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I’ve been wanting to experiment with paleo tortillas and low carb tortillas for quite some time, ideally checking both boxes. I love salads and leftovers for lunch, but sometimes I miss the convenience of having a sandwich or wrap.
I had always assumed that paleo wraps would have to be either fragile, relatively high in carbs, or just complicated to make. None of these options sounded great. I figured that I was bound to come up with a better alternative, though I did expect to go through half a dozen trials before getting it right. I took the idea of coconut flour tortillas and ran with it.
The other day an idea struck me to combine coconut flour and eggs, thin out the batter with almond milk, and try frying up some low carb tortillas with the resulting batter. To be honest, I didn’t expect my idea to work. I mean, it’s only three ingredients, and palatable bread replacements tend to be a struggle.
Certainly my first attempt would probably fall apart or taste dry, and I would have to add additional ingredients to compensate. I was wrong. The result was amazing, if I do say so myself. I truly couldn’t believe how well these paleo tortillas turned out.
I’m so happy with how sturdy these low carb tortillas are. You can fold them or roll them up, and they won’t rip or fall apart, so they are perfect for wraps of of all kinds. They store well in the fridge, so I make a batch of them almost every Sunday now and use them up for lunch throughout the week.
I added a bit of sea salt to the batter for flavor, but that part is optional. You could also customize them with your own herbs and seasonings to your liking. I think Italian seasoning would make a wonderful addition if you’re going for savory.
Tips & Tricks: How To Make Low Carb Paleo Tortillas
Based on feedback from readers, I thought it would be useful to include some tricks for making these coconut flour tortillas. Although they only have three simple ingredients, getting the ratios to work together correctly does require adjustments sometimes. Without gluten to bind them together, paleo tortillas and low carb tortillas do require a little practice, but it’s well worth it.
The most important thing to watch for is the right consistency of the coconut flour batter prior to frying. It should be liquid and easy to pour, but not as thin as water. Don’t forget to let the batter sit for a couple of minutes after mixing, to account for the thickening process that is natural for coconut flour. Only then can you judge the consistency. One aspect to keep in mind is that different brands of coconut flour vary, so that will affect the exact amounts needed when adding the other ingredients. (I love this one!)
The batter should be runny for the low carb tortillas to turn out. If the batter is too thick, add additional eggs and almond milk in equal proportions to thin out the batter. Equal proportions are critical here. The tortillas will taste too egg-y if you add only eggs, but they won’t hold together if you add only milk. If it’s too thick overall, you’ll end up with pancakes or even something resembling scrambled eggs. As long as you thin it out properly, you won’t have any problems.
The second part of the recipe is the frying process, and I have some pointers here as well. Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium or even medium-low heat works well. However, if you have an electric stove, or if you don’t see the tortillas darkening on the side touching the pan after 60-90 seconds, you may need to increase the temperature.
They should develop darker spots as shown in the pictures. If you are seeing only a light golden color, like a pancake, you need to increase the temperature and try again with the next one. Finally, don’t forget to re-oil the pan with each new tortilla, and even then, a non-stick pan works best. I like to use a ceramic coated pan to avoid Teflon, but either one will work.
Hopefully these suggestions are helpful. I’d love to hear how you’re using these low carb & paleo tortillas. Let me know in the comments below!
Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients):
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| Servings | Prep Time | Cook Time |
| tortillas | 5 minutes | 10 minutes |
| Low Carb Paleo Tortillas with Coconut Flour (3 Ingredients) This easy, paleo, low carb tortillas recipe with coconut flour requires just 3 ingredients! These gluten-free wraps are also healthy, keto & vegetarian.
|
- 1/2 cup Coconut flour
- 5 large Eggs
- 1 1/4 cup Unsweetened almond milk (or regular milk)
- 1/2 tsp Sea salt (optional)
- In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in equal proportions if needed to achieve this).
- Heat a small skillet over medium heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. Cook, covered, until the edges are golden and curl inward when you lift the lid (about 2 minutes). Flip over, cover again, and cook until browned on the other side (2 more minutes). Repeat until the batter is used up.
Net carbs per tortilla: 2g
*Please see additional preparation tips in the post above.
| Print recipe |  Yum |
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Want more low carb, gluten-free bread ideas? Try these:
Wanda says
How many carbs in each tortilla?
Maya says
Hi Wanda, Each tortilla has 2 grams net carbs (net carb count does not include fiber). I hope you like them!
Paula says
Do they keep well ?
Maya says
Hi Paula, They have kept pretty well for me in the refrigerator. Store them with paper towels in between, to absorb any extra moisture, and replace the paper towels each day or whenever they get damp. I think you could probably freeze the tortillas too, but I haven’t tried it. If you do, let me know how it goes!
Mel says
Do you use oil in the skillet or does it have to be non-stick? Thanks in advance.
Maya says
Hi Mel, You can use a regular skillet with a little oil or a non-stick skillet. I like to use a ceramic coated skillet and this oil mister: http://amzn.to/1qm1C87. This one doesn’t clog or spray unevenly (unlike other misters I’ve tried), and there are no chemicals (unlike the ones at the grocery store). Hope this helps!
Mary Ann says
I noticed your comment on using ceramic coated skillet. What are your thoughts on using an ole time iron skillet? It just occurred to me. Maybe the iron seeps into food like aluminum can?
Maya | Wholesome Yum says
Hi Mary Ann, Yes, you can use a cast iron skillet! You’ll need to oil it very generously for each tortilla to prevent sticking. Iron does seep into food when cooking with cast iron, but this is actually a good thing since iron is an essential nutrient (this is different from aluminum, which is not). Still, the impact actually less significant in a recipe like tortillas, where the cooking time is short and it only gets flipped once. The only other thing to watch for is cast iron conducts heat a little differently, taking a while to heat up and then maintaining heat well. So, you may need to preheat the pan for longer and then use a slightly lower temperature compared to other pans.
Kelsey says
Would these hold up in the freezer of layered with parchment paper? I’d like to whip a batch up for sick and easy dinners.
Maya says
Hi Kelsey, That’s a great question! I think they would, but I haven’t tried that yet. Let me know how it goes if you do!
Samantha says
Hi! I’m not sure what I did wrong and maybe you can give me some pointers but these turned out more like flat pancakes than tortillas. The whole bottom browned and looked like a pancake and they were so soft I couldn’t flip them without breaking. I was really looking forward to trying these! I had the heat between med and low and cooked them covered. Any ideas on how I can get them more like tortillas instead of pancakes? Thank you!
Maya says
Hi Samantha! I’m sorry to hear that they didn’t work out for you! There are a couple possible reasons this could happen. One thing that might be the problem is that different brands of coconut flour can vary – you can find the one I use by clicking the “coconut flour” link in the recipe. Another aspect that can vary is stove temperature. I have a gas stove and medium-low is usually about right on mine, but you might want to try a slightly higher temperature (just watch for burning). Make sure the pan is heated well before pouring in the batter, too. Finally, using too much almond milk (or other milk of choice) can cause these to fall apart. You can try it with a little less milk next time, and maybe add an extra egg if it’s not liquid enough with the milk reduced (it should easily spread across the pan when tilting). I’ll update the recipe to show that if additional milk is needed to thin them out, it’s a good idea for additional eggs to be added as well to balance the proportions. Hope this helps!
ryanpstuck says
I need general help with coconut flour. Every time I used it, the resulting batter, made according to the exact specifications, turns into a congealed mess (two different brands of coconut flour so far). My family lives on tortillas so learning to make these would be a game changer. Thank you for your time.
Maya says
Hi Ryan, Coconut flour takes a bit of experimentation to master, and it does depend on the brand. The brand I use is linked in the recipe above. Coconut flour absorbs a ton of moisture, so the batter also thickens the longer it sits. If your batter doesn’t have enough liquid, I recommend thinning it out with an equal proportion of eggs and milk of choice (almond milk, dairy milk, etc.) The reason for the eggs, as opposed to milk only, is so that the resulting product doesn’t fall apart, which is important for tortillas (maybe less important for something soft and crumbly like muffins). I also provided more tips on these tortillas in response to another commenter earlier. Hope this helps! Any more questions, ask away!
Chantel says
Have you tried these with coconut milk?
Maya says
Hi Chantel, I haven’t tried it. I think it would work as long as it’s liquid enough (sometimes coconut milk from a can can be almost solid), since the primary function of the milk is to thin out the batter. Let me know how it goes if you try it!
Karen says
Maya, thanks for the recipe. They are great and I added a tsp of cumin to the recipe. Reminds me more like corn tortillas that I’m used to. Since being diagnosed with celiac disease, I can no longer have grains and corn is a grain… bummer!
Thanks again. I can use all the recipes I can get my hands on to feel as though I’m eating like most people.
Maya says
Thank you, Karen! I’m glad you like them. What a great idea to add cumin – will have to try that!
Ariana says
I tried these tonight and the result was an eggy flavor, and kind of fluffy. Not very much like a tortilla!
Maya says
Hi Ariana, I recommend increasing the temperature and thinning out the batter a little more with almond milk (or other milk of choice) before cooking. That should make them thinner, more tortilla-like, and less fluffy and eggy. Hope this helps!
Diane Reese says
I cannot print this. I get a fatal error.
Maya says
Hi Diana, Sorry about that! I was doing a theme update today and there must have been a conflict. Can you please let me know if it’s working fine now? If not, which browser are you using?
Jessica Shreve says
Can you use coconut milk in place of almond milk?
Maya says
I think you can as long as the coconut milk is not too thick. The kind in a can is probably too thick, but the kind in a carton could work. The main purpose of the milk is to thin out the batter, so it needs to be liquid enough. I haven’t tried it – if you do, I’d love to hear how it goes!
Jo says
Are these really egg? The curled edges in your pictures and the amount of eggs makes me wonder. Really do not like my tortillas tasting like I am eating a burnt fried egg, which has been my experience in the past.
Maya says
Hi Jo, No, they do not taste like eating a fried egg. The large amount of eggs is because coconut flour absorbs a lot of moisture, and the egg also acts as a binder to hold the tortillas together. Hope this helps!
lilbit says
I agree that these do not have an eggy taste, which is amazing.
Val says
Can’t wait to try these. It is so annoying to read questions from people that you answer in you recipe. You have my permission to delete them! Thx for sharing!
Maya says
No worries, I’m glad to see people trying my recipes. I do try to address possible issues in the post though. Hope you like these!
Rachel says
Do you think I could replace the eggs with chia or flax seed eggs?
Maya says
Hi Rachel, I think so, but I haven’t tried it. Let me know how it turns out if you do!
Gayane says
Hi Maya. It looks very yummy. It reminds me of blinchiki that we make. ( I am from Russia.) I can’t wait to make and try them. Thank you for this recipe.
Maya says
I’m Russian too! Yes, they do resemble blinchiki a bit, but they are a little firmer like a tortilla. Maybe like a cross between the two!
lilbit says
I made this today and although they don’t look as beautiful as yours, the recipe worked. The first tortilla was too thick and came out like a pancake. I read the comments and added about 1/2 cup liquid (water) to create a thinner batter and moved it around the pan like a crepe, covered, and sprayed the top with oil before flipping them over. Mine are not as pliable as yours, but they held up when used like naan with my curry. I’ve been on GAPS for 8 months and this is the first time I have had anything that even resembled a tortilla. I used coconut flour from the bulk bin at Fred Meyer/Kroger. I have pictures, but no website to share them :/ Thanks for the recipe!
Maya says
I’m so glad they worked for you and that you were able to incorporate them into your GAPS diet. I’d love to see your pictures. If you’re on Instagram you can follow along with @wholesomeyumblog and share your pictures with hashtag #wholesomeyum so I can find them.
Stacy Hayes says
I made these tonight… they were delicious! I made a turkey wrap. Thanks for the great recipe.
Maya says
A turkey wrap sounds like a great way to use these! Thank you, Stacy!
Jennifer Wilson says
Just made these. They were interesting. It was my first time to use coconut flour and I found it difficult to think of as a savory bread. Your pictures look like yours hold together way better than mine do. Mine were a little more like slightly thicker than normal crepes. I spread some homemade blueberry jam on them and they were pretty good like that. (Oh, I also didn’t have any almond milk on hand or almonds to make any so I used skim milk… maybe that was the problem?)
Maya | Wholesome Yum says
Hi Jennifer, Thank you for the feedback! I haven’t tried them with skim milk. Skim milk is a little thinner than almond milk, so maybe a little less of it would be needed. If they don’t hold together well, you can adjust to have a little more egg and a little less milk to compensate (the egg helps hold them together, and the milk thins them out). The other thing that may cause them to be more crepe-like or not hold together well is if the heat is too low (everyone’s stove is slightly different), so next time you could try turning up the heat a bit more. Hope that helps. I’m glad you still enjoyed them!
Grace says
Some people might have better luck if they are sure to add more oil to the pan after frying each tortilla and before the next is poured on. Once I started doing that I had much better results with everything staying together, not sticking to the pan, and looking pretty! 🙂 Also, make sure you pan is hot enough! My question is, can I add only half the salt or will that mess with the chemistry of the recipe?
Maya | Wholesome Yum says
Great tip, Grace! Yes, adding more oil for each tortilla definitely helps. I’ll make a note under the recipe to reflect this. You can definitely adjust the salt to your liking and they will still work out.
sylwiavaca says
Can I sub the milk with water, or does it have to be milk?
Maya | Wholesome Yum says
Hi Sylwia, I haven’t tried water. I think it would probably still turn out but might not be as sturdy. Let me know how it goes if you try it. If you do want to use milk, any kind you like should work (regular dairy, coconut, almond, etc), so it should work for any dietary needs you may have.
Stephanie says
Can these be made with a tortilla press?
Maya | Wholesome Yum says
Hi Stephanie, I haven’t tried making them in a tortilla press before, since I don’t have one. I suspect it might be problematic due to a different consistency of batter, but you never know. Let me know how it goes if you try it.
Andra Daunhauer says
I am not a comment-leaver, but wow I am excited about this recipe!
I made these tonight for make-your-own-soft-tacos for dinner, and I am very pleased with them. Pliable, decent texture, easy to make. I followed the recipe exactly and added a little ground cumin and garlic powder. The consistency of the batter was pretty thick, like similar to pancake batter, so maybe mine were a little thicker than others might like but they worked for me :). I am so excited to use these for crepes, with sweet flavorings (vanilla, cinnamon). I’ve tried other gf recipes for crepes using almond flour and all I have is Bob’s Red Mill and I know that’s kind of coarse, but they have turned out like thin egg pancakes — nothing that might “pass” as a crepe ;). These behaved more like bread.
It worked well to have a pretty hot pan — I have a gas stove and used a well-seasoned iron skillet, and I agree that medium- to medium-high heat was spot on. I actually think they worked a little better with little to no oil in the pan, as when I would re-oil the pan, when I would be swirling around the batter to spread it, it was a little too slippery sometimes. Also, it did seem to improve the process when I used a lid on the pan (as the instructions say, but it’s easy to miss and I almost did) — the tortillas were sorta puffing up inside the pan with the lid on and I think it improved the texture. Anyway, thank you so much!!
Grace says
I tried replacing eggs with flax eggs and I failed.. Any tips on how I can replace the eggs as I can’t eat eggs? I wanted to try this very bad, the pictures look delicious!
Maya | Wholesome Yum says
Hi Grace, Thank you for letting me know flax eggs don’t work for this one (I haven’t tried). Unfortunately, I don’t know of anything else to replace the eggs in this recipe. I do have a tag for egg-free recipes on the blog for you to try.
Stephen Reed says
Hey Maya
Those are some awesome looking tortillas. Super quick and easy too. You certainly seem to be causing a stir with your recipes, loving your photography too. What camera do you use? I am still using and iPhone 5 for photos, and video too. It works, but I need something better 🙂
I’m a big fan of real milk for those that tolerate it well, full fat of course. I always tend to think of nut milks as kinda crappy, Soya obviously, but wonder what your view is on nut milks vs whole milk. Source matters of course, I’m lucky to have raw Jersey milk in my area, but not so easy for everyone. Let me know if you get a moment.
S
Maya | Wholesome Yum says
Hi Stephen, Thank you for the kind words. I actually use a Canon G7X with manual settings, but will be switching to a DSLR in the next few months. (Edit: I am now using a Canon 80D DSLR.) I use both organic whole milk and almond milk at my house, but avoid soy.
Alejandra says
Hi! Have you experimented at all with just egg whites? Or perhaps less whole egg and some egg white? Thanks!:)
Maya | Wholesome Yum says
Yes, I’ve made these with only egg whites and they work that way, too. I didn’t detect an egg-y taste even with the whole eggs, but if you’re sensitive to that, substituting egg whites is a good alternative.
Tammy says
Thank you so much for this recipe! I made these this morning to make a breakfast wrap and although I will need to play around with the ingredients (mine came out a little more like thin pancakes), the flavor was good and I didn’t mind the pancake like texture. I will keep practicing! Yum 🙂
Maya | Wholesome Yum says
Hi Tammy, I’m glad you liked them. The texture does differ a little from flour tortillas, but temperature can also play a role. A slightly higher temperature should help with making the texture less pancake-like and more like a tortilla.
Tamzin Smith says
I had great success with this recipe! Using Trader Joe’s coconut flour, I had to add another egg and 1/4 c more almond milk to get the right consistency. I used 2 non-stick pans: the first pan was tortilla size (maybe 6 inches?), the other is 10-12 inches. Med-high heat, add cooking spray to both pans, then about 1/4 cup batter, swirl it to cover the whole base of the pan, cook until it looks sort-of dry on top, swirl to make sure it’s loose, then flip it right over into the other pan to cook on the other side. With two pans, adding cooking spray after each tortilla was cooked, it went quickly, and each one was perfect. On a ceramic plate, and covered with foil, they sat on the counter all day before being gently reheated before dinner (still on plate under foil). We had guests for dinner, and I had a plate of store-bought corn tortillas as backup (in case mine didn’t hold up to stuffing), but everyone preferred my homemade tortillas, and they held up just fine wrapped around pulled pork, slaw, salsa, avocado-cream sauce and hot sauce. Winner recipe!!!!
Maya | Wholesome Yum says
I’m glad it worked out for you, Tammy. Different brands (or even different batches) of coconut flour can vary slightly in their liquid absorbency, requiring a little more or less eggs and nut milk. Great job adjusting to that, and I’m so glad you and your guests loved the tortillas!
Christina says
Excited to try these for fish tacos. First one didn’t turn out but I don’t think my pan was hot enough. Mine came out egg-color, which left me worried they would taste egg-y. Happily they did not. I suspect the color was due to the coconut flour brand. Will try the brand you use next time.
Cassandra Sample says
I made these last weekend and eventually got them to work as tortillas, but even after experimenting with more and less coconut flour and egg/whole milk mixture they never got the kind of integrity needed to “hold up” to being used like a tortilla. My husband found them too “sweet” to read as a tortilla as well and I admit you could really taste the coconut in there. However, fresh off my cast iron skillet with a little butter they were really delicious all on their own.
Maya | Wholesome Yum says
If they aren’t pliable enough, the temperature of the pan was probably too low, so you could try turning it up next time and/or waiting longer for it to preheat. These tortillas do turn out more like crepes if the pan isn’t hot enough.
Flavors in coconut flour also vary among brands and some people are more sensitive to the flavor than others, but to me there isn’t a strong detectable coconut flavor. You could add a little more sea salt if they seem too sweet.
Hope this helps! I’m glad you liked them anyway.
Reese says
Hi. Can you use that vegan egg replacer mix instead of eggs?
Maya | Wholesome Yum says
It might work, but I haven’t tried it. It would need to be a strong binder like eggs, to hold the tortillas together.
Jackie W. says
Thank you so much for this recipe, I will be trying it!! I found the exact bag of flour on the Canadian Amazon site and can you believe, it’s almost $80/bag! Needless to say, I will be using a different brand but will let you know how they turn out. Thanks again!
Alejandra says
Hi, I love them!! Are the nutrition facts above for the 8 tortillas or one? Thanks!
Maya | Wholesome Yum says
I’m glad to hear that! The nutrition facts are per serving – one tortilla each.
Chris says
lilbit, watch out with bulk bins. I learned it the hard way that cross-contamination happens very easily. Now I buy only coconut flour that was ground in a gluten-free facility and says “gluten free” on the bag.
Jayne says
This was my very first time cooking with coconut flour. I used the brand, Tropical Green Organics. I followed the recipe and it was too thick – so as recommended, I added equal parts almond milk and egg. It cooked up well- probably took longer than the 2 min per side. I think they turned out great (tho as I commented …more like a crepe/omelet than a tortilla). I have been trying to experiment using coconut products –reluctant in the past –as I do not like coconut! I was willing to try the coconut flour after trying two recipes than called for coconut milk (just a hint of coconut taste). My question is……… Next time could I thin the batter with only almond milk (exclude the egg)? Would it still work OK –maybe not be as “eggy”. Thanks so much for helping me be successful with my first go at cooking with this type of flour!
Maya | Wholesome Yum says
Hi Jayne, Thank you for the feedback and I’m so glad this got you to try coconut flour! These coconut tortillas do have a bit of a different texture compared to flour tortillas, but it also varies a bit with different brands of coconut flour. Based on feedback on various recipes, I’ve noticed that some people do notice “eggy” flavors more than others. It may be more pronounced depending on how much egg you needed to add to thin out the batter. I didn’t detect too much egg but if you did, you could use some or all egg whites instead (2 egg whites instead of each egg you’re replacing). The main issue with adding only almond milk to thin out the batter is that it will be more likely to fall apart, since the egg is the only thing holding these tortillas together. You could try using a little more almond milk than egg/egg whites for the thinning out ratio, but I wouldn’t do exclusively almond milk so they stay together. Either way, using egg whites should avoid the “eggy” taste, since mostly that comes from the yolk. Hope this helps!
博李（Dr. Jerry） says
Three words: A-maz-ing! I will never eat another psyllium wrap again. I’m thinking of adding some corn flavoring to give this sort of a flatbread taste, then using it to make Indian tacos or even to wrap carnitas.
I agree that getting the texture right is key. I had to add a little extra almond milk, but not much. And no, you can’t taste the egg ~ it’s the perfect low-carb wrap.
L L says
Yes! These are great! Added a bit of cumin and cilantro. Next I may try a bit of jalapeño.
Martina OReilly says
Struggling with the measurements – as I use metric. Made a starter sample portion with 1 egg, 10g of coconut flour and enough double cream to get it to a good consistency (per recipe). The taste was divine but they were very crumbly. I will continue to experiment as I feel this one is a keeper
Maya | Wholesome Yum says
Hi Martina, I’m happy to try to help with converting to metric. The tortillas shouldn’t be crumbly, so most likely the proportions were off (sounds like a combination of too much coconut flour and not enough egg to hold them together). If using just one egg, you’d need to divide everything else in the recipe by 4, and even then you may need another egg (or more like 1/4 to 1/2 of an egg… the recipe doesn’t divide by 4 very well). You’d start with a tablespoon of coconut flour (7 grams), 1 egg, and 1/4 cup unsweetened almond milk (60 milliliters). From there, check the consistency based on the instructions and you may need to add more egg and milk (but since the amount is so small, probably not a whole egg). Hope this helps!
Jennifer says
I am currently in the process of making these now! They smell amazing! I wanted a more savory so I added cumin, garlic, and onion powders and dried parsley. I also had to use water.
Carey says
Can I use cream as a substitute for the milk? I am banting, so I need to try add more fat to this. 🙂
Maya | Wholesome Yum says
Hi Carey, I think cream would probably work. You may need to use more, since cream is thicker.
Michelle Miller says
Hi! Thanks for the recipe! I had fun making it! I used Trader Joe’s Coconut Flour and had to use about double the milk. I started out using a non stick pan, but they were too fluffy. I then switched to cast iron (still covering it) and it worked like a charm.
Elissa Anne Parkerson says
Thank you for sharing this recipe! I love it. I’m very sensitive to wheat and all the other junk thats in tortillas. These were delicious. Next time I think I will add seasoning. They held together for my shredded pork tacos, queso fresca cheese and Cole slaw. Absolutely loved them! I cannot believe I was actually able to make these! Very easy to make.
Dutchess says
It took me a couple of attempts but my ration called for more eggs. My family loved it!
Ceejay says
I made these tonight & though I had to add another egg + 1/4 cup almond milk, they came out great! These are going to be my “go to” recipe for tortillas from now on. If I can figure out how to make them larger (maybe a bigger silicone spatula?) I think they’ll work well for Greek gyros too with a slightly thicker batter. Thanks for this great, easy recipe!
Justin says
Do you think you can substitute almond flour instead of coconut flour?
Maya | Wholesome Yum says
Hi Justin, Unfortunately almond flour won’t work the same way because it absorbs moisture differently from coconut flour. You’d need a different recipe to use almond flour. I’ll add it to my list to make one!
Julie MacDonald says
I also had difficulty flipping the tortillas. I gave up after 2 attempts and decided to put the batter in microwave safe mugs. I made 4 delicious muffins which I served with raspberry chia seed jam! Yummy, yummy, yummy. Thanks for the recipe.
Maya | Wholesome Yum says
Hi Julie, There are a few things that can help with the flipping – make sure to use a generous amount of oil, use a smaller pan (very large tortillas won’t work as well with this batter), and make sure you have enough egg to hold it together. I hope that helps for next time. The microwave muffins sound like a delicious idea, though!
Helen says
Hi! So on my first go, I think I did something wrong: it took loads more milk than the recipe stated (I used regular as it didn’t have almond) to make the batter thin. I added another egg as well to try to keep it glued together. This was on three tablespoons of coconut flour! The ratios stated were blasted through the roof in terms of liquid. Now, I finally achieved a thin batter… using a good mug full of milk, and two eggs. I also slightly overlooked them. Why did my wrap break when I wrapped food in it?
Maya | Wholesome Yum says
Hi Helen, I’m happy to try to help. I’ve found that the exact amount of liquid needed does vary sometimes. That said, the amounts of coconut flour and eggs you mentioned are a combination I haven’t tried. If you want to try a smaller amount to start with, you could halve the recipe which would be 1/4 cup coconut flour, 2 eggs, 1/2 cup milk, and 1/4 tsp sea salt. From there, if the batter is still too thick, add more eggs *and* milk in equal proportions to thin it out. The equal proportions part is important when thinning out the batter. If the wrap broke apart, most likely it was too much milk and not enough eggs (the eggs hold it together). I have some tips in the post above as well. I hope that helps for next time!
Ros says
What about gluten free plain flour?
Maya | Wholesome Yum says
Hi Ros, What kind of gluten-free flour are you asking about? Wheat flour is not gluten-free (of course), so every gluten-free flour would be either a single specific kind (e.g. almond, coconut, tapioca, rice, etc.), or more commonly a blend. There are many different blends out there. In general, this recipe does require coconut flour because it absorbs much more moisture than any other gluten-free flour (including any blend). It may work with another type of flour, but the amounts of the other ingredients would need to be adjusted significantly.
Doc says
I’m gonna try this as round bread. I have a little griddle I bought from QVC. It’s about 5″ in diameter and heats on both top and bottom like a foreman grill. Hoping it will turn out like a burger bun 🙂
Maya | Wholesome Yum says
An interesting idea! I’ve never tried it since I don’t have a griddle like that, but would love to hear how it turns out.
Trish Thorpe says
Karen – there’s no reason you can’t have corn as a celiac, as pure corn contains no gluten. The only things you need to watch for are ensuring you buy pure corn flour (some ‘corn flour’ in packets is mixed with wheat flour) or pure cornmeal. Just check labels. Cornbread, however, is often made with wheat flour, so you should try to make your own.
Maya | Wholesome Yum says
Yes, it just depends on your priorities. Corn is filled with simple carbs, a poor source of nutrients, and often GMO, so there are other reasons I would avoid it. I do have a recipe for grain-free “cornbread” muffins (made without corn) that can be a good replacement if you’re looking for a cornbread recipe. 🙂
Karina Metcalfe says
These looks amazing. Want to make them today, but I have only got desiccated coconut in the cupboard. Can I use that instead?
Maya | Wholesome Yum says
Hi Karina, You can make coconut flour from desiccated coconut by grinding it in a blender or food processor until it’s a very fine powder.
Cindi says
Can these be made using heavy whipping cream instead almond milk?
Maya | Wholesome Yum says
Hi Cindi, Yes, you can do that! You can start with the same amount as almond milk, then use the tips in the post to adjust the amount of eggs and cream to reach the right consistency.
Helen says
I made these today. They are amazing! And just perfect for a diabetic. I did have to add another egg and a half cup of milk for my coconut flour but they came out perfect! I made half the regular way and then added garlic, pepper, salt, and Italian seasoning to the batter and made the rest. I will use the latter as mini pizza crusts in the toaster oven. Yum! Best recipe I’ve come across in ages. So thankful!
Maya | Wholesome Yum says
That’s great, Helen! Those added seasonings sound delicious. I need to try that for a savory version!
Cecily says
You need a firm dough for a tortilla press.
Maya | Wholesome Yum says
Hi Cecily, These are made in a pan, not a tortilla press. You’d need a different recipe for a tortilla press since it requires a firm dough like you said. It might work if you make the batter with a lot less liquid, but I haven’t tried it.
Mary says
Hi, I was wondering if a coconut/almond milk blend can be used instead of almond milk? Would that blend be too thick and creamy?
Mary
Maya | Wholesome Yum says
Hi Mary, I haven’t tried that combination but it should work. I would start with the same amount of the milk blend, then follow the tips in the post above to add more eggs and milk blend in equal proportions as needed, until you get a very runny batter.
Jassa says
Hi! Do you think it would be possible to change the milk to water?
Maya | Wholesome Yum says
Hi Jassa, It might be possible, but I haven’t tried that variation. They might be a little more dry. I’d probably opt for a milk of some kind (whether it’s almond, coconut, dairy, etc), but water could work. Let me know how it goes if you try it!
Windell Farmer says
Are these diabetic friendly?
Maya | Wholesome Yum says
Absolutely! They are low carb so they won’t spike blood sugar.
Carly Turner says
Yay! These were so easy to make! I’m happy to have a flour tortillas alternative that isn’t corn. I made them on my non stick electric skillet with a little bit of olive oil. Thank you!
Maya | Wholesome Yum says
Thank you, Carly!
Jeetu Melwani says
I brought coconut flour for the first time just recently and I am going to try your recipe to begin with. They look amazing.
Emily says
What about heavy whipping cream, instead of milk? I really need to keep sugar to a strict minimum…it brings the pain back.
Maya | Wholesome Yum says
Hi Emily, Yes, heavy whipping cream should work fine. You may need to adjust the amount a bit. Begin with the same amount as almond milk, then use the tips in the post to adjust the amount of eggs and cream to reach the right consistency.
Edith says
These were delicious! Thank you! Adding one more egg and some almond milk to the original mix made it the perfect consistency! I am trying a low-starch diet and these totally satisfy my bread craving!!
Maya | Wholesome Yum says
Thank you, Edith!
Eric says
Corn is okay with celiac. Corn gluten is fine. The grains to watch out for are wheat, rye and barley. And anything that may have been contaminated with them. Hope that helps
Maya | Wholesome Yum says
Hi Eric, Yes, as far as I know that’s true. However, many people also choose to avoid corn for other health reasons. Corn tends to spike blood sugar, and much of it in the U.S. is GMO.
Amber says
Thank you so much for this recipe. I made them this morning…. With a few changes and they are great. I used 4tbsp heavy whipping cream then added water to make 1 1\4 cups instead of milk. I used non stick cooking spray, spread it in the pan like a crepe, put a lid on it for 1 to 2 minutes, then I flipped it. They turned out perfect and didn’t break apart. Can’t wait to try your other recipes.
Maya | Wholesome Yum says
Thank you, Amber! I’m going to try this with the heavy cream, too.
Tracy Engholm says
I had same problem although I used higher heat and cooked uncovered. Every time I try a wheat flour alternative, it flops, and I am normally a good cook. 🙁
Maya | Wholesome Yum says
Hi Tracy, For this recipe you need to cook them covered.
Barbara says
I just found out I am diabetic. You know, those carbs and sugars are not good for me. Problem is, I also have porphyria. And I need carbs and sugars to push the porphyrins out of my body, otherwise, I could die. I have weighed the 2 problems… and either way, I guess I could expire! Will your low carb recipes help me? Maybe the slow carbs? Less to no sugar?
Maya | Wholesome Yum says
Hi Barbara, I’m sorry, I’m not a doctor and unfortunately am not familiar enough with porphyria to offer advice on it. I’d recommend asking a doctor that is familiar with the benefits of low carb diets to weigh in on those benefits versus any issues associated with porphyria.
Mia says
I just made these last night and I’m not one to leave a comment, but I have to say these came out amazing after I got the hang of how high I needed the heat and had a little patience. The first one I tried came out looking like scrambled eggs, but by time I got to the end of the batter they were perfect!! I did make a few additions. I used coconut milk from the carton, and I added some garlic powder and onion powder. They taste great, they hold up well in the refrigerator for the next day.
Thank you so much for this recipe. It has made me very very happy!! I was very pleasantly surprised. I’ve tried many paleo breads and they were just didn’t make the cut. I will definitely be making these at least once a week. Thanks again!
Maya | Wholesome Yum says
Thank you, Mia! Sometimes they take a couple tries to get the pan temperature and batter consistency right. I’m so glad you stuck with them and that they worked for you!
Asmaa says
Hi Maya,
These are amazing. This is my second time making them. The first time they came up like pancake consistency. Today, they came back great just like yours in the picture. The trick is the cook them covered for long time until then harden probably 4 minutes on each side. It is so worth it. Thank you Maya. I love all your recipes from almond butter waffles to muffins to tortillas. You are the best.
Asmaa
Lauren Tilbury says
I was so excited to try these. The first two came out like pancakes, so I thinned them out. Then they were overcooked and when I turned them over, they broke. I did taste them, and they tasted mostly of egg. I used a cast iron skillet. I was so disappointed. Are you considering or would you consider doing a YouTube on how you make them?
Maya | Wholesome Yum says
Hi Lauren,
Sorry to hear you had issues with these!
It takes a bit of tweaking to get the right skillet temperature and consistency. You’ll probably need to lower the heat if using a cast iron skillet, since those pans heat up so well.
If the tortillas taste eggy to you, you can substitute egg whites for some of the eggs (2 egg whites per egg), since the yolk contributes most to any eggy flavor.
If they are breaking for you, try more egg (or whites) and less milk.
I wish I had exact amounts, but find that it varies based on the brand of coconut flour and even each time I make them. This is why the recipe instructions say to thin out the batter after the initial proportions. I have some tips about getting the right consistency in the post above the recipe card as well.
I’m just starting to create videos, and will add one for this recipe as soon as I can!
Pat says
I thought 1/4 cup was too small so I increased it. My first few fell apart, so I kept it in the pan a little longer and then it was good. I used a copper, non-stick pan and that made it pretty easy to get them out. The key, for me, was not to take them out too soon or they will fall apart.
Maya | Wholesome Yum says
Thank you, Pat! I agree that helps!