The Daring Cooks do Mezze – Pita Bread!

by Jenn on February 14, 2010

in Dairy Free,Daring Kitchen,Gluten Free,Pastas and Grains

_PAG3815pita _PAG380pita
What a challenge this month, and doubly so for me as I am still trying to get settled and find my way around!  I had to do something completely different for the pita bread because of the gluten free (GF) thing.  In bread, gluten manages to pull off several little miracles that one never notices until challenged to do without.  Gluten holds bread together and when the yeast do their thing to leven the dough, the gluten keeps the air in the bread allowing it to develop crumb and puff so beautifully.  Unfortunately, it’s not so simple as just substituting in one thing for flour, and quickly becomes a very complex process.  Welcome to the world of gluten free recipe design!

So, following posted directions isn’t exactly an option when baking GF bread.  I’ve been thinking a lot lately about the chemistry of GF ingredients and how to create a method to alter recipes to work and still be gluten free friendly.  I’ve developed an ever evolving set a guidelines that I use for adopting recipes, maybe they will help – I don’t claim to be an expert, but these are my current thought processes -

  1. Replace the glutenicious flour with GF flours. As a principle I avoid premade flour mixes.  What is great for one baked good is often not great for another.  I actually get better results starting from scratch than using a store-bought  mix.
    1. First choose a starch to flour ratio.  Depending on what I am making, this ranges from 1:2 to 1:5 starch:flour.  Starches help thicken foods.  They are also great for thickening sauces if you want to keep them clear, like a pie filling.  For this bread, I chose to go with a lesser amount of starch.  For a pasta, I would typically choose a higher amount, but keep in mind most starches are very soluble in water.
    2. Pick your starch.  According to Cook’s Thesaurus there are definite differences in their properties and suggested uses, and several tips for choosing the correct starch for your needs.   Some people like to use a combination.  Honestly when it comes to GF baking, between amaranth powder, cornstarch, tapioca, and potato starch, I haven’t noticed a huge difference in my practical experience.
    3. Choose at least three GF flours for the flour component of your recipe.  This will change depending on what you are trying to make, taste, etc.  Amy of Simply Sugar and Gluten Free has an excellent series of posts about gluten free flour densities and suggestions for each.  Make sure to mix all of your dry ingredients together well before adding wet ingredients.  For these pitas, I chose amaranth, buckwheat, rice, and almond meal (much coarser than almond flour).
      • If making pasta or anything that is going into boiling water, be light on the rice flour.  My experience is that it turns everything an icky grey and falls apart easily.  I have no idea how people make Thai rice noodles.  It is cheaper and worth my sanity just to buy rice noodles than to make them.  Just be light on the rice flour anyways.  Too much = not awesome dry and crumbly results.
      • In general, bean flours have a very strong taste, so make sure no more than 1/2 of your flour choice is from bean flours unless that is part of a traditional recipe (like in some Indian cuisine).
      • Look at the texture of your flours – if some aren’t very finely ground, you will want to add some finer softer flours with them. This characteristic often depends on the particular brand of flour used, so kinda has to be determined on a “case by case” basis.
  2. Choose your gluten substitute or combination of substitutes.
    1. Strong gelling agents –  gelatin, or agar agar for the vegetarians and vegans, may have some promise.  These are two ingredients I can readily get, and I am interested in playing with them more.  Fruit pectin would also fall in this category.  Apples are a great source of pectin, and I wonder how adding things like applesauce could affect the stabilization of GF baked goods too.
    2. Gums – xanthan gum, guar gum, etc.  I separated these from the list above because they are often used together and have similar effects on food.  They are common food stabilizers, and can help serve to “glue” your dough/batter together.  Don’t assume these will perfectly replace gluten, as they were not developed solely to be a gluten substitute.  Xanthan and guar gum combined together have a synergistic “thickening” effect.
    3. Eggs – eggs are great for acting as glue, and in fact are a component of many types of breads already.  You may want to increase your egg amount in a recipe, or add one if none are called for.  Though be careful, eggs count into your liquid ingredients, so by adding eggs you start changing some very particular ratios in your baked goods and may need to compensate accordingly.
  3. Think about your leavening agentsIn a fit of desperation you may just add a bunch of leavening agents together to hope that SOMETHING works to make you dough rise.  I have done this.  It didn’t work.  Your leavening agent probably isn’t going to deviate too far from the original “glutenicious” recipe.
    However, that doesn’t mean that you can’t help the “fluff” factor.  If I use eggs, I often separate and beat the egg whites.  I add the yolks with the rest of my wet ingredients, but then at the end I will fold in my foamy egg whites gently.  Egg whites are often used to give a lighter airy feel to baked goods (think angel food cake!).
  4. Adjust your other ingredients.
    1. Some GF ingredients absorb water differently, or you may have already altered your ratio depending on if you changed the egg amount or not.  If your dry ingredients are too hygroscopic – meaning they absorbed too much liquid and your ball of dough/batter is too dry, then you need to add some liquid to it.  This may mean more water, milk, etc., or sometimes I like to replace granulated sugar with honey, maple syrup, molasses, or a juice.
    2. If your batter ends up being too wet/sticky (keep in mind most gluten free doughs are stickier than their glutenicious counterparts even when at correct liquid/dry ratios), the easiest thing to do is be conservative with your liquid addition at the onset.  Don’t just dump it all into your dry ingredients, but be cautious and see how the liquid is absorbed as you go.  It’s generally easier to add more liquid to dough/batter than the other way around.
    3. You may even want to play with the fats in your recipes.  Butter and canola oil do very different things to the consistency of dough/batter for example.  I have less experience in this area, but it’s another thing to think about.
    4. Dry milk powder is another ingredient to consider for helping with texture /moisture of baked goods.  I’ve only used it once, but those results were quite tasty.
  5. Don’t overwork your dough. Kneading is essential to developing gluten in dough.  But guess what? We don’t have any!  Work dough enough to bring it together, but don’t overdo it.  If you knead GF dough to death, you destroy any chance of air pockets that were going to be there.  And then you will get a giant rock or cracker rather than something tasty.
  6. Let your gluten free dough rest. I have NO idea why this is useful.  It is pretty much already included in the “proofing” steps of making breads, but I find this also helpful with pasta dough, pizza dough, and pastries/pie crusts.  Dough with high butter content (cookies, pie crust) tends to be easier to manipulate when colder, and with GF goods this tends to make a significant impact on the ease of working with the dough.  If you are rolling dough out don’t work directly on the surface.  Use silicone mat on bottom, plastic wrap on top.  This keeps it from ripping apart when you transfer too.

Ok if you got through all that, congratulations!!!

This is by no means an exhaustive list.  But this is all of what runs through my head every time I try to adapt a recipe to be gluten free. Also check out Shauna of Gluten Free Girl’s latest post on GF baking tips and the Daring Kitchen article posted by Natalie of Gluten a Go Go Is this guide useful to you?  Do you have anything else to add about adapting gluten free recipes?

So now you know a bit about why I chose the ingredients that I did for this pita bread.  I have made gluten free pita bread before, and it was tasty, but it was not as soft than I would have liked.  Using the guidelines above (I am a scientist, I need rules to follow) I altered my previous recipe a bit, and I must say this product is much better than my first go at it a few months ago.  While it didn’t make pockets, it had a good flavor, the buckwheat wasn’t too strong, and it wasn’t grainy at all.  The amaranth taste did come through a bit, and I liked it – a similar taste to quinoa I think, slightly nutty.  We used the pita bread to make sandwiches.  Sandwiches with tapenade, salami, spinach, and cheese.  And it was one of the most satisfying lunches we have had in a while.

In order to stay with the “mezze” feel, we did have several small things plated out – homemade tapenade, homemade tuna & white bean dip, figs, and apples (tapenade and white bean dip posts coming soon!).  Yeah, not really traditional.  I would have made hummus, honest, but for the life of me I cannot find tahini or even plain sesame seeds to make my own.  So instead, I made a fantastic white bean dip.  In fact, I like I liked it better than traditional hummus.  So in the end the whole meal worked out just fine, and it was even in “mezze” style – well the part after we devoured our sandwiches and then just voraciously ripped off pita and scooped up dip :)

Also submitted to – What can I eat that’s gluten free?

{ 36 comments… read them below or add one }

veggie wedgie February 14, 2010 at 2:06 am

This looks delicious, and thank you for the informative post!

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Alta February 14, 2010 at 5:06 am

What a very informative post on gluten-free baking. I’ve learned many of these things (although never tried using dried milk in GF baking – have to try and see what it does!) but I love that you’ve compiled all of this info. Great looking pitas. Mine weren’t a total success, but not a total failure either.

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ap269 February 14, 2010 at 11:22 am

Glutenfree baking/cooking is quite a challenge, I think. Very informative post! Fortunately, I don’t have to, but every once in a while I do it just because some gluten-free things are sooo yummy.

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Audax Artifex February 14, 2010 at 12:25 pm

I’ve bookmarked this posting it is so informative and helpful to a non-gf baker/cook like me. ANd your final pita bread looks beautiful! And a white bean dip sounds perfect and love the photograph of the pita sandwichs are so yummy. Cheers from Audax in Sydney Australia.

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Winnie February 14, 2010 at 2:38 pm

Wow! Fantastic job with the gluten free pitas! Very very nice post!

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jo February 14, 2010 at 2:45 pm

Your pita bread looks absolutely fantastic. Love the pictures as well.

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Rochelle (Acquired Taste) February 14, 2010 at 3:42 pm

I actually like how your pitas turned out! I think I prefer the more flat kind of pitas to the ballooning kind for just about everything other than to make chips :)

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Anula February 14, 2010 at 4:11 pm

Great post and your pita bread tourned out beautiful :)
Cheers. Anula

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Lauren February 14, 2010 at 4:57 pm

You are just amazing Jenn. I know I’m going to be coming back and back to this post. Awesome!

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wic February 14, 2010 at 6:12 pm

not only does your post look delicious it also is amazing to read. great work and thank you

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lo February 14, 2010 at 10:13 pm

Awesome post — to be honest, I think if you got a good GF flatbread out of the pita bread recipe, that’s most of the point anyhow (especially when you’re just using it for dipping). I love the idea of subbing in the quinoa flour (ups the protein) and buckwheat (great flavor)… might even try it myself sometime! Looking forward to that bean dip recipe!

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penny aka jeroxie February 14, 2010 at 11:30 pm

Really good information. Will pass this on to some of my friends.

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Mardi @eatlivetravelwrite February 15, 2010 at 2:43 am

Wow Jenn – good for you! Beautiful pitas :-)

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Dharm February 15, 2010 at 11:52 am

What a great post!! Your pitas look lovely – especially the stack of Pita!

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bake in paris February 15, 2010 at 12:21 pm

A wonderful take of this challenge! I learn many great information about gluten free from this post! Delightful :-)

Sawadee from bangkok,
Kris

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Valérie February 15, 2010 at 5:25 pm

Wow, I’m so impressed with your knowledge and research! Great job! I’ll have a piece of that pita sandwich now, please!

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Jenni February 15, 2010 at 11:08 pm

Your mezze looks great! Your write-up was very well written and thorough!

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Halfandhalfs February 16, 2010 at 2:50 am

Great post! Very informative and I love your first two pics. The sandwiches look particularly tasty!

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Michele February 16, 2010 at 9:37 am

What a great post! Thank you for sharing so much information. I think that your pita looks delicious and your sandwiches are amazing. You take such lovely photos!

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Robert February 16, 2010 at 8:51 pm

I am thinking that the tapenade is close enough geographically to count ;-)

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Lisa February 17, 2010 at 1:17 pm

As mentioned above..this was a great post for those of us who don’t useully cook or bake GF free. That said, the tuna white bean dip with those lovely pitas is just the icing on the proverbial cake. So smooth and creamy.

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Shirley @ gfe--gluten free easily February 18, 2010 at 1:48 am

Wow, that pita and your fillings look good! Thanks for sharing all your tips. Great resource info for folks. :-)

Shirley

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Divina February 18, 2010 at 1:46 pm

Such great info. The only problem I have is that the other gluten-free flours are hard to find. But at least there’s a guide to be used in the future.

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Jenn February 18, 2010 at 2:08 pm

Thanks! Yes currently my collection of GF flours comes from 6 different stores…once you find a place that sells what you need I def. suggest buying in bulk and storing it in your pantry!

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Linda February 19, 2010 at 2:27 am

Great job on the pita bread, and that’s a terrific list of tips! Thanks for participating in “What can I eat that’s gluten free?”

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Lisa's Gluten-Free February 19, 2010 at 7:54 am

Oh Wow,
That looks simply devine.
Yum, Yum, Yum.
Thank-you for sharing.
Have a great weekend.

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Kitchen Butterfly February 20, 2010 at 6:55 pm

Great GF tips. And I did love this DC challenge!

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Cassie Rice February 22, 2010 at 7:47 am

I have actually be doing gluten free baking for years and have found the Multi-Blend Flour to be one of the best gluten free flour combinations. It always works! It’s a mix of gluten free flours that comes from Karen Robertson’s book, Cooking Gluten Free! (http://www.cookingglutenfree.com). Authentic Foods (authenticfoods.com), happens to blend it for you so you have less work to do.

In any recipe not involving yeast, you can replace that flour 3/4 cup for 1 cup of flour. In addition, all you have to do is double the baking powder.

Also, when you are baking bread or anything that involves yeast, it is more difficult. Your batter must be just a little bit drier than cake batter to accumulate the air the way wheat bread does with gluten.

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Megan March 16, 2010 at 6:01 pm

Thank you so much for this post- We JUST found out my son might have a gluten sensitivity, and reading such a great article has really helped get me started in baking for him. Now I just have to go out and BUY all these flours….LOL!

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Tara May 21, 2010 at 7:54 pm

This is a nice write up on gluten free baking. Regarding your tip to rest the dough…one reason this helps is that it allows the flours/starches to hydrate, absorbing the liquid in the recipe. This is true for wheat & gf baking. I find resting my pie crust dough really increases its flexibility and makes it easier to transfer to the pie plate.

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cboutte November 27, 2010 at 7:13 am

Whole Foods carries tahini and sesame seeds. Try making homemade baba ganoush when eggplants are in season as well as hummus. Yum! Thanks for the pita recipe. I’m looking forward to trying it.
CB

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Jenn November 27, 2010 at 3:39 pm

Thanks! Unfortunately, there are no Whole Foods in Switzerland. I have since found sesame seeds, so maybe sometime I will try to make my own tahini…

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Barbara May 4, 2011 at 5:47 pm

Gluten Free Pita Bread – can this be made using egg substitute? My house has multiple allergies, wheat, egg & dairy are definate No-No not evers.

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Jenn May 4, 2011 at 9:43 pm

I really don’t have any experience using egg substitutes, but you are welcome to experiment and see how it goes! I’ll be curious to know what your results are/if you needed to make any changes…

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jennifer January 12, 2012 at 10:23 pm

I am allergic to nuts and am wondering what I could use to substitute for the almond meal! i cant wait to try so many of your recipes- they look fantastic!

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Jenn January 12, 2012 at 10:26 pm

Thanks! Hmm I’m not sure in this case what would be best – you might want to try millet or sorghum flour, but you may have to play with some of the other ratios as those flours will absorb liquids differently than almond meal would, and wouldn’t have the fat content of almond meal. But since the almond makes up a relatively small part of the dry ingredients list, I think it would be worth replacing it with a flour that you can have and see how they come out. Good luck!

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