Eating a grain free diet limits choices for “bread,” making easy, on-the-go meals like sandwiches and wraps pretty difficult. I haven’t attempted a coconut-flour bread recipe yet, but I have a super easy tortilla recipe that uses only a few ingredients! Normally, I use coconut flour for sweet recipes, like pancakes, waffles, and “porridge.”
These basic tortillas are extremely versatile, and you can add herbs and spices to make them any flavor you want! Stuff them with sauteed veggies and scrambled eggs for a savory breakfast, or add a bit of cinnamon and use yogurt and fruit as your filling for a sweet version!
The recipe can be easily multiplied if you want to make more than one tortilla. The wraps are fragile when they’re warm and hold together better the longer they sit, so storing them overnight in the fridge would be perfect for a lunch-time wrap!
Makes 1 Tortilla
Gluten Free, Grain Free, Nut Free, Dairy Free
You will need:
1 tbsp coconut flour
2 egg whites
3 tbsp lukewarm water
1/16 tsp baking soda
spices to taste
Directions:
Heat a pan over medium and melt a little coconut oil.
Place the egg whites into a bowl and add the coconut flour, water, baking soda, and spices.
Whisk until the batter is smooth and let it sit for a couple minutes to thicken.
Pour the batter onto the center of the pan and swirl it around to coat the bottom.
Turn the heat down slightly and let it cook until the top starts to look “set” and the bottom begins to brown.
Carefully flip and cook on the other side for a minute.
The tortilla will be easier to work with when it’s cool, and it breaks apart a lot easier when warm. To use these as a wrap, your best bet is to make them at night, store them in your fridge and prepare the wrap in the morning.
Enjoy! 🙂
