Grain Free Spinach Tortillas. (Gluten/Dairy/Corn/Soy/Egg Free)

Grain Free Spinach Tortillas. (Gluten/Dairy/Corn/Soy/Egg Free)

Grain Free Spinach Tortillas

Have I got a treat for you today.

Tortillas are without question a favorite of many, myself included. But when it comes to grain free living these little wraps of joy are nixed along with all of bread items. I needed to figure out a way around this- and the recipe had to be extremely low carb + free of eggs.

I made these tortillas for the first time last Saturday night, and found myself wiping a tear of joy as I dipped my first quesadilla into homemade guacamole. I'm not one to get emotional about food- but sometimes you don't realize how badly you have missed something until you take a bite. I made quesadillas often in college, with wheat based spinach wraps. It was a go to meal. In those days I had no health issues. I was normal and carefree. On Saturday, once again I felt normal. Enjoying an old favorite meal knowing with every bite that I would not have a single negative symptom to follow.

These tortillas have outstanding flavor, and a slightly flaky texture that will make your taste buds swoon.

Grain Free Spinach Tortillas.

Yield: Roughly 16 6.5 inch Tortillas.

Ingredients

  • 3 Tbs Whole Psyllium Husks
  • 1/2 Cup Hot water.
  • 1/2 Cup Packed Thawed Spinach
  • 3 1/4 packed cups Blanched Almond Flour
  • 1/2 Cup Starch (Tapioca, Arrowroot or Potato Starch)
  • 1/2 Tsp. Salt
  • 2.5 Tsp. Garlic Powder

Instructions

  1. In a small bowl combine the hot water and whole psyllium husks (make sure they are whole- the powder does not work the same). Stir until the mixture thickens.
  2. In the bowl of a food processor add the Psyllium/ water mix and the remaining ingredients. Process until dough becomes thick.
  3. Using two sheets of parchment or wax paper roll mounds of dough into tortillas. To gain a perfect circle shape use the top of a bowl to cut a round.
  4. Carefully remove the circle and place it into a nonstick oiled skillet. Cook over medium-low heat for about 2 minutes then flip and cook 1-2 minutes on the other side. If the tortilla breaks during this process you have not allowed it to cook long enough before flipping.
  5. Continue with the remaining dough.

http://brittanyangell.com/grain-free-spinach-tortillas-glutendairycornsoyegg-free/


Recipe Notes:

  • These tortillas hold together really well- but are proned to breaking if you bend them too much. They work excellent flipped once in half or placed on top of one another quesadillas style. I made the recipe 6 times to figure out how to gain more flexibility- I haven't yet cracked that code.
  • The Psyllium is ESSENTIAL. I do not feel comfortable recommending any substitutions for it.
  • I always have on hand frozen bags of spinach which is why I used that here. If you want to use fresh I recommend poaching it quickly in hot water to soften it.
  • The almond flour CANNOT be substituted for coconut. Your best bet is another nut or seed flour, however making any changes could be detrimental. I recommend sticking to the recipe as it is.

 

Ps. For those of you avoiding starch 100% and or cant have nuts- don't forget about my previously posted Paleo Flax Tortillas.

*ALL RECIPES AND TEXT ON THIS SITE ARE THE ORIGINAL CREATIONS AND PROPERTY OF BRITTANY ANGELL. IF YOU MAKE A RECIPE FROM THIS WEBSITE AND WOULD LIKE TO SHARE IT, THIS MAY BE DONE BY SHARING PHOTO’S AND INCLUDING A DIRECT LINK TO THIS WEBSITE. DUPLICATION OF RECIPE TEXT, OR “ADAPTIONS” CONTAINING LESS THAN 4 MAJOR CHANGES TO THE RECIPE IS STRICTLY FORBIDDEN *
Brittany Angell

22 comments | Leave your own

  1. Vandamir

    I've been using chia seeds as a substitution for psyllium husks. In my search for a decent gluten replacement I ran across psyllium husks and, not being comfortable with them, looked for seeds that had the same qualities. Chia seeds have a very similar structure to psyllium and I've been using them in nearly all my gluten free baking for the last two years, especially in things that need the stabilizing quality gluten provides such as breads.

    1. Laura S

      Interesting! Do you use the same amount of chia seeds, so 3 tbsps in this case, and cook it the same way as the psyllium husk in this recipe?
      Thanks!
      - Laura

  2. Tracey Brown

    You are a rock star. I can't have nuts so I'm going to experiment with ground something else, maybe pumpkin seeds since it's a green product anyway! My kids will be so happy if I am successful. Thank you for the inspiration.

    Psyllium really is a remarkable product. I'm constantly surprised by the foods it improves and those it helps us to create, and yet it's soooo good for us!

  3. Tessa@tessadomesticdiva.com

    Hi Brittany! We love tortillas, and I was determined too when we went grain free to master a recipe....I DO have a flexible tortillas recipe that we love...you can see it on my blog if you are interested (wholegrain flour tortillas) These tortillas look a like a change from our norm, and I LOVE that! The bright green color is rockin, I am anxious to have another grain free tortilla in our midst for variety, I will try these!

  4. alea

    These are gorgeous!! For nut free folks, i suggest giving it a try with sorghum flour- you can actually make a nut free tortilla with sorghum all by itself (indian jowar roti). Also- if you can't do flax or chia, try using unflavoured powdered gelatin (2-3 tsp should work) - i find it works super well and keeps stuff flexible. :)

    1. Wendy

      Just curious, do you have to soften the gelatin like any other time?

  5. Pdw

    I make beautiful flexible tortilla that people won't believe are not wheat with buckwheat & tapioca. Maybe wouldn't work for you because they are not low carb, but might be good for others who can't have nuts or seeds. Buckwheat is not a grain, for those who aren't familiar with the taxonomy.

  6. Laura S

    This sounds so cool! What exactly is psyllium husk, though?
    - Laura

  7. Cassidy @ Cooking Gluten (& Dairy) Free

    I have an almond flour tortilla/crepe recipe I make all the time, but I've been wanting to make spinach tortillas. Now I have a recipe!!! Thanks so much! ... BTW-I love psyllium husks, I use them in a lot of my breads.

  8. Adrienne

    Just shared on FB! Love this and I am going to try making them w/o the starch :-)!

  9. Liana

    Can you freeze them?

  10. Liana

    Thanks Brittany :)

  11. Camala f owler

    Wow these things rock I love them and so easy. Once again you knocked my oaks off. Thank you. <3

  12. Darcy

    I just made these and they are super yummy!! Thanks for the recipe!

  13. Susan H

    Brittnay...Brittnay... Last night I made chicken enchiladas with these tortillas...and I have tell you they were really awesome! I kept the tortillas warm so they would stay pliable. As long as I rolled them quick they kept from breaking. Do you think if I added some oil in the batter that they might 'roll' better? Anyway...either way they ROCKED! I'm allergic to corn so enchiladas have been a thing of the past. So THANK YOU!! I love your recipes. Making the pizza tonight..:)

  14. Kate

    These are tremendous! I just made a batch, and I've already eaten two (thought I really don't want any more - they are filling as well as delicious). I have a corn tortilla press, and this dough pressed out beautifully on it. Made the prep fast and easy.

    Thanks for the great recipe. I'm looking forward to exploring the rest the site.

  15. Sarah

    I'm sorry if this question has been asked already...I saw your naan bread recipe and ran out to buy psyllium at Whole Foods - they didn't have whole husks so I bought the container of seeds I believe. Now I see this recipe and find I can't use them, that I must have the whole husks. Will you please let me know how and where to find them? Thanks!!!

  16. Nicole

    I made these last night and ate them with my burrito filling that I used to use when I ate flour tortillas---they were outstanding! I also used a tortilla press for them ($19 at Sur La Table) and it worked great!

    This morning I threw one in a buttered pan and heated it up and then topped it with two over-medium eggs and some hot sauce...yum! Thanks for the awesome recipe!

  17. Kailie

    This is by far my most favorite tortilla recipe, I love making chicken quesadillas with it. I'm going to try to make "pita/wraps" out of it tonight for a picnic because I sure miss my sandwiches!

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