Try these coconut flour tortillas that are egg free, low carb, keto friendly, vegan and just perfect all around. Fold them, bend them how you want make tacos or your favorite wraps. With 5 ingredients these are easy to make and a quick recipe made on top of the stove.
Back when I started keto I had a very hard time finding wraps or tortilla to replace the corn ones I loved. Corn tortillas aren’t keto or low carb but delicious they get the title for. These coconut flour tortillas saved the day for me. I got help from a classic recipe I always used at Sweet As Honey. I always made her recipe and wanted my own but she gave me my start, thank you. But, not only are they 3 ingredients minus the salt but they don’t require eggs. The longest time is waiting for the coconut flour and psyllium husk to do it’s thing. A great healthy alternative the entire family can enjoy. Once you add toppings, you can’t even tell there is coconut flour there. The tortillas aren’t as dry as regular tortillas. They’re more on the fluffy side.
How To Make Tortillas With Coconut Flour
Naturally coconut flour is dry and crumbly. Yet, here we use psyllium husk to help bring it together for the tortilla. In a mixing bowl add your coconut flour.
Next, use whole psyllium husk. If you have issues see my tips below fine ground works as well but cut it in half to 1 tablespoon.
Add salt and any other flavoring you like. Tons of options from garlic, onion, cumin or chili pepper. Bland works for me because I like the flavor in my food.
Grab a cup of warm water, pour it in then start mashing with your hand. Form dough into a ball then let it sit for 10 minutes. This is important so the psyllium husk can do its thing and bind the flour.
When it’s done tear small tennis sized balls off the dough and roll them up in your hand. You should get 5 tortillas minimum if not reduce the size.
In a tortilla press with parchment paper on both side press down and flatten. If you don’t have one place between two sheets and roll out with a pin. After pressed pull off only one side of the paper.
In a non-stick frying pan on medium heat flip tortilla over in the pan and peel back parchment paper. The tortilla won’t slide until it has cooked and released itself. If you try to move it too early it will tear. I randomly shake the pan until it slides. That lets me know it’s almost finished when it finally releases.
Cook until you get the desired color.
Troubleshooting Help,Tips & Tricks
- Too sticky, if they are too sticky it’s simple just add more water. A very little at a time, nothing more than the teaspoon, a very easy issue to fix.
- Too crumbly, this can be more than one thing. I suggest adding a little more psyllium husk about 1/2 teaspoon first and let it sit. Second, you can add a little oil for moisture. One tablespoon will work. Oil will also make the tortilla more flexible. I didn’t use any to avoid the added calories.
- While cooking you don’t need to add oil in the pan. You can use spray if you want but it isn’t needed. Too much oil in the pan will just soak into the tortilla and it’ll look greasy.
Other Recipes You’ll Love
Coconut Flour Tortillas
- Tortilla Press
- 1/2 cup coconut flour
- 2 tablespoon whole psyllium husk
- 1/4 teaspoon salt
- 1 cup warm water
- Combine coconut flour, psyllium husk and salt
- Pour in warm water and mash up with your hand. Dough shouldnt be sticky at this point see notes below. Dough will be crumbly.
- After mixing well, form into a ball then let it sit for 10 minutes
- Once time is up split dough into 5 small tennis ball sized balls
- Dough should roll easily. Should be falling apart at this point if it is see notes below. Dough should roll into a ball and stay.
- Place between two sheets of parchment paper and press it in tortilla press. Or between the two sheets, roll out the tortillas. Peel one side of paper off.
- In a non-stick frying pan on medium heat flip over tortilla into pan and peel off the other side of paper. Don't leave paper in the pan. The tortilla will stick until it cooks. Once it cooks it will slid with ease. If you lift it too early you will tear it. I occasionlly shake pan until it slides. Then you can lift it up and check for browning. Oil isn't needed but you can use spray.
- Remove once browned evenly on both sides then serve.
Troubleshooting Help,Tips & Tricks
- Too sticky, if they are too sticky it's simple just add more water. A very little at a time, nothing more than the teaspoon, a very easy issue to fix.
- Too crumbly, this can be more than one thing. I suggest adding a little more psyllium husk about 1/2 teaspoon first and let it sit. Second, you can add a little oil for moisture. One tablespoon will work. Oil will also make the tortilla more flexible. I didn't use any to avoid the added calories.
- While cooking you don't need to add oil in the pan. You can use spray if you want but it isn't needed. Too much oil in the pan will just soak into the tortilla and it'll look greasy.