Coconut Flour Tortillas These coconut flour tortillas are gluten free, grain free and dairy free. They're perfect for tacos, burritos, crepes or wraps! 8 Tortillas 2 1/2 Cups Almond Milk 4 large Organic Eggs 2 Cups Tapioca Flour Starch 1/2 Cup Coconut Flour 1 Tablespoon Flaxseed Meal 1/2 Teaspoon Sea Salt 1/4 Teaspoon Vanilla Extract

Coconut Flour Tortillas

These gluten free coconut flour tortillas are delicious and perfect for tacos, burritos and wraps!

Coconut Flour Tortillas

Eating a gluten­free or grain­free diet can be difficult when you are surrounded with culinary dishes that just call to you. Take tortillas for example; fresh, soft and warm tortillas. Who doesn’t want to indulge? The recipe below yields 12 delicious grain­free tortillas, perfect to use for tacos, burritos, grilled wraps, or crepes. I promise you, this recipe is life changing… you can thank me later 😉

And not only are they grain­free, but they contains just 6 real food ingredients, most of which you will have already in your kitchen. So? What are you waiting for! Add these to your meal plan and let me know what you made. First up here is a savory breakfast crepe with egg, ham, swiss cheese and fresh parsley.

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Coconut Flour Tortillas

Coconut Flour Tortillas

Yields: twelve 8” tortillas

Ingredients:

  • ­ 2 1/2 Cups Almond Milk or Coconut Milk
    ­
  • 4 large Organic Eggs
    ­
  • 2 Cups Tapioca Flour Starch
    ­
  • 1/2 Cup Coconut Flour
    ­
  • 1 Tablespoon Flaxseed Meal
    ­
  • 1/2 Teaspoon Sea Salt
    ­
  • 1/4 Teaspoon Vanilla Extract (optional, but recommended when using tortillas for sweet crepes)

Directions:

1. Heat an 8” frying pan over medium heat. Depending on the type of pan you are using, you may want to melt a 1/2 tsp of coconut oil to ensure the tortillas don’t stick.

2. In a mixing bowl, add together the almond milk and eggs. Blend or whisk well.
Add the remaining ingredients and continue mixing until there are no clumps of flour.

*Ensure the pan is well heated before moving forward*

3. Using a 1/2 cup measuring cup, scoop the mix and pour onto the center of the pan. Quickly rotate your wrists and tilt the pan until the mixture covers the entire bottom. This will create an 8” tortilla.

4. After a minute or so you will see the edges starting to lift. Using a wide spatula, flip the tortilla. Cook until golden brown and flip once more to brown the first side.

5. Remove from heat and allow to cool on a baking rack.

6. Add a tiny amount of coconut oil to your pan and begin again.

This recipe makes twelve 8” coconut flour tortillas. These can be served immediately, stored in the refrigerated for 2 weeks or in the freezer for longer.

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4.6 from 10 reviews
Coconut Flour Tortillas
 
Prep time
Cook time
Total time
 
These gluten free coconut flour tortillas are delicious and perfect for tacos, burritos and wraps!
Author:
Serves: 8 Tortillas
Ingredients
  • 2½ Cups Almond Milk
  • 4 large Organic Eggs
  • 2 Cups Tapioca Flour Starch
  • ½ Cup Coconut Flour
  • 1 Tablespoon Flaxseed Meal
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Vanilla Extract (optional, but recommended when using tortillas for sweet crepes)
Instructions
  1. Heat an 8” frying pan over medium heat. Depending on the type of pan you are using, you may want to melt a ½ tsp of coconut oil to ensure the tortillas don’t stick.
  2. In a mixing bowl, add together the almond milk and eggs. Blend or whisk well.
  3. Add the remaining ingredients and continue mixing until there are no clumps of flour.
  4. *Ensure the pan is well heated before moving forward*
  5. Using a ½ cup measuring cup, scoop the mix and pour onto the center of the pan. Quickly rotate your wrists and tilt the pan until the mixture covers the entire bottom. This will create an 8” tortilla.
  6. After a minute or so you will see the edges starting to lift. Using a wide spatula, flip the tortilla. Cook until golden brown and flip once more to brown the first side.
  7. Remove from heat and allow to cool on a baking rack.
  8. Add a tiny amount of coconut oil to your pan and begin again.
  9. This recipe makes twelve 8” tortillas. These can be served immediately, stored in the refrigerated for 2 weeks or in the freezer for longer.

 

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
35 comments… add one
  • Karen February 3, 2017, 4:02 pm

    Thanks Tiffany for this wonderful recipe. I’ve tried 2-3 other coconut flour recipes which flopped 🙁 but not yours! I’m wondering if I could share your recipe and give you well deserved credit in an upcoming post in my blog in the Live Well section? http://natureinspiredmom.wordpress.com

    Thanks again and I’ll be back for more coconut recipes!

    Reply
  • Linda January 31, 2017, 9:24 am

    I made these using regular milk and they turned out great! I wrapped my omelet in it and it made the best breakfast ever! !

    Reply
  • Karen January 25, 2017, 5:20 pm

    I used Native Forest canned coconut milk instead of almond milk which seemed to make the batter too thick so I also added 1/2 cup of water.

    Reply
  • cis January 22, 2017, 2:55 pm

    I would really like to know the metric measurements for these ingredients please.

    Every time I come across a US recipe, I have to google conversion tables to find out how much of each ingredient to use. It is very time consuming and I am always worried to mess up the recipe.

    [ PS: Here, in Europe, we are not issued with measuring “cups” at birth like you all seem to have been 🙂 ]

    Reply
  • cis January 22, 2017, 2:49 pm

    You definitely mean tapioca flour and NOT cassava flour, right?
    Any particular brands?

    Reply
  • Sherri January 6, 2017, 8:44 am

    Wow! Made these to have with our Whole30 dinner last night and they are delicious! Have the leftovers in the freezer for other meals. 5 stars! Thank you for sharing this recipe!

    Reply
  • S December 13, 2016, 11:49 am

    Are there any substitutions that can be made for the eggs? I noticed in your E-book you said one couldn’t use flaxseed meal eggs. I can’t eat eggs and was wondering if you have found anything that cold be used instead of eggs. Thanks

    Reply
  • Andrea November 24, 2016, 2:11 am

    Hi Tiffany, Thank you for share all the lovely recipes. I have a question for you, in the coconut flour tortillas, is it possible to swap the tapioca flour for other flour (almond or chickpea)? My daughter can not eat tapioca flour.
    Many thanks
    Andrea

    Reply
    • Karen January 25, 2017, 7:28 am

      Andrea, try arrowroot instead of tapioca if your daughter can eat it. I interchange these two all the time in my recipes and never notice a difference.

      Reply
  • Suzan November 20, 2016, 7:57 pm

    I made these today, 1\2 the recipe gave me 5 tortillas. Actually, I can’t really call them tortillas, more of a savory crepe. They were very tasty, but not as dry as I would have liked and a bit sweet, even though I eliminated the vanilla, it was definitely a giant step above commercial GF wraps which crack when you try to roll them. Thanks for sharing your recipes

    Reply
  • Jeanne November 15, 2016, 9:49 am

    Just wanted to let you know, this was fabulous. My daughter usually frowns on any gluten free breads, but now I’m packing these for her lunch! She LOVES them! You gave really clear instructions, which I am grateful for. I did sub regular milk for the almond milk and a generic gluten free flour blend for the tapioca, but it came out delicious anyway!!

    Reply
  • irieme Catherine N November 4, 2016, 11:57 pm

    Want to know how to use coconut flour for snacks

    Reply
  • Marymargaret Goldsmith November 4, 2016, 8:15 am

    Being highly allergic to eggs and on a grain free life style and you say no to flax egg as a replacement is there no help?? How about chia eggs or aquafaba eggs???

    Reply
  • Jen October 26, 2016, 8:23 am

    We don’t eat eggs and I was wondering if you thought this recipe would work with egg replacer or just leaving the eggs out?

    Reply
  • Charlene October 23, 2016, 1:53 pm

    BTW, I used arrowroot starch without any problems…

    Reply
  • Charlene October 23, 2016, 1:52 pm

    She’s absolutely right…these are life changing. Easy to make- you will make these repeatedly…I started using two 8″ pans to make even more and faster when I doubled the recipe. THANK YOU coconut mama!!!

    Reply
  • Daniel L Crabtree September 3, 2016, 9:34 am

    First of all thank you for your recipients. They have made my low carb diet possible without feeling completely deprived of all the foods I love.
    I was wondering if how I might make your coconut flour tortillas crisp? I love tostadas and was wondering if it might be possible to make them with coconut flour tortillas so I could eat them again?
    Thank you, Daniel

    Reply
  • Sheila Jaworski August 4, 2016, 11:48 pm

    I am wondering i don’t have tapioca flour or starch in the house and it is hard to find at my local store, can i leave them out of the recipe and not have issues with my tortillas? here is a list of what i have in house

    Almond coconut Milk (unsweetened)
    large Organic Eggs
    Coconut Flour
    vanilla extract

    however i only want to make tortillas unsweetened for my soups and lentils

    Reply
  • Margaret July 9, 2016, 10:58 am

    I like to try these is it possible to use quinoa flour instead of tapioca starch?

    Reply
  • lynsie July 9, 2016, 2:37 am

    Arrow root has nearly the same amount of net carbs as both tapioca starch and white flour so not. A great sub if looking for low carb sub… 😮

    Reply
  • lynsie July 9, 2016, 2:29 am

    Same here for me … Need an alternative to tapioca flour … Bit of a tease :/ but thanks anyway

    Reply
  • Lowery July 8, 2016, 10:06 am

    hi, could you ad regular milk instead of almond milk? thanks, love your recipes.

    Reply
  • cathy July 7, 2016, 8:54 pm

    The tapioca flour is too high carb for me – is there anything I could sub?

    Reply
  • Terri July 7, 2016, 6:10 pm

    Can coconut or rice milk be subbed for the almond milk? I have nut allergies.

    Reply
  • Georgie July 4, 2016, 1:42 pm

    Really want to try this out but I’m allergic to tapioca and arrowroot (which someone else suggested). Can I fine ground almond flour instead of the tapioca? I going to try your coconut flour bread in the meantime.

    Reply
  • SHERRY July 3, 2016, 12:17 pm

    I’m allergic to almonds. Do you think I could substitute almond milk with coconut milk?

    Reply
    • Sherri January 6, 2017, 8:49 am

      I don’t know if anyone has replied to your question, but I used coconut milk instead of almond and they came out perfect. (Be sure to cook them very thoroughly, as advised in the recipe. Otherwise they will taste doughy.)

      Reply
  • Ellen Mclaughlin V. Dijk July 3, 2016, 9:25 am

    Hm, you can hardly call this coconut flour tortilla’s when it has only 1/4 cup coconut flour and 2 full cups of tapioca flour. I’m afraid I don’t like tapioca much, it’s very starchy and has 0.0 nutrients….

    Reply
  • julia June 30, 2016, 12:42 pm

    Great for grain free, but not for diabetics. Tapioca has a very high glycemic load. Can you substitute something like Arrowroot or other starch replacement?

    Reply
  • Penny June 30, 2016, 12:25 pm

    can i sub arrowroot for tapioca

    Reply
  • Lacie June 28, 2016, 8:01 pm

    I am curious. I am allergic to flax, so what can I substitute in its place?

    Reply
  • Kassie June 28, 2016, 5:00 pm

    Can I use arrowroot instead? I have a tapioca sensitivity

    Reply
  • Carole Jameson June 28, 2016, 1:33 pm

    Can almond flour be used instead of tapioca starch? Alternative to sugar-raising flour/starch? Arrowroot?
    Thank You

    Reply
  • Penny June 28, 2016, 12:19 pm

    Can I use arrowroot powder instead of tapioca starch in this recipe. Im trying to watch my glucose levels by not using any starches.

    Reply
  • Beth June 28, 2016, 5:51 am

    Fantastic! I will definitely be trying this recipe.
    Thank you! 🙂

    Reply

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