Gluten - Free, Yeast - Free Vegan Pita

• 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

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.

allpurpose, millet flour, brown rice flour, guar gum, baking soda, cream of tartar, cumin, kosher salt, water, egg substitute, olive oil, sesame oil, water

Taken from www.food.com/recipe/gluten-free-yeast-free-vegan-pita-473739 (may not work)