Gluten-Free Tortillas

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I didn’t realize how easy it was to make homemade tortillas until I stumbled across this recipe. These tortillas are gluten-free, dairy-free, and paleo, but you can easily substitute in regular flour/milk if you want a more traditional tortilla. I made mine even thinner than the original and they still held up well when I used them in my chicken enchilada recipe. They are also super quick to whip up.

Ingredients:

  • 2 eggs
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk or milk if you aren’t trying to avoid dairy)
  • 1 tbsp of olive oil
  • 3/4 cup of arrowroot flour
  • 3 tbsp of coconut flour
  • Some sort of oil or butter for greasing the pan so the tortillas don’t stick

Directions:

  1. In a mixing bowl, whisk together the eggs, coconut milk, olive oil.
  2. Whisk in the arrowroot flour and coconut flour until the flours are fully mixed in and there are few to no lumps. IMAG0310
  3. Heat a greased frying pan (I used a 10 inch pan) on medium to medium-low heat.
  4. Pour 1/3 cup of batter into center of pan and swirl the pan to spread the batter out. My tortillas were about 6 inches in diameter and about 1/8 inch thick(similar to a regular tortilla)IMAG0313
  5. Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
  6. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned.IMAG0316
  7. Place tortillas on a paper towel-lined plate and use immediately or store in an airtight bag for up to a week.

Serving size: 1 tortilla, Servings: 4-6

nutritiontortilla

estimated by http://caloriecount.about.com/

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