These are so easy and quick to whip up! And you have two options one is gluten-free and one is low gluten with a little bit of spelt flour. For the greens you can use baby spinach, baby kale, or mixed. These come out soft and flexible and easy to use.
1/2 cup spelt flour or Bob’s Red Mill gluten-free blend
1/2 cup coconut flour
1 cup arrowroot flour or tapioca flour
2 cups water
3/4 teaspoon salt
3/4 teaspoon baking soda
3 handfuls of baby greens
Depending on the size you make each tortilla you will get about 8 to 12 tortillas. Put everything in blender or food processor blend until just smooth do not over blend. Heat a nonstick pan on medium or number six on your dial. once heated you can add about 1/4 to 1/3 cup batter swirl it around to flatten it out cook for about one minute then flip and cook for another two minutes. Transfer to baking rack to cool. Once you have all of them done and cooled you can store them in Ziploc bag or Tupperware on the counter for 1 to 2 days or in the fridge for up to one week. They keep very nice!