Grain-free Coconut Flour Tortillas
These coconut flour tortillas are so versatile and simple to make. I most often use them in my enchilada 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 |
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.
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!
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.