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
- 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.
- In the bowl of a food processor add the Psyllium/ water mix and the remaining ingredients. Process until dough becomes thick.
- 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.
- 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.
- Continue with the remaining dough.
Yields roughly 16 6.5 inch Tortillas.
- 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.