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Free Printable: Low Carb & Keto Food List
Get It NowThese low carb paleo tortillas with coconut flour came about when I missed the convenience of having a wrap for lunch, instead of my usual low carb salad or leftovers. I only had a few pantry basics on hand, and these 3-ingredient coconut flour tortillas are what came out of it!
I’ve since made these keto tortillas that I like even better (they have a more traditional dough rolled out with a rolling pin, and come out more dense and sturdy), but these coconut flour wraps are still a great nut-free option.
The main concerns with coconut flour are that it absorbs a lot of moisture and can be a little fragile, but it’s also soft and light, which is a plus. After some experimentation, I came up with these coconut wraps!
I love easy coconut flour recipes, so decided to use that as a starting point and add as few ingredients as possible. Of course, I used my Wholesome Yum Coconut Flour, which has a fairly neutral flavor and is milled super fine. Different brands absorb moisture differently, so results can vary by brand — that’s why this is the only flour I’ll use for these wraps!
Why You Need My Coconut Flour Tortilla Recipe
- Soft and flexible — you can fold them or roll them up
- Just 3 simple ingredients (that are common pantry staples)
- Only 55 calories and 1g net carb each!
- Naturally gluten-free, dairy-free, grain-free, paleo, and whole30
- Easy to make once you nail the right batter consistency and stove temp (see tips below!)
- No tortilla press necessary
Ingredients & Substitutions
Here I explain the best ingredients for my paleo flour tortillas recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – This is the best coconut flour out there and it’s made with just one ingredient: pure, premium organic coconuts.
SWAP: Wondering if you can make paleo tortillas with almond flour?
Almond flour won’t work in this recipe, but you can make these keto almond flour tortillas instead.
- Eggs – Crucial for holding the tortillas together. Sorry, I don’t recommend substitutes here.
- Milk Of Choice – You can use any keto milk of choice, or make the unsweetened version of my homemade almond milk. Use coconut milk beverage (not canned) for a nut-free option. Regular dairy milk will work from a recipe standpoint, but is too high in carbs for keto.
- Sea salt
- Gelatin Powder – Be sure to use unflavored gelatin. This is an optional ingredient, but helps make pliable and sturdy tortillas.
- Optional Spices – Cumin and paprika work well.
How To Make Coconut Flour Tortillas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix batter. In a large mixing bowl, whisk coconut flour, eggs, almond milk, sea salt, cumin, and paprika together until smooth.
- Add gelatin (if using). Whisk in, followed by additional almond milk.
TIP: Sprinkle gelatin, don’t dump.
Sprinkling will help it incorporate into the batter more evenly.
- Cook coconut flour wraps. Pour the batter into the skillet and immediately rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered, until edges are golden and bubbles form in the middle. Flip over and cook other side for another few minutes.
My Recipe Tips
- 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.
- 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.
- Remember, different brands of coconut flour vary. This will affect the exact amounts needed when adding liquid ingredients. (I recommend this coconut flour!)
- 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’ll be just fine.
- Stove temperatures vary, so you may need to adjust yours accordingly. I have a gas stove that gets quite hot, so medium 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 to medium-high.
- The paleo wraps 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. To be honest, my first one in a batch usually doesn’t hold up as well, but the rest turn out great.
- Re-oil the pan with each new tortilla. This prevents sticking and helps them brown.
- A non-stick pan works best. I like to use a hard-anodized pan or ceramic coated pan to avoid Teflon, but any non-stick pan will work.
- Why Are My Tortillas More Like Pancakes? This happens if the batter is too thick. Check the consistency section above for tips on thinning it out.
- Why Do My Coconut Tortillas Fall Apart? The most common culprit is a pan that’s not hot enough or batter that’s too thick. See the tips above on handling both.
- 3-ingredient coconut flour tortillas are not as sturdy as flour tortillas. If you want them sturdier, you can add one of these (not both), in these amounts: Gelatin powder – 1 tablespoon or Xanthan gum – 1/4 teaspoon.
Serving Ideas
Need some ideas for using these paleo tortillas? Try these:
- Soft Shell Tacos – Just brown some meat with some homemade taco seasoning. You can also use barbacoa beef or pulled pork.
- Quesadillas – Stuff them with shredded chicken and melty cheese. (I also have a keto quesadilla recipe in my first cookbook.)
- Buffalo Chicken Wraps – You can also make a vegetarian version using buffalo cauliflower instead.
- Enchiladas – Try my keto chicken enchiladas recipe, which uses these coconut wraps.
- Pizza Toppings – Warm up tortillas with low carb pizza sauce and toppings (or just make paleo pizza crust instead!)
More Easy Coconut Flour Recipes
If you like this coconut flour tortilla recipe, you might also like some of these other coconut flour recipes:
Coconut Flour Tortillas
Coconut flour tortillas need just 3 ingredients and have 1 net carb each! Low carb paleo tortillas are perfect for wraps, tacos, and more.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Coconut Flour Tortilla Ingredients:
Optional Add-Ins (Recommended):
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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).
-
If you are using the optional gelatin, add it last. Sprinkle it over the top of the batter (instead of dumping) and whisk as you do to avoid clumping. Then, add an extra 1/4 cup almond milk.
-
Heat a small skillet (about 8 in (20 cm) diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup (60 mL) of batter onto the skillet and immediately, rapidly tilt in different directions to evenly distribute, like making crepes. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 8-inch tortilla
- Tips: Check out my recipe tips above to help you get the right batter consistency, avoid tortillas that fall apart or turn out like pancakes, and make them as sturdy as you need!
- Store: Keep paleo tortillas in the fridge for up to a week with paper towels between them to prevent sticking.
- Reheat: Warm them up in the oven or microwave—just like regular tortillas!
- Freeze: Freeze with parchment between them, then thaw in the fridge or on the counter. Pat dry if needed.
- Note on nutrition info: Nutrition info is based on coconut milk (almond milk is similar), but dairy milk will add more carbs. Egg and milk amounts can vary depending on your coconut flour—check the post for tips on getting the right consistency. Want sturdier tortillas? Add gelatin plus 1/4 cup more almond milk!
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Tortilla Recipe
718 Comments
Carleen Bruce
0What is equal proportions of egg and milk if it needs to be thinner?
Maya | Wholesome Yum
0Hi Carleen, It just means the same volume of each. So for example, if you add 3 tbsp of milk, you’d add 1 egg (which is about 3 tbsp in volume).
Heather
0Mine seem to completely fall apart? Not foldable?
Maya | Wholesome Yum
0Hi Heather, There are some tips above the recipe card. Hope this helps!
Denise
0Hi! Can I freeze or refrigerate these?
Maya | Wholesome Yum
0Hi Denise, Yes, you can! Line with parchment paper between them.
Anthony Varon
0I made this recipe tonight and they completely fell apart. I followed the instructions and even the tips… Any help is appreciated.
Maya | Wholesome Yum
0Hi Anthony, Sorry you had issues with them. You checked the tips above the recipe card? They address this problem specifically. It might be that the batter needed to be thinned out with more egg and less milk, that the pan temperature needed adjustment, or one of the other things mentioned in the post. If you want to, you can also try adding a little bit of xanthan gum and they’ll hold together better, but it’s not strictly paleo.
Rosella
0How much Xanthan gum would you add?
Maya | Wholesome Yum
0Probably either 1/4 or 1/2 tsp. Whisk it with a little of the milk that you’d be adding to the recipe before adding to the batter, so that it doesn’t clump.
Keeli Bloom
0Made these last night for taco night while we are doing just Keto for dinner. Turned out great. They didn’t necessarily taste like a tortilla but it got the job done and we were full and happy. Thanks for sharing!
Maya | Wholesome Yum
0I am glad you liked them, Keeli! Thanks for stopping by!
Kaylynn Powers
0Have you tried the tortillas with almond or paleo flour instead of coconut?
Maya | Wholesome Yum
0Hi Kaylynn, Sorry, this particular recipe needs specifically coconut flour.
Avery
0Can I ask you what this tastes like? Like how does the coconut flour ones differ from the classic tortillas?
Maya | Wholesome Yum
0Hi Avery, They are softer than classic flour tortillas, but you can still make wraps with them.
Wholesome Yum A
0Hey there! Love your recipes! I am making the almond bread right now and plan to freeze slices for a quick grab when needed. Do you know if you can do the same with these tortillas?
Maya | Wholesome Yum
0Hi Amanda, Yes, you can! Line them with parchment paper between each.
Wholesome Yum A
0Once you have them separated by parchment paper, what do you wrap around it to freeze? I know on the almond bread you mentioned to not use plastic wrap, which would change their texture. Is this the case for the tortillas as well?
Thanks so much for all of your recipes! They are all very delicious!
Maya | Wholesome Yum
0Hi Amanda, Wrapping in plastic is fine to freeze. It’s only for the fridge that it’s not recommended due to condensation. So happy you like the recipes!
Kylee
0This was really good! I also added a small amount of chickpea flour to hold it together. It turned out perfect! This will definately be my go to recipe for when I am craving tortillas and Mexican food Thank you for making it easier to stick to my low carb lifestyle.
Maya | Wholesome Yum
0I am so happy you liked the tortillas, Kylee! Have a great day!
Kenz
0Super duper easy and taste great. I made these for myself on taco night and had others stealing them off my plate. I didn’t get major bubbling or golden edges but managed to work out the timing to get them right.
My tip would be to set a phone timer for 1m30s and add mixture/flip, rest timer and repeat. I managed to get the whole batch done in-between cooking off the meat and chopping veggies.
Maya | Wholesome Yum
0Thanks for sharing your tip with us! I a so happy you liked the tortillas!
Courtney Gunter
0These were awesome! First time making keto meals and I was pretty impressed! Although my tortillas turned out pretty flimsy, so I just ate it right up with a fork!
Annette
0Hi, I wonder if I could use my tortilla maker with this recipe?
Maya | Wholesome Yum
0Hi Annette, Sorry, I don’t think so. The batter is too liquid for that. But if you try let me know how it goes!
Dianne Kretovic
0Where does the e-book save to?
Maya | Wholesome Yum
0Hi Dianne, After you confirm your email you should receive the link in an email. The specific location it goes to on your device/computer will depend on your settings as I don’t have control over that.
Mickey
0I made these with cashew milk and they were like crumbling pancakes, thick, and very salty. There was no folding, and covered in butter and syrup became very salty pancakes.
Maya | Wholesome Yum
0Thank you for sharing, Mickey. I hadn’t tried with cashew milk so it’s possible that doesn’t work, but also if they were thick then the batter needed to thin out more. Check the tips in the post above the recipe card.
Lix
0Just tried this too! Wish I had read the comments first. I tried many times thinning it with cashew milk, but even when doubling the original amount – like I said I tried thinking many times – they all turned out as wet pancakes. Will try again with almond milk.
Mickey
0It is unfair for me to put a star rating on these since I modified the recipe, however, there was no way to leave it blank.
Stephenie
0Hi, great idea. Just wondering if I change the milk to coconut milk and flour to almond flour, will that work?
Maya | Wholesome Yum
0Hi Stephenie, You can replace the milk with coconut milk beverage (the liquid, not the thick kind from a can). But, replacing coconut flour with anything else won’t work – sorry.
Sandra
0Thank you. It’s very good. I just made it. It’s more like a crepe. I love and I will do it again.
Michelle
0Would almond flour work in place of the coconut flour? And would proportions be the same?
Maya | Wholesome Yum
0Hi Michelle, No, sorry this recipe is designed for coconut flour only. It would require multiple other changes to work with almond flour and I haven’t tested them.
Amber
0I followed the recipe to a T. I can not get them to turn out to where they do not tear! I made them thicker, thinner, made the batter thicker, thinner…none of this worked. Each time I flip or fold them, they fall apart. I have read all of the suggestions listed. Do you have any suggestions for me?
Maya | Wholesome Yum
0Hi Amber, Sorry you had issues with the recipe. It’s hard to tell what went wrong without being in the kitchen with you. I tried to list all the possible issues in the post above the recipe card. Aside from that, try watching the video and see if it looks different for you at one of the steps.
Mario
0Tried this and they came out great!! Added 1 Tbs of melted butter and actually flipping them with my hand once the edges brown.
Maya | Wholesome Yum
0Hi Mario! I am so happy you liked them. Thanks for stopping by!
Alecia
0Do you have any tips for making the batter hold better after being cooked? Mine turned out like eggy pancakes and fell apart in the pan, out of the pan it was just horrible. They tasted great but didn’t work at all for me. I used coconut oil and coconut milk. Thanks!
Maya | Wholesome Yum
0Hi Alecia, Sorry you had issues with them. I have some tips in the post above the recipe card.
carol
0I just made these using water in place of milk or milk substitute, and they turned out pretty great! Also added a pinch of xanthan. Yes, they are more crepe-like in texture and taste than tortilla-like because they are gluten free, but they serve their purpose as a wrap or flat bread. The batter has to be quite thin. If you take your heated pan off the heat, quickly add the batter, and then tilt the pan to spread the batter as thinly as possible before putting it back on the heat, you may get a better result.
Thanks for the recipe, and thanks to everyone for their helpful comments.
Maya | Wholesome Yum
0I am thrilled you liked them, Carol! Thanks for sharing with us!
Wholesome Yum A
0These are delicious. However mine are more like crepes. The instructions said if this happens to increase the temperature but when I did that they burned. I am at high altitude (which changes every recipe in unpredictable ways) and cooking on some Chinese electric range that never ceases to mystify me, so it’s probably a problem on this end. I’ll keep this as the best Paleo crepe recipe I’ve ever had though!
Maya | Wholesome Yum
0Hi Amanda, Sorry to hear that. Yes, it could be the altitude or electric range, as I don’t have access to either of those to test. I’m glad you still liked them as crepes at least!
Chad
0Would heavy cream also work for these?
Maya | Wholesome Yum
0Hi Chad, Yes, that should be fine! Use the tips in the post about thinning out the batter.
Laurrun
0These turned out like tasteless pancakes. I feel like I did something wrong or my batter was too thick…
Maya | Wholesome Yum
0Sorry you had issues with them – please check the tips on the recipe card. Hope that helps!
Carla
0Can you substitute almond flour?
Maya | Wholesome Yum
0Hi Carla, Unfortunately no, this recipe works with coconut flour only. If you search for almond flour instead using the sidebar, you can find my other recipes that use almond flour.
Anne
0Will these crisp up some if I fry in oil or on a grill like for quesadillas or chimichangas?
Maya | Wholesome Yum
0Hi Anne, Unfortunately these don’t crisp up. Sorry!
Faith Lapko
0These were tasty, but a bit too crumbly on my first try. This time I added some beef gelatin and they held together nicely.
Kelly
0How much beef gelatin did you end up using?
Maya | Wholesome Yum
0Thank you, Faith! Great idea to add the beef gelatin, I’ll have to try that next time.
Rita
0Hi Maya,
Can you provide the measurements in metrics so I can nail this recipe? 😉 Can’t wait to try them!
Thank you.
Maya | Wholesome Yum
0Hi Rita, I plan to add metric measurements to all my recipes soon! That being said, this particular one will require some adjustments even with specific measurements because it can vary based on coconut flour brand and even how long the batter sits on the counter. Check the tips above the recipe card and you’ll definitely nail it. 🙂
Caroline
0This was super simple. I was working with coconut flour that was past its prime (but still smelled fine) and hemp milk. Seemed forgiving. On the stove with ghee and they turned out perfectly. Great reco re: getting the batter thin enough. As soon as I had it right, they were a snap.
Maya | Wholesome Yum
0Thank you so much, Caroline! Good to know they worked with hemp milk, too.
Suni Mock
0If don’t use them all, how do you store them?
Maya | Wholesome Yum
0Hi Suni, I included this info in the post above the recipe card. Store them in the fridge with paper towels between them.
Amy
0These did not turn out for me! I couldn’t get them to flip without breaking!
Maya | Wholesome Yum
0Hi Amy, Sorry you had issues with them. Please check the tips above the recipe card!
Alexandra
0I read and reread you recipe and tips several times and tried it tonight! I am wondering if some of the inconsistencies with measurements and fluidity might be resolved by using gram measurements for greater accuracy and finesse!
Maya | Wholesome Yum
0Hi Alexandra, To some degree the amounts will still vary because different brands and even batches of coconut flour vary a bit in absorbency. Even how long your bowl of batter sits has an impact. But, I do plan to add metric measurements to my recipes soon!
Jessica
0These are awesome. I just made them for the first side. The side I put down first looks like a pancake and the side I do second looks like a tortilla lol. How can I make both sides look like tortillas?
Maya | Wholesome Yum
0Thank you, Jessica! I do find the same thing usually happens to me, too. If I find a solution I’ll let you know, but I don’t find it affects how much I like them. 🙂
Barbara
0Can another type of flour be used? I have a coconut allergy.
Maya | Wholesome Yum
0Hi Barbara, Sorry, not for this recipe. You might like my almond flour bread recipe.
Mara
0Mine turned out more like crepes…and I used 1/2 a teaspoon of agar-agar to help them firm up…they were still very tasty!!!
Maya | Wholesome Yum
0I am so happy you liked them, Mara! Have a great day!
Joyce Kane
0I made a batch this evening. They’re really more of a crepe than a tortilla but tasty none the less. I used a little less batter in the pan so mine are thinner and I ended up with 15. Super easy to make as well. I’m always looking for gluten free recipes without lots of sugar or corn based so these are a winner for me.
Maya | Wholesome Yum
0I love to hear that, Joyce! Please come back soon!
Paul
0Bang on the money. Cooked mine in coconut nut oil. Add salt for savoury, leave out for sweet. Thought it might be a bit eggy, but they turned out great. Awesome recipe. Thank you.
Maya | Wholesome Yum
0I am so glad you liked them, Paul! Thanks for stopping by!
Paul
0By the way. If we have any left over, bacon and eggs will be going on tomorrow for brekkie. (Australian for breakfast)
Maya | Wholesome Yum
0That sounds perfect, Paul!
Jerri
0I saw four ingredients. Not three
Maya | Wholesome Yum
0Hi Jerri, Salt is typically not counted in ingredient counts by convention. Hope you like the tortillas.
Jen
0I’m making these right now in prep for taco Tuesday! It took about 6 before i got the temp and technique right but I have the hang of it now. Can’t wait ! My pans are 7 or 10 inch so i had to improvise. But it works well in my seasoned cast iron.
Maya | Wholesome Yum
0I love to hear that, Jen! Thank you!
Cheri Davis
0I just wanted to make another comment. Tonight I made the tortillas again. Last time I had only sweetened coconut milk in the fridge. So they tasted a bit vanillai-sh/coconut-ish, which wasn’t bad and made tacos with them. But this time I bought unsweetened coconut milk. And I again used 1/2 cup of batter(instead of 1/4 cup) to make the tortillas a bit bigger. Tacos again, yum.
They are so delicious.
Very appreciative of this recipe, and that is simply and quick to make. Looking forward to other recipes from you.
Thank you again!
Maya | Wholesome Yum
0I am so happy to hear that, Cheri! You are very welcome and thank you for stopping by!
Steph
0Hi! I just had to let you know I tried these today. I followed your direction to a T and they came out perfect! I read through everything making sure I did everything correct. I only burned the first one bc I had the pan too hot for my stove. Once I got the sweet spot it worked great. They didn’t fall apart and rolled up nice. I was afraid they would have a coconut taste but hey did not. Excellent recipe! I didnt even have to thin. I used the “lets do coconut” brand flour. Many thanks!
Maya | Wholesome Yum
0Hi Steph! I am so happy you liked them! Thanks for stopping by!
Sarahsaurus
0I made these and followed some suggestions and they turned out great! I added an egg white and equal amt almond milk and the consistency worked. I also added xanthan gum because I had it. I think I will get a larger pan to try and make bigger tortillas. Also I would spray non stick spray on the spatula if I had trouble turning them in the pan. Most I could just flip like I was sautéed sonething. Great recipe!!
Maya | Wholesome Yum
0Hi Sarah! I am happy you liked them!
Anissa
0Oh I think I really messed up! They came out like omelettes. I cut the number of tortillas in half with the recipe and did everything else. The only thing I forgot to do was cover them. Help!!!
Maya | Wholesome Yum
0Hi Anissa, It sounds like a couple things might have gone wrong – the pan temperature, the batter thickness, and/or not covering them. Aside from the last part, check the tips above the recipe card!
Judy
0First of all, these look delicious! Can’t wait to try them, but have a question about thinning them out if necessary. By adding egg and milk in equal proportions, do you mean to measure the egg and add an equal amount of milk? OK, this does seem like a silly question, but would appreciate your clarification. Thanks so much – love your site!
Maya | Wholesome Yum
0Hi Judy, Not silly at all! Yes, that’s right, equal amounts of each until thin enough.
Laura
0Great recipe!!! I did use the 1/4 tsp xanthan gum, because I have it on hand. Interestingly, I found that the thinner they are, the tougher they are, unless they’re so thin they lose flexibility. I also found that thinning the batter (always with equal proportions eggs and milk), lowering the heat, and increasing my patience while cooking allowed me to make nice, even, thin tortillas. Delicious for wraps and soft tacos, and I intend to use them to make enchiladas as well as dishes typically made with crepes, such as traditional manicotti. Thank you so much for all these new opportunities!
Maya | Wholesome Yum
0Hi Laura! I am so happy you liked them! Thanks for stopping by!
Laura
0I forgot to mention, a lot of folks have asked about making tortilla chips. As an experiment, I put a piece of one of my thinner tortillas into my toaster oven at 200 degrees F to see whether it would eventually crisp up. Well, it did, about the time it turned black, so in my view, the chips idea is a bust. These are great for flexible tortilla needs, though! Think I’ll go have a quesadilla!
Maya | Wholesome Yum
0Thanks for sharing that, Laura!
Heather
0Hello, I just came across this and have a question. Can you use only egg whites, or perhaps half and half, or do they have to be all whole eggs?
Maya | Wholesome Yum
0Hi Heather, You could possibly try half and half. Only egg whites would be too rubber-y in texture.
Jennifer
0Can I ask why the strange measurement amounts. 0.17 of a cup. Why not give options for US or Metric as so many other websites do.
Maya | Wholesome Yum
0Hi Jennifer, You must have changed the number of servings to end up with such a strange measurement amount. I do plan to add metric measurements soon!
Sonya
0Does coconut flour taste like coconut? I dont like coconut.
Maya | Wholesome Yum
0Hi Sonya, Maybe a little but it’s very subtle.
Cheri Davis
0Thank you! I tried this recipe for the first time just now. I mis-read and did 1/2 a cup of batter which made them a bit bigger. But they turned out well. I am looking forward to trying tacos with them tonight!
Maya | Wholesome Yum
0Tacos sound perfect, Cheri! Thanks for stopping by!
Victoria Radovanic
0I had some issues with them tearing and being some what flimsy. I am going to try adding some psyllium powder next time. I halved the recipe also.