Our neighbor was looking for a recipe for grain free tortillas, so I decided to try to come up with something using coconut flour that would work. It doesn’t have that true tortilla feel as it has an egg base, but the flavor and texture work. It also rolls nicely as long as it is kept thin, but not too thin. It’s basically somewhere between a crepe and a pancake.
D ended up taking a couple of these and using them as wraps for his turkey sausage. He said that the result was quite yummy. You can’t taste the coconut when you use the savory seasoning.
Grain-Free Coconut Flour Tortillas Recipe
Ingredients:
- 5 large Eggs
- 1/2 cup Coconut Flour
- 1 tsp. Sea Salt
- 1 tsp. Cilantro
- 1/2 – 1 tsp. Cumin
- 1 cup Water
- Butter or Coconut Oil (for cooking)
Directions:
- Preheat cast iron pan over medium heat.
- Beat eggs and incorporate dry ingredients.
- Slowly add in water to create a thin pancake batter. Because the coconut flour soaks up moisture, you may need a little more or less water depending on your location.
- Turn down heat to medium low, coat pan with butter or coconut oil (to prevent sticking), and pour 1/4 cup of batter into pan. Carefully, smooth out batter with the back of a spoon to create a thin “pancake”.
- Cook for roughly 1 minute on each side.
- Continue with this process until you’ve used all of the batter.
- Use immediately or cool completely and store in an air tight container in the fridge.
Notes:
- You can make a sweet tortilla for dessert purposes by leaving out the cumin/cilantro and adding a teaspoon or so of honey to the batter.
[…] Columnist-Heather from Marine Corps Nomads shares how to make Grain Free Coconut Flour Tortillas. We’ve done homemade torillas in our house with flour, but these look like a fantastic gluten […]