eating. They will deflate a little as they cool, but remain fairly puffed. They should be hollow and mostly dry inside with a touch of moisture. They are best eaten the same day. They can be frozen for up to 3 months tightly wrapped. To refresh, spray with water and reheat in a cast-iron pan.
*Aran advises using a kitchen scale (vs. cups/tablespoons) to measure your ingredients and lists most of the measurements in weights only. For best accuracy and consistency from batch to batch, we recommend following her measurements as listed above. If you do not have a scale and still wish to try making the pita, we converted the weight measurements to US customary measurements and had success with the following:
210 g = 1 ⅓ cup stoneground brown rice flour
300 g = 1 ¼ cup hot water
200 g = 3/4 cup + 1/2 Tbsp room temperature water
30 g = 3 Tbsp psyllium husk powder
12 g = 2 ½ tsp olive oil
60 g = 1/2 cup tapioca starch
60 g = 1/3 cup + 1/2 Tbsp potato starch
*Prep time includes resting and proofing time.
*Troubleshooting Tip: If your pita is not puffing up in the oven, it could be that your pan/pizza stone is not hot enough. Close your oven and let the pan heat up for 5-10 minutes more before trying again. Limit the amount of time the oven remains open between cooking each batch/individual pita.
*Nutrition information is a rough estimate calculated by the Minimalist Baker team.
Serving: 1 pita Calories: 183 Carbohydrates: 37.2 g Protein: 2.4 g Fat: 2.3 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 403 mg Potassium: 92 mg Fiber: 4.8 g Sugar: 1.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 12 mg Iron: 1 mg
