Low Carb Coconut Tortillas

These coconut flour tortillas are the perfect substitute for regular wraps or sandwich bread! They hold together well without crumbling, and go well with anything from chicken salad, to curry, to pb&j. They are also vegan! I love being able to make a low carb wrap that doesn’t include any cheese or eggs. The ingredients are so simple that it barely takes any time to whip these up. If you have never heard of psyllium husk powder, it can be found in the health food section of many grocery stores. It’s great for digestion, and adds structure to low carb baking that is often missing without gluten. I also love adding a teaspoon of psyllium husk to my smoothies!

Coconut Tortillas

Recipe

Ingredients

• 1 cup coconut flour

• 4 tbsp psyllium husk powder

• 1 tbsp olive oil

• 1 tsp salt

• 2 tsp baking powder

• 2 cups warm water
  

Steps

1. Combine all ingredients in a bowl, and stir until combined.

2. As the dough comes together, continue to kneed it until it no longer sticks to you hands.

3. Let dough sit at room temperature for 10 minutes.

4. Take half the dough at a time and roll it out between two sheets of parchment until it is 1/4 of a centimetre thick.

5. Cut as many circles as possible out of the dough, using a small plate as a template

6. Flip the tortillas onto a greased, nonstick pan on medium high heat. Cook for ~2 minutes per side, until there are golden char marks.

7. Store in the fridge or freezer, separated by pieces of parchment paper.