Photo of AIP Pita Pocket

Pita Pockets (Paleo, AIP, Top-8 Allergen free!)

When I discovered these little beauties, my lunches were suddenly revolutionized: What a treat to be able to actually eat a sandwich again! I hope these help you with lunch ideas to pack or eat at home. These keep for a week or so in the fridge, or seal them in a baggie and pop them the freezer for longer!

They are so very versatile, too! Stuff your sandwich (or panini!) with:

  • Creamy Chicken Salad
  • Tuna salad (Make like the above chicken salad, but sub chopped apples for the grapes.)
  • Seafood salad (Make like above but sub celery for grapes.)
  • Your favorite lunch meats and veggies
  • CB&J (coconut butter and jelly!)
  • A hamburger
  • Whatever you normally love in a sandwich!
Pita Pockets (Paleo, AIP, Top-8 Allergen free!)
 
Prep time
Cook time
Total time
 
Perfect for paleo and allergen-free sandwiches, these beauties are as versatile as they are delicious! Renew your love for your sack lunch, and stuff these with whatever your heart desires. These store for about a week in the refrigerator, or in a sealed bag in the freezer for long periods.
Author:
Recipe type: Bread
Serves: 6 pita pockets
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1/3 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 tablespoon gelatin (For gelatin egg substitute. See step 3 below.)
Directions
  1. Preheat oven to 350.
  2. Place all ingredients in large mixing bowl or stand mixer except for gelatin egg substitute and lemon juice.
  3. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon cool water. Add 2 tablespoons boiling water and whisk vigorously until completely dissolved and frothy. Add immediately to mixing bowl. Add lemon juice and mix on medium until a thick dough forms.
  4. Scrape dough onto large sheet of parchment paper. For three balls of dough. Place additional sheet of parchment paper over dough, and roll balls into 6" circles with a rolling pin.
  5. Remove top sheet of parchment, and transfer bottom sheet to baking sheet. Bake for 12 minutes.
  6. Cool completely on wire rack. Once cooled, cut each circle in half across the diameter. Using a sharp serrated knife, carefully slice each half-circle open, forming a pocket like the photo above.
  7. Fill with sandwich filling and enjoy!

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