Wednesday, April 2, 2014

Grain-Free Tortillas


When I first started following a paleo lifestyle I tried out a bunch of grain-free wrap, crepe and tortilla recipes. I never found one that "did" it for me. The all coconut flour ones were too sweet for my taste. Many were too fragile or chewy. I made an all-flax one that was awful from BOTH a texture and flavor standpoint…

I kind of gave up for a while and have been favoring lettuce wraps on taco night. I decided to give it a go again, though, when I found Ditch the Wheat's recipe for low carb tortillas.

I hoped that the mixture of flax, almond and coconut flour would create a good balance, and happily the results were great! My tortilla still feel apart after a couple of bites, but they were pliable and had a really nice flavor.


Grain-Free Tortillas
adapted from Ditch the Wheat


  • 1/4 cup plus 2 tbs. water
  • 2 eggs
  • 2 tbs. olive oil
  • 1.5 tbs. coconut flour
  • 2 tbs. almond flour
  • ½ tbs. ground flax
  • ¼ tsp. baking powder

  • In a bowl whisk together water, eggs, and olive oil.

  • In a separate bowl mix together coconut flour, almond flour, flax seed and baking powder.

  • Mix the dry ingredients into the wet ingredients using a whisk.

  • On a large skillet or frying pan heat several tbs. of olive oil over medium-high heat. When the oil is hot, pour 1/4 cup of batter in the pan, tilting the pan so the batter spreads thinly.

  • Cook the batter for about 2 minutes or until it is slightly “toasted” looking. Flip the tortilla and fry for 2 more minutes.

  • Repeat with remaining batter
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