Homemade
Gluten Free Spinach Tortilla Recipe
Author: Ester Perez
Prep Time: 30
Cook Time: 10
Total Time: 40 minutes
Yield: 12 six inch tortillas
Ingredients
- 1 3/4 cups cassava flour
- 3/4 teaspoon salt
- 1/2 cup hot water
- 3 cups packed spinach
- 2 Tablespoons avocado oil
- 2 Tablespoons honey
- plus 3-4 Tablespoons tapioca flour for dusting
Instructions
·
In a small saucepan, simmer together spinach and
water. Cook 2-3 minutes or until wilted. Add to a blender and blend until silky
smooth. You should have exactly 1 cup spinach.
Strain if you have any small bits.
Add honey and oil to spinach mixture, stir.
·
In a large mixing bowl, whisk together cassava
flour and salt. Slowly pour in hot spinach mixture into cassava flour. If using
a stand mixer, whisk for 2 minutes with a flat beater attachment. If mixing
dough by hand, use a danish dough whisk or rubber scrape
·
You can now heat your cast iron skillet to
medium low heat.
·
Take a ball of dough and roll it into a disk.
Dust your surface with tapioca flour and roll dough out to 6 inches wide. Be
sure to continue dusting with flour throughout if needed to prevent dough from
sticking. Use a pizza spatula to lift tortillas onto skillet since these
tortillas are very delicate.
·
Place your tortilla on the skillet and flip once
bubbles have formed, about 15-30 seconds. Flip again and once brown spots have
coated both sides, place tortilla in a tortilla warmer or aluminum foil to
steam.
·
Repeat with remaining tortillas. Serve warm or
use at room temperature as wraps. Enjoy!
Notes
1)
It is best to use a pizza spatula to lift
tortillas onto skillet. If tortillas are
tearing, roll tortillas out a little thicker.
2)
If tortillas start to stick to your skillet,
lower the flame, it is too hot.
3)
Replace honey with alternative sweetener to make
these vegan-coconut nectar, date syrup or maple syrup.
4)
Your dough should be soft and pliable like play
dough, if your dough is too hard, slowly add more hot water.
source
http://nurturemygut.com
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