Looking for a healthy, gluten-free alternative to traditional tortillas? Try these easy-to-make coconut tortilla breads! Made with coconut flour and psyllium husk, they are high in fiber, grain-free, and perfect for those following a low-carb or gluten-free diet.
What is Coconut Tortilla Bread?
Coconut tortilla bread is a fantastic alternative to traditional wheat-based tortillas, perfect for those looking to avoid gluten or grains. Made primarily from coconut flour and psyllium husk, these tortillas are soft, pliable, and full of flavor, while offering an impressive nutritional profile. Whether you’re following a low-carb, keto, paleo, or gluten-free diet, coconut tortilla bread is a versatile option that can elevate your meals.
Nutritional Benefits of Coconut Tortilla Bread
- Gluten-Free and Grain-Free: This recipe is naturally gluten-free, making it an ideal choice for individuals with gluten sensitivities or celiac disease. It’s also grain-free and suitable for paleo or low-carb diets.
- Rich in Fiber: Both coconut flour and psyllium husk are high in fiber, promoting healthy digestion and helping to keep you feeling full longer. These tortillas are a great way to add more fiber to your diet.
- Low-Carb: Coconut tortilla bread offers a low-carb alternative to traditional tortillas, making it perfect for those looking to reduce their carbohydrate intake.
- Good Source of Healthy Fats: Coconut flour contains medium-chain triglycerides (MCTs), which are healthy fats that provide quick energy and support metabolism.
How to Use Coconut Tortilla Bread
These versatile tortillas can be used in a variety of ways:
- Tacos: Load them up with your favorite fillings like beans, veggies, or grilled protein for a wholesome taco experience.
- Wraps: Use them as a healthy wrap for sandwiches or burritos.
- Flatbread: Serve them as a gluten-free flatbread for dips like hummus or baba ghanoush.
- Breakfast Tacos: Start your day with a nourishing breakfast by using coconut tortillas to make tacos.
Tips for the Perfect Coconut Tortilla Bread
- Work with Nonstick Surfaces: It’s essential to use parchment paper or wax paper when rolling out the dough to prevent sticking. A nonstick skillet will also help achieve a perfectly cooked tortilla without any mess.
- Control the Thickness: For a more pliable tortilla, roll the dough slightly thinner. Thicker tortillas will have more of a flatbread texture, so adjust based on your preference.
- Store for Later: These tortillas can be made in batches and stored in the fridge for up to 3 days. Simply reheat them in a skillet or oven when needed.
Why Make Coconut Tortilla Bread at Home?
Making coconut tortillas from scratch allows you to control the ingredients and avoid preservatives or additives often found in store-bought gluten-free tortillas. Plus, it’s a cost-effective way to enjoy fresh, homemade tortillas that are customizable to your taste preferences.
Try Coconut Tortillas!
Whether you’re making tacos, wraps, or simply looking for a delicious bread substitute, coconut tortilla bread is the perfect solution. Its soft texture, neutral flavor, and healthy ingredients make it a must-try for anyone seeking a gluten-free, low-carb alternative.
Let us know how the recipe works out for you in the comments below. We love this recipe and are happy to share it with you!
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📋 Recipe
Coconut Tortilla Breads
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Frying pan - non stick
- Spatula
Ingredients
- 170 g Coconut flour
- 30 g Psyllium husk
- 4 g Pink salt to taste
- 710 ml Water - filtered
Instructions
- Assemble all ingredients
- In a small mixing bowl, add the coconut flour, psyllium husk, and salt, breaking up any lumps in the coconut flour.
- Add the water to the bowl, stirring until combined. Let stand for 5 minutes to thicken and then shape the dough into a ball (it will feel moist & springy).
- Cut the dough into 12 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
- It is essential to use a nonstick skillet. Place the skillet over medium-high heat and heat until it is hot.
- Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
Jamie Raftery says
Easy and delicious recipe, thank you for sharing 😊