Corn-Free Paleo Tortillas
Corn-Free Paleo Tortillas
Recipe Courtesy of Dr. Josh AxeTaco Tuesday has turned into Taco Everyday, and we all know why. Tacos are the perfect vehicle for whatever ingredients and flavors your heart desires. The problem is that the actual vehicles used in taco making—the tortillas—are often full of chemicals, preservatives, hydrogenated oils, GMO ingredients, reined flours and other junk that you definitely don’t want on your plate.These corn-free tortillas are the perfect alternative, and they’re super easy to make—even if you don’t have a tortilla press. In addition to eggs, the batter is made from coconut flour (one of my favorite gluten-free flours), and arrowroot starch. If you’ve never heard of arrowroot, don’t worry. The starchy powder that’s known to boost immunity and soothe digestion is widely available in most supermarkets. For liquid I use coconut flour, which is full of healthy fats including caprylic acid and lauric acid.All you need to do is mix everything together, and then pour the batter into a pan. It’ll look similar to pancake batter, and all you have to do is spread it out with a large spoon or spatula to create that thin, pliable tortilla goodness. Enjoy!
Servings
6
servings
Ingredients
- 2 eggs
- 1 cup full-fat, canned coconut milk
- 1 tablespoon avocado oil
- 3/4 cup arrowroot starch
- 3 tablespoon coconut flour
- 1/4 teaspoon salt
Directions
- Preheat oven to 300 F.
- In a mixing bowl, combine the wet ingredients and mix until well-combined.
- Add the dry ingredients to the bowl and mix well.
- Drizzle avocado oil in a small skillet over medium to medium-low heat.
- Pour ⅓ cup of batter into the pan, using a spatula to spread it out.
- Allow tortilla to cook for 2–3 minutes then flip, cooking for another 2–3 minutes.