I have such a big treat for you today! Gluten free tortillas, that are not only egg free and vegan, but nut free, too!
We have used these Gluten Free & Vegan Spinach Tortillas for tacos, tuna wraps, wraps with lunch meat and veggies, breakfast wraps, etc. They stand up really well to whatever you decide to fill them with and taste amazing!
I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That’s my secret to making my tortillas look so round and uniform. This dough is very easy to work with because the powdered psyllium husk makes them incredibly pliable. I think you’ll be pleasantly surprised how easy they are to form.
That beautiful red tortilla warmer you see in the picture? I just got it from our local kitchen store and I LOVE it. Not only is the color bright and bold, but I especially like that it’s stoneware vs. plastic. And it fits these tortillas and my Grain Free & Vegan Soft Tortillas perfectly. You can purchase the same one here on Amazon.
What will you fill your Gluten Free & Vegan Spinach Tortillas with first?
All my love,
- In a large mixing bowl, whisk together the brown rice flour, tapioca starch, powdered psyllium husk, baking powder, and sea salt.
- Mix in the olive oil.
- In a blender, combine 3/4 cup of hot water with the spinach and blend on high until smooth.
- Slowly pour the spinach puree into the dry ingredients and stir.
- Let the dough rest for 5 minutes to allow the psyllium husk powder time to expand and absorb the liquid.
- If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
- Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
- Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
- Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 7 inches in diameter.
- Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
- Place the cooked tortillas on a plate between layers of paper towels. Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
- Continue rolling and cooking the remaining dough.
There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.
The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.
Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!
This recipe is linked to, Marvelous Mondays, Fat Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday and Gluten Free Fridays.
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