Jodi
Since ditching wheat, grains, and sugar, I have tried many versions of internet paleo tortillas to just have them crumble! My only success was when using some yuca starch. However, I wanted to find a version that was less carb dense and I came across a wonderful recipe that stands up to the real test: my four and six-year-old boys! They were able to annihilate them without having them fall to pieces on their lap!
Paleo Tortilla Ingredients:
Makes 10-12 paleo tortillas
- 6 eggs
- 1 can of coconut milk, full fat
- ¼ cup coconut flour
- ¼ cup flax meal
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 packet Stevia (optional)
Directions:
To ensure that your coconut flour tortillas stick together and are sturdy enough to handle, follow these 4 steps:
1. Put everything into a blender and blend the batter until smooth.
2. Let the blended batter sit for 15 minutes to let the flax work its binding magic.
3. Preheat your griddle or skillet on medium-high, then reduce to medium-low when you start to cook. As you are cooking the tortillas, don’t flip until they get golden brown. These aren’t pancakes, so realize that browning is much better than undercooking.
4. Let the tortillas sit out at room temperature for 30-40 minutes before serving. For some reason this really helps make the tortillas sturdier. If possible, cook them the day before (and store in the fridge).
Don’t be in a rush when you make these; be patient. Your pan has to be hot enough so that the batter bubbles up. Make sure you’re getting little pin holes on top as the tortilla cooks. It’s important that the pin holes bubble up and pop in the center. Then the tortilla will flip over nicely and be golden in color. I also made sure to blend up the batter a little as it sat so that the flax meal wouldn’t sink to the bottom.
The result: flexible, bendable, hand-held goodness! Now these we used with chicken tacos, but they would work awesome for beef tacos, enchiladas, any meat, egg, veggies, or fruit roll up or wrap! ENJOY!
