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A serving of up to about 2 tablespoons of coconut flour is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely fine for most people. If you prefer to always avoid coconut flour, please tap it and change its rating to Red.
Whisk together the sifted coconut flour, tapioca starch, and salt in a large mixing bowl until evenly combined.
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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