I have tried this recipe twice. The first time was a complete disaster. The second time was so-so. Half of them work and half don't. They look nothing like the picture. I have long suspected Living Without does not use actual photos of the recipe product. After making these and comparing them to the picture I now feel pretty confident that is the case. The texture is somewhat reminiscent of pita bread, however not that close and the taste is completely off. Not sure if I am doing something wrong or if the recipe is just off but after giving it two attempts I am giving up.

I just made these today. They are very good. I am so happy to have these because I had not found a bread that I truely like yet. I had to sub the tapioca starch for potato startch. For some reason they did not puff up but I was able to split them. I think the next time I will double the recipe and make them bigger. Thank you.

My first attempt at this recipe was an epic failure! The dough stuck to everything, and I floured it like crazy. Only had one dough ball puff up, the rest were like thick, icky tortillas. Any suggestions? I mixed by hand since I do not have a breadmaker/bread machine.

I'd like very much to try this recipe, but I do not have a stand mixer or anything else with a paddle attachment. I doubt my ancient hand mixer is up to the task.. Would my VitaMix machine do the job for mixing this dough? If not, can it be mixed by hand? Or in the dough cycle of a bread machine?

In the back of every Living Without magazine is a Gluten-Free Diet Quick Start Guide. It lists grains not allowed in any form. Although only 3 true grains contain gluten (wheat, rye and barley) there are several crosses, hybrids and names for them such as Einkorn, Spelt, Triticale, etc. (I have not listed all of them!) They are listed in the Quick Start Guide. The guide also lists the grains allowed. The guide can also be found on the website under the "Gluten-Free" tab. It's a good resource.

To can't wait. What do you mean "they say you should go grain free if you are GF" That makes no sense. Furthermore you cannot make bread without grain so why do you want to make it anyway. Celiacs are limited enough.

Reply to Laura G. as to amount of yeast in a package. According to recipes I have, they indicate that a package of yeast equals 2 and 1/4 teaspoons. Betty L.

What do you mean by "since you are GF you should go grain free?" I'm curious to know more as I've never heard this before!

What can we replace for the rice flour? since now they say if you GF you should go grain free. So we need to replace the rice flour, this sounds like a great recipe and would love to try it. thanks, Can'twait

To help answer some of the questions above:

yeast measurement: 2 1/4 tsp = one packet yeast

gf flour substitution: I often substitute millet flour for sorghum. It carries some of the same nutrient profile with it being a more substantial flour. Usually the substitution is one to one. You might need to adjust a little after trying it once. Amaranth will impart more of a flavor and the replacement will not be exactly one to one since it can be a little lighter than sorghum flour. Hope that helps!

yeast substitution: I often try substituting cream of tartar for yeast. you will have to experiment as to how much, but in this recipe I would start with 1.5 tsp cream of tartar and 1/2 tsp baking powder. Just know you will not get the same rise effect, but the cream of tartar should help with the softness/texture that the yeast provides. It will be close to pita bread, but without the yeast you will notice a difference. Probably it will turn out more like a flat bread.

Hope that helps! Our family is gluten, nut and cows milk free for the last 10 years. Living Without was a huge help to us in getting started!

Is there a substitute for sorghum? Maybe millet or amaranth flour? We don't have sorghum down here in Argentina where I live. Thanks!

I am not able to have Sorghum or buckwheat, so what could I use in place of it in the pita bread recipe? R

Is there a solution to alot of these yeasty breads? Both my son and I have candida. To some who don't know what that is...it is too much yeast in our body's which creates alot more challenges healthwise. Is there a substitute we can use, instead of putting yeast in breads????

Could you please give the tablespoon (or teaspoon) equivalent to "1 package yeast?" I have a big package of bulk yeast, so need to know how much to measure out for this recipe. Thanks!

I keep coming back to this recipe. I've increased some flours & decreased others to my liking, along with replacing the egg with Ener-G Egg Replacer. All the breads turn out great! They taste different but that is to be expected. My son has multiple allergies and we are still learning so I bake for him. I've had a GF & dairy problem for about 10 years now so this bread is great for me and I enjoy making the recipe because I know it'll turn out no matter what & it is not a waste of my time or product like so many other recipes. I love it since I can double a batch & after making the pitas can freeze them until I can get them to my son.

Vicki, happy to add the nutritional information you requested. It is based on one pita, assuming you made 12 from the recipe.

Do you have the dietary exchanges: At least the Fiber Grams?, Total Fat Grams? Calories? Serving size - ?

This is an excellent recipe. It's the first gf bread recipe I've made where the dough could actually be handled and rolled (and I've been making gf bread weekly for years). I am thrilled.