Go Back
–+ servings
one coconut flour tortilla rolled up and stacked on other coconut flour tortillas on a white plate
Print Recipe
No ratings yet

Coconut Flour Tortillas

Soft, versatile, and deliciously vegan, these coconut flour tortillas are a breeze to make. Whenever I’m looking for a grain-free alternative, I can prepare a fresh batch in just 15 minutes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Dinner, Lunch
Keyword: coconut flour tortillas
Servings: 4 tortillas
Author: Cheryl Johnson

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
US Customary - Metric

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

Serving: 1tortilla | Calories: 146kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 233mg | Potassium: 4mg | Fiber: 9g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg