These gluten free coconut flour tortillas are delicious and perfect for tacos, burritos and wraps!
Eating a gluten-free or grain-free 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.
Traditional tortillas are made into a dough, are rolled out with a rolling pin, and use a tortilla press. But with this tortilla recipe, you make a liquid batter, like pancakes, and pour the batter into a skillet. The taste and texture is amazing and like regular tortillas, just a slightly eggy.
If you’re looking for a vegan, egg-free, tortilla recipes, then give my cauliflower tortillas a try! The recipe is amazing and only contains three ingredients!
Coconut flour tortillas ingredients
If you’re new to grain free baking some of the ingredients in this recipe may be foreign to you. Don’t worry, you’ll be able to find most of them at your local health food store or on amazon.
Coconut flour is made from dried coconut solids ground into a very fine powder. (Here’s how to make coconut flour, if you’re interested in going full DIY.) Its light flavor and coconut scent make it a delicious option for baking. It is light and airy, making coconut flour amazing for baking cakes, muffins or pancakes. Here’s my research on the best coconut flour you can buy.
Tapioca flour (sometimes labeled tapioca starch) is mad from cassava root. It’s a wonderful addition to grain free baking since it’s so light. You can use it in place of cornstarch as a thickener in sauces and pie filling. If you can’t find it locally, order it online from amazon here.
Most of the rest of the ingredients should be easy to find – one thing to keep in mind, you can make your own vanilla extract at home to set yourself up well for future recipes.
Looking for more coconut flour recipes? Try one of these popular recipes:Print
Coconut Flour Tortillas
These easy coconut flour tortillas are delicious and perfect for tacos, burritos and paleo wraps! These dairy-free and gluten free tortillas are delicious and come together in under 10 minutes!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8 Tortillas 1x
- Category: Breads
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
- 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 (optional, but recommended when using tortillas for sweet crepes)
- Heat an 8” frying pan or cast iron skillet 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.
- 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*
- 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.
- 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.
- Remove from heat and allow to cool on a baking rack.
- Add a tiny amount of coconut oil to your pan and begin again.
- This recipe makes twelve 8” tortillas. These can be served immediately, stored in the refrigerated for 2 weeks or in the freezer for longer.
- Serving Size: 1 tortilla
- Calories: 192
- Fat: 4.8g
- Carbohydrates: 32g (29 net carbs)
- Fiber: 2.9g
- Protein: 4.6g
I would like to know how many carbs, fat, protein and fiber are in this recipe. I can’t seem to find it anywhere.
Why call these Coconut? They are coconut flavored, Tapioca tortillas!
Agree! It has more tapioca flour than coconut!
I made these last week. Awesome. I was making them to have tacos so I put a pinch of taco seasoning in the mix, might put more next time. Thank you. Perfect.
Nice I just tried it but so much carb a 1/4 cup arrowroot has 28g carb. This recipe needs 2 and 1/2 cup of starch that is 10 x28g=280g of carb only the starch got that much of carb with out calculating the rest of the ingredients. It’s a big no no for me. I just gave it to my kids. They liked it not for me.
Can cows milk be used instead of almond? TIA
hi…made these and they taste great, but confused on tapaico flour. Is iy healthy or not – see this article that left me now knowing what to think about it. First time using it in this recipe. I am not gluten intolerant, was simply looking for a healthier alternative to store bought wraps. Please let me know your thoughts…. https://www.healthline.com/nutrition/tapioca. Thank you!
The Coconut Mama
Hey Judy! Glad you like the recipe! Tapioca flour is a great gluten free flour alternative and can bring a great texture to gf baked goods. The article you linked to says it doesn’t have a lot of nutritional value, which is true. I usually only use it with other healthy flours like coconut and almond to create tasty recipes. Hope this helps!
May I substitute egg whites for the eggs and coconut milk for the almond milk? I buy real coconuts and would want to use the entire coconut for this recipe i.e. flour and milk from the coconut to make it more cost effective.
And I am having to watch my consumption of whole eggs. Thanks.
Tiffany - The Coconut Mama
I haven’t tried it without the whole egg but I think it’ll work. Please let me know how they turn out if you make them!
I used coconut milk instead of almond milk and it works fine. I also substituted the egg with flaxseed that was ground and soaked. One tablespoon ground flaxseed to 3 tablespoons of water makes the equivalent of one egg.
This is the best i ever made! Thank you for shering it!!
Hi. Is Tapioca Flour Starch the same as Tapioca Flour? I live in Australia and I have seen the Tapioca flour. Would love to make these.
The Coconut Mama
Yes, they are the same.
I would love w have the nutritional facts on these
I cant use any starch so the only thing I can use is baking soda is that ok.
They look like they would make excellent crepes.
I love your recipes. I came here already thinking flaxseed would be part of it because that stuff is like a miracle food! I use it instead of cornstarch to thicken up my stews and gravy! So much use out of coconut too! LOVE LOVE LOVE everything you are doing.
I just made these today and they came out amazinggggg! Absolutely beautiful, soft, pliable and taste delicious. I’m obsessed. These are going to be made on the regular in my household. Thank you coconut mama!
These are AWESOME! So many grain free recipes yield dry, crumbly, unappetizing products but this was exactly what I was looking for. Thank you for such a great and versatile recipe, these will become a frequent favourite!
Do I have to use Tapioca starch or can I use a “normal” corn starch?
I didn’t have Tapioca starch so I used pure corn starch which I wasn’t really comfortable using it. But they turned out sooo good. I followed the exact measurements and ended up making more than 8 tortillas! Tastes great, not dry, rolls right up without breaking. I also used unsweetened Almond milk. They almost taste like crepes!
Ok, these are pretty awesome! In my hunt for a wrap recipe I was really just expecting anything that would hold up texture-wise.
I mixed the recipe according to directions and added 2 tbsp of greens plus powder.
I used less than 1/2 cup of batter per 8″ tortilla to thin them out a bit and turned them several times to make them a bit drier.
They turned out so perfect and the bonus????? they taste great!
Finally I found a simple flat bread that I
Ike made with coconut . I am off of treenuts for now- so I used coconut milk with all the fat. My tortillas were a bit more thick so I added a bit of filtered water. Ate two with avocado immediately. Nice. What a treat. ????
Made these several times and have given the dry ingredients mix away as a Christmas gift with the recipe and she loved them as well. The one alteration I made was that I mixed the dry ingredients together in a bowl, made a well in the center, added the wet ingredients in the well and mixed till there were no lumps.
Thanks for the recipe. Would these work with cassava flour instead of the tapioca starch or would there be adjustments to the measurements? Thank you. I’ll rate after I try it!
The tapioca starch by Bob’s Red Mill is made from cassava. 🙂
Thank you for that information!
Hi Tiffany. I follow AIP diet and cannot have flaxseed. Can the tortillas be made without the flaxseed?
As someone with Celiac Disease and 300 food allergies and intolerances (can’t do corn or wheat, cant’ do many of the flour substitutes or emulsifiers in commercially-produced tortillas), these worked great. I stuffed them with ground bison, avocado, greens, and sauerkraut.
I couldn’t help but notice Anonymous’ comment from July 2017. I wondering if that person is only looking at the substitution from the perspective of a person who can eat many kinds of foods, not those of us who are on medically-restricted diets. If I could eat wheat, corn, oats, etc., I would. I could also gain weight, something I desperately need. I have a difficult time putting on and keeping on weight. It is not as easy as eating less-nutrient dense foods. I could eat all the white rice I wanted and still end up losing weight every single day. So having something like tapioca and coconut flour tortillas is such a great option. Cheers!
What can I subitatitute the tapioca flour with ?
The Coconut Mama
Arrow root powder works in place of tapioca flour when I’m in a pinch.
I thought tapioca and arrowroot were the same thing. That’s what it said on my packet.
Recipe was awesome btw. I needed to add a lot more liquid though. (Double)
This was one of the best bread substitution recipes I’ve tried. I had to switch it up a little bit because I did it have any coconut milk. I just used water and coconut oil. This was great and thank you so much for sharing.
The Coconut Mama
So happy you liked it!
I tried another recipe, and it was a big ol’ FAIL. I used yours to doctor it up, and taco night was saved. Thank you for sharing!
The Coconut Mama
Hey Lindsey! I’m sorry your other recipe failed. That’s always a bummer. Glad this recipe saved Taco night for you! 🙂
Tapioca flour starch is 27 net carbs per 1/4 cup serving. Are you serious when you say you feed this to your family. Are you aware that 2 cups equals over 400 net carbs. Are you aware high carbs overloads your body with sugar. Are you aware that is the number one reason for diabetes. You are absolutely not helping people eat healthy. You better Google up what super high carbs does to your body.
The Coconut Mama
There isn’t anything wrong with eating carbs. I actually lost over 60 pounds eating a pretty high carb diet. I lowered my blood pressure and regulated my sugar levels.
Thank you for responding to someone who speaks in a very insensitive and unkind way to make a point. The fact that you explained how you changed your body and made alterations that are life-changing is so awesome! I have been reading a lot since at the age of 60, at my last checkup my doctor said my sugar level had creeped up several points and I should make some changes. I clearly have read that, and been told by other on this journey that it is what you eat with carbs that makes the difference. Lastly, I keep seeing references to coconut oil use aiding in lowering blood sugar. It would stand to reason that incorporating the coconut in various ways has been very helpful as you have stated and I am encouraged to follow in your footsteps in creating healthier versions of foods I love to eat. Thank you so much for your valuable work, assistance, and dedication to creating healthier food alternatives!!!
GOGLE gnom-gnom diet: tortillas recipe its low in eggs and no starch of any kind very low carbs. I don’t care whAt anyone says high carbs will shoot anyone sugar soaring. A diabetic should cut carbs as low as posible (see: ditch the carbs diet).
I am in 1000% agreement with you on the carbs, no matter what they are combined with. If you have dietary or medical issues that restrict them, this is not the recipe for you. The objection was, the delivery of your comment was insensitive.
Don’t know if it helps but the carbs in arrowroot are not digestible but healthy resistant starch for your gut. You can google arrowroot and keto-friendly to find out. It will not, apparently, cause spike in blood sugar.
These turned out great! They are like real tortillas. I cut the recipe in half to test it out and I didn’t have flaxseed meal so I added 1/8 tsp of baking soda. Thanks so much for the recipe ????
Is there any thing I can use with coconut flour in place of eggs that would do the same thing? I can’t at eggs.
You can use 2 tbsp of canned pure pumpkin purée for 1 lg egg.
Thank you so much for this!! I’m on a restricted diet and have an allergy to eggs! Over time I have come to the welcome awareness that there is a substitute for almost everything!! This is fantastic and I cannot wait to try making these torts! The ingredient list in commercially made “gluten free” torts is horrendous!! Blessings to you Coconut Mama and all these wonderful comments!!
So far I’m loving all the recipes except this one. You have 2 full cups of tapioca starch in there… that’s 26g of carbs for each quarter cup… 208 carbs for 2 cups. The coconut flour is only 12 net carbs but added with the 5g of carbs for your almond milk… it turns out that each tortilla is 28 net carbs. Not very diabetic friendly… I’m not saying it’s not healthy, and usually those who are not diabetic will have no issue with it.
I’m diabetic and just trying to keep my blood sugar from spiking (and doing it successfully thanks to some herbal therapy as well as coconut flour/oil and you!) I don’t take any medications so I have to eat pretty low carb.. I try not to go over 25 per meal which has been pretty easy with your recipes. but, I would like to make tortillas one day… do you know of a replacement that isn’t so high in carbs for tapioca flour/starch? Arrowroot is 3 grams of carbs higher than tapioca.. so that’s out lol
Thank you 🙂
It’s a challenge living with any dietary restrictions, the problem with GF tortillas is that they rely on starch for texture and durability, these stay together and even roll up. I have made some tortillas with just coconut flour, eggs and oil and yoghurt and water but they are more fragile, but if you make them liquidy and thin in high heat they are better.
LOOK ON “NUTRITION REFINED” WEBSITE FOR COCONUT AND PSYLLIUM TORTILLAS (NO EGGS) AS WELL AS FLAX AND ALSO ALMOND FLOUR TORTILLAS.–ALSO YOU TUBE HAS MANY VIDEOS WITH THE RECIPES AS WELL—I CAN’T DO THE HIGH STARCH EITHER AND FLAX GIVES ME CRAMPS, BUT NOT PSYLLIUM! —RECIPES ARE OUT THERE—-ALSO JUST GOOGLE IT! GOOD HUNTING!
I am already gluten, grain and dairy free and now need to be egg free….. can these me made successfully sith out using eggs?
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!
I made these using regular milk and they turned out great! I wrapped my omelet in it and it made the best breakfast ever! !
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.
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 🙂 ]
CIS… we in American have to google your metric measurements on some recipes found on websites, too!!! Most times it is worth the hassle, wouldn’t you agree? Rennae in Washington, USA (the state)
You definitely mean tapioca flour and NOT cassava flour, right?
Any particular brands?
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!
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
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.
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.
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
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!!
irieme Catherine N
Want to know how to use coconut flour for snacks
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???
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?
BTW, I used arrowroot starch without any problems…
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!!!
Daniel L Crabtree
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
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
however i only want to make tortillas unsweetened for my soups and lentils
I like to try these is it possible to use quinoa flour instead of tapioca starch?
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… 😮
Same here for me … Need an alternative to tapioca flour … Bit of a tease :/ but thanks anyway
hi, could you ad regular milk instead of almond milk? thanks, love your recipes.
The tapioca flour is too high carb for me – is there anything I could sub?
Can coconut or rice milk be subbed for the almond milk? I have nut allergies.
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.
Perhaps you could try potato starch?
I’m allergic to almonds. Do you think I could substitute almond milk with coconut milk?
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.)
I used almond milk with no problem, they turned out great! I didn’t have flaxmeal so I added a little bit of baking soda.
Ellen Mclaughlin V. Dijk
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….
Coconut flour is quite dense so it’s rarely used in large proportions, and without starch you won’t have flexibility, the tortillas will fall apart. These roll right up and last for weeks, they turned out great! Happy baking ????
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?
can i sub arrowroot for tapioca
I am curious. I am allergic to flax, so what can I substitute in its place?
I didn’t have flax when I made them so I added a little baking soda, they turned out great ????
Can I use arrowroot instead? I have a tapioca sensitivity
Can almond flour be used instead of tapioca starch? Alternative to sugar-raising flour/starch? Arrowroot?
Can I use arrowroot powder instead of tapioca starch in this recipe. Im trying to watch my glucose levels by not using any starches.
You can use Phyllium Husk Power to substitute Arrow Root and Tapoica…Make sure to use HOT water when you mix husk power and coconut flour….Half cup of Coconut flour I use 2 tablespoon of Husk….
Fantastic! I will definitely be trying this recipe.
Thank you! 🙂