Gluten Free Coconut Flour Tortillas
Light, versatile, and incredibly easy to make, these Gluten-Free Coconut Flour Tortillas are the perfect solution for anyone seeking a healthy, grain-free alternative to traditional wraps. Featuring a simple blend of coconut flour, psyllium husk powder, and eggs, these tortillas are naturally low-carb, high-fiber, and full of nourishing ingredients. The batter comes together in just minutes, and with a quick cook on a non-stick skillet, you’ll have warm, pliable tortillas ready to be transformed into tacos, wraps, or even a gluten-free flatbread. With their subtle coconut flavor and soft, flexible texture, these tortillas are not only gluten-free but also dairy-free and paleo-friendly. Perfect for meal prep, they can be stored in the fridge or freezer for easy, fuss-free meals throughout the week!
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Recipe Information
Ingredients
- 0.5 cups Coconut flour
- 4 large Eggs
- 0.5 cups Water
- 1 tablespoons Psyllium husk powder
- 0.25 teaspoons Salt
- 1 teaspoons Olive oil (or any neutral oil)
Instructions
In a medium-sized mixing bowl, whisk together the coconut flour, psyllium husk powder, and salt until well combined.
In a separate bowl, beat the eggs and water until fully blended.
Slowly pour the egg and water mixture into the dry ingredients, stirring continuously until a smooth, cohesive batter forms.
Let the batter rest for 2-3 minutes to allow the psyllium husk to absorb some liquid and thicken the mixture.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with 1 teaspoon of olive oil.
Spoon about 1/4 cup of batter onto the skillet for each tortilla. Use the back of a spoon or spatula to spread the batter into a thin, even circle, approximately 6 inches in diameter.
Cook the tortilla for 2-3 minutes on the first side, or until the edges begin to lift slightly, and the tortilla is golden underneath. Carefully flip the tortilla and cook for an additional 1-2 minutes on the second side.
Transfer the cooked tortilla to a plate and cover with a towel to keep warm. Repeat with the remaining batter.
Serve warm as a wrap, taco shell, or however you like. Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 5.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
