Grain-free Spinach Tortillas
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 tortillas
gluten-free, grain-free, paleo, vegan, nut-free, egg-free, dairy-free, AIP option
  • 4 cups DOLE Organic Baby Spinach
  • ½ cup filtered water, divided in half
  • 1 cup cassava flour (I use this brand)
  • 1 tablespoons finely ground golden flaxseeds*
  • ¼ teaspoon sea salt (to taste)
  • 3 tablespoons fat of choice (palm shortening, lard, olive oil or avocado oil)
  1. Add the baby spinach and ¼ cup of the water to a medium sauce pan over medium heat. Cover. Steam the spinach until just wilted. Remove from the heat. Add the spinach, the cooking water and the additional ¼ cup water to a blender and puree until smooth and there are not bits of spinach visible. Set aside to cool slightly.
  2. In a large bowl whisk together the flour and the flax seed meal and salt. Add the fat and begin mixing together with your hands until its crumbly and sandy. Add the spinach purée, start with half and continue working with your hands. Add more of the spinach puree slowly, as needed. Continue to work with your hands. The dough will feel sticky at first, but as you work it, the flour absorbs the liquid and the dough should feel soft and pliable, not at all crumbly.
  3. Separate and roll the dough into 4-6 evenly sized balls and wrap in plastic while you are prepping everything, to keep them from drying out. (I find weighing the dough balls out give the best results. I make each tortilla ball around 60-65 grams for an 8.5 to 9-inch tortilla.)
  4. Place the dough ball between two sheets of parchment, gently press the ball down into a disc with your hand. Place the dough on a tortilla press or simply roll out by hand with a rolling pin, to your desired thinness. I do a combination of the press and the rolling pin to get to the perfect even thinness I prefer. This is the tortilla press I use:
  5. Heat a cast iron griddle or pan over medium heat until evenly heated.
  6. Working with one tortilla at a time, peel off the top piece of parchment paper and carefully place the tortilla onto the hot pan, peeling off the other piece of parchment, slowly. Cook for a minute or less, until it starts to bubble just slightly and brown just a little, you don't want to overcook it through or it will get crispy, dry and won't roll as nicely.
  7. Flip to the other side and cook another minute or so until cooked. Checking often.
  8. Remove from the pan and place on a towel (or paper towel) lined plate and continue cooking the rest.
  9. Store the cooked tortillas, covered or wrapped in the fridge. Let come to room temperature and reheat on a griddle or pan until softened and warmed. Dough can be made ahead of time, up to a few days, be sure to let the dough come to room temperature before rolling out.
The flaxseed is used in such a small amount, strictly to provide a really nice chew to these tortillas. I find I much prefer this result vs. just straight cassava flour without the ground flax.
These tortillas will work without the flaxseed, you may just need a little less of the liquid than you would when include the flax. I haven't tested ground chia seeds myself, so I am not sure if those would provide the same results. If you experiment and try it, please report back.
For AIP, leave out the ground flaxseed
This is the tortilla press that I use:
Recipe by Tasty Yummies at