1 1/2 cup gluten free flour (I used bob’s red mill 1:1 flour)
1 cup warm water
2 tablespoon GEVOO
1 teaspoon xantham gum (omit if your blend already contains)
1/4 cup tapioca flour or starch
1 teaspoon salt
1 teaspoon sugar (I used coconut)
1 tablespoon baking powder
1 tablespoon wild dried or fresh mountain oregano or thyme (I used oregano and rosemary leaves)

Combine all dry ingredients and then add water and olive oil. Add in herbs and using hands form dough into a ball. Let sit for 5 minutes (any longer and dough will harden.) Sprinkle some flour onto a flat surface and form into smaller balls and using fingers pat into pitas. Using a wine bottle or rolling pin, roll flat. Heat skillet with a spoon of olive oil. Add pita for 3-4 min on medium high heat until bubbling and brown. Flip and leave for another 3-4 minutes. Serve w/ tzatziki and raw veg!