This is a recipe for grain free tortillas, adapted slightly from Steph’s Simple Paleo Tortillas at Stupid Easy Paleo. Her blog has great recipes and pictures. She’s also been recognized by some big magazines and press outlets, and recognized as one of the top 60 Must-Read Health, Fitness and Happiness blogs of 2015.
I’ve adapted her recipe slightly to create a thinner, crispier tortilla shell that I really like for our ZenEats Enchilada Casserole and for tacos.
Grain Free Tortillas
2 eggs beaten
1 TBSP melted organic butter or coconut oil
2 TBSP water
¼ cup arrowroot starch or tapioca starch
1 TBSP coconut flour
pinch of Real Salt
Melt the butter over low heat so it’s not too hot. Add the water to the melted butter. Beat the eggs well. Slowly add the melted butter and water mixture to the eggs. Add the starch, coconut flour and Real Salt to the egg mixture. Whisk all together well and let sit for 5 minutes. Whisk again to be sure to dissolve all the clumps.
Lightly grease a non-stick pan with coconut oil or other high heat safe oil. Set your heat to medium-high and let your pan get pretty hot. The heat will help start cooking the batter right away as you pour, so your batter doesn’t spread too much. Pour the batter in batches to make four-6 inch tortillas. There is a bit of finesse to pouring the batter. You may ruin a few tortillas if your pan isn’t hot enough, but I promise it’s well worth the practice! Besides, these are homemade tortillas, they’re not supposed to be perfect or uniform looking! Cook each tortilla for 1-2 minutes on each side. I like to cook my tortillas for 2-3 minutes on each side, this makes a browner, crispier tortilla that seems to mimic a corn tortilla. You can also put your oven on 350 degrees Fahrenheit and set your tortillas right on the rack for about 5-10 minutes to crisp them up. Just keep an eye as your cooking. This extra bake time makes the tortillas more like crunchy taco shells which are a little different and very kid friendly.