In a small bowl, mix together the flax and 6 tablespoons (90 g) of the water. Cover and refrigerate for 15 minutes until mixture thickens.
Bring 2 cups of water to a boil in a large saucepan then reduce to a simmer. Add spinach and cook for 2 minutes, drain and rinse with cold water. Squeeze the spinach to remove all of the excess water. Puree the spinach and remaining 1 cup (236 g) of cold water in a blender.
Combine flour, baking powder and salt in a large mixing bowl. Cut in the shortening and oil with a pastry blender until mixture is sandy and you cannot get the pieces of shortening any smaller.
Add the flax and spinach mixtures to the bowl and with a rubber spatula mix until the spinach is well distributed and the dough is a nice green color.
Divide the dough into 14 equal pieces. Lightly flour your hands and roll each piece between your palms to form a ball.
Open the 6 ¼ -inch tortilla press and spread one 15-inch piece of plastic wrap over the upper and lower plates. Place a ball of dough on the lower plate, just off center toward the hinge of the press. Close the upper plate and press with the lever until the dough reaches the edge. Release the lever and gently lift the upper plate off of the tortilla, leaving the plastic wrap in contact with the tortilla. With your fingers grab the edge of the plastic wrap and lift the tortilla off the bottom plate and place it flat on a baking sheet, leaving the tortilla in the plastic wrap until ready to use. Repeat with the rest of the dough. You can stack the tortillas three high on the baking sheet, keeping them as flat as you can.
Place baking sheet in the freezer for at least 1 hour until tortillas are stiff.
Heat a skillet or cast iron griddle to medium-high heat.
Remove the first tortilla from the freezer, remove plastic wrap and place it in the hot skillet. Cook for 90 seconds then flip and cook the other side for 30 seconds. Place tortilla on a towel and cover with another towel to rest while you cook the remaining tortillas. Inside the towel, the tortilla will absorb steam and become softer, so keep them covered.
Having a tortilla press is key, because without it, the tortillas cook up thick, more like a flatbread. Still delicious, but if you want to call your bread a tortilla, we recommend investing in a press.
We prefer to add spinach to our tortillas because they look beautiful, taste great, and the moist spinach helps make the tortilla rollable. We’ve also got a version made with our No. 2 Gluten Free Whole Grain Bread Flour, they just might not be as flexible for rolling a burrito. Get the recipe for Gluten Free Whole Grain Tortillas here.
Freezing each pressed tortilla before cooking makes them easy to handle and cook. Gluten free tortillas will not stay fresh for long, so this is a great way to go. Prep the tortillas, freeze for one hour, then cook what you need or transfer them to a sealed plastic bag and keep in the refrigerator for up to a month. You can pull out the frozen tortillas and cook them as needed.