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

by Brittany on November 6, 2012

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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.


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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{ 21 comments… read them below or add one }

Vandamir November 6, 2012 at 9:53 pm

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.


Laura S November 7, 2012 at 2:58 am

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?
- Laura


Tracey Brown November 6, 2012 at 9:57 pm

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!


[email protected] November 6, 2012 at 10:04 pm

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!


Brittany November 6, 2012 at 10:07 pm

Hey Tessa! Ive made super flexible tortillas out of flax and I created a grain based version for my cookbooks out of buckwheat. Its just tricky with the almond flour/ grain free angle as the flours lack starch which is really what gives them super great hold! I’ll check out your recipe!


alea November 6, 2012 at 10:07 pm

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. :)


Wendy December 21, 2012 at 5:45 pm

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


Pdw November 7, 2012 at 12:07 am

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.


Brittany November 7, 2012 at 12:57 am

YES! I created a recipe just like that for my Essential Gluten Free Baking Guides Books. Its the starch that makes them wonderfully flexible :)


Laura S November 7, 2012 at 2:59 am

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


Cassidy @ Cooking Gluten (& Dairy) Free November 7, 2012 at 2:46 pm

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.


Adrienne November 7, 2012 at 11:36 pm

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


Liana December 17, 2012 at 6:30 pm

Can you freeze them?


Brittany December 17, 2012 at 8:30 pm

Yes! :)


Liana December 18, 2012 at 10:30 pm

Thanks Brittany :)


Camala f owler January 6, 2013 at 9:38 pm

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


Darcy January 11, 2013 at 9:13 pm

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


Susan H February 13, 2013 at 1:01 am

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..:)


Kate April 16, 2013 at 10:43 pm

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.


Sarah July 8, 2013 at 1:38 am

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!!!


Nicole August 27, 2013 at 1:43 pm

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!


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