These are so close to the real thing, you won’t believe it!
GLUTEN FREE PITAS
YEAST “ PROOFING” INGREDIENTS
1 1/2 Tablespoons yeast
1/2 cup warm water
1 1/2 teaspoons honey
2/3 cup sorghum flour
1/3 cup quinoa flour
1/3 cup rice flour
2/3 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon gelatin
3 Tablespoons almond meal
1/2 teaspoon salt
¼ cup hot water
2 Tablespoons butter, melted
Proof yeast with honey and warm water. Set aside until quite foamy (3-5 minutes) and while you get the dry ingredients ready.
Add all dry ingredients to mixing bowl and stir together to distribute well.
Add 2 Tablespoons of butter to ¼ cup of hot water and stir until the butter melts.
Add eggs, hot water/butter and proofed yeast mixture to dry ingredients. Stir until dough comes together. The dough will be sticky.
Preheat oven to 500F.
Line baking sheets with parchment.
Grease or oil your hands. Pull out a piece of dough about the size of an egg, and shape it into your pita – about 1/4″ thick and 4-5″ wide/round. Lay the shaped pita on to the parchment or silpat. Repeat until all dough has been shaped.
Let pitas rise in a warm place for 30-45 minutes. Once the pitas have risen, bake for 5-6 minutes in a 500F oven. The pitas may slightly brown but will not rise significantly.
Allow pitas to cool on a cookie rack until they can be handled. Store in an air-tight container at room temperature until ready to use them.
GLUTEN FREE DONAIR MEAT
2 tsp salt
2 tsp ground oregano
2 tsp black pepper
2 tsp Italian seasoning
2 tsp minced garlic
2 tsp onion powder
2 tsp cayenne pepper
1 lb extra lean ground beef
In a small bowl, thoroughly mix all of the spices.
Add spices to ground beef and mix well.
Throw the mixture down on a counter or sturdy table (with a lot of force) twenty to twenty-five times, kneading between tosses.
Form into a loaf and bake on a broiler pan for 1 hour and 15 minutes at 350° turning it over half way through.
Cool over night then slice thin.
GLUTEN FREE DONAIR SAUCE
1 (12 fluid ounce) can evaporated milk
1/2 cup White sugar
2 teaspoons Garlic powder
4 teaspoons White vinegar, or as needed to thicken to desired consistency.