Coconut Flour Tortillas

Tacos! makes 6 tacos

• 1/4 c coconut flour

• 3 large Eggs

• 1/2+ cup coconut milk

• 1/4+ tsp Sea salt 

• 1/2 tbsp Unflavored gelatin powder (optional - for more pliable, sturdy tortillas)

• 1/4 tsp Cumin (optional)

• 1/4 tsp Paprika (optional)

1. In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).

2. If you are using gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup milk.

3. Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister).

4. Pour 1/4 cup batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

Alternate:

Ingredients

• 5 tbsp coconut flour

• 1/2 tsp baking powder

• 1/2 tsp xanthan gum

• 1/4 tsp salt

• 1 large egg

• 2 tbsp water

Instructions

1. Whisk the coconut flour, baking powder, xanthan gum, and salt together in a mixing bowl.

2. Beat the egg and add only 1tbsp water, then add to the flour and mix until the dough comes together.

3. Let it sit for about two or three minutes to absorb all the moisture, and then if you need to add 1 more tbsp water to the dough. Or if it’s too sticky, add a little more coconut flour.

4. Cut the dough into four equal pieces.

5. Put each tortilla on parchment paper and place cling wrap over the top of it to stop the rolling pin sticking, and then roll out, or I recommend you use a tortilla press for the most even tortillas.

6. Heat a well seasoned cast iron skillet over a medium high heat.

7. Cook each tortilla for 45 seconds to 1 minute per side until it puffs up and bubbles appear.