Gluten Free & Vegan Spinach Tortillas
 
 
Serves: 8 seven-inch tortillas
Ingredients
Instructions
  1. In a large mixing bowl, whisk together the brown rice flour, tapioca starch, powdered psyllium husk, baking powder, and sea salt.
  2. Mix in the olive oil.
  3. In a blender, combine 3/4 cup of hot water with the spinach and blend on high until smooth.
  4. Slowly pour the spinach puree into the dry ingredients and stir.
  5. Let the dough rest for 5 minutes to allow the psyllium husk powder time to expand and absorb the liquid.
  6. 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.
  7. 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.
  8. Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
  9. 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.
  10. 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.).
  11. 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.
  12. Continue rolling and cooking the remaining dough.
Recipe Notes from Megan
Don’t use a kitchen towel in place of paper towels. As the cooked tortillas rest between the layers of paper towels, some of the green coloring from the spinach seeps out and will permanently stain fabric.

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!
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/gluten-free-vegan-spinach-tortillas/