A soft, burrito-worthy grain-free tortilla recipe made with coconut flour.
-I tested various versions of this recipe using coconut flour from Trader Joe's and Nutiva. They did differ a bit between the two brands; the Trader Joe's coconut flour produces a slightly thinner batter.-I tried both freshly separated egg whites and carton, pasteurized whites. We preferred the flavor and texture of the fresh, but the carton worked just fine too.-The tortillas are more like crepes than traditional flour tortillas, but these are soft and pliable and can hold up to being filled and rolled into burritos or soft tacos, or used as crepes. -Tortillas can be par-cooked and reheated on a warm nonstick skillet to refresh them. -This recipe creates fairly thin tortillas, but if extra batter is added to the pan, they can be made thicker, or use a little less almond milk. However, if they are too thick, then they become more like pancakes rather than tortillas. -Four whole eggs can be used in place of the egg whites, however the egg flavor will be stronger (with the whites there is minimal flavor), they will also be spongier, and the color will be more yellow. -There are no real substitutes for either the tapioca starch or coconut flour for THIS recipe. The coconut flour is very rich in fiber and when used alone, the tortillas have a hard time holding up. The tapioca starch provides structure and make them pliable enough to be used as a wrap. Cassava flour, which is from the same root, is different and will produce different results than using the starch. Arrowroot powder/starch might be able to be used in a pinch. -Look for tapioca starch in stores like Whole Foods (baking section with other alternative flours and starches), Asian markets, South American markets (it's uses a lot in Brazilian cooking), or online.-Coconut flour can typically be found at most grocery stores and specialty markets in the gluten-free or baking section.