Pita Bread w/ Orgran Gluten Substitute
I made this pita bread today using the new Orgran Gluten Substitute. This was my first adventure with this new product, so I wasn't quite sure what to expect. I decided to replace the xanthan gum in the original recipe and leave the rest of the recipe basically untouched so that I could judge the new ingredient best. The results are good...but, quite frankly, I can't say that they're any different or better than just using xanthan gum! The only sort of difference I notice is that the pita is perhaps a little bit more flexible, but it was flexible without the gluten substitute, too. As well, I added the gluten substitute slowly, trying to gauge how much to use, etc. It definitely requires quite a bit of the substitute before it seems to work! The dough wasn't any easier to work with than the original recipe, though....pretty much the same as with the xanthan gum.
Dry Ingredients:
2 1/3 cups rice flour
2 cups tapioca
1/4 cup almond meal
1 tsp salt
1/4 cup plus 1 tbsp sugar
1 envelope gelatin
4 tsp egg replacer
3 tbsp Orgran Gluten Substitute (or you could substitute 4 tsp xanthan gum instead, as in the original recipe)
Wet Ingredients:
4 tsp yeast
1 cup warm water
1 tsp sugar
1/4 cup shortening
1/2 cup hot water
4 egg whites
Grease 4 cookie sheets.
Dissolve the yeast in the warm water with the 1 tsp sugar added. Set aside to foam. Melt the shortening in the hot water. Separate the eggs.
In the bowl of a heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hook). Pour in the shortening mixture and mix, then add the egg whites and blend. Pour in the yeast mixture and beat on high for 3 1/2 minutes.
With a well-greased hand, separate into 12 equal balls of dough approximately the size of a duck egg. Roll out each ball and then pat down to about a 6-inch round approximately 1/4" thick or less. Place on the prepared cookie sheets. Repeat until all of the dough is used. Let rise until about 50% higher.
Bake in a preheated 500F oven for 4 minutes on the lowest rack, then flip and continue to bake for another 1-2 minutes until lightly browned on the second side. Cover with a tea towel while cooling to maintain a softer crust. Once they are cool enough, slice carefully with a serated knife so that the pitas can be stuffed.
**UPDATE: The pita bread made with the Orgran Gluten Substitute dried out more quickly than the other recipe. I won't use that stuff again!
*********************Dry Ingredients:
2 1/3 cups rice flour
2 cups tapioca
1/4 cup almond meal
1 tsp salt
1/4 cup plus 1 tbsp sugar
1 envelope gelatin
4 tsp egg replacer
3 tbsp Orgran Gluten Substitute (or you could substitute 4 tsp xanthan gum instead, as in the original recipe)
Wet Ingredients:
4 tsp yeast
1 cup warm water
1 tsp sugar
1/4 cup shortening
1/2 cup hot water
4 egg whites
Grease 4 cookie sheets.
Dissolve the yeast in the warm water with the 1 tsp sugar added. Set aside to foam. Melt the shortening in the hot water. Separate the eggs.
In the bowl of a heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hook). Pour in the shortening mixture and mix, then add the egg whites and blend. Pour in the yeast mixture and beat on high for 3 1/2 minutes.
With a well-greased hand, separate into 12 equal balls of dough approximately the size of a duck egg. Roll out each ball and then pat down to about a 6-inch round approximately 1/4" thick or less. Place on the prepared cookie sheets. Repeat until all of the dough is used. Let rise until about 50% higher.
Bake in a preheated 500F oven for 4 minutes on the lowest rack, then flip and continue to bake for another 1-2 minutes until lightly browned on the second side. Cover with a tea towel while cooling to maintain a softer crust. Once they are cool enough, slice carefully with a serated knife so that the pitas can be stuffed.
posted by Colleen @ 7:58 PM
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