This was my first time making these…. it’s comparable to Pita bread, only the bread itself isn’t hollow. I was looking over the recipe at fork and beans, but made a few changes to fit what I had on hand…. and really, really would like to replicate this again and again and again! I am down to just a few days left before the kids go back to school and need ways to pack lunches…. and typical GF sandwich bread is just so terribly crumbly that I always feel guilty feeding it to them. I have made “pancake” bread and cut it into fun shapes, muffins galore…. but haven’t found something that would work well for chick pea salad, or hummus, etc etc. THIS IS IT!! I can assure you, they hold what you stuff inside… and I was even a little “rough” shoving food in just to check it out…. but I made 12 pockets all together, and NONE of them tore!! They held up well while being eaten, they tasted good, and the kids liked them.
I DID proof my yeast, though…. I don’t usually (laziness?)
2 cups warm/ hot water
2.5 tsp yeast
2 tsp maple syrup
2 TBLS vegetable oil of choice
1/4 cup ground flax
1 1/4 cups brown rice flour
3/4 cups sorghum flour
1 cup tapioca starch
1 tsp salt
1.5 tsp xanthan gum
Okay, so first off, add the water (warm, like 110*), yeast, and syrup. Mix them up well and let them sit for a bit and get all nice and frothy. Then add in the oil and ground flax. Gently mix in… and continue to stir up until the flax seems like it’s starting to create it’s famous “egg white” consistency.
Mix all the dry ingredients in a stand mixer with a paddle attachment. While the mixer is running, begin adding the liquid to the dry. It will be a fairly sticky dough. Keep running it a little longer just to ensure everything is incorporated really well.
Turn out the dough (use a spatula if needed to scrape off the sides) into a clean bowl and allow it to rise for 45mins (I do use my dehydrator set at 110* for rising…. partly because it has a timer and partly because it’s conveniently out of the way for me.)
When it’s done rising, preheat the oven for 450* (okay, again, I use the convect bake setting so I can bake more than one pan at a time….)
Set up two baking sheets with parchment paper. Divide the dough into 10 balls and position them on the pan. (Think like the 5 on a dice for positioning.) Then, grab a bowl of water to use for dipping your fingers into. With wet fingers, flatten the dough ball into round pancake shaped sizes…. maybe 1/4″ thick? Try to keep the exterior slightly thicker than the middle.
Place them into the oven for 5 minutes. Pull them out, flip them. Place them into the oven for 3 minutes. Pull them out, transfer to a cooling rack. (I even moved them to the freezer so we could eat them sooner.) Then, using a SHARP serrated knife… like a tomato knife, cut them in half, and then cut into the center of each to cut the pocket. Use common sense here… don’t cut all the way through. And that’s it! 20 amazing pockets…. And in this picture, I squirted some mustard in, then filled with a couple spoonfuls of hummus, added tomato, spinach, and topped with more hummus. They were FULL, and they didn’t crack or tear. The sorghum gave it that slightly “wheat” flavor, and the flax added some pretty speckles… as well as a lot of fiber and omega 3s, and the yeast gave it the traditional yeast bread smell/ flavor associated with pita bread.
This is our lunch answer!