Gluten-Free Beet Tortilla
Discover the vibrant and nutritious charm of Gluten-Free Beet Tortillas, a bold twist on traditional flatbreads that combines wholesome ingredients and stunning color. Packed with earthy sweetness from red beets and crafted with a blend of gluten-free all-purpose flour and tapioca starch, these tortillas are perfect for those looking to enjoy a healthy, allergy-friendly alternative. The recipe features easy-to-follow techniques—from creating a smooth beet puree to rolling out perfectly pliable dough—and each tortilla boasts a gorgeous pink hue that’s sure to wow both taste buds and dinner guests. Ideal for wraps, tacos, or dipping, these soft and flexible tortillas are not only gluten-free but also freezer-friendly, making them a convenient addition to your meal prep routine. Whether you’re serving a family dinner or creating a colorful spread for guests, these beet tortillas are a deliciously unique way to elevate your gluten-free cooking!
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Recipe Information
Ingredients
- 2 medium Red beets
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 3 tablespoons Olive oil
- 0.75 cup Water
Instructions
Trim, peel, and chop the beets into small pieces. Place them in a saucepan, cover with water, and bring to a boil. Cook for about 10-15 minutes, or until the beets are tender.
Drain the beets and transfer them to a blender or food processor. Add a few tablespoons of water and blend until smooth, creating a beet puree.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, salt, and baking powder.
Add the beet puree, olive oil, and water to the dry ingredients. Mix the ingredients together until a dough forms. The dough should be soft but not sticky. Adjust with a little more flour or water if necessary.
Divide the dough into 8 equal portions and roll each into a ball.
Place a dough ball between two sheets of parchment paper and roll it out into a thin round, about 1/8 inch thick, using a rolling pin.
Heat a non-stick skillet or cast-iron pan over medium heat. Once hot, peel off the top parchment paper and transfer the rolled out tortilla to the skillet.
Cook for about 1-2 minutes on each side, or until bubbles form and the tortilla is lightly browned. Repeat with the remaining dough balls.
Keep the cooked tortillas warm in a clean towel as you work through the batch.
Serve these gluten-free beet tortillas with your favorite fillings or dips. They can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 23.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
