Food presentation is about arrangement, color and texture. These gluten-free beetroot wraps bring bright color and a pleasant texture to any plate. They are quick and straightforward to make, and the dough is easy to handle—resulting in flexible wraps that roll without cracking.
Check out the texture in the video!
How Large Can I Make These Wraps?
You can make them as large as your biggest skillet. For even larger wraps, try using a preheated pizza stone: place the rolled wrap on the hot stone (preheated in a 400°F oven) and flip quickly to cook both sides.
Link You May Need:
Learn about Expandex, a modified tapioca starch that improves texture in gluten-free baking and helps achieve a pliable wrap.
MRM Raw Red Beet Powder (or any high-quality beet powder) provides the vivid color used in this recipe.
Gluten Free Beet Wraps Recipe
If your homemade gluten-free wraps lack the texture you want, Expandex can help. The rich color in this recipe comes from beet powder, adding both visual appeal and nutrition.
Breakfast, Condiments, Dinner, Lunch
American, Mexican, Spanish
beet powder, Expandex, ivory teff flour, millet flour, potato starch, tapioca flour, teff flour
Ingredients
-
1/4
cup
tapioca flour + 2-1/2 tablespoons
(or as needed for dusting) -
2
tablespoons
ivory teff flour
(regular teff flour gives slightly darker wraps) -
2
tablespoons
millet flour
(or sorghum flour) -
1
tablespoon
potato starch -
1
tablespoon Expandex (modified tapioca starch) -
1
tablespoon beet powder -
1/2
teaspoon
guar gum -
1/8
teaspoon
salt
(or to taste) -
1/2
teaspoon
aluminum-free gluten-free baking powder
(Featherweight if you need corn-free) -
5
tablespoons
water -
1
teaspoon
cooking oil
(light olive oil recommended) -
1
teaspoon
honey
Instructions
-
Sift all dry ingredients into a bowl, whisk to combine, and set aside.
-
Measure 1/4 cup water plus 1 tablespoon into a cup. Add the honey and oil, then whisk to combine.
-
Pour the wet mixture into the dry ingredients and stir until a soft, sticky dough forms.
-
Remove the dough from the bowl and put 2 tablespoons tapioca starch into the empty bowl. Return the dough and roll it around to coat. Knead the tapioca flour into the dough by hand until it is no longer sticky but still supple. If it becomes too dry, add a drop of water at a time and knead until smooth.
-
Preheat a large skillet over medium-high heat without oil. Once hot, reduce heat to medium.
-
On a clean smooth surface, place a sheet of plastic wrap. Divide the dough in half and store one half in a zip-top bag. Roll the other piece into a 7½–8 inch circle. Thinner is better, but avoid rolling so thin it tears; if it tears, gather and reroll.
-
Hold the plastic wrap with the rolled dough over the skillet and gently peel away the wrap, leaving the tortilla in your hand.
-
Place the wrap into the skillet and cook about 30 seconds per side, or until small golden-brown spots appear. Remove and keep warm while you cook the remaining wraps.