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.
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.
Nutrition
Nutrition Facts
Coconut Flour Tortillas
Serving Size
1 tortilla
Amount per Serving
Calories
81
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
10
%
Sodium
217
mg
9
%
Potassium
1
mg
0
%
Carbohydrates
10
g
3
%
Fiber
6
g
24
%
Sugar
1
g
1
%
Protein
2
g
4
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Tortillas
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