Homemade Gluten Free Spinach Tortilla Recipes

HEALTHY SPINACH TORTILLAS

Steps:

• Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Use about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
• Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
• Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

HOMEMADE GLUTEN FREE SPINACH TORTILLA RECIPE

Steps:

• In a small saucepan, simmer together spinach and water. Cook 2-3 minutes or until wilted. Add to a blender and blend until silky smooth. You should have exactly 1 cup spinach. Strain if you have any small bits. Add honey and oil to spinach mixture, stir.
• In a large mixing bowl, whisk together cassava flour and salt. Slowly pour in hot spinach mixture into cassava flour. If using a stand mixer, whisk for 2 minutes with a flat beater attachment. If mixing dough by hand, use a danish dough whisk or rubber scrape
• You can now heat your cast iron skillet to medium low heat.
• Take a ball of dough and roll it into a disk. Dust your surface with tapioca flour and roll dough out to 6 inches wide. Be sure to continue dusting with flour throughout if needed to prevent dough from sticking. Use a pizza spatula to lift tortillas onto skillet since these tortillas are very delicate.
• Place your tortilla on the skillet and flip once bubbles have formed, about 15-30 seconds. Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminum foil to steam.
• Repeat with remaining tortillas. Serve warm or use at room temperature as wraps. Enjoy!

HOMEMADE GLUTEN-FREE SPINACH TORTILLAS

Steps:

• In a small bowl, whisk together the flaxmeal and 6 tablespoons cold water.
• Bring some water to a boil in a large saucepan. Reduce the heat to a simmer. add the spinach, and cook for 2 minutes.
• Drain the spinach and rinse with it cold water. Squeeze the spinach to remove all of the excess water.
• Put the cooked spinach and remaining 1 cup cold water in your blender. Blend until smooth.
• In a large mixing bowl, whisk together the flour, baking powder and salt. Add the shortening and oil and whisk until the mixture is sandy and the shortening pieces are as tiny as possible.
• Add the flax and spinach mixtures to the mixing bowl and stir until the spinach is well distributed.
• Divide the dough into 14 equal pieces. Lightly flour your hands and roll each piece between your palms to form a ball.
• Open a 6 ¼ -inch tortilla press and spread one 15-inch piece of plastic wrap over the upper and lower plates. Place a ball of dough on the lower plate, just off center toward the hinge of the press. Close the upper plate and press with the lever until the dough reaches the edge. Release the lever and gently lift the upper plate off of the tortilla, leaving the plastic wrap in contact with the tortilla. With your fingers grab the edge of the plastic wrap and lift the tortilla off the bottom plate and place it flat on a baking sheet, leaving the tortilla in the plastic wrap until ready to use. Repeat with the rest of the dough. You can stack the tortillas three high on a baking sheet, keeping them as flat as you can.
• Place the baking sheet in the freezer for at least 1 hour, or until the tortillas are stiff and you are ready to serve them.
• Heat a skillet or cast iron griddle over medium-high heat.
• Remove one tortilla from the freezer and peel off the plastic wrap. Place the tortilla in the hot skillet. Cook for 90 seconds then flip and cook the other side for 30 seconds.
• Place the cooked tortilla on a towel and cover with another towel to rest and soften while you cook the remaining tortillas.
• Serve the gluten-free spinach tortillas warm.