Gluten-Free Vegan Pita Bread

Makes 8 pita breads but 16 pita pockets when (and if) sliced in half.
Servings 8
Author Cara Reed


  • Wet Ingredients:
  • 2 ½ tsp dry active yeast
  • 2 cup warm water approx. 100 degrees
  • 2 tsp maple syrup or agave
  • 2 Tbs vegetable oil or whatever oil you choose
  • 2 Tbs psyllium husk powder I used Secrets of the Pysllium from Trader Joe's
  • Dry Ingredients:
  • 1 cup white rice flour
  • 1 cup superfine brown rice flour
  • ½ cup potato starch
  • ½ cup arrowroot powder
  • 3 tsp xanthan gum
  • 1 tsp salt


  • 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.
  • Add the oil and psyllium to the mix and stir.
  • In a large bowl, whisk the dry ingredients together.
  • 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.
  • Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
  • Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Allow to cool completely before you slice.


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.