Brynja's Grain Free Kitchen

Gluten/Grain Free Tortillas

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from: Open Original Shared Link

I've made these a few times. Easy , quick, and delicious. You really do want to get them as thin as you can, though. Use a LARGE frying pan or griddle. The recipe calls for a small 8" on but I find it easier with a larger one so I can control size better. I will be making a casserole dish full of my own recipe "Mommy's Enchiladas Verde". Yep, to die for. *nods vigorously* You will need 12 of them so I have quadrupled the original recipe that makes 3.

• 8 eggs
• 4 teaspoon melted butter
• 4 Tablespoon water (makes the batter more spreadable / thin)
• 1 cup arrowroot powder
• 4 teaspoons coconut flour
• 1 teaspoon of salt
• If making crepes for a sweet application, add 1 teaspoon vanilla extract

Crack the eggs into a medium-sized bowl and whisk in the melted butter and water. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine. In a small (8″) skillet over medium heat, pour in about 1/12 of the batter and immediately roll it around to evenly coat the bottom.(I push it out with an oiled spatula) The tortilla should start to pull away from the edges as it cooks. Cook for 1 minute on each side. If saving for later, cool completely and store in a plastic bag or airtight glass container. Makes 12 tortillas