Paleo & Gluten-Free Tortillas
Ingredients
2 eggs whisked
1 cup of full fat coconut milk (or you can use unsweetened almond milk)
1 tbs of olive oil
3/4 cup of tapioca flour
3 tbs of coconut flour
1/4 tsp sea salt
1 cup of full fat coconut milk (or you can use unsweetened almond milk)
1 tbs of olive oil
3/4 cup of tapioca flour
3 tbs of coconut flour
1/4 tsp sea salt
Instructions
In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
In a separate bowl, combine all dry ingredients together (salt and flours)
Pour wet ingredients into dry ingredients bowl and whisk until fully combined
Season your pan with olive oil (we used a 10" non-stick pan)
Heat pan on medium to medium-low heat
Pour 1/3 cup of batter into center of pan to form about a 6" circle
Cook for 2-3 minutes until tortilla is lightly browned on the bottom
Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
Place tortillas on a paper towel-lined plate
Makes about 6 tortillas about 6-inches in diameter
In a separate bowl, combine all dry ingredients together (salt and flours)
Pour wet ingredients into dry ingredients bowl and whisk until fully combined
Season your pan with olive oil (we used a 10" non-stick pan)
Heat pan on medium to medium-low heat
Pour 1/3 cup of batter into center of pan to form about a 6" circle
Cook for 2-3 minutes until tortilla is lightly browned on the bottom
Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
Place tortillas on a paper towel-lined plate
Makes about 6 tortillas about 6-inches in diameter
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