Add some fall flair to taco night with these gluten-free tortillas made with pumpkin and turmeric! Not only is the autumnal orange hue amazing, so are the added nutritional benefits like extra fiber, anti-oxidants and vitamins!
I large bowl, mix together baking blend, turmeric and salt. If using a gluten-free baking blend without a leavening agent, then add 1 1/2 teaspoons of baking powder.
In glass mixing cup, mix together water, oil and pumpkin puree.
Add wet ingredients to dry ingredients and stir until combined. Mixture will be crumbly, use hands to knead together into a dough ball. If too crumbly, add just a splash of water, a tiny bit at a time until dough comes together. Don’t add too much, as dough will become sticky and impossible to roll out.
Divide dough into 12 golf-ball shaped balls. Dough may crumble, just form back together.
On a silicone baking sheet (like Silpat) or wax paper, place a dough ball, one at a time. Top with a sheet of wax paper and roll out into an approximate 6-inch circle. May use a salad plate or large lid to make a precise shape, if desired.
Heat cast-iron skillet to medium-high heat. Add rolled out tortilla, cooking one at a time, for 30 seconds each side until lightly browned. Remove to cool and repeat with remainder of dough.
Stuff with your favorite taco fillings or just eat warm with a pat of butter.