Pillowy Gluten-Free Pita (from Aran Goyoaga's Cookbook)

We’ve lengthy admired the tremendous gifted gluten-free chef and baker Aran Goyoaga. However our standing went from followers to tremendous followers final yr when she posted a video of the fluffiest gluten-free dinner rolls we had ever seen. They seemed like fluffy, dreamy clouds — how may they presumably be gluten-free?! We wished to succeed in via the display screen to verify they have been actual (translation: eat the entire pan 🤤).

Then earlier this yr, Aran introduced she was writing a brand new cookbook(!!) and we practically began doing cartwheels. A complete guide of equally spectacular gluten-free recipes — largely breads! In celebration of the discharge of her cookbook (order it right here), Aran kindly allowed us to share one in every of her recipes with you: mushy, fluffy, pillowy pita that’s fully gluten-free, dairy-free, and vegan!

Water, salt, olive oil, psyllium husk, yeast, cane sugar, potato starch, tapioca starch, and brown rice flour

What We Love About Aran’s Ebook

BREAD! And never simply that, however actually good gluten-free bread (plus pastries, cookies, truffles, biscuits & extra)! Too typically, gluten-free choices are the afterthought, the inferior choice. However with The Artwork of Gluten-Free Bread, Aran’s altering the sport. She’s created gluten-free recipes for practically all the things you’d discover at an artisan-style bakery. There are gluten-free croissants, brioche, challah, crumpets, bagels, mushy pretzels, popovers, babka, and so many recipes (+ ideas) that will help you grow to be a gluten-free sourdough PRO!

The entire recipes in The Artwork of Gluten-Free Bread are gluten-free and dairy-free (although dairy choices can be found for many who eat it), and there are many egg-free and vegan choices as properly. Whereas recipes within the gluten-free world typically rely closely on refined starches, Aran has discovered how you can do issues in another way with out sacrificing on an unbelievable consequence! Her recipes are extra healthful and nutrient-rich, utilizing primarily complete grain flours when attainable.

Aran’s many years of expertise shine on this guide, and we particularly loved studying about her fond reminiscences of rising up serving to in her household’s pastry store in Spain. Should you’re trying to enhance your gluten-free baking expertise and keen to take a position just a little time (plus get a digital kitchen scale), we extremely suggest getting her new guide. You’ll be creating bakery-worthy breads in your kitchen very quickly!

Now…on to the pita!

Tips on how to Make Pillowy Gluten-Free Pita

Aran’s FLUFFY, 8-ingredient, gluten-free pita is shockingly just like the basic Center Japanese leavened flatbread. It takes just a little time to make (identical to most bread baking), however a lot of that’s letting it proof. The result’s SO price it! You in?

First, mix brown rice flour, yeast, and sugar. Then add heat water (heated to 105 levels Fahrenheit). You need the water to be scorching sufficient to activate the yeast, however not so scorching that it kills the yeast. A kitchen thermometer is useful for this step!

Whisking water into a mixture of brown rice flour, yeast, and sugar

After getting a easy batter, you’ll cowl with a kitchen towel and let it proof for about half-hour. It is going to puff up, indicating the yeast is energetic! Then you definately’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 feel of gluten!

Bowl of proofed yeast with psyllium husk powder and brown rice flour

The remaining substances are tapioca starch, potato starch, and salt. Aran makes use of a stand mixer with a dough hook, however since our minimalist kitchen doesn’t have one, we mixed the substances in a big bowl and kneaded by hand. It labored — woohoo!

Bowl with gluten-free pita dough before proofing

Have a look at that bouncy, attractive dough! Aran is aware of what she’s doing, associates! After masking with a kitchen towel and proofing for 30-40 minutes, the dough doubles in dimension and it’s time to roll and bake.

Bowl of fluffy, expanded gluten-free pita dough after proofing

You’ll separate the dough into eight equal items earlier than kneading each, shaping into balls, and rolling on a clear floor dusted with brown rice flour to forestall sticking.

Using a rolling pin to roll out a piece of gluten-free pita dough

Then it’s time to bake! Aran recommends utilizing a pizza stone, but in addition gave the okay on utilizing a forged iron skillet (which is what we used). The benefit of a pizza stone is that it hastens the method — you’ll be able to prepare dinner two pita at a time as a substitute of only one. Both means, the pan will get HOT, which is what permits the pita to puff up within the oven (it’s enjoyable to look at!). As soon as out of the oven, the pita deflates however will be opened to type the basic “pocket.”

Pillowy gluten-free pita puffed up in a cast iron skillet

This gluten-free pita is:

SoftFluffyLightPillowyVersatileRestaurant-worthy& JUST like the actual deal!

It’s excellent for scooping up your favourite dips, and the very open air pocket makes it nice for sandwiches. We made it right into a sandwich (pictured beneath) with falafel, hummus, tzatziki, cucumber, tomato, mint, and purple onion — YUM!

Should you do that recipe, allow us to (and Aran) know! Depart a remark, charge it, and don’t overlook to tag a photograph @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 the way it seems in your kitchen. Cheers, associates!