The searchcontest for grain-free tortillas continues… (I love games 😉 ) and my friend Pat does too!
These just became my household’s most favorite version. They make great wraps, make-ahead breakfast burritos, quesadillas, or any time you just “need to have bread”—yet have been advised to skip the grains. (Yes, this happens even to me… thus the constant search…)
Double, triple, quadruple the ingredients and have grain-free tortillas available all week—they last a few days or more in the fridge. Not sure how long because they get eaten so quickly. Convenient and extremely budget friendly.
Can be made nut free and egg free, see ingredients suggestions.
Makes 4 x 8” tortillas
Ingredients
1 Tablespoon coconut flour (although technically a nut, only rarely are there coconut allergies)
1 Tablespoon almond flour
2 Tablespoons arrowroot or tapioca flour
pinch fine ground sea salt
1 egg (or 1 tablespoon flax meal + 2.5 tablespoons water = 1 egg equivalent, let sit until gooey)
7 tablespoons unsweetened almond or other non-dairy milk
olive oil to coat the pan
Special equipment: a 10 inch, seasoned cast iron pan (keep these seasoned* and they remain non-stick)
Preparation
- Add the dry ingredients to a mixing bowl.
- Mix in the egg (or prepared flax meal) and the “milk”. The batter will be pourable.
- Put a tablespoon or so olive oil in your cast iron skillet and warm it over medium. Test the skillet readiness with a drop of water, it should sizzle and boil.
- Pour about ¼ of the batter onto your cast iron skillet. Using hot pads, lift the skillet and tip to distribute the batter around the bottom of the pan. It will be very thin.
- Cook about one minute until it naturally begins to lift from the pan. It should be tan and white, not over browned.
- Flip with a spatula and cook another 30 seconds until firm. They should not be crisp.
- Place each completed tortilla on a cookie sheet or plate to cool and use however you want.
PS. Make extra. These store well wrapped in a paper towel (so they don’t get soggy) and placed in a ziplock in the fridge. Pull them out for sandwich wraps, almond cheese quesadillas, anything.
*Seasoning your cast iron pan: After using, wipe clean (if food has stuck you may have to wash – then towel dry). Place pan on low heat to remove any remaining water. Wipe a small amount of olive or coconut oil into the pan and warm it slowly until a drop of water will sizzle. Turn the heat off and cool the pan for storage. It’s ready for your next meal.
Be Brilliant XOXO!
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