Create delicious and gluten-free tortillas with coconut flour, and only a couple other ingredients. These tortillas are perfect for various fillings and suit a number of dietary preferences including the candida diet.
If you love these tortillas made with coconut flour, be sure to give my Gluten Free Quinoa Crêpes a try too!
💕 Why You'll Love This Recipe
- Gluten-Free Goodness: If you're following a gluten-free diet, these tortillas are a game-changer. They're soft, pliable, and can be used just like regular tortillas but without the gluten.
- Only 3 Ingredients: You read that right! With just coconut flour, psyllium husk powder, and baking powder (I didn’t think water and salt counted as an ingredient…), you can whip up these tortillas in next to no time.
- Versatile: Use these tortillas for all your favourite fillings, from classic tacos to creative wraps. They hold up well and won't fall apart.
- Coconut Flour: I use coconut flour as the base for these tortillas. It's not only gluten-free but also adds a pleasant coconut flavour.
- Psyllium Husk Powder: This acts as a binding agent, giving the tortillas their stretchy, pliable texture.
- Baking Powder: A small amount of baking powder helps the tortillas rise slightly for that perfect fluffy texture.
- Hot Water: Hot water is crucial for activating the psyllium husk powder and creating the right consistency.
See recipe card for quantities.
1. In a bowl, mix the coconut flour, psyllium husk powder, baking powder, and a pinch of salt with a fork. Make sure there are no lumps.
2. Combine equal parts room temperature water with freshly boiled water. Add this hot water mixture to the dry ingredients and stir.
3. Once the water has been added, the mixture will thicken quickly.
4. Allow to stand for five minutes so that the water is fully absorbed.
5. Divide the dough into four equal balls. Place one dough ball between two sheets of parchment paper.
6. Roll the dough ball out into a thin taco shape using a rolling pin.
7. Heat a frying pan over medium-high heat. Carefully remove the top layer of parchment paper from the rolled-out tortilla.
8. Lifting the tortilla using the second piece of parchment paper, flip it over face down onto the hot frying pan. Peel away the top layer of parchment paper.
9. Dry fry the tortilla for a couple of minutes until it dries out and can be easily lifted with a spatula. Then, flip and fry for a few more minutes on the other side.
10. While the first tortilla is cooking, you can roll out the second dough ball between the same sheets of parchment paper. Once cooked, transfer each tortilla to a plate.
Hint: The parchment paper is essential to prevent the wet mixture from sticking to your counter and rolling pin. Instead of parchment paper, you could also use silicone baking sheets.
I do not recommend flouring the surface to prevent sticking, as this will result in an overly dry tortilla.
If you don't have psyllium husk powder, chia seeds or ground flaxseed can work as a binder, however, the texture will be slightly different.
- Add herbs or spices to the dough for extra flavor. Think garlic powder, smoked paprika, or dried oregano.
- Experiment with different fillings, from classic taco ingredients to fresh veggies and sauces such as this Mint and Pea Hummus.
You'll need a mixing bowl, fork, rolling pin, parchment paper, and a frying pan.
Store any leftovers in the refrigerator for 2-3 days. Keep in mind that they may become more delicate due to added moisture when refrigerated. Enjoy your homemade gluten-free tortillas!
✨ Top Tip
Freeze the cooked coconut flour tortillas between layers of parchment paper for later use. Simply reheat from frozen in a dry pan and enjoy!
Absolutely, they're great for meal prep. Make a batch and store them in the fridge or freezer. The texture will change slightly after refrigerating.
More Candida Diet Staples
Looking for other recipes like this? Try these:
Jazz up your coconut flour tortillas with one of these fun sauces:
Gluten-Free Tortillas with Coconut Flour – Only 3 Ingredients
- 50 g coconut flour
- 1 tablespoon 8g psyllium husk powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 180 ml hot water
- In a mixing bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt using a fork. Ensure there are no lumps.
- Prepare the hot water by mixing equal parts room temperature water with freshly boiled water in a separate container.
- Gradually add the hot water mixture to the dry ingredients while stirring. The mixture will quickly thicken.
- Allow the dough to rest for five minutes to fully absorb the water.
- Divide the dough into four equally sized balls.
- Place one dough ball between two sheets of parchment paper, creating a sandwich with the dough in the middle.
- Use a rolling pin to flatten the dough between the parchment paper sheets into a thin taco shape.
- Heat a frying pan over medium-high heat.
- Remove the top layer of parchment paper from the flattened tortilla. Carefully flip the tortilla onto the hot frying pan, removing the remaining parchment paper.
- Dry fry the tortilla for a couple of minutes until it dries out and can be easily lifted with a spatula. Then, flip and fry for a few more minutes on the other side.
- While the first tortilla is cooking, repeat the rolling process with the second dough ball using the same two sheets of parchment paper. Replace the parchment paper if required to prevent sticking.
- Once cooked, transfer the tortillas to a clean plate.