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Coconut Flour Tortillas (vegan)


  • Author: Lindsay Cotter
  • Prep Time: 7 minutes
  • Rest Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 27 minutes
  • Yield: 4-5 wraps 1x
  • Diet: Gluten Free

Description

Vegan, Keto, and low-carb, this easy recipe for coconut flour tortillas is made with simple ingredients and ready in minutes. Soft, fluffy, and flexible, they’re perfect for meal prep!


Ingredients

Scale
  • 1/2 cup coconut flour (52 grams)
  • 3 Tablespoons (1518 grams) psyllium husk fiber* See notes
  • 1 Tablespoon tapioca flour (If you don’t have tapioca flour, see option 2 in notes)
  • pinch of kosher salt 
  • 1 cup (250 ml) room temperature or slightly warm non-dairy milk 

Instructions

  1. Whisk or quickly pulse the flour(s) with psyllium husk fiber and salt in a food processor to ensure no clumps. Transfer to mixing bowl.
  2. Gently stir in the milk. Knead for 1 minute into a ball. Cover with plastic and let sit for 10 to 15 minutes to expand/rise.
  3. Cut the dough into 4 sections. Roll out each section between two pieces of wax paper, about 1/8 to 1/4 inch thick. Then use a small sauce pot lid to make a circle in the dough. Repeat until you have 4 to 6 tortillas about 5 inches wide.
  4. Heat a nonstick pan to medium-low. Brush the pan evenly with 2 teaspoons of olive oil. Flip over the tortilla/flatbread onto the hot skillet and peel off the baking paper carefully.
  5. Cook for 2 to 3 minutes on each side until golden brown. If using a cast iron, you will want to dry fry on low to medium-low heat for 1 to 2 minutes or less. They fry fast in cast iron and edges char quickly.

Notes

*If using psyllium husk POWDER, you will need only 2 Tablespoons as it weighs more than the husk fiber. See blog post for the difference in types of psyllium fibers for baking.

*Tapioca flour helps bind and create a gluten-like texture with psyllium fiber. But if you don’t have this, then you can use the ingredients below. Follow same instructions as above, except add the oil or yogurt before the milk. This option is less forgiving than above because the dough is thinner, once rolled out. Just be gentle when transferring the shaped dough to frying pan.  

Option 2
  • 1/2 cup coconut flour (52 grams)
  • 3 Tablespoons (15-18 grams) psyllium husk fiber
  • 2 Tablespoons oil or plain yogurt
  • 1/2 cup to 2/3 cup room temperature or slightly warm non-dairy milk as needed 
  • pinch of kosher salt 
Option 2: Calories Per Serving: 92 Total Fat 5.9g Saturated Fat 1.3g Cholesterol 0mg Sodium 24.7mg Total Carbohydrate 8.1g Dietary Fiber 5.1g Sugars 2g Protein 2.1g
  • Category: main dish
  • Method: stovetop
  • Cuisine: Mexican American

Keywords: tortilla, mexican inspired, gluten free tortilla, flatbread, taco shell, wrap, mexican-inspired