Gluten Free Spinach Tortillas

Can I just say how much I am loving all of this free non-devoted-to-school-time that I can spend experimenting with fantastic recipes!? Thankful to be done with my degree!!

I have been having a blast planning, shopping and preparing lots of delicious, healthy meals this week and I am especially excited about how these homemade spinach tortillas turned out!

I had 2 bags of organic baby spinach from Trader Joe’s and was looking for something creative to do with them that didn’t involve me eating 12 oz of raw spinach in one day, as they were on their “best by” date already.  This is the sweet result!


  • Blendtec (or food processor/blender)
  • Cast iron pan (medium to large)
  • Medium bowl
  • Small whisk


  • 12 oz fresh spinach
  • 2 cups gluten free flour (I used the following recipe and substituted an extra 1/3 cup of rice flour in exchange for the coconut flour).
  • 1 tsp salt
  • 1 tsp baking soda
  • 4-5 tbsp Avocado oil


Rinse and drain spinach (don’t worry about drying it off).  Heat about 1 tbsp Avocado oil in cast iron pan on medium heat until it sizzles when you sprinkle water on it.  Add spinach to pan and season with sea salt.  Allow to wilt, frequently turning/stirring with tongs for 4-5 minutes.  Remove from heat and pour cooked spinach into a glass/ceramic bowl, keeping the juice.  Allow to cool for at least 5 minutes, stirring occasionally.  Meanwhile, wipe out cast iron pan with a paper towel and re-season with Avocado oil.

While the spinach cools, mix all dry ingredients together in a bowl with a whisk.  With the tongs, add spinach to the Blendtec, being careful to leave most of the juice in the bowl.  Cover Blendtec with lid and pulse 10-15 times or until the spinach reaches the desired consistency (I blended mine until it was quite smooth).  Add the mixed dry ingredients to the spinach in the Blendtec, replace lid and pulse for 10 seconds.  Add as much of the spinach juice as you want a little at a time and pulse until you have achieved an evenly mixed, moist batter.

Heat another tbsp of oil on the pan over medium-high heat.  Once heated, pour/spoon batter into the pan and spread around with a spoon to form a tortilla.  Experiment with thickness and size of the tortilla to your liking-some will turn out better than others and that’s ok! 🙂

Heat on one side for 30 seconds to a minute or until you are able to flip it over with a spatula.  Heat for another minute, pressing down on tortilla with the spatula and flipping it over again to get more sear on the other side, if desired.  Once done, use the spatula to transfer to a plate.  If you want to keep them hot you can cover with foil or place the plate in a warmed oven.  Make the rest of the tortillas and serve immediately or save them for later.  I would recommend storing in the refrigerator for 2-3 days.


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