Easy Paleo Tortillas
These Paleo Tortillas are pliable, won't break when folded and are perfect for taco night! Made from coconut flour, tapioca flour and eggs.
Ingredients
- 1/2 cup tapioca flour ((or tapioca starch))
- 1/2 cup coconut flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon onion powder
- 1 3/4 cup unsweetened almond milk
- 2 large Pete and Gerry's Organic Eggs
Instructions
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Heat a small nonstick skillet over low-medium heat. (I typically heat up two skillets at a time so I can work in bigger batches and cook two tortillas at a time.)
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Sift the tapioca flour, coconut flour, salt and onion powder into a large mixing bowl by dumping them into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.
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In a medium mixing bowl, whisk together the almond milk and eggs.
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Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.
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Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.
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Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.
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Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.
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Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.
Nutrition (per serving)
Nutritional values are estimates from the original source.