Grain-Free Tortillas
Grain-free tortillas have plagued me for quite some time now. But I’m happy to say that I have a VICTORY.
I have tried to come up with a grain-free tortilla recipe a couple of times, and each time failed. One was too gummy, one fell apart completely, and then finally I DID IT. After the second fail, I decided that I was over this idea, and I didn’t make them for a few months. But that I decided that I’m not going to be defeated by some flippin’ tortillas, so I went for it.
And it worked. Score.
They are so easy to make, and a big batch of them comes together pretty quickly. It is almost as if you are making pancakes because it is thin batter that you have to pour. But don’t be scared, they come out like legit tortillas. They are pliable and make the BEST tacos. My favorite way to eat them is actually with a little bit of almond butter and honey. Oh yum.
I used a combination of arrowroot powder and coconut flour, I found that the tortillas come out better with this combo. I tried using only coconut flour once, and also using only arrowroot another time, and neither attempt was successful. I am so happy with the way they turned out, and I hope you like them as much as I do!
Ingredients
- 3/4 cup arrowroot powder (you could also use tapioca flour)
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 1/2 tbsp butter or coconut oil, melted (I used Earth Balance vegan butter)
- 3/4 cup non-dairy milk
- cooking spray or coconut oil for the skillet
Instructions
- In a medium sized mixing bowl, whisk together all of the ingredients until you have a smooth batter with no clumps.
- Heat a skillet over medium heat and spray with cooking spray or add about a tsp of coconut oil.
- Use a 1/4 cup measuring cup to scoop the batter into the skillet, just like you would when making pancakes.
- Cook for 2 minutes, then flip and cook for another 2 minutes. Both sides should be slightly golden brown.
- Continue with the rest of the batter.
These totally look like the real deal! No way would I have thought they were gluten free, let alone grain free. I’m never too sure how well I am going to tolerate corn tortillas at any given time so I would love to have a stash of these on hand. They’re probably tastier anyway!
I’m so happy I came across your Stuffed Portobella Recipe it is absolutely DELICIOUS!!!! My husband and I are trying to eat healthier and reduce the amount of meat in our diet. One recipe lead to another and now I’ve found your Taco Recipe. I love Blackened Fish Tacos and wasn’t looking forward to giving them up or using cauliflower breadsticks to eat along side of the fish and coleslaw. Thank you so much I’m sure to give this taco recipe a try.
I’m so glad you liked the stuffed portabellas, Shirley! That is one of my favorites too. I hope the tacos turn out great too! Let me know how you like them! 🙂