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 Gluten-Free Tortillas with Coconut Flour photo
Gluten-Free Tortillas with Coconut Flour
photo by recipe author

Servings: 8
Preparation Time: 17 minutes

Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.

Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).

Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help). Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.

Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.

Serve them with your favorite fixings for tacos, burritos, or as fajitas, like we did. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
just wondering..... why egg whites rather than whole eggs?
# Posted By Martha Oxnard | 1/20/13 5:34 PM
These sound great! Do you know what the nutritional analysis would be for one of these? I have to watch my carb intake due to glucose intolerance. Thanks for a great recipe
# Posted By Irma | 1/21/13 12:32 PM
I too am wondering why the egg whites and not the whole egg . . .
# Posted By Kelcey | 1/23/13 12:49 PM
What kind of "taco" is that in the picture? It looks so good
! Would love to have the recipe for the whole contents of the photo not just the tortilla. Thanks
# Posted By Ross D | 1/24/13 2:38 PM
Has anyone tried this with the whole egg?
# Posted By Christy | 3/13/13 4:14 PM

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