1 ½ cups white rice flour
¾ cup tapioca flour/ starch
½ tsp salt
½ tsp dry oregano
½ tsp dry parsley
½ tsp garlic powder
¼ tsp onion powder
1 big handful fresh spinach (about 1 ½ cups)
1 ¾ cups of water

1). Heat a non-stick pan on medium high heat. 

2). Place all the ingredients into a food processor or blender and blend until smooth. 

3). Using a ⅓ cup to scoop the batter, pour the batter onto the pan in a tortilla shape and use the back side of the measuring cup to spread out the batter a little further.  Let it cook on one side for 2-3 minutes, then flip and cook an additional 2-3 minutes. 

4). Place a piece of parchment paper between each tortilla to store them so they don’t stick to each other. Do not stack them on each other after you make them because they will stick to each other.  They store in the fridge for up to a week.