Coconut Flour tortillas

These are a little tedious and time consuming so I advise to make them in batches a day or two ahead of time.

1/4 cup coconut flour
 8 large egg whites
1/4 teaspoon baking powder
1/2 cup water
~ coconut flour


Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1-2 teaspoons more water.

Preheat a small nonstick skillet over medium heat. Place about 1 teaspoon coconut oil in the pan. Swirl around to coat.

Pour about 3 tablespoons of the batter into the pan, tipping the pan from side to side while you pour in the batter (to get a very thin tortilla). Do not attempt to flip the tortilla until you are sure the first side is golden brown. Otherwise, the tortilla will rip.

Once nice and golden brown, flip over and brown on opposite side. Remove to plate, and repeat process (adding in some coconut oil, the batter etc.). You should get about 8-10 medium sized tortillas ( if you make them thick, you will get less).

This recipe is courtesy of Paleo Comfort Foods 
By Julie & Charles Mayfield