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

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

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

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.

Yields roughly 16  6.5 inch Tortillas.

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.

-Brittany-

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

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