tortillas - paleo, gf, df

By tinathorn

Ingredients

• NOTE:
• 2 eggs, plus 1 egg white
• 1 cup full fat coconut milk*
• 1 tablespoon ghee or coconut oil, melted
• 1 teaspoon water*
• 1/2 cup of tapioca flour or arrowroot starch
• 1/4 cup blanched almond flour
• 3 tablespoons coconut flour, sifted
• 1/4 teaspoon sea salt
• You can use any unsweetened dairy free milk, but I find that full fat coconut milk from a can works best. When I make these tortillas for tacos or enchiladas, I replace the water with lime juice for some additional flavor.
• If you want to make crepes with this recipe, simply replace the teaspoon of water with honey or maple syrup, add in 1-2 teaspoons of vanilla, a little cinnamon and fill with sweet filling and toppings of choice.

Details

Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from themodernbuttery.com

Preparation

Step 1

In a medium sized bowl, whisk eggs, egg white, coconut milk, ghee and water.
Add in the remaining dry ingredients and mix well until thoroughly combined. Allow the mixture to rest for 5 minutes so the coconut flour can soak up some of the moisture, and then whisk again.
Place an 8-10" non-stick over medium heat and season with oil. Pour ⅓ cup of batter into the pan and immediately swirl it around to ensure the bottom is coated and the tortilla is thin.
Cook for 1-2 minutes on each side, or until lightly browned.
Lightly oil pan again and continue above steps until all the batter has been used. Place tortillas on a paper towel lined plate until ready to serve.