Wed, Nov-09-11, 23:45
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Senior Member
Posts: 8,730
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Plan: Atkins Maintenance
Stats: 213/141/150
BF:
Progress: 114%
Location: Dallas, TX
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Gluten Free Pita Bread (lc, on the nut rung and dairy free)
I did a search and did not find this recipe posted here.
I found this recipe at Gluten Free Fix website . There are LOTS of great recipes there!
Quote:
Gluten Free Pita Bread
1 egg
1/4 cup of water
1 tablespoon oil ( I use olive oil)
1 tablespoon coconut flour, firmly packed
1/4 cup almond flour, firmly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375.
Whisk together egg, water and oil.
Add dry ingredients, whisk well to combine.
Pour into 2 equal portions onto a well greased sheet tray or even better lined with parchment or silpat.
Spread each portion to a 5-6 inch round.
Bake for 18-20 minutes, it will be darker in color, and slightly crisp around the edges.
*this recipe yields 2 pitas, which makes 4 pita pockets
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These were VERY easy to make! I ground the almonds myself to make my own almond flour. I did have to cook them about 10 or 15 minutes longer, but that is probably due to differences in oven temp. I followed her advice about them being darker in color and slightly crisp around the edges.
After they came out of the oven I could not resist and cut one in half, and a corner off one half to taste. Tasted GREAT. After they cooled, I used a knife to slice into them to make the pocket and thought they seemed flimsy and would not hold up to being "filled."
Refrigerated and used the next day with tuna salad and was delighted that they were sturdy and held up to being "stuffed." (I did make a point not to slice too close to the edges.)
A couple of comments on the recipe suggested that they held up after being frozen, so I froze the other one (two). Will update after I use them.
This is a "keeper" recipe. I am thinking about baking portions in the little 4" mini cake pans as bread slices (might need to double the recipe). I love it and the non-lcers I know were amazed that it looked liked pita bread!
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