Pita Bread

I love making this gluten-free wheat-free Pita Bread from glutenfreefix.com. It’s quite simple to make, and it tastes pretty good. This is perfect for sandwiches — just stuff it with your favorite cheese, meat and veggies! One recipe makes 4 pita pockets, but you can make couple batches at a time and refrigerate the pita pockets for future sammies.


  • 1 egg
  • 1/4 cup of water
  • 1 tablespoon oil or melted butter
  • 1 tablespoon coconut flour, firmly packed
  • 1/4 cup almond flour, firmly packed
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  1. Preheat oven to 350˚F.
  2. Whisk together egg, water and oil.
  3. Add dry ingredients then whisk well.
  4. Pour into 2 equal portions onto a well greased or parchment-lined cookie sheet or  on a Silpat.
  5. Spread each portion to a 5-6 inch round.
  6. Bake for 18-20 minutes, it will be darker in color, and slightly crisp around the edges.

Let cool. Cut in half. With a small serrated knife, slice carefully down the center, creating the “pocket.”


2 thoughts on “Pita Bread

  1. Coconut flour is dense and absorbs liquid. Without it, I think your “dough” will not become doughy. You could give it a try but I don’t know if it will work. You might be able to use this focaccia bread recipe and shape them into circles. If you try the pita bread recipe without the coconut flour, let me know if it turns out for you. Thanks!

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