Pitta Picnic Pockets…Gluten Free & Vegan

Pitta Picnic Pockets…Gluten Free & Vegan

Oh my GOSH! Can you believe it’s May already! A whole third of the year has already passed! Don’t they say ‘time flies when you’re having fun?!’ It certainly flies that’s for sure… maybe it’s an ‘as-you-get-older’ thing? Talking of older, Happy Birthday to my little sister cake emojinot that she’s little as she is indeed an adult – oh and she has her own blog too 🙂 Oh… now you know what she looks like, I guess it’s time to reveal myself! 😛 WHAT I hear you say? About time too! Yes, yes, I know! So here I am! 😀 Many of you already know that my name is ‘Laurena’, but just in case you don’t… my name is Laurena! Say ‘ler-ree-nah’ not ‘law-ree-nah’ (sorry Mum)! Laurena as in ‘ballerina’ 😛 and no, I most definitely don’t do ballet! roflLet’s get the walking sussed first! 😛 Oh yes, I nearly forgot… the photo! Here I am! It’s Laurena@LifeDietHealth…Life Diet Health photo WMSo, let’s get back to food! 😀 Of course, that’s why I’m here… to share delicious recipes with you! This recipe was inspired by Alex & Ellie at Vegan Bungalow 🙂 They have some delicious recipes which they frequently share and I was so excited that they’d been playing with breads (gluten free bread isn’t the easiest thing to master). I made a few tweaks and they are so delicious! Thanks Alex & Ellie! 😀 Plus, you can store the dough in the fridge for a week and make fresh bread when you need it – great for impromptu picnics or barbeques (thanks hubby for making us a patio)! 😀

Pitta Picnic Pockets (vegan & Free-From)

  • Servings: 12-16 pittas
  • Difficulty: medium
  • Print


  • 200 g fine white cornmeal
  • 200 g potato flour
  • 150 g cassava flour
  • 100 g brown rice flour
  • 5 teaspoons xanthan gum
  •  1/4 teaspoon salt (I use pink Himalayan)
  • 350-400 ml cold water
  • splash or sliver of oil *optional


  1. Mix the cornmeal, potato flour, cassava flour, brown rice flour, xanthan gum and salt together thoroughly.
  2. Gradually add the water and mix until you have a soft pliable dough. *If using oil, add this to the water and mix into the dough.
  3. Break off a piece of dough about the size of a golf ball, flatten in your palm and shape into an oval (or a round if you prefer).
  4. Either bake at Gas Mark 6 (400f / 200c)  for 10-15 minutes OR dry fry in a hot skillet or pan. Oven baked pittas will puff up and turn slightly golden. Pan baked pittas should be turned over after a few minutes and then lightly pressed with the back of a spatula – these too will puff up.
  5. Enjoy!

Serve & Store

  • Use as you would any pitta bread! Stuff it. Fill it. Spread it. Dip it.
  • Make a delicious avocado pitta by mixing diced avocado with cucumber, tomato, chili flakes, ground black pepper, salt and a splash of lime juice.
  • Store in a sealed container (or plastic bag) in the fridge for up to five days – reheat in the toaster (beware of the steam created inside).
  • Make the dough, wrap it up (or put it in a plastic bag) and store refrigerated for up to a week. Cook as required.
  • Instead of pittas make flavoured breads. Make a slightly fatter round, press your finger into the dough several times to make dimples. Brush with oil and add herbs such as rosemary and sea salt or try chili and garlic.
  • Show me your pictures on instagram! Yes, LifeDietHealth is now (just about) on instagram! Use the Hashtag #LifeDietHealth 🙂

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