Coconut Flour Tortillas

Coconut Flour Tortillas

from mamaknowsglutenfree.com

Soft, versatile, and deliciously vegan, these coconut flour tortillas are a breeze to make. Whenever I’m looking for a grain-free alternative, I can prepare a fresh batch in just 15 minutes.

Ingredients

  • 1 cup room temperature water
  • ½ cup coconut flour
  • 2 tablespoons whole psyllium husk
  • ½ teaspoon baking powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1

    Combine all ingredients (except olive oil) in a medium bowl and stir well until completely combined.

  2. 2

    Let the mixture rest for 10 minutes for the psyllium husks to absorb water and bind with the rest of the ingredients.

  3. 3

    Roll the mixture into a ball, kneading to make sure all the ingredients are properly combined, then cut into 4 equal parts.

  4. 4

    Between two sheets of parchment paper (to avoid sticking), roll each tortilla out to be around 7” in diameter. Work on one tortilla at a time. They will be really thin but will puff up a bit more while cooking.

  5. 5

    Heat a large frying pan over low-medium heat.

  6. 6

    Add about ¼ of the olive oil and add 1 tortilla to the pan. Cook only 1 tortilla at a time.

  7. 7

    Heat until lightly browned on one side (about a minute) then flip and lightly brown on the other side. Repeat steps with all tortillas.

  8. 8

    Serve warm or cold.