These gluten free tortillas are perfect for a Mexican-themed paleo meal!
Course
Side Dish
Cuisine
Mexican
Keyword
gluten free, grain free, Paleo
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings8tortillas
AuthorErica Lea
Ingredients
5large eggs
3/4cupmilkwhole or coconut,
1/4cupcoconut flour
1/4cuparrowroot flour/powder
1/2teaspoonreal salt
gheebutter, or coconut oil, for pan
For savory add:
1/4teaspoononion powder
1/4teaspoongarlic powder
Instructions
Place eggs and milk in blender and whiz until frothy. Add the coconut flour and blend. Add remaining ingredients (except for ghee) and blend until nice and smooth (you may want to scrape down the sides of the blender).
Preheat a medium-sized cast iron skillet over medium heat. Add some ghee/butter/coconut oil to the pan.Blend the batter once more. Pour a scant 1/4 cup into the hot pan. Immediately swirl the pan (using a hot pad), or use the bottom of the measuring cup to spread it out.
Cook until the tortilla begins to brown on the bottom, about 1-2 minutes. Flip and cook until the other side begins to brown, about another minute. Remove to plate and cover with a clean towel. Repeat with remaining batter.
Cool completely and store in an air-tight container in the refrigerator.