Best Gluten-Free Pita Bread

Name: Best Gluten-Free Pita Bread
Total time: 80
Yield: 6
Ingredients: 1.25 cups gluten-free oat flour (such as Bob's Red Mill®); 0.5 cup potato starch; 0.33333334326744 cup cornstarch; 0.33333334326744 cup tapioca flour; 2 tablespoons xanthan gum; 1 tablespoon active dry yeast; 1 teaspoon white sugar; 1 teaspoon salt; 1 cup warm milk; 1 egg; 0.25 cup olive oil; 1 teaspoon apple cider vinegar

Recipe by Fioa from allrecipes.com

Lunch,Snack,Side Dish,Ingredient 1 Hr. 20 Mins.

Ingredients

6 servings

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1.25 cups gluten-free oat flour (such as Bob's Red Mill®)
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0.5 cup potato starch
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0.33333334326744 cup cornstarch
•

0.33333334326744 cup tapioca flour
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2 tablespoons xanthan gum
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1 tablespoon active dry yeast

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1 teaspoon white sugar
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1 teaspoon salt
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1 cup warm milk
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1 egg
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0.25 cup olive oil
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1 teaspoon apple cider vinegar

Instructions

Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
Spray pita breads with water and place them straight on the hot pizza stone.
Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.