Gluten-Free Pita Bread or Hamburger Buns

All right, I know, I’m running a little behind here. Like at least 3 weeks behind in recipes… So I’ll make this quick.

I love this recipe! We wanted to do something gyro-ish, and needed a pita bread that could be done fairly quickly. I found this recipe from Kate at Gluten-Free Gobsmacked, tried it, and was just tickled at how it turned out. Especially since I totally botched the recipe the first time I tried it, and it still turned out great. I have since used it to make something like hamburger buns with fabulous results. I’m definitely going to make a lot more of these in the future. Check out Kate’s original recipe here, and my modifications for buns below.

Gluten-Free Pita Bread or Hamburger Buns
Makes 8 -10 pitas or buns, depending on size
Modified From Kate’s Recipe at Gluten Free Gobsmacked


Ingredients:
2/3 cup sorghum flour
1/3 cup teff flour
1/3 cup corn starch
2/3 cup rice flour
2 teaspoons xanthan gum
3 Tablespoons corn meal or millet flour (or a combination)
1/2 teaspoon salt
1 1/2 teaspoons sugar
YEAST PROOFING INGREDIENTS (to be added when “wet” ingredients are added)
1 1/2 Tablespoons yeast
1/2 cup warm water1 1/2 teaspoons agave nectar (or honey)
OTHER WET INGREDIENTS (not to be included while proofing)
2 eggs
1/4 cup hot water
2 Tablespoons butter, melted

Directions:

Proof yeast with agave and warm water. Set aside until quite foamy (3-5 minutes) and while you get the dry ingredients ready.

Add all dry ingredients (sorghum flour through first sugar listed) to mixing bowl and stir together to distribute well.

Heat remaining 1/4 cup of water and add 2 Tablespoons of butter and stir until the butter melts.

Add eggs, hot water/butter and proofed yeast mixture to dry ingredients. Stir until dough comes together. The dough will be somewhat sticky.

Preheat oven to 500F.

Prepare baking sheet by covering with a silpat or parchment paper.

Using a rubber spatula, divide dough into six pieces. Arrange the pieces so they are evenly spaced on the parchment or silpat. Dip the spatula in ice water and shape the pieces so they are approximately 4 inches around, and about 1/2 inch thick. Repeat until all dough has been shaped.

Let buns rise in a warm place for 30-45 minutes, until they are about 1 1/4 to 1 1/2 inch thick.

Once the buns have risen, bake for 5-6 minutes in a 500F oven. They will brown and will rise a bit more. Mine were pretty thick and I was worried they wouldn’t cook all the way through, but they turned out fine.

Allow buns to cool on a cookie rack until they can be handled. (Cut in half when you want to use them.)

Store in an air-tight container in the fridge until you’ve used them all. If you live in a cool climate, you may be able to get away with leaving these on the counter, but that doesn’t work in Florida.

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
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