Paleo and Gluten Free Tortillas

Tired of trying gluten free tortillas that are dry and break apart when you fold or roll them?

Then this recipe is for you!  Tortillas that taste good, don’t fall apart and fold easily!

Ingredients

• 2 eggs whisked
• 1 cup non-dairy milk (I use coconut milk)
• 1 tbs of coconut oil, melted
• 3/4 cup of tapioca flour
• 3 tbs of coconut flour
• 1/4 tsp sea salt
• oil to grease pan/griddle

Instructions

1. In a mixing bowl, combine all wet ingredients.
2. Add in all dry ingredients and whisk until fully combined.
3. Prepare your pan or griddle with coconut oil or cooking spray.
4. Heat pan/griddle to medium or medium/low heat.
5. Pour roughly 1/3 cup of batter into center of pan (or onto the griddle) to form about a 6″ circle.  (the more thin you spread the batter, the thinner tortilla you will get)
6. Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
7. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned.
8. Place tortillas on a paper towel-lined plate.
9. Makes about 6 tortillas about 6-inches in diameter.
10. ENJOY!!!

Note – This batter also works great for crepes!