Baking along Great British Bake Off means I have to push myself. This is a very busy period for me and next week is likely I will make the frangipane tart for the weekend. I’ve made the sugar-free scones and they were, obviously, delicious as is not the first time I make a similar recipe. So I’ve made gluten free pittas and my own rice flour.
I love baking bread, but I never baked a gluten free one. Neither I or hubby have issues with gluten and I kept postponing it as it’s not something that would appeal to me. As I didn’t have any type of gluten free flour, I’ve decided to make my own from rice grounded in the coffee grinder. Is not as fine as a flour, but it worked well. I’ve read about the issues with the lack of protein and that is advisable to add an egg white. I usually don’t follow recipes and improvise and this is what I did now too.
I made 3 larger pittas instead of 6 small ones.
Ingredients for 3 Gluten free pittas:
– 250g rice flour
– 1 egg white
– 150ml warm water
– 4g yeast
I took a picture after I’ve grounded half of the rice. The flour is whiter, I didn’t expect that.
To make the pittas, add the salt, egg white, yeast and water over the flour and mix. It will resemble a batter and it can’t be kneaded. Leave it to rise for a couple of hours. It will rise but don’t expect to double in size.
Preheat the oven at 220C / 180C fan. Oil a baking parchment and using a spoon put the batter into the tray. Give it the shape of the pittas and bake it for 12 minutes. Take it out of the oven and flip them on the other side and bake them for another 3-4 minutes.
I hope you liked my recipe.