Homemade Gluten Free Spinach Tortillas Recipes

HOMEMADE SPINACH TORTILLAS

Steps:

• Heat a skillet over medium heat. Rinse the spinach and add it damp to the skillet. Sauté for 1-2 minutes until wilted. Then transfer into a colander, drain and run under cold water. (*Or simply thaw frozen spinach).
• Add the spinach into a blender along with the oil and salt. Blend until smooth.
• Place the flour and baking powder in a large bowl and whisk to combine.
• Add spinach puree and a little water (*see recipe notes. I added 1/4 cup). Mix to combine with your hands and knead until a soft dough forms, about 5 minutes. (If the dough seems to dry, add a little more water. If it's too sticky, add a little more flour).
• Shape dough is into a ball, cover (or wrap in foil), and chill for 15-20 minutes.
• Divide the dough into 6-8 equal portions, depending of your desired Tortilla size.
• Dust a work surface with a little flour, if needed. Form each part into a ball and, using a rolling pin, flatten to make a 8-/10-inch disc.
• Heat a non-stick pan over medium heat. Cook the tortilla for 1-2 minutes or until brown spots appear. Then flip and cook from the other side.
• Enjoy!

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!