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Gluten Free Coconut Flour Tortillas

I follow the Against All Grain blog for it’s amazing recipes. This is one I will be trying very soon, it is so versatile! This recipe was taken directly from the website: http://www.againstallgrain.com/

Can be used as flat bread in wraps, enchiladas, tacos, pizza crust, burritos, and as crepes!

Ingredients (makes 8-10)

1/2 cup coconut flour
1/2 teaspoon grain free baking powder
1/4 teaspoon sea salt
1 1/2 cup egg whites (or 16 egg whites)
3/4 cup almond milk

*2 tsp honey (optional: use when making crepes)

Directions

Mix all the ingredients in a bowl and let sit for 10 minutes. Whisk again. The batter should be more runny than that of pancakes, about the same as a crêpe batter.

Heat a non-stick skillet over medium high heat and spray with oil or melt enough butter to coat the bottom and sides of pan. Pour 1/4 cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.

Once the bottom looks set (about 1 minute), carefully release the sides of the tortilla with a rubber spatula and turn over.

Spray the pan again, and repeat above steps until all the batter is used. Layer the tortillas on a plate and set aside until you’re read to fill them and bake.

A Note About Coconut Flour

Coconut flour is made by drying and finely grinding the meat of a coconut. It is packed with dietary fiber and protein. It is naturally gluten-free, so it doesn’t trigger an inflammatory response in the body. The high fiber content also keeps your body from absorbing sugars into the blood stream. It is a great alternative to those who have nut or wheat allergies, but can be somewhat tricky to bake with.

I learned the hard way that you cannot substitute it for another flour 100% unless you add additional liquid. Eggs are usually best because Coconut flour has no gluten and the eggs take the place of gluten. Some sites suggest that you add 1 egg for every ounce of coconut flour, but then you’re dealing with high fat and calorie content, so I usually add extra egg whites instead and occasional apple sauce or juice if I’m using it in sweeter baked goods. It’s really about trial and error, and takes some patience while learning to use it.