Grain-Free Coconut Flour Tortillas
Ingredients
- 2 cups tapioca starch not the same as cassava flour!
- 1/2 cup plus 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 2 1/2 cups plain unsweetened almond or cashew milk
- 8 large egg whites at room temperature
- Avocado oil or coconut oil for cooking
Instructions
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In a medium mixing bowl, whisk together tapioca starch, coconut flour, and sea salt. Set aside.
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In a separate bowl, whisk almond or cashew milk with the egg whites until well-combined.
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Make a well in the center of the dry ingredients and pour the egg white mixture into it. Whisk to combine. There should be no lumps and the batter will be very, very thin. Transfer the batter, if desired, to a large glass measuring cup with a spout, for easier pouring.
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Heat a nonstick skillet over medium-high heat. (A well-seasoned cast-iron skillet or crepe pan works best.) Lightly oil the skillet--not much is needed, just a few drops.
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Pour a few tablespoons of the batter into the center of the skillet, and working very quickly, lift the skillet off the heat and tilt so the batter spreads out in a thin layer. Depending on the size of the skillet, the batter may or may not reach the edge of the pan. Place back on heat and cook for 1-2 minutes, or until golden. It will be ready to turn when the tortilla has released itself from the pan. Gently lift the edges and slide a thin spatula underneath to flip. Cook the other side for another 1-2 minutes. Transfer to a plate and repeat with remaining batter.
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Use as desired.
Recipe Notes
-I tested various versions of this recipe using coconut flour from Trader Joe's and Nutiva. They did differ a bit between the two brands; the Trader Joe's coconut flour produces a slightly thinner batter.-I tried both freshly separated egg whites and carton, pasteurized whites. We preferred the flavor and texture of the fresh, but the carton worked just fine too.-The tortillas are more like crepes than traditional flour tortillas, but these are soft and pliable and can hold up to being filled and rolled into burritos or soft tacos, or used as crepes. -Tortillas can be par-cooked and reheated on a warm nonstick skillet to refresh them. -This recipe creates fairly thin tortillas, but if extra batter is added to the pan, they can be made thicker, or use a little less almond milk. However, if they are too thick, then they become more like pancakes rather than tortillas. -Four whole eggs can be used in place of the egg whites, however the egg flavor will be stronger (with the whites there is minimal flavor), they will also be spongier, and the color will be more yellow. -There are no real substitutes for either the tapioca starch or coconut flour for THIS recipe. The coconut flour is very rich in fiber and when used alone, the tortillas have a hard time holding up. The tapioca starch provides structure and make them pliable enough to be used as a wrap. Cassava flour, which is from the same root, is different and will produce different results than using the starch. Arrowroot powder/starch might be able to be used in a pinch. -Look for tapioca starch in stores like Whole Foods (baking section with other alternative flours and starches), Asian markets, South American markets (it's uses a lot in Brazilian cooking), or online.-Coconut flour can typically be found at most grocery stores and specialty markets in the gluten-free or baking section.