Paleo Coconut Flour Tortillas (GAPS, nut-free, vegan, egg free)
An excellent grain-free replacement for tortillas. I’ve gone through at least 10 revisions on this recipe and have finally settled on this one. It is quick, and simple to make, and you can make a double batch to have some for a few days. These Paleo Tortillas taste better than most of the expensive alternatives you can buy.
Nobody wants to completely give up tacos and on a grain-free diet corn is not allowed. Corn is an inflammatory grain, is full of lectins making it hard to digest, is very high glycemic raising blood sugar, often leads to food intolerances, and causes mineral malabsorption. Fortunately, there are several easy replacements some straight out of the fridge, such as cabbage and lettuce leaves, and others a short recipe and a few minutes of preparation away.
Try these vegan, nut-free, Keto friendly, and Paleo Coconut Flour Tortillas for tacos, wraps, bread, or just when you prefer holding your meal instead of using a fork. My kids love making these because they get to use the tortilla press we brought home from Mexico.
Paleo Coconut Flour Tortillas
Ingredients
- ½ cup coconut flour
- ¼ cup ground flax seed
- 2 Tbsp. psyllium husk powder
- 1 Tbsp. tapioca flour (omit for GAPS)
- ½ tsp. sea salt
- 2 Tbsp. coconut oil or avocado oil or olive oil (additional for cooking)
- 3/4 cup warm water
Instructions
- Start by soaking the ground flaxseed in the 3/4 cup of warm water for 10-15 minutes.
- After that, mix all of the ingredients together until a dough forms
- Separate into balls 1-2 inches big.
- Roll out or press flat between two pieces of parchment paper. We use a tortilla maker to flatten the balls into perfect circles.
- Cook for 2-3 minutes per side on preheated skillet lightly coated with olive oil.
Notes
These can be stored in the fridge for up to 5 days and reheated when ready to use.
Nutrition Facts
Calories
98Fat
7Sat. Fat
4Carbs
9Fiber
6Net carbs
3Sugar
1Protein
2Sodium
164Cholesterol
0