Is There Gluten Free Pita?

Yes, absolutely! While traditional pita is made with wheat flour, gluten free pita bread uses alternative flours like sorghum, oat, almond, or rice. You can find it in grocery stores (frozen or fresh) or make it yourself at home. Just be sure the product is labeled certified gluten free , especially if you have celiac disease or a severe gluten intolerance.

Is Stacy’s Pita Gluten Free?

No, Stacy’s pita chips are not gluten free . They’re made with enriched wheat flour, which contains gluten. If you're looking for a crunchy snack, you can make your own gluten-free pita chips at home using certified gluten free pita bread or buy alternatives made from almond flour, chickpeas, or corn.

What Is a Good Substitute for Pita Bread?

there are several great alternatives: Gluten-free tortillas Lettuce wraps Chickpea flatbread (socca) Cauliflower flatbreads Rice paper rolls Each works well depending on whether you’re building a wrap, making a sandwich, or dipping into hummus. If you don’t have access to gluten free pita bread—or just want to try something new—

Can People with Celiac Disease Eat Pita Bread?

Only if it’s gluten free. People with celiac disease must avoid all forms of gluten, including wheat-based pita. But gluten free pita bread made in a certified GF facility and prepared without cross-contamination is completely safe—and delicious. When in doubt, bake it yourself or look for a trusted brand. Check out gluten free bread for more tips on buying and making safe, wheat-free bread at home.

Gluten Free Pita Bread – Top 9 Must-Know Tips & Brands

Ingredients

Scale

1 cup oat flour
¾ cup sorghum flour
¼ cup tapioca starch
1 tbsp psyllium husk powder
1 tsp baking powder
½ tsp salt
¾–1 cup warm water
1 tbsp olive oil (plus more for skillet)
Optional: 1 tsp honey or maple syrup

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Instructions

Mix ¾–1 cup warm water with psyllium husk; let gel for 5–10 min.
In a bowl, whisk oat flour, sorghum flour, tapioca starch, baking powder, and salt.
Add psyllium gel and olive oil; stir into a dough, adding water if needed.
Cover and rest for 15–20 min to hydrate.
Divide into 6–8 balls; roll each into ~¼″ thick disks.
Heat oiled cast‑iron skillet over medium-high. Cook each pita 2–3 min per side until puffed and lightly browned.
Keep cooked pitas in a towel-lined bowl to steam and stay soft.

Notes

Use a balanced flour blend and psyllium husk to mimic gluten structure. Resting the dough is key to hydrate flours. Store in an airtight bag at room temperature up to 3 days, refrigerate up to 1 week, or freeze for longer storage.

Author: F.zahra
Prep Time: PT30M
Cook Time: PT12M
Category: Bread
Method: Baking
Cuisine: Gluten‑Free Mediterranean

Nutrition

Serving Size: 1 pita
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg