Gluten-Free Beet Tortilla
Elevate your tortilla game with these vibrant Gluten-Free Beet Tortillas, a colorful and nutritious twist on a classic staple. Made with nutrient-rich red beets and a blend of gluten-free all-purpose flour and tapioca starch, these tortillas offer a soft, pliable texture perfect for wraps, tacos, or as a base for creative flatbread dishes. The natural sweetness and earthy flavor of the beets not only make these tortillas visually stunning with their rich reddish-pink hue but also pack in added antioxidants and fiber. The recipe is quick and easy, requiring just 20 minutes of preparation and another 20 minutes to cook, yielding 8 servings of this homemade delight. Whether you're looking for a gluten-free alternative or simply want to impress at your next meal, these beet tortillas are a deliciously healthy choice.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, salt, and baking powder.
Step 4
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.
Step 5
Divide the dough into 8 equal portions and roll each into a ball.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Keep the cooked tortillas warm in a clean towel as you work through the batch.
Step 10
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
| Serving size | (807.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1610.0 |
| Total Fat 44.7g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1867.2mg | 0% |
| Total Carbohydrate 298.5g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 23.2g | |
| Protein 9.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 97.7mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 898.2mg | 0% |
Source of Calories