Ingredients

• 1 cup all-purpose gluten-free flour
• 1/2 cup millet flour
• 1/2 cup brown rice flour
• 1/4 cup ground flax seed
• 1 teaspoon guar gum
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon cream of tartar
• 1 pinch cumin (optional)
• 1 teaspoon kosher salt
• 1/4 cup warm water
• 1 tablespoon Ener-G Egg Substitute
• 1 tablespoon olive oil
• 1 teaspoon toasted sesame oil
• 3/4-1 cup warm water

Instructions

1. Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.

2. In a large bowl, whisk together the dry ingredients.

3. In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.

4. Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.

5. Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).

6. Scrape onto a dampened counter and divide into parts.

7. With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.

8. Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.

9. Place the parchment paper on the hot pizza stone.

10. Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.

11. Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.

12. Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.