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Rich healthy flour tortillas without wheat flour, or transfats
If you’re looking for a super easy version of a healthy gluten-free flour tortilla (no Tran’s flour or butter) – or a French crepe – look no further. These are pretty much foolproof and much more flexible than other alternative tortillas, which use mostly coconut flour as a base. I had a huge bag of arrowroot powder to use (a gluten-free flour alternative) so this fit in pretty well.
These tortillas have the ability to fold or roll and can be used for sweet or savory applications, and it’s easy to double or triple batch ahead of time and save for future meals. They’re also perfect for some tasty takeout meals, and I think they’d be super popular with kids (of any age, and considering they’re healthy, it’s worth a try.
Yield: 8 tortillas
Ingredients:
- 2 eggs.
- 1 teaspoon of melted ghee (clarified butter without toxins) (or melted coconut oil).
- 1/8 teaspoon of baking soda.
- 1/4 cup arrowroot powder.
- 1 teaspoon coconut flour.
- A pinch of sea salt.
- If you are making crepes for a sweet application, add 1/4 teaspoon of vanilla extract.
Instructions:
Break the eggs into a medium bowl and beat in the melted butter.
Add the dry ingredients and beat well to combine.
In a small skillet over medium heat, pour about 1/4 of the batter and immediately roll around in circles (like for making crepes) to cover the entire bottom. The tortilla should start to pull away from the edges as it cooks.
Cook for 1 minute on each side.
If you’re saving for later, chill them and store them in an airtight plastic bag or glass container.