2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan) Recipe
Introduction
These 2 Ingredient Coconut Flour Tortillas are a simple, grain-free, and vegan alternative to traditional tortillas. Made with just coconut flour and psyllium husks, they’re quick to prepare and perfect for wraps, tacos, or your favorite fillings.
Ingredients
- 1/2 cup coconut flour (preferably weighed for accuracy)
- 2 tablespoons whole psyllium husks (not powder)
- Optional: 1/4 teaspoon fine sea salt
- 1 cup water
Instructions
- Step 1: In a small mixing bowl, stir together the coconut flour, psyllium husk, and optional salt, breaking up any lumps in the coconut flour.
- Step 2: Add the water to the dry ingredients and stir until combined. Let the mixture stand for 5 minutes to thicken, then shape the dough into a moist and springy ball.
- Step 3: Cut the dough into 4 equal pieces and shape each piece into a ball.
- Step 4: Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap also works). Using a rolling pin, roll the dough into a 7-inch (17.5 cm) circle. Carefully peel off the top layer of paper.
- Step 5: Heat a nonstick skillet over medium-high heat until hot. If you don’t have a nonstick pan, lightly spray a skillet with nonstick cooking spray.
- Step 6: Place the tortilla dough side down in the skillet and carefully peel off the second piece of paper. Cook for 2 to 3 minutes until it puffs and the bottom is browned in spots. Flip and cook the other side for an additional 2 to 3 minutes until golden brown and puffed.
- Step 7: Transfer the cooked tortilla to a metal cooling rack. Repeat the process with the remaining dough balls.
- Step 8: Serve the tortillas warm, at room temperature, or cold.
Tips & Variations
- Use whole psyllium husks instead of powder for better texture and easier shaping.
- For added flavor, you can mix in a pinch of garlic powder or smoked paprika to the dough.
- Make smaller tortillas by dividing the dough into more pieces and adjusting rolling size.
- If the dough feels too dry, add a splash of water, one teaspoon at a time, before rolling.
Storage
Store leftover tortillas in an airtight container or resealable bag in the refrigerator for up to 3 days. To reheat, warm them gently in a dry skillet over medium heat for about 30 seconds on each side or microwave for 15 seconds wrapped in a damp paper towel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use psyllium husk powder instead of whole psyllium husks?
Whole psyllium husks work best to provide the right texture and elasticity for these tortillas. Psyllium husk powder may result in a different consistency and is not recommended for this recipe.
Are these tortillas gluten-free and vegan?
Yes, these tortillas are naturally gluten-free and vegan, made without any grains or animal products.
Print2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan) Recipe
Delicious and simple 2-ingredient coconut flour tortillas that are grain-free, vegan, and perfect for anyone looking for a gluten-free alternative. These tortillas are easy to make with just coconut flour, whole psyllium husks, water, and an optional pinch of salt. Quick to prepare, they cook up crispy with a soft, pliable texture, ideal for wraps, tacos, or as a low-carb flatbread substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 tortillas 1x
- Category: Flatbread
- Method: Stovetop
- Cuisine: Vegan, Gluten-free
- Diet: Vegan
Ingredients
Dry Ingredients
- 1/2 cup coconut flour (preferably weighed for accuracy)
- 2 tablespoons whole psyllium husks (not powder)
- Optional: 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup water
Instructions
- Combine Dry Ingredients: In a small mixing bowl, stir together the coconut flour, whole psyllium husks, and optional sea salt. Make sure to break up any lumps in the coconut flour to create an even mixture.
- Mix Wet and Dry: Add the water to the bowl and stir until all ingredients are combined. Let the dough stand for 5 minutes so it thickens into a moist and springy ball.
- Portion Dough: Divide the dough into 4 equal pieces and roll each piece into a ball.
- Shape Tortillas: Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap can also be used). Roll out the dough with a rolling pin into a 7-inch (17.5 cm) circle. Carefully peel off the top layer of paper.
- Heat Skillet: Heat a nonstick skillet or very well-seasoned cast iron or ceramic nonstick pan over medium-high heat until hot. If you don’t have a nonstick pan, lightly spritz a medium or large skillet with nonstick cooking spray.
- Cook Tortillas: Place the tortilla dough side down into the hot skillet and peel off the second piece of paper. Cook for 2 to 3 minutes or until the tortilla begins to puff and the bottom is browned in spots, checking occasionally by lifting with a spatula.
- Flip and Finish Cooking: Flip the tortilla and cook the other side for 2 to 3 minutes more until it puffs and develops golden brown spots.
- Cool Tortillas: Transfer the cooked tortilla to a metal cooling rack. Repeat the shaping and cooking process with the remaining dough balls.
- Serve: Enjoy the tortillas warm, at room temperature, or cold. They are perfect for wraps, tacos, or any dish that calls for a grain-free, vegan flatbread.
Notes
- Use whole psyllium husks rather than powder to achieve the best texture and binding.
- Weighing coconut flour ensures accuracy and consistent results.
- Nonstick skillet or well-seasoned cast iron is essential to prevent sticking.
- These tortillas are grain-free, vegan, and gluten-free making them suitable for multiple dietary needs.
- Store leftover tortillas in an airtight container in the refrigerator and reheat in a skillet for best texture.
- If you want larger or smaller tortillas, adjust the dough portion size accordingly but keep cooking time proportional.
- Rolling dough between parchment or wax paper prevents sticking and tearing.
Keywords: coconut flour tortillas, grain-free tortillas, vegan flatbread, gluten-free tortillas, psyllium husk tortillas, low-carb tortillas
