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Coconut Flour Tortillas

Sarah Pryor

"Awesome tortillas without the gluten!"
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25 m servings 61 cals
Original recipe yields 10 servings (10 tortillas)

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  • Prep

  • Cook

  • Ready In

  1. Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
  2. Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
  3. Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
  4. Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.


  • Cook's Notes:
  • If you want thinner tortillas, you can add 1 to 2 teaspoon more water.
  • DO NOT FLIP the tortillas in Step 4 until you are absolutely certain that the first side is golden brown. Flipping before this point will rip the tortilla.

Nutrition Facts

Per Serving: 61 calories; 5.6 g fat; 0.2 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 57 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Sooo this is more like an over-easy egg, not really a tortilla. I had to add more flour to make it actually edible with Mexican fixings. I don't recommend this for anything other than breakfast.

Decent and easy but definitely not a tortilla as other review says. First one came out like a crispy holey egg flake. Couldnt tell it had flour in it even. So I added a bit more baking soda, t...