That’s not to say it didn’t taste delicious, but sometimes, you look up a recipe, give a try, and it doesn’t look like the image on the screen. Even if cooking is your thing, it can take a couple of times to perfect a new recipe.

Even with this flop, I decided I would like to share my less than perfect experience with a recipe, to let you know where I went wrong and what I’ll change for next time!

Gluten Free Spinach Tortilla

Ingredients

1 cup All Purpose Gluten Free Flour

2 ½ cups Spinach, tightly packed

½ cup Kale, tightly packed

¼ tsp Baking Soda

½ tsp Salt

4 tbsp Olive Oil

¼ cup Water

Equipment

Blender or Food Processor

Spatula

Measuring Cups & Spoons

Sauté Pan

Rolling Pin

Directions

1) Cook down the Spinach and Kale using the ¼ cup of Water.

2) Drain the greens but keep the water (you’ll use it in another step).

3) Add the strained Spinach to the blender or food processor (in this case, I used a Magic Bullet) and blend until smooth.

4) Add the Flour, Baking Soda, Salt, and Olive Oil and blend until crumbly.

5) Slowly add the reserve water until a smooth dough is formed.

• This did not happen to my batch. It got very gooey but I rolled with it.

My “dough” ended u being more of a gooey paste, but again, we just kept pushing through.

6) Divide the “dough” into 6 equal parts.

7) Put flour on a flat surface and roll into thin circle.

• This proved to be very hard because my dough was extremely sticky.
• What I did was add more flour and use an extremely floured rolling pin (a.k.a. a tall water glass)
• And success! A smooth, flat tortilla was formed!

8) Coat a pan in butter or cooking oil and lightly toast the tortilla on each side.

9) Finished result! It’s not a perfect circle by any means and it’s probably thicker than it should have been, but it was tasty!

10) I topped my Spinach Tortilla with an Avocado, Chick Peas, Cucumbers, Tomatoes, and Feta Cheese Salad.

Where I went wrong

After consulting with some colleague, I found out that the type of Gluten Free Flour I used contained sorghum and tapioca, two ingredients that give GF Flour it’s chewy, bread-like taste. I was told to try a more natural, less processed type of Gluten Free Flour like Chick Pea Flour or Coconut Flour.

Another thing I would have done differently is use an actual blender. Using a Magic bullet made it hard to slowly add the water because I kept having to take the bottom off to add anything to the blender, so I ended up adding too much.

Conclusion

At the end of it all, my mistakes were small and didn’t ruin the flavor of the tortilla itself. I’m eager to try it again with the proper ingredients and equipment though! I wanted to write this blog to let new or inexperienced cooks know that the kitchen is one of the most forgiving rooms in your house. So what if it doesn’t look picture perfect, got burnt, or you accidentally used baking soda instead of salt? Either way, you’ll know better for next time :)