Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.

In a large bowl, whisk together 1 cup all-purpose gluten-free flour, 1/2 cup millet flour, 1/2 cup brown rice flour, 1/4 cup ground flax seed, 1 teaspoon guar gum, 1 1/2 teaspoons baking soda, 1/4 teaspoon cream of tartar, 1 pinch cumin (optional), and 1 teaspoon kosher salt.

In a separate bowl whisk together 1/4 cup warm water and 1 tablespoon Ener-G Egg Substitute, then add to the flours with the oils and another 1/4 cup warm water.

Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.

Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).

Scrape onto a dampened counter and divide into 6 parts.

With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.

Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.

Place the parchment paper on the hot pizza stone.

Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.

Allow to cool for 3 to 5 minutes, or until they can be handled.

Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.

Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.