Gluten Free Pita Bread

I've been slightly MIA trying to stay afloat during the beginning of the school year.  But, I have been trying new recipes, working out (I had a perfect workout week and am going to keep it going!), making sure I have plenty of "me" time, and of course making time for the things I love.

Recently, my husband has been reacting even worse to gluten and craving more carb/gluten products.  The obvious food {group} he is missing is all kinds of bread and a normal sandwich.  While this isn't real bread, pita is sooo delicious as a sandwich, with hummus, and even as a desert crepe.  My sister found this recipe and we both made sure it worked before passing it along!

What you'll need:
1 cup coconut milk (make sure it has at least 9g of fat, it will help with the thickness of the pita)
1/2 cup tapioca flour*
1/2 cup almond flour*

*For both the tapioca flour and almond flour I ordered "Bob's Red Mill" brand off of Amazon.  I found the almond flour at Walmart but couldn't seem to find tapioca flour anywhere (Whole Foods, Tom Thumb, Central Market, etc. etc.)

Mix all ingredients in a small bowl making sure the almond flour and tapioca flour are completely mixed in.  Use any size skillet over medium heat.  I sprayed olive oil on to keep the pitas from sticking.  Once the skillet is warm pour a small amount.  It works best if you make smaller pitas so they can cook all the way through.  After the pita puffs up and is nearly cooked on one side, flip to the other side.  This process should take a while, they won't burn, but they will need time to cook all the way through.  If your pita is a little gummy on the inside, make a smaller pita.

Once they are done eat with hummus, chocolate drizzle, veggies, use as a sandwich, and more!

Pita Mix

Halfway done!

Pita + Roasted Red Pepper Hummus