Coconut Flour Tortillas

These come out very tender, but do seem to have the strength to use for tacos. With no eggs or oil they also come out very low calo at approximately 50 calories per. With the addition of the sweet corn extract they do get a slight corn flavor, but nothing quite like the real thing.

Ingredients Directions

  • 25g coconut flour
  • 5g psyllium husks (not powder!)
  • Pinch of salt
  • Spices - garlic or onion powder, etc. (optional)
  • 1/2 cup warm water
  • 3 drops of sweet corn extract (optional)

  1. In a small bowl, mix the coconut flour, psyllium husk, salt and optional spices, breaking up any lumps.
  2. Add the water and optional extract to the mix, stirring until combined
  3. Then kneading/folding by hand until very well combined. Let stand 10 minutes to thicken.
  4. Divide the dough into 3 (for tacos) equal portions - they should each measure about 45 grams, and shape with tortilla press.
  5. Cook in a cast iron skillet or griddle, with a light spray of oil. They will release easier as they cook.

Notes

These appear to keep their strength pretty well when stored in the refrigerator and re-heated (better than actual corn ones).

Original Recipe

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recipes/coconut_flour_tortillas.txt · Last modified: 2022/01/26 16:49 by phook

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