Ancestral Inheritance Menu Best Gluten-Free Pita Bread :: The Best Recipes

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Best Gluten-Free Pita Bread

"Bake this best gluten-free pita bread from scratch with a few easy substances. A incredible gluten-unfastened alternative for sandwiches and snacks."

Ingredients :

1 1/4 cups gluten-unfastened oat flour (inclusive of Bob's Red Mill®)
1/2 cup potato starch
1/3 cup cornstarch
1/three cup tapioca flour
2 tablespoons xanthan gum
1 tablespoon energetic dry yeast
1 teaspoon white sugar
1 teaspoon salt
1 cup heat milk
1 egg
1/4 cup olive oil
1 teaspoon apple cider vinegar

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H20M

Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt within the bowl of a stand mixer; whisk until well combined, approximately 1 minute.
Whisk milk, egg, olive oil, and vinegar together in a separate bowl till nicely mixed, about 1 minute. Stir milk aggregate in step by step to the flour aggregate on low speed; blend until a tender dough comes together, approximately 5 mins.
Line 2 baking sheets with parchment paper. Divide dough into 6 same pieces; roll every piece on a floured floor to a 6-inch circle. Place at the organized baking sheets; cover with plastic wrap and set aside for 1 to at least one 1/2 hours.
Preheat the oven to 450 stages F (230 ranges C). Heat a pizza stone inside the oven.
Spray pita breads with water and place them immediately on the hot pizza stone.
Bake inside the preheated oven until puffed and lightly golden, 5 to 7 mins.

Notes :

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