Gluten Free Coconut Flour Tortillas Recipes
GLUTEN FREE COCONUT FLOUR TORTILLAS
The coconut flour tortillas are gluten free, grain free and low in carbohydrates. They are great to use in enchilada recipes or as a sandwich wrap. These will not have the same texture as wheat flour tortillas, however they are a great substitute every now and then when on a gluten free diet.
Provided by TheHealthyAdvocate
Categories Lactose Free
Time 6m
Yield 3 5-6, 3 serving(s)
Number Of Ingredients 5
Steps:
- Pour egg whites and water into a medium bowl.
- Sift coconut flour and salt into the egg white mixture.
- Heat a frying pan and melt 1 teaspoons of butter or oil to grease the bottom of pan.
- Slowly pour 2-3 tablespoons of the coconut flour mixture onto the pan and quickly (and carefully) spread the batter around into a larger, thin circle by turning the pan.
- Fry for about 1-2 minutes on the first side, or until the edges start to lift and you can easily move your spatula underneath the cooking tortilla without it breaking. Flip and cook on the other side.
- Serve.
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- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
- If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
- Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
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- Heat an 8” frying pan over medium heat. Depending on the type of pan you are using, you may want to melt a 1/2 tsp of coconut oil to ensure the tortillas don’t stick.
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- Whisk or quickly pulse the flour(s) with psyllium husk fiber and salt in a food processor to ensure no clumps. Transfer to mixing bowl.
- Gently stir in the milk. Knead for 1 minute into a ball. Cover with plastic and let sit for 10 to 15 minutes to expand/rise.
- Cut the dough into 4 sections. Roll out each section between two pieces of wax paper, about 1/8 to 1/4 inch thick. Then use a small sauce pot lid to make a circle in the dough. Repeat until you have 4 to 6 tortillas about 5 inches wide.
- Heat a nonstick pan to medium-low. Brush the pan evenly with 2 teaspoons of olive oil. Flip over the tortilla/flatbread onto the hot skillet and peel off the baking paper carefully.
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