Gluten Free Coconut Flour Tortillas
Soft, pliable tortillas can feel like a distant dream when you're avoiding wheat, but this coconut flour version genuinely delivers. The combination of sifted coconut flour and tapioca starch creates a dough that rolls out smoothly and cooks up with just enough flex to fold without cracking. A splash of apple cider vinegar and a short rest period are the quiet heroes here — they help the coconut flour fully hydrate so the texture stays tender rather than crumbly or dry. Four eggs do the heavy lifting that gluten normally would, binding everything together into rounds that hold their shape in the pan and on the plate. No special equipment is needed beyond parchment paper and a nonstick skillet, and the whole batch makes 12 tortillas, which is plenty for a crowd of six. Keep them covered with a kitchen towel as they come off the heat and they'll stay soft and ready to fill with whatever you're craving.
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Learn more →Ingredients
6 servings
- ½ cup coconut flour, sifted
- 3 tbsp tapioca starch
- ¼ tsp fine salt
- 4 large eggs
- 3 tbsp water
- 2 tbsp olive oil or melted coconut oil
- ½ tsp apple cider vinegar
Instructions
- 1
Whisk together the sifted coconut flour, tapioca starch, and salt in a large mixing bowl until evenly combined.
- 2
Add the eggs, water, olive oil, and apple cider vinegar to the dry ingredients and whisk vigorously until a smooth, cohesive dough forms with no dry streaks — it will be slightly tacky and thicker than a pancake batter. Let the dough rest for 5 minutes so the coconut flour fully absorbs the liquid.
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