Rice Flour Pita Bread Recipe | Nutritional Therapy for IBD

Ingredients

2½ cups white rice flour

1 TBSP olive oil

1 cup water

½ tsp salt

olive oil for frying

375 grams white rice flour

1 TBSP (15 ml) olive oil

236 ml water

½ tsp (2.5 ml) salt

olive oil for frying

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Dietary Therapies

CDED P1

mSCD

MED

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Recipe PDF

Instructions

Place the water, olive oil, and salt in a medium size pot.
Bring the liquids to a boil over high heat.
Remove the pot from the stove.
Stir in the rice flour until an even mixture is obtained.
Let the dough cool for 10 – 15 minutes.
Roll out the dough and divide the dough into 6 equal pieces
Roll each piece into a ball.
Put a piece of parchment paper on a clean counter.
Put one of the balls in the middle of the paper and put another piece of parchment paper on top of the ball.
Using a rolling pin, roll out the dough until it is ¼ inch (½ cm) thick to form a small pita bread. Repeat until all the balls have been rolled out.
Heat a small amount of olive oil in a frying pan over medium heat.
When the pan is hot, add one pita bread, and cook for 2 minutes on each side. Repeat until all the pita bread has been cooked.
Cut baking sheets into pita size squares.

Nutritional Info

Storage

Stacks of pitas can be frozen for future use: Place each pita on baking sheet square, cover with another square. Place another pita over the baking sheet creating a stack of pitas.