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We’ve long admired the super talented gluten-free chef and baker Aran Goyoaga. But our status went from fans to super fans last year when she posted a video of the fluffiest gluten-free dinner rolls we had ever seen. They looked like fluffy, dreamy clouds — how could they possibly be gluten-free?! We wanted to reach through the screen to make sure they were real (translation: eat the whole pan 🤤).
Then earlier this year, Aran announced she was writing a new cookbook(!!) and we nearly started doing cartwheels. An entire book of equally impressive gluten-free recipes — mostly breads! In celebration of the release of her cookbook (order it here), Aran kindly allowed us to share one of her recipes with you: soft, fluffy, pillowy pita that’s entirely gluten-free, dairy-free, and vegan!
BREAD! And not just that, but really good gluten-free bread (plus pastries, cookies, cakes, biscuits & more)! Too often, gluten-free options are the afterthought, the inferior option. But with The Art of Gluten-Free Bread, Aran’s changing the game. She’s created gluten-free recipes for nearly everything you would find at an artisan-style bakery. There are gluten-free croissants, brioche, challah, crumpets, bagels, soft pretzels, popovers, babka, and so many recipes (+ tips) to help you become a gluten-free sourdough PRO!
All of the recipes in The Art of Gluten-Free Bread are gluten-free and dairy-free (though dairy options are available for those who consume it), and there are plenty of egg-free and vegan options as well. While recipes in the gluten-free world often rely heavily on refined starches, Aran has figured out how to do things differently without sacrificing on an incredible result! Her recipes are more wholesome and nutrient-rich, using primarily whole grain flours when possible.
Aran’s decades of experience shine in this book, and we especially enjoyed reading about her fond memories of growing up helping in her family’s pastry shop in Spain. If you’re looking to improve your gluten-free baking skills and willing to invest a little time (plus get a digital kitchen scale), we highly recommend getting her new book. You’ll be creating bakery-worthy breads in your kitchen in no time!
Now…on to the pita!
Aran’s FLUFFY, 8-ingredient, gluten-free pita is shockingly similar to the classic Middle Eastern leavened flatbread. It takes a little time to make (just like most bread baking), but much of that is letting it proof. The result is SO worth it! You in?
First, combine brown rice flour, yeast, and sugar. Then add warm water (heated to 105 degrees Fahrenheit). You want the water to be hot enough to activate the yeast, but not so hot that it kills the yeast. A kitchen thermometer is helpful for this step!
Once you have a smooth batter, you’ll cover with a kitchen towel and let it proof for about 30 minutes. It will puff up, indicating the yeast is active! Then you’ll add room-temperature water, psyllium husk powder, and olive oil, and let it gel and thicken. Psyllium husk is a fiber-rich ingredient that helps mimic the texture of gluten!
The remaining ingredients are tapioca starch, potato starch, and salt. Aran uses a stand mixer with a dough hook, but since our minimalist kitchen doesn’t have one, we combined the ingredients in a large bowl and kneaded by hand. It worked — woohoo!
Look at that bouncy, gorgeous dough! Aran knows what she’s doing, friends! After covering with a kitchen towel and proofing for 30-40 minutes, the dough doubles in size and it’s time to roll and bake.
You’ll separate the dough into eight equal pieces before kneading each one, shaping into balls, and rolling on a clean surface dusted with brown rice flour to prevent sticking.
Then it’s time to bake! Aran recommends using a pizza stone, but also gave the okay on using a cast iron skillet (which is what we used). The advantage of a pizza stone is that it speeds up the process — you can cook two pita at a time instead of just one. Either way, the pan gets HOT, which is what allows the pita to puff up in the oven (it’s fun to watch!). Once out of the oven, the pita deflates but can be opened to form the classic “pocket.”
This gluten-free pita is:
Soft
Fluffy
Light
Pillowy
Versatile
Restaurant-worthy
& JUST like the real deal!
It’s perfect for scooping up your favorite dips, and the very open air pocket makes it great for sandwiches. We made it into a sandwich (pictured below) with falafel, hummus, tzatziki, cucumber, tomato, mint, and red onion — YUM!
If you try this recipe, let us (and Aran) know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker and @cannellevanille (Aran’s account) on Instagram. We’re so grateful she allowed us to share this recipe with all of you and are excited to see how it turns out in your kitchen. Cheers, friends!
4
servings2
hours40
minutes300
kcal210 g superfine brown rice flour (we used Bob’s Red Mill stone ground brown rice flour with the lesser amount of water, which Aran lists as an option if you can’t access superfine brown rice flour)
2 tsp active dry yeast
2 tsp granulated sugar (we used organic cane sugar)
310 g water, heated to 105 F (41 C) (start with 300 g if using stoneground brown rice flour)
200 grams water, at room temperature
30 g psyllium husk powder (powder, NOT whole husks)
12 g extra-virgin olive oil, plus more for greasing
60 g tapioca starch (also called tapioca flour)
60 g potato starch (NOT potato flour)
2 tsp kosher salt (we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight)
