Coconut Flour "Tortillas"

By Bailey1_

Ingredients

• Servings: 1 tortilla
• Preparation Time: 2 minutes
• 1 tablespoon coconut flour
• 1/16 teaspoon baking powder
• 2 egg whites (or, 3 tablespoons egg whites)
• 2 tablespoons water or coconut milk*
• coconut oil/butter

Details

Servings 5
Adapted from freecoconutrecipes.com

Preparation

Step 1

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.
Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling - anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!




Add Comment

Ooooh I can't wait! I've been trying to make tortillas with coconut flour to no avail!

it looks so good, do you have a recipe to make like 6 or a dozen at once? Thanks.

Natalie - You might want to take out the baking powder, as I never use it because sometimes it makes it too salty. It is not going to taste like regular wheat flour tortillas, obviously, but you can use them the same.

combine the flour, oil, baking powder, salt and eggs in a food processor. process until a thick batter forms. add enough liquid to make a somewhat loose batter. Pour 1/4 c on a hot tortilla press, cook for 20 seconds and open the press, flip and cook for an additional 10 to 15 seconds. enjoy.

makes 5 tortillas, more body and closer texture to regular flour tortillas in my opinion.

add a pinch of salt, that will take care of the taste

Hi there, does anyone know if you could make a batch of these and freeze them and if they'd defrost ok?

I uesed whole eggs and skipped bkg powder. Added a bit of water for the coconut flour. Very Good. Eggy but better than low carb tortillas. I will try to make two from the single recipe so they will be thinner.

Wow, these are bad. I'm seriously disappointed. Not even remotely like a tortilla. These are egg white omlettes with a very heavy coconut sweet taste. I would rather go without than eat these and waste time and materials. If you are jonesing for a tortilla, just make tapioca flour crepes minus the vanilla. 1/2 c tapioca flour, 1 egg, 1 egg white, 2 T water. Same method for cooking.

@HJ Use more or even all egg white rather than whole egg to prevent the omelet taste and you can make baking powder by putting 2 parts baking SODA with 1 part cream of tarter.

Great recipe Rob. I tried it out tonight and while I didn't make torillas I did make some small pizzas. I just left the batter on the thick side and didn't use my press. Excellent results.

i am down with what Tiffaroonie has to say, if your jonesing for a tortilla use the recipe they suggested... i made these for sandwhich wraps and they turned out great... i did deviate a tad bit from the recipe and i only used 1 egg and added some parsley flakes garlic powder and some soul food seasoning to jazz up my tortillas and they turned out great...thanks for the heads up and i hope this helps you all out

Has anyone ever added nut flour, like almond, to these to give them more substance?

Excellent recipe! This was my first attempt at using coconut flour (this recipe uses only a few ingredients, which would save a lot of time/money if it had gone wrong!). I followed the recipe exactly (using the 3 tbsp egg whites), and felt that my "batter" was too thick. So I had to add 1/2 Tbsp water to thin it out. I'd call this more of a flatbread, or thin pancake, rather than a tortilla because the result was so thick. This was fine, since I prefer thicker tortillas anyway. Although I probably could have just added more water if I wanted a thinner, more tortilla-like appearance. Taste was great either way, very light. I spread almond butter on it and I now have a grain-free solution to my oh-so-missed nut butter sandwhiches!

Just made these - WOW! They are good. Added more water to make them thinner. Made a second batch and added cumin, chili powder, onion powder, & garlic powder. Thanks for positing. Love it!!

This was so this thick that I even added more water. I have been trying to make reciepe a with coconut flour but it is just not working!!!

Was so excited to make these with shrimp tacos but It has a egg white texture and not good at all. Think I will stick to making my normal flour tortillas with cream cheese instead of crisco. Don't think I will try these ones again!

I've had better luck with tortillas in the oven (pour a thin layer of mixture onto a greased pizza pan, much like you would with a socca/farrinata), heated under the broiler at a high temp. I'd try mixing it with brown rice flour and/or a bit of flax.

mine did not turn out at all..added extra water to thin it out, the flavor was like egg whites mixed with a hint of coconut..the texture was even worse..not sure if i can do the whole coconut flour thing, might have to switch to almond flour.

Add Comment

Enter your email address to subscribe to this blog.