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Easy Coconut Flour Tortillas (Low-Carb, Vegan)

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Description

These low-carb coconut flour tortillas are soft, flexible, and sturdy, perfect for holding your favorite fillings without tearing. Crafted with coconut flour, and a handful of nutritious ingredients like golden flax seeds and hemp flour, these vegan tortillas are gluten-free, lectin-free, and have no gums added. And they are so easy to make, you have no excuse not to try them. 

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 2 tablespoons golden flax seed (ground)
  • 2 tablespoons psyllium husk flakes (whole)
  • 2 tablespoons hemp flour
  • 1/4 teaspoon salt
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 2/3 cup hot water + 2 tablespoons
  • avocado oil for brushing the pan

Instructions

  1. In a large bowl, combine the coconut flour, tapioca flour, ground golden flax seed, whole psyllium husk flakes, hemp flour, and salt.
  2. Gradually add in the olive oil (or avocado oil if preferred) and 2/3 cup of hot water. Begin to incorporate the ingredients with a spatula. Once the mixture starts to resemble dough, use your hands to mix until all ingredients are thoroughly combined.
  3. Shape the mixture into a ball and allow it to rest for 5 minutes.
  4. After resting, knead the dough once more, gradually adding the remaining 2 tablespoons of water. Your aim is to achieve a well-hydrated, elastic dough.
  5. Divide the dough into 8 equal parts, shaping each piece into a ball. To prevent the dough from drying out, spray with water and cover with plastic wrap.
  6. Begin forming the tortillas by rolling each dough ball between two sheets of parchment paper until they reach your desired thinness. For uniformly round tortillas, trim any uneven edges using a bowl as a guide. If available, a tortilla press can speed up this process.
  7. Preheat a heavy-duty non-stick pan, such as a well-seasoned cast-iron or carbon steel tortilla pan, over medium heat. Lightly brush the surface with avocado oil.
  8. Place the first tortilla in the pan. While it cooks, prepare the next tortilla. Each side should take about 1.5 to 2 minutes to cook, but this may vary depending on your heat source or the type of pan you’re using.
  9. Transfer the cooked tortillas to a plate and cover with a towel to keep them warm and soft.
  10. These tortillas are flexible and sturdy, making them perfect for any filling. Store them at room temperature, wrapped in a towel or paper and placed inside a plastic bag to maintain their softness.
  11. To reheat, warm the tortillas briefly in the same pan or in the oven. Be careful not to overheat them, or they might become crispy, although this can be desirable if you plan to make tostadas or tortilla chips.

Notes

Note: While a ceramic coated pan may work, this method hasn’t been tested with this recipe.

Yield: 8 whole tortillas plus 4 additional tortillas from trimmings (approx. 4 inches in diameter each)

Substitutions: The coconut flour, tapioca and one tablespoon of each flax seeds and psyllium husks are necessary for this recipe, but you can skip the hemp flour if you don’t have any. We use it to improve the nutritional value of these tortillas. You can adjust the water content to fit any changes you do in dry ingredients. 

Find it online: https://creativeinmykitchen.com/easy-low-carb-coconut-flour-tortillas-vegan/