2 1/4 c. warm water (110 degrees)
1 pkg. yeast
2 tsp. salt
4 1/2 c. flour
1 tsp. sugar
1 tbsp. olive oil
1 c. gluten flour

Combine 1/4 cup warm water, the sugar and yeast in a large mixing bowl. Let stand until foamy for about 10 minutes. Beat in remaining warm water, the olive oil and salt. Beat in gluten flour and beat vigorously for 2 or 3 minutes.

Gradually add all-purpose flour until mixture is too stiff to beat. Turn it onto a flour-covered surface and knead well, adding enough flour to make an elastic, non-sticky but not too stiff dough.

Form into a 14-inch long cylinder; cut into 14 slices. Lay slices on floured wax paper, 2-3 inches apart. Cover with a dry towel and then with a well-dampened one. Let rise until double.

Lay circles on a floured surface. Roll each slice into a 6-inch circle. Lay circles on baking sheet covered with cornmeal about 2 inches apart. Cover with dry towel followed by a damp one. Let rise 30 minutes.

Bake in a preheated 475 degree oven. Cook 4 1/2 minutes on bottom rack of oven, then 4 1/2 minutes on top rack. Store in plastic bag or freeze. Don't overcook. Use one of the many fillings for pocket bread such as Hummus or Almond Falafel.