Coconut Flour Tortillas (Grain free, GFCF, Paleo, Gluten free… younameit)

Whatever you’re avoiding, for whatever reason, odds are you can eat these tortillas. Enjoy. Especially if you’ve been missing Mexican food, I bet you will!

These tortillas are flexible enough to make perfect tacos, and get a bit sturdier overnight in the fridge. You know, in case you want breakfast burritos the next day.

 Ingredients

1 cup egg whites
1/4 cup unsweetened almond milk
1/4 cup coconut flour
1/2 tsp each: cumin and garlic
1/4 tsp each: salt and cayenne pepper

Method

1. In a blender pitcher, combine all ingredients. Process for 10-20 seconds to break up any lumps in the coconut flour. Let is sit for 10 minutes so the coconut flour hydrates.

2. Heat a nonstick skillet over medium heat and oil the bottom lightly if the nonstick coating isn’t great. When hot, pick up the pan and pour 1/4 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle action to spread the batter into a thin pancake about 8 inches or so across.

3. Put the pan back on the burner and let it cook until the top of the tortilla doesn’t look shiny anymore, and is not sticky to the touch. If it feels solid enough to flip, its time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.

4. Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking, and your tortilla is done. I recommend removing it to a paper towel-lined plate to free up the skillet for the next tortilla. Stacking the cooked tortillas on a bare plate works too, but gets some condensation moisture on the bottom to they end up a bit wet.

Makes 6. The last tortilla might be smaller than the others if you have less than 2 oz of batter remaining at the end.

Nutrition Facts per tortilla: 46 calories, 0.75 grams fat, 3 grams carbohydrate, 1.7 g fiber, 4.4 g protein

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{ 73 comments… add one }

  • Carol October 26, 2013, 7:35 pm

    I have an electric tortilla press I purchased that I have never used. Do you think I could bake them in the press instead of on the stove? Thanks for the recipe! Can’t wait to try it!

  • Salem October 30, 2013, 12:43 am

    The flavor of these tortillas is good, but we couldn’t get them to work well enough to wrap around anything so they were kind of useless for the dishes we like to eat. But it may just be that we didn’t do it quite right. Thank you for the recipe. I’m just leaving feedback on my experience with this recipe. :-)

  • Kay October 31, 2013, 3:57 pm

    Can’t wait to try these. I wonder how long they last in the freezer? I wanna make a BIG batch :D

  • Kate November 3, 2013, 12:20 pm

    First off, these are AMAZING! I’ve had this bookmarked to make for a week or two now and I made them for my husband today. He’s in love! As far as the ability to wrap things in it, obviously you need to not load them up to the point that they are bursting.

    I thought it was more of a dense crepe rather than a classic flour tortilla and due to using coconut flour they almost have a corn bread like consistency in your mouth. These will be a staple for us from here on out. The ingredients are usually always on hand and they are quick to whip up. We’re already brainstorming on what spices to use for what dishes we usually prepare. Thank you for posting this! :)

  • Georgie November 3, 2013, 2:41 pm

    I bet if you wrapped them well you could save them for months. You’d just wanted to make sure they are airtight, so they don’t dry out.

  • Virgie Eldridge November 4, 2013, 9:27 pm

    thank you

  • Ellen November 4, 2013, 11:03 pm

    These didn’t work for me AT ALL. They tasted really eggy, and had a texture to match. Bummer!

  • Ashley November 5, 2013, 11:02 am

    Hello, these look great, though as a vegan, (sorry Paleo friends!) I am wondering if you think something could be used instead of the egg? Would “flax eggs” work in this case do you think? Ill prob try regardless and let you know! :)

  • Missy November 10, 2013, 11:03 am

    I just finished making these. I made three batches so I could freeze some. They turned out great and very easy to make. Looking forward to fajitas for supper!! Thank you for the recipe!

  • robin November 10, 2013, 10:52 pm

    I was just thinking the same thing about the egg. Usually substitute apple sauce or oil and a pinch of baking powder or soda. Thanks! Looking forward to trying this.

  • Ashley November 19, 2013, 2:11 am

    I tried these today and they tasted really yummy but came out more like pancakes than tortillas. We used them as soft tacos and that worked pretty well. They were so quick and easy to make. Thanks!

  • Ryan November 22, 2013, 5:50 pm

    I just made a batch of these for some pale/primal tacos. They turned out great! The only change that I made was that I used half-and-half instead of almond milk.

  • fawna November 30, 2013, 8:42 pm

    My daughter and I have candida and we though this tortilla recipe sounded perfect and fit into our extremely strict and frustrating diet. It failed miserably. They stuck to the pan, fell apart, and were completely unusable as tortillas. They also smelled and tasted like egg-y cookies mixed with a garlicy Mexican flair. What a waste of ingredients. Sucked big time.

  • Georgie December 1, 2013, 1:36 pm

    Eeek! That sounds like no fun! Sorry to hear.

  • Sunshine January 19, 2014, 9:00 am

    I bet these would be perfect for enchiladas. I’m going to try them this week.

  • HEATHER BRANDT February 6, 2014, 1:05 pm

    These tastes so good but I can’t figure out how to keep them from sticking major. Any tips? I have made crepes no problem in my all-clad stainless steel pan but this recipe didn’t work with my pan. ??

  • Georgie February 6, 2014, 3:54 pm

    All I can suggest is a nonstick pan or oil/butter to grease it.

  • hEATHER BRANDT February 6, 2014, 5:10 pm

    I used lots of coconut oil to no avail so maybe it just doesn’t work in my all-clad pan. It did taste yummy so the flavor is very good!

  • Ann March 9, 2014, 5:07 pm

    Do these taste like coconut? The one recipe I’ve made with coconut flour (a German pancake/Dutch Baby) had a coconut flavor. Some people say that their coconut flour recipes taste like coconut, and other say they can’t taste it at all. I sometimes like the flavor of coconut in cakes and candies, but not in savory dishes, unfortunately.

  • Jessica March 19, 2014, 11:58 am

    Do u think this could be done with almond flour? I can’t seem to find coconut flour near me…

  • smashinbeauty April 28, 2014, 2:00 am

    What recipe of mexican food is that?

  • kriccit May 17, 2014, 10:34 pm

    use parchment paper to stop sticking.

  • Lisa May 18, 2014, 11:16 am

    Followed the recipe exactly…worked great. Taste isn’t wonderful on their own but as soft tacos it was good. Also…when they cool they are great grilled…brushed a little oil on them, little cheese and salsa.