Easy Beet Tortilla Recipe (Gluten Free)

I took four simple ingredients and turned them into ruby-hued, gluten-free Beet Tortillas that prove vivid color and pliable texture can coexist in a truly everyday wrap.

I can’t stop making these gloriously ruby hued easy beet tortillas. Let’s not Taco Tuesday or Taco Thursday instead let’s Taco EVERYDAY with these 4 ingredient gluten free beauties.

I love how roasted beet puree turns everything this wild pink and how a gluten free all purpose flour blend keeps them tender but sturdy. I call them Beet Tortillas because they feel like a tiny celebration folded up, and they sneak into any meal looking way fancier than they are.

They’re simple, a bit surprising, and honestly kinda addictive. Try them once and you’ll wanna show off what you made.

Ingredients

• Adds sweet earthy flavor, vibrant color, vitamins, fiber, and natural sugars.
• Provides structure, carbs, and sometimes protein if blend uses legumes.
• Helps bind tortillas, mimics gluten elasticity, keeps them pliable not crumbly.
• Elevates flavor, balances sweetness from beets, and enhances dough texture.
• Adds fat for tenderness, helps flexibility, it’s got a slight fruity note.
• Beet puree makes tortillas eye catching, great for veggies and party plates.

Ingredient Quantities

• 1 cup roasted beet puree, about 2 medium beets, peeled and blended
• 1 1/2 to 2 cups gluten free all purpose flour blend (use one that already has xanthan gum)
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil or other neutral oil

How to Make this

1. Preheat oven to 400 F, scrub 2 medium beets, trim tops, wrap each in foil and roast 45 to 60 minutes until a knife slides in easy; let cool, slip off the skins and blend to make 1 cup roasted beet puree.

2. In a large bowl whisk 1 1/2 cups gluten free all purpose flour blend (use one that already has xanthan gum) with 1/2 teaspoon fine salt.

3. Make a well in the flour, pour in the 1 cup beet puree and 1 tablespoon olive oil, stir with a spoon until it starts to come together.

4. Dump the dough onto a lightly floured surface and knead just 1 to 2 minutes until smooth. If it feels too sticky add flour 1 tablespoon at a time up to the 2 cup total, if too dry add a teaspoon of water at a time. You want a soft, pliable dough not crumbly.

5. Divide dough into 8 to 10 equal pieces and roll each into a ball, cover with a kitchen towel or plastic wrap and let rest 20 to 30 minutes so the flour hydrates and the tortillas will be less likely to crack.

6. Heat a heavy skillet or cast iron over medium high heat until hot but not smoking. While it heats, roll each ball between two pieces of parchment or inside a cut zip bag to about 6 to 8 inches across, dusting with a little flour so it doesn’t stick.

7. Peel the top piece of parchment off and slide the tortilla into the hot skillet, cook about 30 to 45 seconds until brown spots form and edges lift, flip and cook another 20 to 30 seconds. Press gently with a spatula so they puff a bit, but don’t worry if some stay flat.

8. Stack cooked tortillas and wrap in a clean towel to keep them soft, or keep them warm in a low oven. If one tears you can patch it with a bit of dough and re-roll.

9. To store: cool completely then refrigerate up to 4 days or freeze separated by parchment for up to 2 months; reheat in a hot skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds.

10. Quick tips: if you’re short on time boil or microwave the beets instead of roasting, use warm beet puree to help the dough come together, and always err on slightly too soft rather than too dry because you can flour it up when rolling.

Equipment Needed

1. Oven and rimmed baking sheet
2. Aluminum foil
3. Blender or food processor (for beet puree)
4. Large mixing bowl
5. Whisk (or fork)
6. Measuring cups and spoons
7. Rolling pin
8. Parchment paper or a cut zip‑top bag for rolling
9. Heavy skillet or cast iron pan
10. Heatproof spatula and a clean kitchen towel

FAQ

Easy Beet Tortilla Recipe (Gluten Free) Substitutions and Variations

• Beet puree: swap 1:1 with roasted carrot puree, roasted sweet potato puree, or canned pumpkin. Flavor and color will change, you might need a splash of water if it’s too thick.
• Gluten free all purpose flour blend (with xanthan gum): if your GF blend has no xanthan add 1/2 tsp xanthan gum per cup; or use another 1:1 GF cup-for-cup mix. For a grain free option try almond flour + a little tapioca starch but the tortillas will be more fragile.
• Fine salt: use kosher salt or flaky sea salt, just use a bit more by volume and taste as you go. Table salt is a straight swap at the same amount.
• Olive oil: use avocado oil, neutral vegetable oil, or melted butter or ghee for a richer taste, same amount (1 tbsp).

Pro Tips

1) Use warm beet puree if you can, it really helps the dough come together faster and you may not need extra water. If you are in a hurry boil or microwave the beets instead of roasting, just make sure to drain any extra water so the puree isnt too watery.

2) Hydration is everything with gluten free dough. Start light on extra flour, add 1 tablespoon at a time if sticky, or a teaspoon of water at a time if it feels dry. Err on the side of slightly too soft though, because you can always dust with flour when rolling but you cant take flour out later.

3) Roll between two pieces of parchment or inside a cut zip bag so nothing sticks and you wont tear the tortillas. Dust sparingly as you roll and keep a cast iron or heavy skillet hot but not smoking; press gently while cooking to encourage a little puff, and if one rips patch it with a bit of dough and re-roll.

4) Keep finished tortillas stacked and wrapped in a clean towel or in a low oven to stay soft. Cool completely before refrigerating, freeze separated by parchment for easy thawing, and reheat in a hot skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds. Don’t forget to label frozen batches so you know how old they are.