Coconut Flour Tortillas
Since going gluten free, I've discovered a lot of great recipes to substitute into my diet. Coconut Flour Tortillas! I have used these for tacos and even just as bread for spicy food or BBQ!
You will need:
- 1/2 cup coconut flour
- 2 cups egg whites
- 1/2 cup unsweetened almond milk
- 1/2 tsp garlic powder & cumin
- 1/4 tsp salt & cayenne pepper
Mix all ingredients together in a food processor or stand mixer. Be sure to break up any chunks of coconut flour.
Let mixture sit for about 10 minutes to allow the coconut flour to really soak up the liquid. If you skip this step it will make the mixture runny and your tortillas gritty.
Heat a large non stick skillet or griddle on medium-high to high (depending on your pan, it may be better on a higher temp, uses your best judgement.)
Using a 1/4 cup measuring cup, slowly pour your batter onto the hot surface and gently spread out the batter. Like how you would put sauce on a pizza, start from the center and work your way out to the edge by going in a circle.
When the uncooked side is bubbly, flip over and cook that side. About 2-3 minutes per side.
Remove from heat and you are all set! These will be slightly more breakable then normal tortilla's but not by much, so enjoy!
They will have a slight coconutty taste, but if you like coconut that won't be a problem! Turns out, coconut goes great with Mexican food, Cajun food, well...any food really!