Grain-free Coconut Flour Tortillas
*Update: I used to use a non-stick pan or a non-stick griddle for these. It is definitely the easiest way to make them, but in an effort to reduce the use of toxic metals that leach into the food while cooking, we have ditched all teflon in our house. I found this awesome blue steel crepe pan on Amazon for $15 that works perfectly for these. Cast iron and stainless steel will stick fyi!
These coconut flour tortillas are so versatile and simple to make. I most often use them in my enchilada recipe and lasagna recipe, but they also double as crepes for breakfast or dessert. If you use them as crepes, try adding 2 teaspoons of honey to the batter to sweeten them up a bit. I like to fill them with peanut butter and sliced bananas, but any fruit would taste great. Top them off with a little SCD whipped cream.
* For SCD, sub 1/4 teaspoon baking soda and 1/4 teaspoon lemon juice for the baking powder
| 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 *you can buy the free-range organic egg whites in the carton if you’d like, or use your left over egg yolks for ice creams and custard pies! |
Directions
Mix all of the ingredients in a non-reactive bowl. Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe 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.
Alternatively, you could use a frittata pan, or turn the tortilla into another hot and greased pan or greased griddle.
This may help the tortilla to stay in one piece. If your first couple break, don’t fret and don’t throw them away. Add a little more coconut flour and try again, but keep the broken ones to use as filling if you’re making enchiladas.
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. I like to use Let’s Do Organic brand, which you can buy on Amazon.
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Thanks for the recipe…these sounds great! I just bought some coconut flour and was looking for some new ways to use it.
Thank you so much for this recipe. I have been on a grain free diet for about a month. It is going well, but I was missing some of my favorite foods…mexican being one of them. This I great! I can’t wait to try them.
You’re welcome! I have to say though, the “tortillas” are more like a really thin crepe so I’m not sure that they would work for things like tacos where the egg taste would be more noticeable. In the enchiladas, however, they taste amazing!
My husband and I made these last night (and then used for your chicken enchilada recipe) and WOW!!! they were amazing!! We were both shocked at how much they tasted like “regular” enchiladas – something I haven’t been able to eat in over 2 years!
I was wondering though were you got your baking powder/what brand you use? I couldn’t find any grain free baking powder at my regular grocery store and would like some on hand for the future. Thanks!
I’m so glad you enjoyed them! I use Hain Pure Foods Baking Powder from Whole Foods. You can buy it on Amazon but it’s cheaper in the store. It’s sodium,gluten, and grain free. It is made with potato starch, which wouldn’t be my first choice but I decided that the amount I use in my recipes is so minimal it would be ok for me. I try to use baking soda instead whenever possible but some recipes just don’t turn out with it unfortunately.
You can make your own baking powder using 1/2 tsp Cream of Tartar and 1/4 tsp any kind of starch: Potato starch, arrowroot, tapioca, whatever fits your dietary needs. Also, Featherweight baking powder is made with potato starch,
Can you use whole eggs in this recipe?
I haven’t ever tried it but it might work. Let us know what you find out!
I used 8 whole eggs in mine last night. They worked great but I had to about double the liquid to get them thin enough.
These look phenomenal! I can’t wait to try them.
These are great, and very similar to my recipe.
Oh my! I’m going crazy over these! GORGEOUS! Thank you for sharing on AFW!
Hugs,
–Amber
I made these…and loved them! I changed the recipe a bit to meet my needs (what I had on hand), used less egg, milk, flour, just used baking soda, and I followed your suggestion to use honey. So fun to have a versatile wrap. They are super strong! Can’t wait to use them in enchiladas!
Thanks for the great recipe!
Hugs,
–Amber
I’m glad they worked for you! I have a recipe to post soon where I rolled them up with homemade Nutella and bananas. SO good!
i’m totally making these tonight! delicious!
Hi! I was wondering if we can make these using cocnut milk rather than almond milk?
Thanls for the great posting!
Marcela
I’m sure that would taste great if you were using them for crepes or something sweet! I wouldn’t use it for Mexican dishes.
Can i make it with out the eggs whites?
Doubtful as they are the majority of the recipe. You can buy the carton of egg whites at the grocery store if you’d like.
This may be a silly, silly question, but can you freeze these?
I would like. To know if they freeze well also!
Thanks for this recipe!! Just made a batch that look exactly like your photos. Can’t wait for dinner tonight
Can one use other kinds of milk (if they’re tolerated) instead of almond milk?
Yes that should be fine.
Any options for coconut tortilla without using eggs? I’m grain/ dairy & egg intolerant.
Thanks!
You can try an egg replacer. I use Ener-G egg replacer powder (found online or at Whole Foods). I haven’t tried it with this recipe, but it usually works in all my other dishes. However, it doesn’t taste like eggs, so you couldn’t make an omelette or anything, but for cooking/baking, it usually works well.
Have you found a way to freeze these? It would be nice to make a ton and freeze them for later use.
Thanks for the recipes!
I tried making these last night and they are awesome! I used different ingredients because we are not grain-free and it worked perfectly too (we are gluten free, my husband is a celiac):
1/2 cup coconut flour
1/2 teaspoon baking powder (we have some from Whole Foods that is great, I think Bob’s Red Mill or something like that, it has corn starch in it)
1/4 teaspoon kosher salt
1 1/2 cup egg whites (I bought a carton of egg whites and this worked perfectly fine)
3/4 cup rice milk
Tonight I wanted lasagna and started looking for a substitute for noodles that didn’t include zucchini. I found it! I have picky eaters that can tell when I use something different. I was skeptical as I cooked my crepes but continued on. It worked! I cut the noodles, layered the lasagna using my sauce/cheeses. You could NOT tell the difference. Thrilled. Thank you so much for sharing!
Made these tonight! Used them in my pumpkin enchiladas! So good!!!!!!!! Can’t wait to make them in other recipes. Finally a successful paleo tortilla!
Hi,
Do you really need all of the egg whites? What to do with 16 egg yolks?
I don’t like wasting food and buying free-range eggs adds up to the bill.
Thnx in advance!
Kind regards,
Dwight
Yes you need them. You can make ice cream or custard!
Thnx, will try them this week!
I like making a pumpkin custard or pudding with them.
Hi there!
I’m hoping to make these tomorrow to turn into breakfast burritos and am so excited! However, is it necessary to use only egg whites, or can you use whole eggs? I’ve never tried anything like these before…
I would suggest following the recipe as is. You can probably find crepe recipes elsewhere that use whole eggs but I find the yolk to be overwhelming in the flavor when you’re using it for savory/spicy items like Mexican
Would flaxseed work to substitute the eggs for this recipe?
Has anyone ever tried baking these as oven tortilla chips?
I tried to make these tonight…first one I couldn’t get to cover the bottom of the pan but seemed to cook better than the 2nd one…which totally stuck? i used coconut oil for the first one then olive oil for the 2nd one….. Which is best? I really want to master these!! thank you!
Hi! Would flaxseed work as an egg substitute in this recipe? Thank you!
doubtful because the egg whites are so prominent and set up but it is always worth a try!
It did not work.
I used 5 tbs flaxseed and filled with water to 1 1/2 cup line. They were SUPER thick! They would not flip. Stuck and broke. 
But I WILL make this work with flax…..I hope! LOL!
Thank you!
Holy crap! You’re amazing. They turned out awesome.
Thank you! So happy they turned out for you!
I found your website a couple of months ago and have been very impressed by your recipes (as well as your photography), I’ve already tried quite a few of your recipes and they are all really yummy. I’ve tried these crepes twice now, first time it was a bit of a disaster because they were falling apart and sticking to the pan but now I’ve got myself a new nonstick pan (you really need a good nonstick pan for these) and today I made a big batch of beautiful crepes and used them as lasagne sheets. I found the batter very thick so used more milk than in your recipe (coconut milk instead of almond milk as I didn’t have any almond milk). Also I didn’t manage to swirl the batter around in the pan so I used the back of a silicone spoon to spread the batter as soon as a bottom crust had formed. It worked beautifully and flipping the pancake was a piece of cake. My lasagne looked like a traditional lasagne but the texture of the pancakes is of course different than that of normal lasagne sheets, and I could taste the coconut so you can’t propably fool pasta lovers that easily. Anyway me and hubby loved it and I will defo be making these crepes again. Thank you for a fantastic site Danielle!
Thanks Minna. The crepes definitely need to be thin for the lasagna. I’ve served it to many unsuspecting (and Italian!) guests and they couldn’t tell the difference.
i’ve tried making these twice, and have had no success- they stick to the pan and fall apart when i try to flip it. the only modifications i made was to half the recipe (didn’t want to waste the eggs if it didn’t turn out) and used coconut milk instead of almond. do you have any ideas what might have happened?? thanks!
I have made these multiple times with no problems. I’m not sure what could be going wrong for you. I have also used almond and coconut milk in these and neither seemed better than the other. One thing I don’t do, is separate the eggs. I use whole eggs and just cut the egg total in half since I have yolks in there too. Make sure you coat your pan well with coconut oil too.
These look great! Is there any way to reduce the recipe to yield fewer crepes? How many does this make? I want to use just 1 or 2 egg whites, for very few crepes. Thanks.
I made these last night for burritos. I really liked them, but my husband thought they were too sweet and too “coconutty” for a savory dish. Would almond flour work? Also, mine cooked up fine, but were really delicate. They fell apart immediately upon filling and picking up to eat. Do you think I just made them too thin?
Using these as Breakfast Crepes, Yummy. Such a nice change from eggs
I have wanted to try these for awhile, but thought the recipe was more involved for some reason. Happy to see how quick and easy the recipe is. Will be going on next week’s meal list for sure now! Glad you posted the Tropical Traditions contest and had us go to our favorite recipe to leave a comment so I actually looked at the recipe again
I am commenting for the coconut flour giveaway. I chose this recipe, because I am currently doing whole30 and am planning on making these as soon as I finish it.
Will give these a go and see what happens. Thanks for all your hard work.
I really really need to try this recipe! These look so easy and tasty!
These look amazing! Can’t think of a better use for coconut flour
This is my favorite coconut flour recipe by far! I miss soft flour tortillas so much, so these are an amazing substitute. Thanks for this recipe!
I LOVE these. Being able to use them to make lasagna was a glorious day in my house! But really, without your website, the picky teen would have refused to be gluten & grain free. This recipe is my favorite, but it’s the real deal chocolate chip cookies that won the picky teen over.
I’ve been needing a recipe like this for a long time. I like this blog because all the recipes I’ve used actually WORK.
Love these! They are so versatile!
This is my favorite coconut flour recipe though it was tough to choose between this one and real deal chocolate chip cookies. Thanks to your flash contest, I have a new recipe to try – the vegan chocolate coconut pudding pie, sounds crazy delish.
I’ve only just started following your site (since your paleo view episode) but already I love it and you! Just wonderful. Thanks!
These worked perfectly for me. Thank you so much for this recipe! (and all your other ones!)
Can I use coconut milk instead of almond milk?
You may want to do half coconut half water as almond milk is quite a bit thinner
I got rid of all my non-stick pans due to cancer concerns.
Has anyone made this with normal pans (stainless steel/ cast iron)?
Any pan recommendations that don’t include teflon and such coatings?
Thanks
The crepe pan that I linked to does not have a coating. It is blue steel.
I recently bought a ceramic coated pan that nothing sticks to. It’s great!
This recipe was an absolute failure. The “crepes” looked lovely when I flipped them (oh by the way, upending them into a secondary hot pan was also a train wreck) but the second side wound up looking mealy and crumbly when I removed them from the skillet. This is a disaster.
Ok on my second batch now and I think there are two things that would definitely help knowing in advance: The size of the pan! I used a medium sized because they looked small in the photo but that ruined them. The largest nonstick is what is finally working. Secondly, no nonstick is alike. My Earth Pan ruined them and I had to rely on my old T-Fal.
I’ve linked to 2 of the pans that work best for this recipe in the post, and they both list their size. I don’t use any non-stick cookware in my kitchen due to toxins leaching into the food, but I’m glad you found one that worked for you!
Thanks for the recipe! I tried these today and they turned out quite thick. Is there a specific type of almond milk I should use? I think that was the problem, but I’m not sure. I used Almond Breeze (Unsweetened, Original).
Sometimes the egg whites are thicker or yield much. That almond milk will work just fine, just thin the batter a bit with it until it reaches your desired consistency.
Did you use the absolute largest nonstick skillet you have? Also, unfortunately my more earth friendly skillets ruined my first batch, and my last T-Fal skillet, extra large, was the trick. They came out great, and thin.
Thank you to both of you for your replies and suggestions. I will definitely give it another try
I have gathered all of the ingredients for these and am excited to try them! But need to know if they freeze well as I am the only one that will be eating them. Thank you so much!!
I haven’t tried freezing them but if you read through the comments on this post I believe that a few people have successfully done so.
Can I use water instead of almond milk?
Yes water will work fine, but not as well.
Can I use a chia seed egg replacer?
Yahoo! I love these. Thank you!
These worked great for my enchiladas I made for cinco de mayo. I had some trouble with the first ones sticking to the pan. You need to grease really well (olive oil is what I used) and grease in between each tortilla.
Thanks for the recipe!
A day of experimentation. Flax meal tortillas were a failure. Second recipe was this one and it was fabulous! I felt lie something sweet so I added the honey and, holy cow!, they taste just like pancakes. I spread some ghee and real maple syrup on one. I feel like I have hit the mother load. I can see a yummy breakfast of these crepes with bacon. Yummy!