“OK, I’m gonna put it out there, these are the tastiest pittas I’ve ever eaten”, said my boyfriend as he scoffed one down while they were still cooling. Imagine his shock when he learned they weren’t the regular wholemeal ones I usually make him, but an experimental gluten-free batch I was doing for myself with the intention of freezing for the week… They ended up gone in 2 days.
I’m really not a fan of shop-bought gluten-free stuff. Yeah, it tastes ok, but turn over the pack and the ingredients list is loaded with stabilisers, E numbers and sugar. “Hydroxypropyl Methyl Cellulose,Vegetable Glycerol, Mono and Diglycerides of Fatty Acids” – no taa!
But my gluten-free recipe resembles normal bread and is actually, like, really frickin’ tasty without any added nasties.
Go on, have a go.
Low Fodmap Pittas INGREDIENTS
(MAKES 10 PITTAS)
- 1 sachet instant dried yeast
- 1 tsp caster sugar
- 100ml lukewarm water
- 260g Dove’s Farm gluten-free flour, plus plenty extra for shaping
- 130g buckwheat flour
- 4tsp xanthan gum
- 1tsp salt
- 60ml lukewarm water (yes, more water, you’ll see why later)
- 1 free range egg
- 2tsp caraway seeds (optional, but really delicious)
Low Fodmap Pitta KITCHEN STUFF
jug for yeast mix, 2 large bowls, whisk/stand mixer, tea towel/cling film, rolling pin, baking tray, non-stick baking parchment
Low Fodmap Pitta METHOD
- Add the yeast and sugar to the 100ml of lukewarm water. Stir until dissolved and let it stand for 10-15 minutes until the water is frothy.
- Put the flours, xanthan gum and salt into a large bowl or stand mixer with the paddle attachment. Pour in your yeast mixture and egg and mix to combine.
- Slowly add the 60ml of lukewarm water and caraway seeds and mix on medium speed for 2 minutes. If you’re whisking by hand, you may need to keep going a little longer.
- You can add a little more water if your dough feels tough, you want a mix that is soft and sticky, but not liquid.
- Coat your second bowl in olive oil and put your mixed dough in the bowl, then cover with a tea towel or cling film and leave in a warm place for 2-3 hours for the yeast to work its magic. You want the dough to increase in size by at least a third.
- Preheat oven to 210C fan and put your baking tray in there on a low shelf as it preheats.
- Once your dough’s ready, it’s time for the messy bit. Coat a clean surface, the rolling pin and your hands in plenty of gluten-free flour.
- Pull off a small hunk of dough, shape into a rough ball in your hands, then roll into a rough oval on your floured surface. They should be about the thickness of a £1 coin.
