Gluten-free eaters can rejoice with these flexible coconut flour tortillas! These wraps are perfect as a base for tacos or to wrap up lettuce, cheese, deli meat, and hummus for a quick lunch. They are also low carb and keto friendly.
How to Make Coconut Flour Tortillas
This low carb tortillas recipe is very easy to make at home. To begin, you make a dough with coconut flour, ground almonds, psyllium husk, sea salt, and water. Coconut flour is a highly absorptive flour that works wonderfully well for doughs. Meanwhile, the almond flour adds a nutty flavour and a little texture.
The whole psyllium husk is full of fiber and beneficial for supporting digestion and gut health. It also what makes these coconut flour tortillas flexible enough to be able to wrap them around your fillings without breaking.
1. To begin making the dough, simply mix the dry ingredients together in a mixing bowl until combined.
2. Gradually adding in the water
3. Stir everything to moisten the dry ingredients.
4. Finally, a smooth dough forms. The dough should form into a ball easily and not be crumbly.
Next, before rolling out the dough, allow it to sit in the mixing bowl for 5 minutes to ensure that the coconut flour has absorbed all of the added water. However, if the dough thickens up too much at this point, you can add a little more water, 1 tablespoon at a time, to ensure it doesn’t crumble when you roll it out.
Shaping the Coconut Flour Tortillas
This coconut flour tortillas recipe makes about six tortillas.
5. As a result, you will need to cut the dough into six equal-sized pieces. I like to use a scale to weigh the balls and ensure they are equal. Each ball should weigh about 50 grams. However, if you don’t have a scale, don’t worry. You can eyeball the dough as best you can to make sure the tortillas are the same size.
6. I like to roll each ball out between two sheets of parchment paper to make a thin circle.
7. Craggy edges are just fine, but if you would like a more refined look, you can use a circular lid to cut the rolled dough into a rounder shape.
Using parchment is more efficient than rolling the tortillas out on a counter. The parchment is easy to pull off the sticky dough and you can use it to help you transfer each tortilla to the hot pan. However, if you have a tortilla press, feel free to use that instead.
Cooking the Coconut Flour Tortillas
To begin cooking the grain free coconut tortillas, heat a large non-stick skillet over medium heat. A cast-iron skillet would also work well here. Then, once heated, drizzle in a little of your choice of cooking oil, such as olive oil.
8. To transfer a tortilla to the skillet, gently pull the top sheet of parchment off of it before flipping it into the skillet and peeling off the bottom sheet (now on the top). The tortillas should take about 2 to 3 minutes to cook on each side or until they are puffy with some brown spots.
Once the tortillas are ready, you can fill them with whatever fillings you desire or place them in an airtight container to store for up to 3 days.
Serving the Low Carb Tortillas
This grain free coconut flour tortilla recipe works well with both savoury and sweet fillings. Here are some ideas for serving them:
- A mixture of julienne peppers, baby spinach, slivered kalamata olives, diced cucumber, red onion, feta cheese, and hummus.
- Deli-style turkey or chicken with sliced avocado, buttery leaf lettuce, tomatoes, and green goddess dressing.
- Chili powder spiced ground beef with salsa, cheddar cheese, pickled jalapenos, lettuce, and sour cream.
- Braised pork carnitas with toppings like pickled red onion, pico de gallo, and pickled jalapenos.
- Barbacoa made with your favourite meat like beef, and garnishes like sliced radishes, cilantro, guacamole, salsa, and more.
- Nutella and sliced berries or bananas.
- Cream cheese mixed with vanilla and powdered sugar, along with sliced strawberries or raspberries.
- Apple pie filling and cinnamon-spiced smooth ricotta cheese.
- Slice pears, mascarpone, and macadamia nuts.
- Your favourite ice cream with garnishes like hot fudge sauce, fresh fruit, nuts, and shredded coconut.
Other Options for Tortillas
While the most common way to use tortillas is in a wrap, they are wonderful for other dishes as well. For example, if you love enchiladas, you could use these coconut flour tortillas in your favourite version for a gluten free enchilada recipe. However, in this case, you may want to double the tortilla recipe as many enchilada dishes require a dozen tortillas.
Another option would be to line muffin cups with these tortillas, cutting the tortillas to size as needed. Then, you could fill them with your choice of eggs, bacon, breakfast sausage, and cheese before baking them in the oven.
These coconut flour tortillas are also wonderful for homemade quesadillas. Simply top one with your choice of black beans, cooked ground meat, diced tomato, sliced green onions, cilantro, cheese, and more before toasting them on both sides in a hot cast-iron skillet. To serve, these can be cut into wedges and plated with a side of salsa and sour cream.
Other Tortilla Recipes or Recipes Using Tortillas You’ll Love:
Coconut Flour Tortillas
Gluten-free eaters can rejoice with these coconut flour tortillas! They are perfect as a base for tacos or to wrap up lettuce, cheese, deli meat, and hummus for a quick lunch.
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tablespoons whole psyllium husk
- ½ teaspoon sea salt
- 1 cup water more if needed, 1 TB at a time
In a bowl, whisk together the coconut flour, almond flour, psyllium husk and salt, breaking up any lumps in the flours.
Then add the water to the bowl and stirring until combined.
Let stand 5 minutes to thicken. If needed, add more water 1 tablespoon at a time. But not too much; just enough so the dough isn't crumbly. Shape the dough with your hands into a ball.
Cut the dough into 6 pieces and shape each piece into a smaller dough ball (about 50g each).
Place one dough ball between two large pieces of parchment paper and, using a rolling pin, roll dough into a thin circle (you can also use a lid to cut out to a perfect round shape).
If you have one, a tortilla press is great for this recipe. Or make your own make-shift one, by pressing a large cutting board over the parchment covered dough ball.
Heat a non-stick pan over medium heat. Then drizzle with a little oil.
Carefully peel the top layer of parchment off the rolled out tortilla. Flip it into the pan, then peel off the other layer of parchment.
Cook each tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots. Flip the tortilla and cook the other side for 2 to 3 minutes until puffed with golden brown spots as well.
Serve with your favorite sweet or savory fillings.
The cooked tortillas will stay soft at room temperature in an airtight container for up to 3 days.