From: Angela Lowry <[log in to unmask]>
Pita, flatbread

Pita-ish Bread
1/2 c. amaranth  or quinoa or bean flour
1/2 c. tapioca flour
2 teaspoon arrowroot powder
2 teaspoon light, cold-pressed oil
1/2 cup water
1/3-2/3 cup extra flour for kneading

Sift the flours with the arrowroot powder. In a
separate bowl, mix the oil and water, then add to the flour mixture.   Work
the dough with a fork and then your hands. Knead briefly and roll into a
ball.   Divide the ball into 8 parts.  Roll each part into a ball and pat
flat. Sprinkle each bread with flour and roll between 2
sheets of waxed paper with a rolling pin. Turn frequently while rolling, and
lift the waxed paper occasionally to add flour so the dough does not
stick. The bread should be rounded and about 1/8 inch thick.
Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to
medium-high on stove top. Put one flatbread in the pan and heat 15-20
seconds on each side. Immediately put bread in oven and heat 3 minutes.
Turn over and heat 1&1/2 - 2 more minutes. The bread will puff up a bit in
the oven, but not as much as traditional pita because it has no yeast.
Re-oil the pan with a paper towel dipped in oil, and repeat procedure for
each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.
Recipe can be doubled or tripled, I freeze them w/wax paper between.

YEAST FREE PITA BREAD
2 cups tapioca flour
1/2 cup hot water
1 cup white rice flour
3 tablespoons shortening
1 cup cream of rice cereal
1/2 cup non-dairy milk
3 teaspoons xanthan gum
1/2 cup water
1 1/2 teaspoons salt
1 tablespoon vinegar
1 tablespoon baking powder
2 eggs
1 1/2 teaspoon unflavored gelatin
1 tablespoon sugar

Mix all dry ingredients until well blended.   Melt the shortening in the hot
water.  Add this mixture and the vinegar to the dry ingredients and blend.
Add the milk, water and eggs and blend well.

The dough should be about the consistency of drop cookie dough or a little
thinner.  Try not to get the dough too thick.

Use a rice floured counter and spoon out about a tablespoon of dough.  Using
the rice flour work the dough into a ball and then, using your hands,
flatten until about 1/8 to 1/4 inch thick and about 5 inches around.  Using
a spatula transfer to a greased baking sheet.  You should get about 10 or 12
rounds.

Preheat oven to 500 degrees.  Bake sheets one at a time for no more than 6
minutes.  Remove and cool on a rack.  They won't all pop up but you can use
a knife to split them for sandwiches.

My son likes them heated in a skillet and topped with a little cf margarine
and some garlic powder.  They also work well  as a pizza crust.  They freeze
well.  They can be popped in the microwave to thaw or
"toasted" in a frying pan.


Angela