Gluten-Free Spinach Wraps

My Mom finds the best gluten-free stuff. Whenever I visit her and my Dad, or when they come this way, she always has some sort of new gluten-free food to share with me. It gives you a little peek into her mindset: she's always thinking about others.

Her latest discovery were these Rudi's Gluten-Free Spinach Tortillas. I believe she got them at Market Basket in Mass; I haven't seen them here (Upstate NY) anywhere yet. You guys - they're awesome! Chewy, pliable, tasty, and they don't break apart like most gluten-free tortillas. If you want to ensure that they stay "flexible," just warm them up on a skillet for 10 seconds a side, but they really don't require it.

                    That's my version of the wraps, with hummus, spinach, cukes and tomatoes.

But, as I said, I haven't seen these anywhere around me so I wanted to recreate them so I don't have to wait for a visit from Mom to eat them. My version is based off a recipe I created in 2009 for a regular wrap, or, flatbread. I added some pureed spinach and tweaked a few things, but I'm pretty happy with the results.

I hope you'll like them too!

Gluten-Free Spinach Wraps (dairy-free, egg-free, vegan)
makes 8

1 3/4 cups superfine brown rice flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon xantham gum
1/2 cup applesauce
1/4 cup pureed spinach (defrost frozen spinach and puree)
1 cup water

Whisk together the brown rice flour, cornstarch, salt and xantham gum in a bowl, then add the applesauce and spinach puree. Next add the water, a little at a time until combined. The dough should feel more "pizza dough" like and less cake batter-like.

On a floured work surface (I just use more of the brown rice flour) take two heaping tablespoons of the dough and roll out to desired size. Cook on a skillet over medium heat about 30 seconds on each side. 

Store in the refrigerator for a week, or freeze and thaw before using.