I am so excited! Thank you for all of your many wonderful recipes. You have been a huge blessings for me since I found out I could no longer have gluten!
Dee-li-cious!!! Tried these last night with home made tzatziki and slow cooked lamb . Kim this recipie is amazing!! My 22yo son and hubbie LOVED THEM just as much as me. They are light and fluffy and don’t turn to cardboard. Some puffed up some didn't. I played around with the thickness to get it to puff but i preferred them slightly on the thicker side!. My dough didnt rise as much as your other recipies in the fridge overnight but that didn't seem to matter to the end result. And the dough was much wetter too. But i just made sure i used lots of flour to knead and roll eventhough it was cold. Anyone trying these, dont be fooled by the consistency. Go with it and you wont be sorry!! Thank you lovely lady!! It's a winner! 💕🙏
Hi there,l can't beleive it everytime l need a gluten free recipe up you pop with a solution,l have to say l honestly can't beleive it's like you read my mind ❤😂
Thanks for sharing. Looks amazing. To answer your question, olive oil and milk are not part of the ingredients of the ordinary pita bread. The authentic only has flour, yeast, salt and water.
Thank you for all the good videos. I just wanted to ask in your recipe for the Kim's gluten free flour mix that you make, can the milk powder be completely omitted? and also can I use psyllium husk instead of Xantham gum?
You shouldn't need milk powder in this flour blend (that's for the all purpose blend). You might have meant protein powder, and in that case, no you cannot omit it. It's very important in the flour blend (it acts as the "gluten"). Psyllium husks and xanthan gum aren't usually interchangeable so I would say no. However, you could try using guar gum instead of xanthan gum. I haven't ever used it, but I've heard it's a good 1:1 sub for xanthan gum.
@@LetThemEatGlutenFreeCake Thank you for your reply. I meant for your original blend. I like the original blend with starch and rice.( not this new blend). I mean in that original blend can I omit the milk powder? And for each gram of Xantham gum use two grams of Pysllium husk? I have made bread successfully with Psyllium husk.But can not tolerate any Xantham gum.
Mine did not puff in the oven, can this be done on the stove? I didn't have success on the stove but maybe you have ? I am not using the same flour, that could be why. Just wondering
Hi Kim why can't I print your gluten-free all-purpose flour blend? It's not giving me the printing option. I have your other blends printed in my binder ready to use.
Hi! First I would like to say that the most important thing to be mentioned is the precise weight of every ingredient if you dealing with the gluten free flour, you missed it totally in the video. Thanks anyway for the idea of adding olive oil. With regards!
All of my recipes are always linked in the description box below each video so I didn't actually "miss" it. In my newer videos, however, I have started including the recipe amounts, although for all my older videos you will find everything you need in that recipe link 😊
By mistake, I used different whey brand. The one I used called whey factor (unflavored) It has a soured taset. Kindly can you try it and give me your feedback on it I used a little because of its stong smell and I believe it gives the bread sour taste and makes is more like sour dough smells.
You should be able to. I haven't tried it with this dough per se, but I've done it on many of my other yeast dough recipes and they work perfectly! I just wrap them in plastic wrap and place them in a ziptop bag, where they keep well for 2-3 months.
Sometimes it's just getting the thickness right. You could also try adding a couple of ice cubes to the bottom of your oven and quickly shutting the door. That might give it an extra boost.
For me neither! I have never managed to make a gf dough puff... They also turn out very dry, might be because of the weather here in Spain, I'll try again using extra water.
denisefranco1313@gmail.com, I liked your video of the gluten-free pita bread but I need all the ingredients and how much. do you have this recipe all written out?
I'm so sorry! I didn't list exact amounts in my older videos, but I've since been doing that. It's my own flour blend that I created. You'll find all of the information within the recipe link in the description box.
![No Binder Gluten-Free Turkish Flatbread [Vegan]](/img/n.gif)
I am so excited! Thank you for all of your many wonderful recipes. You have been a huge blessings for me since I found out I could no longer have gluten!
Awe, it's my pleasure 🥰
Dee-li-cious!!! Tried these last night with home made tzatziki and slow cooked lamb . Kim this recipie is amazing!! My 22yo son and hubbie LOVED THEM just as much as me. They are light and fluffy and don’t turn to cardboard. Some puffed up some didn't. I played around with the thickness to get it to puff but i preferred them slightly on the thicker side!. My dough didnt rise as much as your other recipies in the fridge overnight but that didn't seem to matter to the end result. And the dough was much wetter too. But i just made sure i used lots of flour to knead and roll eventhough it was cold. Anyone trying these, dont be fooled by the consistency. Go with it and you wont be sorry!! Thank you lovely lady!! It's a winner! 💕🙏
Awe, so glad you and your family loved them!!
Thank you for sharing! I will start my baking journey soon, will be using your videos!
Hi there,l can't beleive it everytime l need a gluten free recipe up you pop with a solution,l have to say l honestly can't beleive it's like you read my mind ❤😂
Great minds think alike, I guess 😊
Ah man I wish there was an oil free way to make it. Looks great
Oh, that looks like it would make a great quick pizza base.
Dang 😍🤤🤤😍 I really need to start baking for this winter
Thanks for sharing. Looks amazing. To answer your question, olive oil and milk are not part of the ingredients of the ordinary pita bread. The authentic
only has flour, yeast, salt and water.
Good to know! Thank you 😊
These look amazing, can’t wait to try! Having CD it’s so hard find dumplings…do you have a recipe for those by chance?
I don't think she does, but these look good: czcams.com/video/NIDDliwpl1E/video.html
What kind of dumplings? Asian style? Rolled? Drop (biscuit like)?
My daughter loves Asian cuisine, so I guess those. But would love if you eventually did them all 😊
Cutest pita ever
You are amazing. Thank you kindly ma'am.
You're sweet. Thank you so much 🥰
Awesome but would like to know what kind of gluten free flour you use Mam
It's my own recipe that I created, and is linked in the description box
Looks great! In case I want to make smaller or larger pitas, what thickness should the dough be rolled out to?
About 1/4 of an inch
Hello I am excited for the pita bread, can I use baking powder instead of yeast, my daughter can’t eat yeast, please let me know thank you 🙏
I don't think so, unfortunately, for this particular recipe.
Thank you for all the good videos. I just wanted to ask in your recipe for the Kim's gluten free flour mix that you make, can the milk powder be completely omitted? and also can I use psyllium husk instead of Xantham gum?
You shouldn't need milk powder in this flour blend (that's for the all purpose blend). You might have meant protein powder, and in that case, no you cannot omit it. It's very important in the flour blend (it acts as the "gluten"). Psyllium husks and xanthan gum aren't usually interchangeable so I would say no. However, you could try using guar gum instead of xanthan gum. I haven't ever used it, but I've heard it's a good 1:1 sub for xanthan gum.
@@LetThemEatGlutenFreeCake Thank you for your reply. I meant for your original blend. I like the original blend with starch and rice.( not this new blend). I mean in that original blend can I omit the milk powder? And for each gram of Xantham gum use two grams of Pysllium husk? I have made bread successfully with Psyllium husk.But can not tolerate any Xantham gum.
Can I see which glutin free flour you used please?and how or when to use the Xanathan Gum ?
I use my own homemade flour blend, the recipe for which is linked in this recipe. The xanthan gum is pre-blended into the flour blend.
Bummer…I have to be dairy (whey and casein free) too. 😢 these look amazing!!
You can use substitutions. See the recipe.
Awesome!
You are awesome. Thank you…..
You're sweet 🥰
could anyone tell me the Nutrition Facts for this?
Mine did not puff in the oven, can this be done on the stove? I didn't have success on the stove but maybe you have ? I am not using the same flour, that could be why. Just wondering
The flour blend is definitely the reason why.
Hi Kim why can't I print your gluten-free all-purpose flour blend? It's not giving me the printing option. I have your other blends printed in my binder ready to use.
All of them are set up as pages on my blog and not recipe posts, so that could be why.
Where are the ingredient measurements?
Linked in the description box.
Hi!
First I would like to say that the most important thing to be mentioned is the precise weight of every ingredient if you dealing with the gluten free flour, you missed it totally in the video. Thanks anyway for the idea of adding olive oil.
With regards!
All of my recipes are always linked in the description box below each video so I didn't actually "miss" it. In my newer videos, however, I have started including the recipe amounts, although for all my older videos you will find everything you need in that recipe link 😊
Can you make the dough with non-dairy milk as well?
Hey
You didnt mention the amount of the liquid and the amount of the flour! Can u please add it?
Dear
Is last step to add butter is required?
For brushing? No, that's not required.
What temperature no time mention.
All of that is in the written recipe, which you will find the link for in the description box.
No recipe in the link 🔗 you indicated… could you please share it?
Check again. The recipe is linked right in the description box.
By mistake, I used different whey brand.
The one I used called whey factor (unflavored)
It has a soured taset.
Kindly can you try it and give me your feedback on it
I used a little because of its stong smell and I believe it gives the bread sour taste and makes is more like sour dough smells.
Did you make it with rice flour?
I use my own gf bread flour blend creation, the recipe for which is linked in the description box.
Can you freeze this dough?
You should be able to. I haven't tried it with this dough per se, but I've done it on many of my other yeast dough recipes and they work perfectly! I just wrap them in plastic wrap and place them in a ziptop bag, where they keep well for 2-3 months.
Can someone write the ingredients with proper measurements pls, Appreciate 🙏
The recipe link is in the description box 😊
No promotion of items used😢😢😢😢
If you go to her Amazon store link, you can find it there.
Cups is more accurate for me
But milk is not gluten free?
I don't know what milk you drink, but regular whole milk (cow's milk) has always been gluten free here in the US.
Y U M.
It didn't puff for me
Sometimes it's just getting the thickness right. You could also try adding a couple of ice cubes to the bottom of your oven and quickly shutting the door. That might give it an extra boost.
For me neither! I have never managed to make a gf dough puff... They also turn out very dry, might be because of the weather here in Spain, I'll try again using extra water.
the way she said pita bread 😂
This is Louise from family guy.
Peeeter bread
denisefranco1313@gmail.com, I liked your video of the gluten-free pita bread but I need all the ingredients and how much. do you have this recipe all written out?
But what is the recipe!! Lol
The link to the recipe is in the description box 🙂
It's a bit stupid.
To talk something - when you putting their recipes
You talked so much you neglected to say what the flour was??? Almond, coconut WHAT!!
I'm so sorry! I didn't list exact amounts in my older videos, but I've since been doing that. It's my own flour blend that I created. You'll find all of the information within the recipe link in the description box.
Is there a way to make the outside more "crunchy/crispy"? 🫣
You could toast it or put it in a hot pan for a few minutes.