Grain Free Spinach Tortillas! (Nut/Egg/Dairy/Coconut Free)
These tortillas are nice and flexible as long as they are cooked properly. Make sure your skillet is hot enough to cook them fast (but not burn) because if they cook too long, they become crispy and lose their flexibility. All tortilla recipes can be made by hand or in a food processor. To use a food processor, pulse the dry ingredients together first, then add the rest of the ingredients and blend for 10 to 15 seconds until a smooth dough forms. Blending too long will cause the shortening to melt.
You'll absolutely LOVE the flavor of these- they taste even better than spinach tortillas from the store. I promise! The fun green color is just an added bonus!
And by the way- the lovely hot pink dressing is a beet yogurt that will be in my new book Every Last Bite! (coming out early next year)
· 124 grams (¾ cup + 4 tablespoons) cassava flour
· 33 grams (¼ cup) tapioca or arrowroot starch
· ¾ teaspoon baking powder
· ¾ teaspoon salt
· ½ teaspoon xanthan or guar gum
· 60 grams (¼ cup + 1 tablespoon) palm shortening
· 110 grams (½ cup) hot water, plus more if needed
· 1 packed cup of spinach leaves (fresh)
1. In a food processor, pulse together the dry ingredients above then add the rest of the ingredients. Blend for 10 to 15 seconds until a smooth dough forms. Blending too long will cause the shortening to melt. With your hands knead the mixture in the bowl until the dough becomes smooth and soft and comes together in a ball,
2. Take the dough and pull it apart into 10 balls (about 1 tablespoon of dough per ball). Roll each dough ball in between 2 pieces of parchment paper that are lightly sprinkled with tapioca starch to about 1/8 inch thickness. Alternatively, you can use a tortilla press. Be careful when peeling the flax meal tortillas off the parchment paper or removing them from the tortilla press as they might break.
3. Preheat a medium, nonstick skillet over medium heat. Pour in ¼ teaspoon oil and place a tortilla in the skillet. Cook for about 1 minute, until the tortilla bubbles on top and/or has brown spots on the underside. Flip and cook for about 1 minute more. Repeat with the rest of the rolled-out tortillas, adding another ¼ teaspoon of oil to the skillet for each tortilla.