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1. Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.
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2. Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
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3. Slowly add 1/2 to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
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4. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.
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5. Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.
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6. Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.
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7. Roll each piece into a circle, about 5 to 6 inches across and 1/4-inch thick, with a rolling pin.
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8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
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9. Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.
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TIP You can freeze pita bread (use freezer bags) for up to a month.
