Gluten Free Pita Bread
3 cups Gluten Free Flour blend (I use Better Batter- it includes zanthan gum, so you don't need to add any. If the flour you use doesn't contain zanthan gum, then you will need to add 2 tsp of it to the flour).
4 tbsp. Active Dry Yeast
3 tbsp. Sugar
1 tsp. fine sea salt
5 tbsp. Canola Oil
2 1/2 cups Warm Unsweetened Almond Milk (or any other non dairy milk you prefer)
* This recipe calls for a stand mixer, but if you don't have one that's ok, you can just use a hand mixer.
1. Combine the 3 cups of flour, yeast, sugar, and salt in a stand mixer bowl. Using the paddle attachment, mix on low speed until combined.
2. Add in the canola oil then add the warm milk, and the additional 1 cup flour- alternating between the milk and the flour and mix until a dough consistency is formed.
4. Brush a medium bowl with olive oil and form the dough into a ball, place it in the oiled bowl and cover with plastic wrap. Let sit in a cool, dry place for 1 hour to rise.
5. Once the dough has risen, preheat the oven to 475 degrees.
6. Flour the surface and drop the ball of dough. Cut it into 8 or 10 pieces, and roll each piece into circles. Press towards the outer surface of the dough while kneading it to form circles no large than 7 inches in diameter.
7. Place a cooling wrack on top of a large cookie sheet, so the heat can circulate around the dough while baking.
8. Place each formed circle of dough onto the wire wrack and cookie sheet and brush the tops and bottoms of the dough with olive oil.
9. Bake for 10 minutes. Be careful not to over cook or the dough will burn.
10. Take the pita breads out of the oven and cool for 20 minutes. Slice each pita bread half way down and fill with your favorite things! Enjoy!
* These pita breads freeze beautifully. I place them in a ziplock bag and pop them out of the freezer when I want!
Gluten Free Vegan Falafels
1 32 oz. can Chick Peas, rinsed and drained
1 tbsp. Tapioca Starch
1/2 small Red Onion, roughly chopped
2 cloves of fresh Garlic, roughly chopped
2 tbsp. fresh Parsley, chopped
1 tbsp. ground Cumin
1 tbsp. Ground Coriander
salt & pepper
2 cups pure Canola Oil for frying
1. Add the canola oil to a large dutch oven and heat over medium high , until the oil is ready for frying- you can take a small piece of the falafel mixture and put in the oil to test it.
2. Combine all of the ingredients in a food processor and mix until totally combined.
3. Take spoonfuls of the falafel mixture and form into small balls and drop them into the oil. Fry them about 3 minutes per side, or until nice and golden brown and crispy. Place them on a plate lined with paper towels to soak up all the oil drippings. Be careful taking them out of the oil, as it will be extremely hot.
1 cup Tahini Paste
Juice of 1 whole lemon
1 tsp. fresh Parsley, chopped
1 clove of fresh garlic, chopped
2 tbsp. extra virgin Olive Oil
salt & pepper
1. Combine all ingredients in a food processor and mix until fully combined. If the mixture is too thick, add some warm water to thin it out until it reaches your desired consistency.
Serve the Falafels in the warm pita bread, with some lettuce, tomato and tzatziki sauce! Enjoy the deliciousness!