For the love of all things orange and round, I present to you Gluten-Free Pumpkin Turmeric Tortillas! 

They are tender and yummy, ready for your creative taco fillings or just to be enjoyed with a little pat of butter. Read on to get the surprisingly easy recipe.

Yes, I said easy. Making tortillas isn’t hard and I like to make my own so I can control the ingredients. For example, with these, making them gluten-free and using a much heart-healthier fat than lard. I’ve used a gluten-free baking blend and olive oil!

Adding pumpkin puree to the dough is decidedly autumnal, the flavor and hue are what we’ve all come to love this time of year! But, more than that, pumpkin also boosts the nutrition of these tortillas with extra fiber and vitamins. Turmeric a vibrant spice (related to ginger) that boasts a host of powerful benefits, my favorite being that it may ease inflammation.  Check out my post packed with more turmeric recipes!

Simply stir up the short list of ingredients into a crumbly dough and then smoosh and kneed together with your hands into about 12 golf-ball sized dough balls. If the dough seems way too crumbly add a tiny splash of water to see if this helps – but make sure not to overdo it or the dough will become sticky and impossible to roll out.

You can form the tortillas in a press, if you have one. But, I simply use a silicone baking sheet and then top the dough ball with wax paper for easy rolling. You can use a mold (like a salad plate or large jar lid) to shape your tortillas, or just go free-form! After that, cooking is just a matter of heating up a cast iron skillet to medium-high and then tossing a tortilla in, one at a time, for about 30 seconds on each side! 

Leftover tortillas can be kept in the fridge for a week. I also like to cut into wedges, brush with a little olive oil and sprinkle with salt before baking to crispness at 400 F for about 5 minutes. Viola, homemade Gluten-Free Pumpkin Turmeric Tortilla Chips – dip THOSE in your guacamole!

Have you ever fixed homemade tortillas? What is your favorite gluten-free baking mix? How would you fill a pumpkin tortilla? Please share in the comments – XOXO, Jennifer

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Gluten-free Pumpkin Turmeric Tortillas

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

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!

Course: bread

Cuisine: American, Indian, Mexican, Southwestern

Servings: 12 tortillas

Ingredients

• 1 1/2 cup Gluten-free Baking Blend *I used Living NOW brand "Baking and Pancake Mix*
• 1 tablespoon ground turmeric
• 1 teaspoon salt
• 2 tablespoons warm water
• 2 tablespoons olive oil
• 1/2 cup pumpkin puree from can just fine!

Instructions

1. 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.
2. In glass mixing cup, mix together water, oil and pumpkin puree.
3. 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.
4. Divide dough into 12 golf-ball shaped balls. Dough may crumble, just form back together.
5. 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.
6. 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.
7. Stuff with your favorite taco fillings or just eat warm with a pat of butter.