Paleo Coconut Flour Tortillas

One third of my cheffing career was spent working at a Mexican restaurant in Ottawa, Ontario called Mexicali Rosa’s. It was a simple place where we sold homestyle fresh cali-mex food. It certainly instilled in me a taste for all foods Mexican and Latin American. Here is a tortilla recipe that I found and tweaked to suit me a bit better. The recipe that I modified this from was a little to eggy for my tastes.

These would also be kick ass for use with Mushi Pork or Chicken.

Paleo Coconut Flour Tortilla

  1. 5 tbsp Coconut flour (heaping)
  2. 6 Egg whites (save the yolks)
  3. 1/8 tsp Baking powder
  4. 3 tbsp Coconut milk or water
  5. Fat for frying (coconut oil, lard, ghee)

Place all of the ingredients except the oil into a bowl and whisk vigorously for a few minutes (or until the coconut flour is incorporated into the batter.)

The batter should be relatively runny.

Place a skillet on med-high heat and add in some cooking fat.

Pour in some batter and swirl it around the skillet to form a thin layer. I used a 2oz ladle to spoon in the batter as it gave me a consistent size.

Wait a few seconds until the edges brown or turn up and then flip them over. take them out and place on a plate or tray.

I would make these the day yo are going to use them, but they should keep in the fridge for a week or so.

22 thoughts on “Paleo Coconut Flour Tortillas

Leave a Reply

Your email address will not be published. Required fields are marked *