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These easy coconut flour tortillas are soft, flexible, delicious, and vegan. When I need grain-free tortillas, I can whip these up in just 15 minutes. This is a quick, easy, and flavorful recipe for all your gluten-free tortilla needs.
Coconut Flour Tortillas Recipe
It may sound intimidating to make your own vegan tortillas, but I’m here to show you how easy it is. These are just like my gluten-free tortillas and almond flour tortilla recipe but I wanted to mix it up with a sweeter coconut flour version.
Using coconut flour for these tortillas gives them a slight sweetness. The addition of garlic and onion powder adds a savory balance, giving you tortillas that have a ton of flavor.
Ingredients
- Water: Water is used as the wet ingredients to bind the other ingredients together.
- Coconut Flour: Coconut flour has a mild, sweet flavor that gives the tortilla structure.
- Whole Psyllium Husk: Acts as a binder and a thickener. Psyllium powder is ground too fine to use in this recipe, it must be whole psyllium husk.
- Baking Powder: Powder puffs and adds air pockets to these tortillas, making them light and fluffy.
- Onion Powder: Onion powder adds a subtle savory flavor.
- Garlic Powder: Complements the onion powder to add savory depth, making the tortillas more flavorful.
- Salt: Salt helps give structure to the tortillas and enhances the flavor.
- Extra Virgin Olive Oil: Olive oil adds moisture and richness to the gluten-free tortillas.
Tips and Suggestions
- Check all of your ingredients to ensure they are gluten-free. Also, remember to read the cross-contamination warnings on packages.
- Coconut flour is a great gluten-free alternative however, it’s highly absorbent and can become dry quickly. If you feel like your dough is too crumbly, add more water or oil, 1 tbsp at a time, until the dough is smooth.
- If your dough is sticking to your flour-dusted surface, try rolling the dough out between two pieces of parchment paper to prevent them from sticking to the rolling pin and surface.
- If your tortillas are burning during cooking, reduce the heat, wash out the frying pan, and start again with fresh olive oil in a clean pan.
Serving Suggestions
My favorite ways to use these coconut flour tortillas are for gluten-free tacos and sandwiches and to dip into soups like my gluten-free chili.
Storage Instructions
I store any tortillas made with coconut flour with a damp towel to retain moisture in an airtight container for up to 4 days.
To reheat coconut flour tortillas without drying them out, microwave them for 5-10 seconds with a damp paper towel.
More Coconut Flour Recipes
- Coconut Flour Muffins
- Coconut Flour Bread
- Coconut Flour Brownies
- Coconut Flour Chocolate Chip Cookies
- Coconut Flour Pancakes
Coconut Flour Tortillas
Ingredients
- 1 cup room temperature water
- ½ cup coconut flour
- 2 tablespoons whole psyllium husk
- ½ teaspoon baking powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons extra virgin olive oil
Instructions
- Combine all ingredients (except olive oil) in a medium bowl and stir well until completely combined.
- Let the mixture rest for 10 minutes for the psyllium husks to absorb water and bind with the rest of the ingredients.
- Roll the mixture into a ball, kneading to make sure all the ingredients are properly combined, then cut into 4 equal parts.
- Between two sheets of parchment paper (to avoid sticking), roll each tortilla out to be around 7” in diameter. Work on one tortilla at a time. They will be really thin but will puff up a bit more while cooking.
- Heat a large frying pan over low-medium heat.
- Add about ¼ of the olive oil and add 1 tortilla to the pan. Cook only 1 tortilla at a time.
- Heat until lightly browned on one side (about a minute) then flip and lightly brown on the other side. Repeat steps with all tortillas.
- Serve warm or cold.
Notes
- Check all of your ingredients to ensure they are gluten-free. Also, remember to read the cross-contamination warnings on packages.
- Coconut flour is a great gluten-free alternative however, it’s highly absorbent and can become dry quickly. If you feel like your dough is too crumbly add more water or oil, 1 tbsp at a time until the dough is smooth.
- If your dough is sticking to your flour dusted surface, try rolling the dough out between two pieces of parchment paper to prevent them from sticking to the rolling pin and surface.
- If your tortillas are burning during cooking, reduce the heat, wash out the frying pan, and start again with fresh olive oil in a clean pan.
- I store any tortillas made with coconut flour with a damp towel to retain moisture in an airtight container for up to 4 days.
- To reheat coconut flour tortillas without drying them out, microwave them for 5-10 seconds with a damp paper towel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Coconut Flour Tortillas Step-by-Step
In a medium-sized bowl, add 1 cup of room temperature water, ½ cup of coconut flour, 2 tbsp whole psyllium husk, ½ tsp baking powder, ¼ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp salt. Stir to combine all the ingredients.
Let the dough mixture rest for 10 minutes to allow the psyllium husk to absorb water and bind with the other ingredients. Knead the dough and make sure all the ingredients are completely combined.
Roll the dough into a ball, then cut it into 4 equal parts. Roll each ¼ into a smaller ball.
Using 2 pieces of parchment paper, roll out each tortilla. They should be about 7” in diameter. Don’t worry if they look thin. They will rise in the pan.
Heat a large skillet over medium-high heat.
Add ¼ of your olive oil to the pan for each tortilla. Add one tortilla at a time and cook for about 1 minute on each side or until lightly browned.
Serve tortillas warm or cold with soups, fillings, or dips.
