Homemade Gluten-Free Spinach Tortillas
 
Prep time
Cook time
Total time
 
We prefer to add spinach to our tortillas because they look beautiful, taste great, and the moist spinach helps make the cooked gluten-free tortilla rollable.
Author:
Serves: 14 spinach tortillas
Ingredients
Instructions
  1. In a small bowl, whisk together the flaxmeal and 6 tablespoons cold water.
  2. Bring some water to a boil in a large saucepan. Reduce the heat to a simmer. add the spinach, and cook for 2 minutes.
  3. Drain the spinach and rinse with it cold water. Squeeze the spinach to remove all of the excess water.
  4. Put the cooked spinach and remaining 1 cup cold water in your blender. Blend until smooth.
  5. 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.
  6. Add the flax and spinach mixtures to the mixing bowl and stir until the spinach is well distributed.
  7. Divide the dough into 14 equal pieces. Lightly flour your hands and roll each piece between your palms to form a ball.
  8. 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.
  9. 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.
  10. Heat a skillet or cast iron griddle over medium-high heat.
  11. 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.
  12. Place the cooked tortilla on a towel and cover with another towel to rest and soften while you cook the remaining tortillas.
  13. Serve the gluten-free spinach tortillas warm.
Notes
Tortilla Press: A tortilla press is key to making homemade tortillas. Without one, the tortillas will cook up thick, more like flatbread. They'll still be delicious, but if you want to call your bread a tortilla, we recommend investing in a press.

Freezing Note: Freezing each pressed tortilla before cooking makes them easy to handle and cook. Cooked gluten-free spinach tortillas will not stay fresh for long, so this is a great way to make them ahead. Prep the tortillas, cook what you need, and then transfer any uncooked tortillas to a sealed plastic bag and keep them in the freezer for up to one month.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-spinach-tortillas