I’m SUPER excited to share this Paleo tortilla recipe that I wish I could take credit for. I adapted it from Zest Bakery. My husband was very wary about making these with me, not to mention eating them, but to his surprise, he was really impressed! Don’t get me wrong, they are not your Abuelita’s homemade flour tortillas, but they definitely provide a wonderful alternative for those eating the Paleo way or can’t tolerate gluten. The consistency was more like the Ethiopian bread, Injera, but they held up well to our fajitas and did not crumble. Having experimented with coconut flour pancakes and not liking the (crumbly) result, my husband actually wants to make these again, and that’s coming from the Taco Truck king, himself. We will definitely be making them again!
Since we only had 1 egg and 1/2 cup of egg whites left in our fridge, we had to scale the recipe accordingly, making only three tortillas, instead of eight, as the recipe calls for. The ratios were all the same (my husband geeked out and even used a calculator to get everything just right).
- 1/4 cup coconut flour (40 g)
- 1/4 teaspoon baking powder
- 8 egg whites
- 1/2 cup water
- pinch of salt
- coconut oil
- Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.
- Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).
- Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help).
- Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.
- Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.
- Serve them with your favorite fixings for tacos, burritos, or as fajitas,like we did. Enjoy!
Be sure to not rush the hydration process, or else the texture will be wrong. When cooking, use a slightly lower heat setting (the lower side of medium), so you don't get as many bubbles in your batter (bubbles will make them more likely to crumble and break).