Gluten Free Beetroot Wraps Recipe

Name: Gluten Free Beet Wraps Recipe
Prep time: 6 min
Cook time: 2 min
Total time: 8 min
Ingredients: 1/4 cup tapioca flour + 2-1/2 tablespoons ((or as needed, for dusting)); 2 tablespoons ivory teff flour ((regular teff flour for slightly darker wraps)); 2 tablespoons millet flour ((or sorghum flour)); 1 tablespoon potato starch; 1 tablespoon Expandex Modified Tapioca Starch; 1 tablelspoon beet powder; 1/2 teaspoon guar gum; 1/8 teaspoon salt ((or more to your liking)); 1/2 teaspoon aluminum-free gluten free baking powder ((Featherweight for corn-free)); 5 tablespoons water; 1 teaspoon cooking oil ((I used light olive oil.)); 1 teaspoon honey

Food presentation is all about arrangement and color. A perfect example of adding color to food are these gluten free beetroot wraps. They are easy and fast to make, but more importantly, the dough is easy to handle, resulting in wraps that easily roll and do not break easily.

Check out the texture in the video!

How Large Can I Make These Wraps?

You can make them as large as your largest skillet. However, I would imagine that you can make them larger by using a preheated pizza stone. I would place them on a stone that has been preheated in a 400 ⁰ F oven and then quickly turn them over.

Link You May Need:

Learn About the Ingredient Expandex

14 ounces Expandex

2.2 pounds Expandex

MRM Raw Red Beet Powder (I used Hoiser Hill Farms, which has been discontinued.)

Gluten Free Beet Wraps Recipe

When you cannot achieve the texture you desire in a homemade gluten free wrap, use Expandex. This recipe 's color comes from beet powder which is healthy and beautiful.

Course Breakfast, Condiments, Dinner, Lunch

Cuisine American, Mexican, Spanish

Ingredient Keyword beet powder, Expandex, ivory teff flour, millet flour, potato starch, tapioca flour, teff flour

Prep Time 6 minutes

Cook Time 2 minutes

Total Time 8 minutes

Ingredients

1/4 cup tapioca flour + 2-1/2 tablespoons (or as needed, for dusting)
2 tablespoons ivory teff flour (regular teff flour for slightly darker wraps)
2 tablespoons millet flour (or sorghum flour)
1 tablespoon potato starch
1 tablespoon Expandex Modified Tapioca Starch
1 tablelspoon beet powder
1/2 teaspoon guar gum
1/8 teaspoon salt (or more to your liking)
1/2 teaspoon aluminum-free gluten free baking powder (Featherweight for corn-free)
5 tablespoons water
1 teaspoon cooking oil (I used light olive oil.)
1 teaspoon honey

Instructions

Sift all of the dry ingredients into a bowl; whisk to combine; set aside.
In a cup measure 1/4 cup water and add an additional tablespoon. Add the honey and oil; whisk together.
Add the wet ingredients to the dry; stir until all a soft sticky dough forms.
Remove the dough from the bowl and add 2 tablespoons tapioca starch to the same bowl. Return the dough to the bowl and roll it around to coat. You don’t always need the entire amount or you may need more. Using your hands, knead the tapioca flour into the dough until it is no longer sticky, but not dry. If you add too much, just add a drop of water at a time and knead into the dough until it is supple.
Preheat a large skillet to medium-high heat. Do not add any oil. Once preheated, lower heat to medium.
On a clean smooth surface add a sheet of plastic wrap. Divide the dough in half by pulling it apart. (The dough will stick to a knife.) Store one half in a zippered sandwich bag. Roll out the other piece into a 7-1/2 to 8-inch circle. The thinner the better, but if you roll it out too thin, it tear when you remove it from the plastic wrap. If this occurs, just gather it all up and reroll.
Pick up the plastic wrap with the rolled dough, and while over the skillet, gently peel away the plastic wrap, leaving the tortilla in your hand.
Plop the rolled dough into the skillet and cook approximately 30 seconds on each side or until you see bits of golden brown.