10" pita bread
Week one of Pita test batch! (updated 8/13)
We teamed up with Liberated Baking from Clackamas and purchased their pita recipe before they closed their bakery. The team at Liberated Baking were magical when it came to all thing's gluten free bread making. This is their original pita recipe - we even use some of their equipment we purchased from them to make these.
Ingredients: Brown rice flour, milk, white rice flour, millet flour, potato starch, butter, sugar, arrow root, eggs, xanthan, yeast, vinegar, sea salt.
Storage: Store in the freezer for up to 6 months.
These are par baked (partial baked) and frozen. You will need to fully cook it before eating. Follow the instructions below to finish the baking process - this ensures that you have the freshest bread.
Baking/cooking: For naan/pita style bread, place in a hot pan for about 2 minutes on each side.
For pizza crust, increase time on second side to about 3 mins. Place the second side down on your pizza pan, add your toppings before baking. Baking time varies with pizza toppings. Bake in a preheated oven 375 degrees.