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Gluten Free & Vegan Spinach Tortillas

I have such a big treat for you today! Gluten free tortillas, that are not only egg free and vegan, but nut free, too!

Woo-hoo! 

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,
Megan

Gluten Free and Vegan Spinach Tortillas from Allergy Free Alaska

Gluten Free & Vegan Spinach Tortillas

Gluten Free & Vegan Spinach Tortillas

Yield: 8 seven-inch tortillas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These gluten-free spinach tortillas stand up really well to whatever you decide to fill them with and taste amazing! 

Ingredients

  • 1 1/2 cups brown rice flour
  • 1/2 cup tapioca starch
  • 2 tablespoons powdered psyllium husk
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 3/4-1 cup hot water
  • 1/2 cup frozen chopped spinach, thawed with the excess liquid squeezed out

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.

Notes

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!

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marti

Tuesday 20th of December 2016

can i use plain white rice flour insted od brown rice flour?

Megan

Wednesday 21st of December 2016

Yes, that should work just fine.

Melanie Gulliver

Friday 22nd of April 2016

Utterly fabulous recipe! I was asked by a healthy cafe I prepare food for to make a gluten free wrap and came across yours in a list of 30 gluten free wrap recipes.. I liked yours best because of the spinach.. Having all the ingredients on hand- I used my Vitamix to powder some psyllium husk which worked perfectly- I've just made them and they really do wrap easily and tastes delicious.. I love it when a gluten free recipe does what it says it does.. Never ever going to buy wraps again!!! Well done and thank you. Ps I should add that I am always looking for ways to make recipes quicker and to mix the spinach mix with the flour mix I put it in the food processor with the S blade- worked perfectly and much easier than mixing by hand.

Kelly

Monday 11th of January 2016

Have you tried making these with fresh spinach?

Megan

Tuesday 19th of January 2016

Hi Kelly, I haven't. Fresh spinach would not produce the intense green color as you see pictured above. However, I'm sure they would still taste excellent. You could even leave out the spinach if you wanted to - just start with 1/2 cup of water and then add more from there as needed.

Chrissy

Friday 4th of December 2015

Very excited to try these....however, Im doing the low carb diet and need to know how many grams of carbs are in each tortilla. Thanks!

Megan

Sunday 6th of December 2015

I'm not sure - you could probably use an online calorie counter to find that out.

Stefanie Welter

Monday 16th of November 2015

Have you tried using almond flour in place of rice flour?

Megan

Tuesday 17th of November 2015

Hi Stefanie, try this recipe instead: Grain-Free & Vegan Tortillas.