Coconut flour tortillas are a gluten-free choice to traditional wheat tortillas. They are made primarily from coconut flour. This flour is derived from the dried meat of coconuts. They are known for their unique flavor, which carries a subtle sweetness and distinct coconut aroma.
Typically made with coconut flour, eggs, water, and sometimes a binding agent like xanthan gum. Because coconut flour absorbs more liquid than other flours, recipes often need a higher egg-to-flour ratio.
These tortillas have a soft and pliable texture when freshly cooked. They are slightly more fragile than wheat-based tortillas. When cooked properly, they can hold various fillings without breaking apart easily.
Coconut flour tortillas have a mild coconut flavor that adds a unique twist to dishes. This flavor can complement both savory and sweet fillings.
They are high in fiber and low in carbohydrates. This makes them a popular choice for those pursuing low-carb or ketogenic diets. They are also rich in healthy fats and protein.
A keto coconut flatbread that works as a naan, paratha or uttapam or even a tortilla.
Coconut flour tortillas can be used in many dishes. These include wraps, quesadillas, tacos, or as a base for personal pizzas. They are versatile enough to pair with both savory and sweet ingredients.
Typically cooked on a skillet or griddle for a few minutes on each side until slightly browned. They can be stacked and kept warm, much like traditional tortillas.
Ingredients
- 50 Grams Coconut Flour
- 8 Grams Psyllium Husk
- 1/2 Tsp Baking Powder
- 1 Cup Water
- 1 Tbsp Oil/Ghee for frying
- Salt to Taste
Instructions
- Heat the Water: Microwave water for 30 seconds until warm.
- Mix Dry Ingredients: In a mixing bowl, combine all dry ingredients thoroughly.
- Combine with Water: Add the warm water to the dry mixture and stir until a dough forms.
- Let the Dough Rest: Allow the dough to sit for 10 minutes to hydrate.
- Divide the Dough: Cut the dough into 4 equal parts.
- Roll Out the Dough:
- Take one piece and place it between two sheets of parchment paper.
- Roll it out into a thin disc.
- Cook the Tortilla:
- Heat a skillet over medium heat and add butter or ghee.
- Once hot, carefully place the rolled-out tortilla in the pan.
- Cook until the first side is fully cooked and golden brown, then flip and cook the other side.
- Serve: Enjoy your freshly cooked coconut flour tortillas with your favorite fillings!
Feel free to adjust any part of the recipe to personalize it to your taste!
Video
Recipe Notes
- Don’t try to sub almond flour for the coconut flour; it won’t work.
- Psyllium husk is essential to the recipe. Ground flax seed won’t work the same way, so it’s not a good substitute.
- The water has to be warm when added to the flour. Cold water will make for a crumbly dough.
- If you find the naan breaking when you try to flip it, let it cook longer. Try flipping it again after.
Storage and Shelf Life:
- You can store coconut flour tortillas in an airtight container in the refrigerator for several days. They can also be frozen for longer storage. When reheating, a quick toast on a skillet can restore their softness.
- These tortillas are an excellent option for those seeking gluten-free, low-carb alternatives. They let you enjoy the delightful taste of coconut.
Coconut Flour Tortillas
Coconut flour tortillas offer a nutritious, gluten-free alternative to traditional tortillas, featuring a mild coconut flavor and a soft texture. Made primarily from coconut flour and eggs, they are high in fiber and low in carbs, making them ideal for low-carb and ketogenic diets. Versatile and easy to prepare, these tortillas can be used in a variety of dishes, from wraps and tacos to personal pizzas. Enjoy the unique taste of coconut while maintaining a healthy lifestyle with this delicious option!
Ingredients
- 50 Grams Coconut Flour
- 8 Grams Psyllium Husk
- 1/2 Tsp Baking Powder
- 1 Cup Water
- 1 Tbsp Oil/Ghee for frying
- Salt to Taste
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 229mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 5gSugar: 3gProtein: 2g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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