Gluten Free Pita Pockets

Gluten Free Pita Pockets

Looking for a different way to use your Gluten Free Bread Mix? Why notmake Pita Pockets and try thisvegetarianfilling idea using Corn & Chickpeas

  • 500g Gluten Free Bread Mix
  • 60ml Canola Oil
  • 3 tsp. Gluten Free Dry Active Yeast
  • 450ml luke warm water
  • 1 xTin of Chickpeas
  • 1 x Tin of Corn Kernels
  • 1 cup of grated carrot
  • 1/2 cup of chopped spring onion
  • Garlic, herbs, spices and cracked pepper to taste

Makes

10 Filled Pita Pockets

Method

  1. Follow the instructions for making the Bread Mix in the oven. Allow mixture to rise for 40 minutes in a loose sealed bag.
  2. While dough is rising prepare the pita pocket filling. Mash chickpeas in a large bowl, then add the corn, grated carrot, spring onion, herbs & spice. Mix thoroughly to combine.You can use this filling cold, heat through, or add1-2 eggs and form into small patties to bake.
  3. Line two racks with baking paper and pre-heat oven to200 C.
  4. Roll 10 even sized balls of dough and place 5 on each tray. Cover with baking paper and roll flat, shaping into circles.
  5. Bake in the oven on200 C for5-10 minutes, then remove the baking paper and bake on the racks for a further 10 minutes.Place 2 cups of water on the bottom shelf of the oven -the steam will help the pita pockets open in the centre, making them easier to open when cooked.
  6. Use a thin knife to carefully open the centres of the pita pockets and fill.

Serving Suggestions

Enjoy a green salad on the side or simply wrap and pop in the lunchbox. Choose your favourite fillings and flavours for lunches or Mediterranean inspired dinners.

Nutritional Information

Average Quantity per Pita

Energy 1707kJ (408Cal)
Protein 11.8g
Fat, Total 7.8g
- Saturated 0.7g
Carbohydrate 67.0g
- Sugars 7.9g
Dietary Fibre 10.4g
Sodium 496mg
 
 
 
 
 
 

© All Rights Reserved