GRAIN-FREE COCONUT FLOUR TORTILLAS

By grinder

Ingredients

• 1/2 cup coconut flour
• 1/2 teaspoon grain free baking powder
• 1/4 teaspoon sea salt
• 1.5 cups egg whites {or 16 egg whites}
• 3/4 cup almond milk

Details

Adapted from againstallgrain.com

Preparation

Step 1

Mix all of the ingredients in a non-reactive bowl. Let sit 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.

Heat a non-stick skillet over med-high heat and spray with oil or melt enough butter to coat the bottom and sides of pan. Pour ¼ cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.

Once the bottom looks set {about 1 minute} carefully release the sides of the tortilla with a rubber spatula and turn over. Alternatively, you could use a frittata pan, or turn the tortilla into another hot and greased pan or greased griddle. This may help the tortilla to stay in one piece. If your first couple break, don’t fret and don’t throw them away. Add a little more coconut flour and try again, but keep the broken ones to use as filling if you’re making enchiladas. Spray the pan again, and repeat above steps until all the batter is used. Layer the tortillas on a plate and set aside until you’re read to fill them and bake.

*These coconut flour tortillas are so versatile and simple to make. I most often use them in my enchilada recipe and lasagna recipe, but they also double as crepes for breakfast or dessert. If you use them as crepes, try adding 2 teaspoons of honey to the batter to sweeten them up a bit. I like to fill them with peanut butter and sliced bananas, but any fruit would taste great. Top them off with a little SCD whipped cream.

*For SCD, sub ¼ teaspoon baking soda and ¼ teaspoon lemon juice for the baking powder.