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Pita Bread Question

PaEMS

By PaEMS
in Gluten-Free Recipes & Cooking Tips

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PaEMS Newbie
PaEMS
Posted

Ok the dough calls for yeast, water sugar ( splenda) 3 tbs of flour and salt what kind of non wheat flour can i sub and still get sam effects?

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wildkat Rookie
wildkat
Posted
  PaEMS said:
Ok the dough calls for yeast, water sugar ( splenda) 3 tbs of flour and salt what kind of non wheat flour can i sub and still get sam effects?

I would try the combination of rice, potato, tapioca, and maybe a little bean flour. I don't like using alot of bean flour because to me it tastes ....well.....green tasting. The common Bette Hagman flour is a combination of 1-1/2 c rice flour, 1/2 c potato starch flour, 1/4 c tapioca flour. I use this combination when I make my english muffins which I use for hamberger buns also. It is not as dry as the straight rice flour breads that you can make or get at the store. In fact after you make it when it is warm it is sooooooo good. Just like the fresh baked wheat bread I used to be able to eat. If you can eat soy you can sub a little of that into the rice flour. What is left store in the freezer.

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