I have such a big treat for you today! Gluten free tortillas, that are not only egg free and vegan, but nut free, too!
Woo-hoo!
We have used these Gluten Free & Vegan Spinach Tortillas for tacos, tuna wraps, wraps with lunch meat and veggies, breakfast wraps, etc. They stand up really well to whatever you decide to fill them with and taste amazing!
I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That's my secret to making my tortillas look so round and uniform. This dough is very easy to work with because the powdered psyllium husk makes them incredibly pliable. I think you'll be pleasantly surprised how easy they are to form.
That beautiful red tortilla warmer you see in the picture? I just got it from our local kitchen store and I LOVE it. Not only is the color bright and bold, but I especially like that it's stoneware vs. plastic. And it fits these tortillas and my Grain Free & Vegan Soft Tortillas perfectly. You can purchase the same one here on Amazon.
What will you fill your Gluten Free & Vegan Spinach Tortillas with first?
All my love,
Megan
Gluten Free & Vegan Spinach Tortillas
These gluten-free spinach tortillas stand up really well to whatever you decide to fill them with and taste amazing!
Ingredients
- 1 ½ cups brown rice flour
- ½ cup tapioca starch
- 2 tablespoons powdered psyllium husk
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- ¾-1 cup hot water
- ½ cup frozen chopped spinach, thawed with the excess liquid squeezed out
Instructions
- In a large mixing bowl, whisk together the brown rice flour, tapioca starch, powdered psyllium husk, baking powder, and sea salt.
- Mix in the olive oil.
- In a blender, combine ¾ cup of hot water with the spinach and blend on high until smooth.
- Slowly pour the spinach puree into the dry ingredients and stir.
- Let the dough rest for 5 minutes to allow the psyllium husk powder time to expand and absorb the liquid.
- If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
- Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
- Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
- Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 7 inches in diameter.
- Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
- Place the cooked tortillas on a plate between layers of paper towels. Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
- Continue rolling and cooking the remaining dough.
Notes
Don’t use a kitchen towel in place of paper towels. As the cooked tortillas rest between the layers of paper towels, some of the green coloring from the spinach seeps out and will permanently stain fabric.
There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.
The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.
Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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IMUSA USA MEXI-1000-TORTW Tortilla Warmer Terracota 8.5-Inch, Light Brown Brick Color -
Victoria 8 Inch Cast Iron Tortilla Press. Tortilla Maker, Flour Tortilla press, Rotis Press, Dough Press, Pataconera Seasoned with Flaxeed Oil, Black - TOR-003 -
NOW Supplements, Psyllium Husk Powder, 24-Ounce -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Brown Rice Flour -
Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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Laura O says
These look awesome! So excited since they are nut free. I've also had a bottle of psyllium powder just waiting for a great recipe to come along.
Deanna says
I was wondering if Chia seed meal or Flax seed meal could replace the brown rice flour?
Megan says
Hi Deanna,
Chia seed meal or flax seed meal will NOT work to replace the brown rice flour in this recipe. If you're looking for a grain free tortilla, I recommend these Grain Free & Vegan Soft Tortillas.
Megan
Joanne Peterson says
What lovely tortillas. The red tortilla warmer is such a warm, cheerful color and the two colors are striking together.
Hugs,
Joanne
Megan says
Thank you, Joanne! 😉 At first I was hesitant to use the red warmer, simple because red + green = Christmas, but I think it actually worked out well. 😉
Hugs,
Megan
Holly says
It is so nice to see psyllium used instead of xanthan gum (very intolerant)! This is on my must try list! I have really been missing spinach tortilla wraps. Thanks!
Megan says
Hey Holly,
Yeah, I've been steadily trying to weed xanthan gum out - and the psyllium works really well in this recipe. 😉 I hope you enjoy them!
🙂 Megan
Kelly // The Pretty Bee: Cooking & Creating says
These look so good! I love that pretty green shade. I've just stumbled on your blog - so fun to find a like minded food blogger! 🙂
Chelsea says
I am so excited to try these! I have ordered some psyllium husk powder and as soon as it comes I'm going to whip some up! Thank you!
Lana says
Is tapioca flour same as tapioca starch? Ok to use flour in this recipe? Thanks.
Megan says
Hi Lana, yes - tapioca starch and tapioca flour are the same thing. 😉
Janet says
Hi Megan
Can you tell me if you tried freezing them? And, if you can pack them for a lunch for later in day - if they hold up or should they be eaten as soon as they are made. I haven't come across psyllium husk powder before. Do you think you could grind the regular stuff to a powder? Thanks for the recipe, I really want to try this one out.
Megan says
Hi Janet,
I have this above at the end of the recipe (but it kind of gets lost): "Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!"
The tortillas do NOT need to be eaten right away, but are best if eaten within 3 days. After they are refrigerated they do firm up a bit, but it's nothing a quick 10-20 second zap in the microwave won't soften up to return its pliability.
Re: whole psyllium husk, you can grind it in a coffee grinder to powder it, but just try to get it as fine as possible.
You're so welcome! I have no doubt you will love these!
😉 Megan
Janet says
Well, I just ate my first defrosted wrap and they held up fine. I tried freezing corn tortillas but that was a bust.
If you are interested:
Total Cals - 1063 (53)
Carbs - 234 (11.7)
Sugar 20 (.1)
Protein - 16 (.8)
Fat - 7 (.5)
I ended up with 20 shells using a small tortilla press so bracket count is individual tortilla. They are also pretty high in vitamin A, with some iron and calcium.
Chelsea says
MEGAN. THESE ARE SO GOOD. 🙂 🙂 🙂 Thank you thank you thank you. I love them!!!!
Today I ate them with chipolte mayo, white beans, kale and green onion. So GOOD. 🙂
Megan says
Chelsea, You are SO welcome! I'm happy you loved them! 😉 And your filling idea sounds amazing... especially with the chipolte mayo. Thank you for letting me know you tried them and for commenting!
🙂 Megan
Tessa@TessaDomesticDiva says
Yum, I am am eager to try these! Featuring them this week Megan!
Megan says
Thanks, Tessa! 😉
Shirley @ gfe & All Gluten-Free Desserts says
Megan, I LOVED that this recipe was most popular on Gluten-Free Wednesdays last week! It proves how brilliant this recipe of yours is AND that desserts don't always win! 😉 Thanks so much for sharing these genius green tortillas with us all! 🙂
xo,
Shirley
Michele waters says
Hi Megan!
Your recipes are incredible! Thank you for sharing them!
I was wondering what your thoughts on subbing arrowroot powder for tapioca? My son has problems with tapioca.... I will probably just give it a try but thought I would see your thoughts as well!!
Thanks again!!
Megan says
Hi Michele,
Thank you for the glowing compliment! It's so appreciated. 🙂
I haven't tried using arrowroot starch as a replacement for the tapioca starch in this recipe, but I'm confident it would work just fine. 😉
Thanks for stopping by!
Megan
Caylyn says
Anything else I can use instead of psyllium and Xanthum gum?..
Megan says
Caylyn,
Sorry, but no. This recipe was written particularly for the use of psyllium husk. It's what binds all of the ingredients together!
Janelle says
Ground Chia seed may work. That's what I've been using in place of the guar gum I was using for my muffins and they are hard to distinguish from the wheat muffins my mom makes on occasion. I am also egg free, so I just use more chia that I need for my egg replacer and it works great.
Clara says
Hi, great recipe!
I wonder if I can use regular rice floor or does it have to be brown rice?
Thanks!
Megan says
Hi Clara,
White rice flour should do just fine! 😉
Stefanie Welter says
Have you tried using almond flour in place of rice flour?
Megan says
Hi Stefanie, try this recipe instead: Grain-Free & Vegan Tortillas.
Chrissy says
Very excited to try these....however, Im doing the low carb diet and need to know how many grams of carbs are in each tortilla. Thanks!
Megan says
I'm not sure - you could probably use an online calorie counter to find that out.
Kelly says
Have you tried making these with fresh spinach?
Megan says
Hi Kelly,
I haven't. Fresh spinach would not produce the intense green color as you see pictured above. However, I'm sure they would still taste excellent. You could even leave out the spinach if you wanted to - just start with 1/2 cup of water and then add more from there as needed.
Melanie Gulliver says
Utterly fabulous recipe! I was asked by a healthy cafe I prepare food for to make a gluten free wrap and came across yours in a list of 30 gluten free wrap recipes.. I liked yours best because of the spinach.. Having all the ingredients on hand- I used my Vitamix to powder some psyllium husk which worked perfectly- I've just made them and they really do wrap easily and tastes delicious.. I love it when a gluten free recipe does what it says it does.. Never ever going to buy wraps again!!! Well done and thank you. Ps I should add that I am always looking for ways to make recipes quicker and to mix the spinach mix with the flour mix I put it in the food processor with the S blade- worked perfectly and much easier than mixing by hand.
marti says
can i use plain white rice flour insted od brown rice flour?
Megan says
Yes, that should work just fine.
Jean says
These look wonderful! Would you have any idea of the carb count?
Mēgan says
I don't currently have the calculation for that.