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Learn how to make easy 2 ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are vegan, grain-free, gluten-free, keto, Paleo, oil-free, easy to make, only 68 calories and 3.1 net carbs each.
Well, you did it. You found the tortilla recipe you have been searching for since forever!
Table of Contents
- What Makes These 2 Ingredient Coconut Flour Tortillas Special
- Recipe Benefits
- Ingredients
- Any Substitutions for Coconut Flour or Psyllium Husk?
- Step by Step Instructions
- Step One: Combine the Ingredients
- Step Two: Portion the Tortilla Dough
- Step Three: Shape & Roll the Dough
- Step Four: Remove Paper
- Step Five: Cook the Tortillas
- Use as you Would Any Tortilla, Wrap or Flatbread
- FAQ
- More Grain-Free & Vegan Tortillas to Love:
- 2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan) Recipe
What Makes These 2 Ingredient Coconut Flour Tortillas Special
You need never have made–or contemplated making–tortillas before now. But you can make these, because they are a cinch. Once you taste them you will want to make more, immediately.
They are not good. Or very good. Or even great.
They are AMAZING.
I’m talking:
- Darn delicious (faint coconut flavor, goes with everything, sweet or savory)
- Filling (packed with fiber, real hunger busters)
- Tender & fluffy
- Super-flexible (roll, fold, quarter, even when cold)
Recipe Benefits
Just about anyone and everyone will love to eat these 2 ingredient coconut flour tortillas for the taste and texture alone. But they also boast super-power nourishment that fits almost every eating style. Specifically, they are:
- Vegan (egg-free, dairy-free)
- Paleo
- Keto (yes, easy keto tortillas!)
- High Fiber (6.2 g per tortilla)
- Grain-free
- Gluten-free
- Low-carb (3.1 g net carbs per low-carb tortilla)
- Low-calorie (68 per tortilla)
- Oil-free (no coconut oil, no vegetable oil, no butter, no ghee)
- Nut-free
- No leavening (no yeast, no baking powder, no baking soda)
Excited? I hope so, because I have been chomping at the bit to finish writing this post in order to share this delicious, nutritious recipe with all of you!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Amazing taste and texture. Great nutrition. Suitable for almost everyone. And now this: they are made with 2 ingredients.
You read correctly, to make these tortillas you need only 2 ingredients: coconut flour and whole psyllium husks. You will add some regular tap water, too. Add some salt if you like, but it is entirely optional/adjustable.
Any Substitutions for Coconut Flour or Psyllium Husk?
I love to provide substitutions whenever possible, but this recipe must be made with coconut flour. No other flour will work for this particular recipe. If you cannot eat coconut, check out the end of this post where I’ve listed a variety of other simple, grain-free & vegan tortillas you can make.
Psyllium husk cannot be swapped out either. Psyllium provides the structure and puff to these tortillas (yes, they puff!), much like eggs; other egg-free options, such as flaxseed meal or chia seeds, simply will not work in its place.
UPDATE 1: Although you cannot sub chia seeds directly into this recipe, I have come up with a new, equally easy recipe for 2 Ingredient Chia Coconut Flour Tortillas (no psyllium)!
UPDATE 2: I previously suggested that psyllium powder might work as a substitute for the whole psyllium husks. However, numerous readers have reported problems with the psyllium powder. I never use psyllium powder, so for best results, stick with whole psyllium husks.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Enough talking, let’s start making!
Step One: Combine the Ingredients
First, whisk the coconut flour, psyllium husks, and (optional) salt in a small mixing bowl. Coconut flour can clump a bit, so a quick whisk breaks up the lumps and bumps.
Next, add the water, stirring until completely blended. The mixture will look loose, but only for about 15 seconds. Soon afterwards, both the coconut flour and psyllium begin absorbing the liquid. Let the mixture stand for 5 minutes and, voila, you have tortilla dough.
Step Two: Portion the Tortilla Dough
Shape the moist, springy dough into a smooth ball. Working with this dough is a breeze because it is very forgiving. Do not worry about making mistakes, it is almost impossible to do so.
Place the dough ball onto a cutting board and cut into 4 equal pieces, like so:
Step Three: Shape & Roll the Dough
Roll each piece into a ball. It is very easy to manipulate the dough, so this step is quick and easy.
Next, place one of the balls between two sheets of parchment paper or wax paper. Plastic wrap will also work, if that’s what you have on hand.
Using a rolling pin, roll the dough into a circle that measures 7-inches (17.5 cm) across. It does not need to be perfect! Do not fret if the “circle” looks more like an amoeba. Simply pinch off pieces of dough from one place and press them into another, as needed. Or keep the amoeba shapes, they will still be delicious.
Rolling Pin Alternatives:
- If you have a tortilla press, use it! It will work perfectly to press these evenly and efficiently. Use the wax paper or parchment paper to prevent sticking.
- A wine bottle or can will work in place of a rolling pin, too. The simplest option? Your fingers. Press out the dough into a rough circle (do still place the dough between sheets of paper). So long as the tortilla is relatively thin, in same way shape or form, you are going to have great tortillas.
Step Four: Remove Paper
Once the tortilla is rolled out, carefully peel off the top layer of paper. If a few pieces of dough stick to the paper, simply repress them into the tortilla.
The dough becomes stickier as it gets warmer, so if the paper is really sticking, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
Step Five: Cook the Tortillas
It is essential to use a nonstick skillet (I recommend very well seasoned cast iron skillet or ceramic nonstick skillet, as opposed to Teflon coated pans). Place the skillet over medium heat and heat until it is hot.
Place the tortilla, dough side down, into the hot skillet and peel off the remaining piece of paper.
Cook the tortilla for 2 to 3 minutes until it begins to puff. Slide a spatula underneath and lift it slightly; once it has many browned spots, flip it over. Cook for 2 to 3 minutes longer until the other side is browned and the tortilla is puffy throughout.
Step Six: Cool
Transfer the tortilla to a cooling rack to cool and repeat with the remaining pieces of dough.
Hooray, tortillas!!!
Use as you Would Any Tortilla, Wrap or Flatbread
The texture of these coconut flour tortillas is like the very best fluffy, white flour tortillas. They work perfectly for enchiladas, tacos, burritos, quesadillas, or for scooping up beans, salsa, guacamole, and vegetables.
The slightly thicker, fluffy quality of these tortillas is akin to naan and other Middle Eastern flatbreads. Use them as an accompaniment for curries, spicy stews, soups and tagines.
But don’t stop there! Use the tortillas for sandwiches, wraps, desserts (as a sub for crepes), and so much more. I love them plain, too, warm or cold.
And I mean it when I say thet the tortillas are flexible (no tearing!). For example, fold them in half:
Roll them up:
Or fold into quarters:
I am 100% certain that you (and your friends, family, kids, and any lucky persons with whom you share) will love these tortillas as much as I do.
Happy eating!
FAQ
- How Should I Store the Coconut Flour Tortillas? Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
- Do these Coconut Wraps taste like Coconut? No, they have a neutral flavor that goes with just about anything.
- Can I Use Psyllium Powder in Place of Whole Psyllium Husks? Possibly. I use WHOLE psyllium husks in my recipe. I previously suggested that it would likely be possible to sub 2 teaspoons (10 g) of psyllium husk powder in place of the 2 tablespoons (10 g) whole psyllium husks.
- Do You Have any Tips for Removing Tortillas from the Parchment Paper? If the parchment paper is really sticking to the tortilla, place the tortilla (in its parchment paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!
- Can I Vary the Flavor of these Gluten-Free Tortillas? Yes! Add a half tsp or so of your favorite spice or spice blend (e.g., sweet spices, such as cinnamon or ginger, or savory, such as cumin, curry powder or chili powder), or dried or fresh herbs of your choice.
More Grain-Free & Vegan Tortillas to Love:
- 2-Ingredient Almond Flour Tortillas
- 1-Ingredient Red Lentil Tortillas
- 2-Ingredient Chickpea Flour Tortillas
- 3-Ingredient Sweet Potato Tortillas
- 1-Ingredient Black Bean Tortillas
- Grain-Free Spinach Tortillas {2 ingredients}
- 1-Ingredient Split Pea Tortillas
2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan)
Equipment
- 1 Non-stick skillet
Ingredients
- 1/2 cup coconut flour , (weigh for accuracy)
- 2 tablespoons whole psyllium husks, (I do not recommend powder; see below)
- Optional: 1/4 teaspoon fine sea salt
- 1 cup water
Instructions
- In a small mixing bowl, s the coconut flour, psyllium husk and (optional) salt, breaking up any lumps in the coconut flour.
- Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel moist & springy).
- Cut the dough into 4 equal pieces. Shape each piece of dough into a ball.
- Place one dough ball between two large pieces of wax paper or parchment paper (plastic wrap will also work). Using a rolling pin, roll dough into a 7-inch (17.5 cm) circle. Carefully peel off top layer of paper.
- It is essential to use a nonstick skillet (I recommend very well seasoned cast iron or ceramic nonstick, as opposed to Teflon coated pans). If you do not have a nonstick pan, spritz a medium or large skillet with nonstick cooking spray. Place the skillet over medium-high heat and heat until it is hot.
- Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.
- Cook the tortilla for 2 to 3 minutes until it begins to puff and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 2 to 3 minutes longer until puffed and golden brown in spots.
- Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.
- The tortillas are delicious warm, room temperature, or cold!
Notes
Nutrition
I missed tortillas so much being on aip and finally found ones that I can make without any issues. Usually it’s a complicated recipe I never get it right but these were perfect! Thanks so much!
You are so welcome, Zeta, enjoy!
Mine did not puff up. I followed the recipe to a T. Any ideas what I dis wrong?
Thank you
Hi Catherine,
The puffing occurs when the dough gets hot in the skillet, causing the water to steam (creating the puff). I don’t know exactly why yours did not puff up, but it might be that the pan was very low heat (they got browned/cooked before they got hot enough did not create steam and puff?)
Thank you recipe worked amazing as a guide. I opted for flax meal instead of psyllium husk as a binding agent and only used 2 table spoons. I added oregano and garlic and rosemary to the mixture those are my favs. Worked very well your recipe and measurements are spot on.
For those on gluten free diet try lentil wraps 3 ingredients: water (soak over night), salt just a pinch will do, red lentils. You can also add your favorite herbs blend in processor and heat up in non stick skillet. Loads of protein and so so tasty. Recipes are on your tube and tik Tok etc. So so tasty and low calorie barely any. I make every week but these coconut wraps are super soft and a nice toss up.
I toasted this coconut wrap put almond butter with red raspberry jam with broken pieces of walnuts and blueberries … Delicious! Very versatile thanks so much 😊
I am so glad to know that you had success using flaxseed meal, Elizabeth! Thanks for sharing all of your tips, too 🙂
Love these wraps, absolutely yummy and so easy to make!
That’s great, Heidi, I am so glad that you enjoy them! Thank you so much for taking the time to post a comment 🙂
Hi Camilla and thank you for this recipe and so many other grain free recipes to try. I no longer have to either pass on tacos and burritos or eat them any way and deal with the consequences later! I love the ease and speed with which I can prepare them and their versatility. I discovered this recipe just before I was going on a week long youth summer camp and I made a dozen of both the almond flour and coconut flour tortillas to take with me. They were the perfect substitute for all of the bread type offerings in our meals (breakfast burritos, sandwich rollups, chicken fajitas, etc) and became quite the topic of conversations at whatever table I ate at for mealtimes. I also took them on a week long road trip and family reunion and they travelled very well. I have a couple of friends and my mother who cannot digest grains and they have enjoyed your tortillas also. I do have a request for you though. In your recipe you mentioned measuring the ingredients, and though I searched through your whole post, I could not find the measurements listed in grams or liters. Could you please give those measurements? Thank you so much and I am looking forward to trying your other grain alternative recipes.
Wow, that is so great, Pam–way to plan ahead for your trips, that is so impressive!!! Thank you so much, too, for sharing the recipes with others 🙂
As for metric measurements: in the recipe card, you can toggle between “US Customary” and “Metric” (it is right underneath the ingredients in the card). Cheers, and thank you again!
Thanks for all the answers to comments, it really helped me make these. They are delicious, and easy if you follow the directions.
You are very welcome, Vivi!
Can I omit the psyllium husk?
Could I use these as a pizza base?
Hi Pippa,
Alas, no, these will not work without psyllium husk (there is no equivalent sub for the psyllium). I do, however, have a coconut flour chia tortilla recipe. If you grind the chia seeds, rather than use them whole, you should be able to achieve some of the same puffiness as with these tortillas. And yes, you could use as a pizza crust 🙂 https://www.powerhungry.com/2022/09/29/chia-coconut-flour-tortillas/
This is by far the best gluten-free tortillas recipe, they are so delicious and easy!
These are amazing and so easy! I will never buy overpriced gf tortillas again! THANK YOU!!!!
That’s wonderful, Moira, enjoy!
Hello Camilla, I was wondering if these tortillas will shrink in diameter after cooking, because with other tortilla recipes I have made, they have shrunk in diameter. Will this happen with these tortillas?
Hi Jack,
No, these do not shrink, they just puff up.
I’m over the moon with these tortillas! I just learned that wheat and corn are causing me trouble and these tortillas fit the bill in every way…especially the taste! I’ll be making them on repeat! Can’t wait to explore your other recipes.
Hi Snydie,
Welcome! I am so glad the coconut flour tortillas are a hit, that’s just wonderful. Let me know if you have any questions or requests regarding recipes.
easy and good both fresh and left over! I cut the dough into 6 pieces to fit in my tortilla press. So the dough wouldn’t stick to my fingers when releasing into the pan, while one tortilla cooked, I put the next pressed tortilla in the freezer. I will double the recipe next time for 12 tortillas.
That is wonderful, Rebeca, I am so glad that you like the tortillas. Thank you so much for sharing your freezer tip, too! 🙂
Very simple and taste coconut recipe!.. Thank you
Glad you like the recipe Randy!
COCONUT FLOUR TORTILLAS
Made these in the panini press! I rolled out the entire batch between two large pieces of parchment. I used a 4” bowl to cut out 6 circles (just about the size of a hamburger roll). I put them on the hot press with the grill plates (to make lines). They came out perfect. BTW – because they are not overly thin, they toast in the toaster perfectly! I like this recipe.
Ella, that is BRILLIANT!!! I have a panini press in my cupboard that has been long neglected–I am going to retrieve it and try your method! Thank you so much for sharing, I know others will be excited to try it , too 🙂
Mine didn’t puff up either.. I live at high elevation 5900 above sea level.
I waited till pan was hot….tested it first by waiting till water drops sizzle and disappear immediately.
Suggestions?
Hi Elisha,
I am sorry your tortillas did not puff. I can only guess that it must be due to the elevation. It is the steam (as the tortillas cook) that causes them to puff. I know water boils differently according to elevation, so perhaps the tortillas are not getting hot enough to puff? I hope you still enjoyed them.
This recipe is *chef’s kiss*. I have made it a few times and in BIG BATCHES. I froze them and they went from freezer to toaster to my belly. I have a VERY specific way of eating and these wraps hit all the marks. They are delicious with savory or sweet toppings.
Dianne, thank you! I am so glad that the tortillas work so well for you 🙂
Finally found a healthy tortilla recipe that works! It looks exactly the same as those pictures in this page!
But beware of the water ratio, you might needa add more water cause my coconut flour seems to be extra absorbant.
And the coconut taste is quite strong so take the coconut flavour pairing into account when choosing your fillings.
Anyways, thanks Camilla!
I am so glad you like the tortillas, Shu Yen! And thank you so much for adding your tips, that is so helpful for other readers. Cheers!
Hi Camilla,
These turned out wonderful! So, so delicious. Will become a regular for me: affordable, simple, nutritious, and versatile. I have to say I appreciate so many of your recipes. I can’t imagine the amount of experimentation it takes to get these things right, but I’m glad someone is doing it so that I can benefit 🙂
How fantastic, Ifechi! Enjoy 🙂
Hi Camilla,
This recipe is amazing! I’ve made it a couple of times now and decided to add some flavors to my dough this time around. I added some garlic powder and some fresh chives snipped from my garden. They looked beautiful and were delicious. I will never buy the gross keto tortillas from the store again! Thank you!
Shelly, that is wonderful! I am so glad they worked like a charm for you. Oh my goodness, garlic and fresh chives? I have to try that, sounds so good.
Hi Camilla,
I love all your recipes. Just awesome. Was wondering if I could add ground flax meal or chia seeds instead of psyllium husk in this recipe. Any alternatives suggestions from you will be greatly appreciated.Thank you so much and you have a fun-filled year with lots of wonderful recipe suggestionsfor all of us who keep returning to your website.
With love and many blessings from Florida.
Hi Sujata!
Thank you (so much) for the kind compliments, it means a lot :). Many blessings back to you, from Texas.
I experimented with flax and chia for this particular recipe and could not quite get it to work to created the same result. But all is not lost! I instead created a different chia seed coconut flour tortilla recipe. It is equally simple and easy and the tortillas are very flexible and versatile. I used whole chia seeds, but you could use the same weight of ground chia seeds, too. Here is the recipe post: https://www.powerhungry.com/2022/09/29/chia-coconut-flour-tortillas/
Thank you so much for creating this lovely recipe with chia seeds. It looks so beautiful and sounds yummy. I will try it soon and then write to you again to let you know how it turned out. Warm wishes.
You are so welcome Sujata (such s as beautiful name btw). Enjoy!
@Sujata Varma, Thank you, Camilla. What a delectable recipe you have created for these coconut flour/chia seed tortillas. I enjoyed them with a salad of raw onions, radishes, and lime juice. And so kind of you to compliment me on my name. It is very common in Northern India, where I am from originally. I have lived here in Florida for close to forty years now and love it.
I LOVE the sound of the salad you made, Sujata, I am going to make that asap (with these tortillas)! What a wonderful meal. So happy to know that the tortillas worked out well for you. Cheers.
These are fabulous!! I couldn’t believe how light and fluffy and delicious these are. Better than even the regular flour tortillas I was buying before I went low-carb. My only problem is I am pretty bad at rolling them into an even shape argh. I’m equally bad at transferring them to the pan after I roll them. Wondering if these could be made in a waffle maker. Probably not.
Came out perfect. Thank you
Wow at least a coconut wrap recipe that actually works, I just need to practice rolling out a nice circle. Thank you very happy
Excellent, Carolann! Glad it worked out!
Da bomb. That is the only way to describe these. I have worked in many kitchens, these could be served at a high end vegan restaurant. Well done, chef.
I will admit I was very skeptical. Oh boy are these good! Keep well. Freeze well. Fold well. I used ground psyllium because that is what I had. Divided the dough as directed. Wonderful results. My new go to. Thank you thank you thank you!????????
Fantastic, Leslie!!! You are so welcome, glad you are loving the results.
How can I make burritos with this recipe? Should I cut the dough in half and make a large tortilla with that?
Hi Gaby, yes, you can make a bigger tortilla by doing just as you describe. I had done that for both burritos and for stuffed Naan-type sandwiches with curried chickpeas 🙂
Had to look through your wordy self indulgent popup ad laced drivel 6 times to find the ingredients and instructions. Get over yourself and get to the fing point. Thanks!
Bless your heart, Bud.
In future, use the the Jump to Recipe button at the top of the post. It is there for a reason (specifically, to get straight to the point–the recipe).
Im sorry but first you say its oil free then only 2 ingr. it has 4 ingr. and uses cooking spray which is oil!
Hi Victoria,
You are welcome to use parchment paper or a nonstick pan instead of cooking spray. Options for all! 🙂
Hi — I just found you and I made your 4 ingredient bread. It’s the first bread I’ve had in 4 months. I’m plant based and I just found out a list of allergies including wheat, corn, coconut…etc. These tortillas look Delicious. What can I sub for coconut flour?
Welcome, Janet! So glad you got t have bread after four months!
There is not direct sub for the coconut flour in this recipe (these proportions only work with coconut flour). BUT, I have many many tortilla recipe on the site that are d=specfically designed for other ingredients. You can type “tortilla” into the search bar to see all. But I think you might like my 2 ingredient almond flour tortillas , 1 ingredient chia flatbreads, or 2 ingredient pepita (pumpkin seed) tortillas, which are all close to this coconut flour recipe.
This took me a minute to get right, but by the 3rd tortilla, they started to come out really good. I think letting the dough balls sit a little longer helps. I also found them to be quite filling. I wrapped up black beans, romaine, tajin, and a little Greek yogurt and was full before I finished eating one.
I am so glad you stuck with it, Sarah!!! Kudos to you–the filling sounds soooo good.
These turned out great! The most flexible gluten free tortillas so far and the first I have made with psyllium fiber. I even made thicker versions when I put a lid on the pan at the end of cooking them and let them sit and they turned out like naan bread! Thanks!
Whoohoo!!! I am thrilled to hear they were such a success, Kya!!!
I just made these. Very impressed. They are delicious.
Hurray! So happy you like them, Luci, they are favorites at my house 🙂
These came out just like the photos and taste AMAZING!!!
Thank you so much, Camilla! I actually use this recipe in my waffle maker and somehow it works! the trick is using a silicone spatula to spread the dough into the waffle maker and let it cook for a bit longer than a regular waffle would… soooo easy and the perfect base for eggs, avocado, whatever you want! it also works as a great “sandwich bread” cutting the waffle into four equal pieces. I am very grateful for your recipes 🙂
That’s brilliant, Mel! I’m going to have to try that!!!
Can I use eggs instead of psyllium husks??
Hi Mariam! I am sure that you could get that to work well. I am not sure of the exact proportions, though. I suggest using two large eggs, beaten, and add a little bit more water, as needed , until you have a soft dough (it should be moist but not wet. it should be wet at first, but will quickly absorb a lot of liquid). I would love to know how it turns out!
These did not work well the first time I made them. But the second time I was more patient and gentle with them. Mine didn’t bubble up at all but they tasted good. I put avocado oil and cinnamon and a little monk fruit sweetener on them and rolled it up. They tasted really good!! I am on a very limited eating plan so these are going to be such a good thing to have!!
I am so glad that you persevered, Kerry! I love the sound of your variations, and I am so happy these work with your diet needs.
Why is my tortilla not puffing? I have made them several times and they have never puffed. I am using coconut flour and whole psyllium husks. They are still quite good and I will continue to make them but I would enjoy the puff!
These tortillas are perfect ! I weighed the ingredients, and used a cast iron pan. Fluffy, rollable, soft ! Will be making weekly !
Oh, that is music to my ears, Zahra! Thank you for taking the time to write a comment 🙂
Can I use sesame seed in stead?
Hi Beth I am not sure if you mean you sesame seed as a substitute for the coconut flour or the psyllium. But either way, sesame seed will not work as a substitute. This particular recipe will only work with the ingredients listed. Sorry. I have many other tortillas ond flatbreads on the site that use other ingredients— I hope that one of those will work for you.
Do you have an opinion on whether I could successfully combine this with the almond flour tortilla recipe? I’d plan to use half the ingredients from each. Thanks!
Hi Nan,
Yes, I definitely think you could make that work, but it might take some experimenting to get the flour proportions right (since almond and coconut are used in very different proportions in recipes–usually a about 1:3 ration of coconut flour to almond flour (ie., if a recipe calls for 1/3 cup coconut flour, you would need 1 cup almond flour to replace it). I hope that helps! 🙂
I’ve been using this recipe for about 4 months now. It has become my go-to instead of store bought low carb wraps. I typically add onion and garlic powder, and often rosemary or everything bagel mix. Even with PB and jam I like the savory flavor. I weigh the ingredients, and generally get better results with the psyllium powder. I make 1 or 2 double batches, and have found that they freeze well.
I did stumble on something that reduced problems with them being fragile – letting the mix sit long enough to really absorb the liquid. I mixed up a batch at lunch time but didn’t have time to cook them. I cooked them in the evening and they were more robust. I tried another batch, mixed them up in the evening and cooked in the morning – same thing, more robust. It could be a function of the type of coconut flour and the humidity, but it makes a big difference for me. I was even able to take them camping and not have them fall apart from the rough handling during the week.
I am so thrilled that these have become a staple. And thank you so much for sharing your tips! I am super-impressed that they traveled well on your camping trip 🙂
@Camilla, I think that’s because it gives time for the psyllium to soak up any liquid and swell to the max. Psyllium is the binder here and needs time to soften and gel completely. TY for sharing this recipe. The local health food store quit carrying Coconut tortillas and I cannot eat eggs, so this will be my go-to from here on.
Hi Denise,
I am so glad these can replace your store-bough coconut tortillas!
I just made these, and they came out great! They are soft, fluffy, flexible, and they hold up well. I made tacos with them, and I like that they don’t crack, or get soggy and gummy the way some flour tortillas do. They have a slight coconut flavor, but it is not off-putting for me. They smell more coconut than they taste. A great substitution for flour tortillas. Great recipe, and am looking forward to trying the other tortilla recipes!
I am so happy you like them, Rhonda!
Coconut tortilla didn’t work for me. Can someone use oil? The dough couldn’t roll. It was soggy and crumbly.
Hi Mary! I am so sorry that you had trouble with the recipe. Did you use the full amount of whole psyllium husks? It is what absorbs the water (so that they are moist, but not soggy) and what holds the dough together (preventing crumbling).
These came out great! I loved the mildly sweet coconut flavor. They were perfect with my red lentil curry. Also, for the record, I used psyllium powder instead of whole husks and had no issues.
Outstanding, Rose! And thanks for sharing that psyllium powder worked for you without any issues 🙂
This is one of my favourite ways to use coconut flour! I love spreading vegan butter and fruit on them for a weekend breakfast.
Thank you for sharing your innovative and exciting gluten free and vegan recipes.
You are very welcome, Mel! I am so glad you like these tortillas
Delightful recipe and so easy to make. I enjoyed the natural sweetness of the coconut flour. I’ve made these once as a savoury option and second time as a sweet option. The second time I let the batter sit int he fridge for a couple of hours which made working with it a bit easier.
Thanks Camilla!
Yay! And thank you for the tip about refrigerating the dough, Mel 🙂
Camilla another great recipe….I made it exactly as suggested…which is hard for me I like to make changes…these are excellent, great taste, great texture, great flexibility and strength…very versatile can be used for many things…tacos, burgers, dips, sandwiches etc…thank you Deb
You are so welcome, Deb! 😊
Hiya, Got a bit confused here with the quantities as it calls for 2 tablespoons (30g) but alongside says 10g so then I got to thinking, hmm, perhaps it’s teaspoons, not tablespoons? My son had the brainwave idea of checking the comments and fortunately you mention the quantities again so I’m about to make them for the first time :). But you might want to just update the recipe. Thanks heaps for this, I’m excited to try.
Hi Siobhan! Sorry if that seems confusing. 15 ml is typically the conversion of 1 tablespoon to milliliters (so you are right, that if converting 2 tablespoons whole psyllium husks to a milliliter (volume) measurement, it would be 30 mL. But here I am converting from a tablespoon measurement (volume) to weight in grams, which is going to be different for an given ingredient (e.g., 1 tablespoon of granulated sugar is 12.5 grams, 1 tablespoon of all-purpose flour is between 8 and 9 grams, etc). The three brands of whole psyllium husks I have on hand (I am weird, I have 3 brands ☺️) all indicate 1 tablespoon is 5 grams. Hope this helps! 😊
Can flaxmeal be submitted for psyllium husk? Thank you
Hi Carol,
Alas, no , it has to be psyllium husk for these to work. I do have a fluffy, 100% flaxseed meal tortilla recipe (a personal favorite), if you are interested. Here it is: Flaxseed meal Tortillas
OMGOSH!!! You killed it on this one! I can eat these forever! Thank you for such a good recipe.
Wowza, thank you, Mary!!! 😊❤️
Can I cook the tortilla in the oven instead of stove top?
Hi Mel,
I have not tried it , but it could work (it is hard to know for certain with unusual, grain-free and vegan breads–so I would approach it with a sense of experimentation). I suggest high heat (400) and possibly place a baking sheet (or whatever you use for cooking the tortillas) in the oven to preheat.
This came out great first try!
I’ve done away with trying to get the circle shapes and settled on rectangle/country shaped tortillas 😂
Thanks!!
Circles are so overrated 😂 Glad you are making these in whatever shape you like, Grace!
Ironically, it came out better for me when I used psyllium husk powder. The dough was much more fragile when I use whole psyllium husks. Either way, thanks for the recipe, it’s been helpful while I’m doing a trial with eliminating wheat from my diet.
That’s great, April! I know that will be extremely helpful for other people who only have/or prefer psyllium powder over whole husks. So glad you like the recipe 🙂
@April, I had better luck with the powder as well.
Great recipe Camilla.
That’s wonderful, Scot, thank you for sharing that!
Really depressed. I tried another recipe and it didn’t work. I don’t get how a person can follow each recipe exactly and fail every time the only one I made right was the chocolate coconut flour cookies
Oh no, Jackie! At what point did things start to go wrong? Can you describe (based on my photos compared to your experience)? Were you using whole psyllium husks (not powder)? Are you weighing the coconut flour? Was the tortilla dough as described, moist and springy? Too wet? Too dry?
I don’t use nonstick cooking spray can I lightly wipe oil around it ? I also don’t have cast iron and just a regular pan
Hi Jackie,
You definitely want some sort of nonstick pan with these–either well seasoned cast iron, or some other variety of nonstick. Otherwise these can really stick to the pan. But yes, you can definitely use a swipe of oil instead of nonstick cooking spray.
I’m struggling with this! My end result looks great but is raw in the middle. what am I doing wrong? 😭
Hi Jayjay, Oh no! I am so sorry that you are struggling with the recipe. Let’s see, when you say raw in the middle, do you mean the entire tortilla has a soggy middle? If so, I am guessing that you need to roll the dough thinner. Could that be the case? The dough should be quite thin once rolled out and then it puffs as you cook it (giving it some thickness). Perhaps lower the heat more after you initially add the tortillas (you need the higher heat to cause the puffing up) so that you can cook the tortillas a little bit longer without burning them. The tortillas are soft and pliable, but should not be doughy, and definitely not raw in the middle.
AWESOME! worked perfectly – The third time I made them I added two table spoons of ground flax seed for a different flavour. Had to add a bit more water but they worked and LOVE the flavour and the wrapability. These are my go to BLS – bread like substance.
Hi Camilla,
Somehow I don’t see the proportions of coconut flour/psyllium/water on the website. Could you tell me how much I should use of each to make the recipe?
Thank you,
Regina
Hi Regina! The exact proportions are in the recipe card at the end of the post. You can use the “jump to recipe” button at the beginning of the post to go directly to the recipe card 🙂
these are the best tortillas, even though I also think your almond flour tortillas are great, too! Thank you for making affordable delicious recipes 🙂
Tried it this morning and it turns out perfect!!!thanx!
Didn’t work for me. So I modified the recipe a little.
I needed to add tapioca to mine so it didn’t fall apart (I did try using more water/less water to try first).
I also needed to use about 100g per tortilla to get a good size and thickness and rolled them to about 20cm diameter.
For each 100g tortilla I used:
– 4g psyllium husk powder
– 8g tapioca flour
– 16g coconut flour
– 72g water
I think it might be the organic coconut flour that I use that is different to what the recipe calls for, I’m unsure. I’m in Australia.
I am so glad you were able to make the recipe work, Michael! Thanks for sharing your modifications.
Miracles just happened when I switched to use Whole husk. I do think the powder should be more or some adjustments around water ratio.
Because it was always too wet to wet through papers, before I even started to divide into 4.
Though I love to cool the pan and open my stove while I already put down my tortilla circle into my pan ,then slowly increase the heat.
It will still come out fluffy and lovely brown spots.
Thanks for your experiment.
I guess your prefer Whole husk over powder. And might be your first priority option and favour one.
These are AMAZING! I made a double batch this last time and froze 2/3 of them. They defrosted really well just in case anyone is wondering.
I tried a bunch of other websites recipes for something like this and they were awful. Your recipe works perfect!!! Mine fluffed up just like the photos, they’re like a naan and a tortilla in one.
These came out so good, thank you for a much better option than store bought gf tortillas!
Hey, I tried a few times. Once it cool down I folded it cracks.
I tried to roll out thicker ,but it is same again cracked. And my burn spots is more black than what seemed in your photos.
Three time I even tried to put the dough balls into refrigerator for 2 min. And the roll is more smoothly.
It appeared cracks during the rolling before I suggested to roll a circle.
Hi Tracy,
I’m sorry you are having issues with the recipe!
Reading all the way through, it sounds like there is too much coconut flour. When you said that they cracked when you rolled them out, it made it clear that the dough is far too dry. It is really easy to use too much if measuring with cups instead of weight. Try fluffing the flour and then very lightly spoon into the measuring cup.
The dough should be moist and springy, very easy to manipulate. If it is not, simply add a bit more water at a time until it is moist and easy to manipulate.
As for the black spots: use a lower temperature (stove burners vary a lot, especially electric vs gas). Also, a heavier skillet (cast iron is my favorite) will distribute heat more evenly so that the tortillas brown rather than burn 😊
@Camilla,I am struggling. Used 1/2 C Coconut Flour, 1 tsp Psyllium Husk Powder, 1 C Water. Waited. Wouldn’t stick together, flakey, crubly. Added more water, became mush.💔 Ideas? Thanks!
Hi Sherri,
So sorry you are having issues with the recipe! A number of people have had problems with the psyllium powder in place of the whole psyllium husks, so I have updated the post, advising against using psyllium powder. However, I notice you said you only used 1 teaspoon of powder. That’s half the amount needed. 1 teaspoon of psyllium powder is the equivalent of 3 teaspoons/1 tablespoon whole psyllium husks (both are 5 grams), but the recipe calls for 2 tablespoons of whole psyllium husk, which means you would need 2 teaspoons of psyllium powder.
Not sure where I am going wrong in this recipe but mine do not resemble the end product in any shape or form. The dough is very delicate in the paper when I put this in the pan it does not puff it stays extremely thin and just crumbles. The tortilla can not even ben turned over in the pan. It is just like cardboard! I have tried this twice now. Any suggestions?
Hi Annie,
Oh no, that sounds like a major headache, so sorry. Gosh, this sounds unusual. The dough just be quite moist springy , very easy to work with; your description of the dough sounds like there is not enough coconut flour or psyllium husk. But the crumbly cardboard description post-cooking (and the lack of puffiness) makes me think there must be an issue with the psyllium (it is what makes the tortillas puff and renders them super pliable). We’re you using whole husks? Or powder? That might help me figure out what is going on
@Camilla, I was using psyllium powder.
@Annie, I was struggling with same issue. Try adding bit more watter and dont roll them to thin. Thicker them normall torillas for sure, also live them longer on a pan to bake. Took me two bathced too crack the sytem 🙂
@Kasia! Thanks for sharing your tips, Kasia! Yes, definitely do not roll too thin. I only rolled mine out to 6 inches (15 cm) in diameter, no larger.
Amazing! I made them first time and forgot to add salt, so they really didn’t taste like much but had a good texture. I have since made a batch every week and even invested in a tortilla press. The only thing I add is salt and I feel keeping the recipe simple means these can be made to be either sweet or savory, depending on how you use them.
I am so happy they worked out for you, Lori!!!
I will admit I was skeptical these would hold together without egg, but they did perfectly! I was looking for a less expensive alternative to almond flour tortillas and these are it! Thank you!
These are the most amazing breads ever! Fluffy like naans!!!
I am so happy to hear you love them, Lia!
Utterly amazing!!! Best tortilla recipe ever
Wow, thanks for such a wonderful compliment, Jin!
My dough didn’t puff up. I weighed all ingredients and followed the recipe to a T. What do you think I did wrong??
Hi Lisa,
Oh no, sorry to hear that they did not puff. The steam, created from the dough hitting the hot pan, is what makes the tortillas puff. If the pan is not hot when the tortillas are added, they will not puff (if the pan is not very hot, the dough will cook and set before the steam is released, so no puff). Might that be a possibility with your tortillas? Was the pan hot when the tortillas were added?
@Lisa, I’ve tried making these 3 times. Each time the fall apart.
Hi Donna,
Might you have used psyllium husk POWDER? I have updated my notes on using psyllium powder as a sub for whole psyllium husks. It should (in theory) work, but multiple readers have had problems when using the powder instead of whole husks. I am now advising against using psyllium powder.
I just made these but it’s impossible for me to not experiment with a recipe. I added a little ground flax (10g) and a little extra water (2 Tbsp), and then some red palm oil (1 Tbsp). I was shocked. They look exactly like corn tortillas and they are delicious.
Oh wow, that sounds AMAZING! I love a fellow experimental cook, thanks so much for sharing your genius rendition, JoEllen!
I just have to take the time to THANK YOU from the bottom of my heart for this PERFECTION of a recipe for both these coconut and chickpea tortillas. Theses have been an absolut game changer for me, you have no idea. made my life soo much better! thanks so much for all your amazing recipes, so many to try still:)
Oh my goodness, thank YOU so much, Amry!!! I am so happy that these have been such a success for you, hurrah!!! xo
So fast, easy and delicious!!!
I was looking for an alternative to always using almond flour and the other rubbery inflexible tortillas using xanthan gum and this is perfect! Thanks so much Camilla
You are so welcome, Marion!
Has anyone made these the night before to have them with lunch the next day?
Hi Cathy,
These keep really well and are great for packing into lunches (even several days after making them) 🙂
These are great! We’ve made them exactly as described and they turned out perfectly. We’ve doubled the recipe and they were also great. Super flexible, delicious, and feel pretty healthy too! (Lots of fiber!)
Whoohoo! So happpy to hear these are winners, Rachel! 🙂
Hola, gracias por la receta! Me queda duda de si el aporte de carbohidratos es de 3.1 por pieza o de 9.3 gr por pieza. Arriba en la descripción dice 3.1 pero en el desglose nutricional dice 9.3, me podrías ayudar a aclarar? Muchas gracias!
I’ve tried different ways online to make tortillas! This is by far the best!!! I followed measurements exactly they are lovely! I made a second batch and added baking powder and garlic and they puffed up lovely!!! And u can either make them thicker like a naan or thin like a tortilla! There amazing and mine were only 68 calories each! Can’t wait to make more and freeze some for leftovers 🙂 my bf loved them too and he’s sceptical about my low carb low calorie cooking lol xxx thankyou
That is soooo exciting to hear, Kez! My husband and son are like your bf (skeptical) but they love these, too xo
These are simply THE BEST!!! omg thank you, I just love these, only one problem, I eat too many of them, I added some vegan cheese melted it, and fantastic, I toasted them added almond butter, delish!!
thumbs up and thank you 🙂
Yippee! So glad, Nicol!
lol who is Ken!
hee hee, I must have replied pre-coffee 🙂 Corrected, Nicole!
@Kez, how much baking powder did you add?
I am so excited to try these, I can’t eat corn and wheat tortillas always leave me disappointed, these look like they could just do the trick!
Hi Rachel! I think you will be very happy with these. They taste like fluffy white flour tortillas (but better IMHO). My son and husband, are sometimes major skeptics of alternative recipes, absolutely love them. We eat them with Indian food, too (fluffy like naan).
I finally made these and they were delightful, we both loved them and they are much better than any of the premade coconut tortillas I’ve tried. Thank you!!!
FANTASTIC Rachel!!!
exactly like naan!
Isn’t it amazing? Like the fluffiest naan 🙂 So glad you like them, Nicole 🙂
Hi 😊 I made these and loved the taste, but mine didn’t puff up and become fluffy like yours did, so I have no idea what I did wrong…especially with two ingredients haha. Do you have any idea what I might be doing wrong? I used whole psyllium husks and the correct measurements, however it cooked up just like a very flat tortilla. Thank you 😊
Hi Jacqui! I am so glad you liked these. Regarding the puffing, it is likely one of the following, or both: (1) you may have pressed the tortillas thinner than I did (thinner=less puff); (2) (this is most likely the reason) the pan needs to be hotter. It is that initial heat of heat that causes the water in the dough to run to steam and puff up the tortillas.
I am sure you will get your puff after another try!
Yum!!! These turned out perfect! Considering I’m allergic to eggs, have been trying to find an easy ‘wrap/tortilla’ recipe.
Do you have a similar ingredient pancake recipe? More water and some sweetener perhaps?
Why aren’t mine puffing up? Beside that I love the flavour
Hi Heather!
Someone else just asked the same question, happy to answer. The most likely reason is the pan needs to be hotter. It needs to be pretty hot when you add the tortilla in order for it to puff up.
Wow an amazing tortillas !!! Thank you I just made fish tacos with this tortillas !!! Yummy!!!
Thank you, Leticia!
well, i tried these and for some reason, maybe its the pan, they completely fell apart!
Hi Julia,
I am so sorry to hear that that happened. At what point did they fall apart?
@Julia, Mine did too. I’m wondering if the brand of coconut flour used could be a factor.
I had the same issue. I confess, I seem to lack any talent or patience for pan-made flatbreads. But the recipe sounded so good that I tried baking them in my toaster oven atop my baking stone. I pressed the portion of dough onto the preheated stone until it was the right size, then baked 450 for 12 min. Turned out very nice! I can’t say that it puffed the same as Camilla’s, but it still made a tasty and very pliable bread. I had mine for breakfast with almond butter and jam and thoroughly enjoyed it.
Hi Jana! I am glad the breads still worked via the oven method. It makes sense that they weren’t as puffy though; the puff comes from the steam as the flatbreads hit the hot griddle or pan, so without that steam-rise, the breads will not puff in the same way. But I’m glad they were still tasty regardless!
Perfect, perfect, perfect Camilla! We’ve been on a low carb diet for over a year and were desperate for a decent tortilla recipe, until we found this one. Being in Houston TX, tortillas and tacos are a pretty big deal. These are unbelievable close to a cross of corn and flour tortillas! No more nasty lettuce wraps for us!
Whoohoo! So glad, Scot!!! I am a California native, and now live in Texas, so I am 100% with you about the importance of tortillas 🙂 Glad you can say adios to lettuce “tortillas” !
Can I make these without psyllium?
Hi Laurie,
Apologies, but no, the psyllium is essential for making the recipe work.
I’ve been eating a truly outrageous amount of these, not just with tacos… they’re delicious with Middle Eastern food as well. I even made a few with a tiny amount of natvia sweetener on the weekend and then rolled them in a mix of sweetener and cinnamon after having a wild craving for cinnamon buns and it was perfect. Thanks!
I am so glad you are enjoying these, Joanna!
Best recipe, ever! Thank you for this direction. I can’t believe the soft texture with these–no more almond flour!
Tom
Whoohoo, thanks Thomas! So happy you like these as much as I do 🙂 And yes, so much more affordable than almond flour!
Worked great even though I didn’t read to the end and used 2 tbsp psyllium powder🤦It did look dry so I added more water and it worked brilliantly – very close to traditional roti and fantastic with a curry! Thanks x
Yay, way to make things work on the fly, Sarah. So glad these worked out 🙂
PS Forgot to rate the recipe on my post! So, here’s the 5 stars.
Hi Camilla. I’m so happy to have found your website 🙂 I’ve already made 3 yummy recipes this week… and can’t wait to make more! Absolutely LOVE these tortillas. Thanks for so many tasty oil free recipes!
You are so welcome, Sharon! I’m so happy to connect.
Maybe I missed it in between all the ads, but what is the ratio of coconut flour to psyllium husks? The only numerical measurement I saw was concerning whole husks vs. powder… did I miss it? Thanks heaps, would looooooooove to try them 😊
Hi Lauren, the exact measurements are in the recipe card itself at the end of the post 🙂 It is 2 tablespoons of whole psyllium husks. I hope you try them!
Have you ever tried freezing them after rolling out, then cooking at a later date? Just wondering if that would be an option or if the dough would fall apart when defrosted. Thanks!
Hi Anne,
Yes, these freeze very well! They freeze and defrost just like traditional flour tortillas 🙂
I absolutely love these! This really is a forgiving recipe, I’ve made them a couple times now and feel like I added too much/too little water but they turned out fine in both occassions! I’ve made a similar recipe that called for a lot more oil and complicated steps, but this recipe is so much simpler, lower in calorie and tasted even better!
I made a sweet version by adding erythritol and cinnamon to the batter and it was delicious as well.
Thank you so much for the great recipe. This recipe is most definitely a new staple of mine. Keep up the amazing work!
I am absolutely thrilled to hear it, Vanessa! I know, it is a bit crazy how forgiving and (amazing) they turn out, especially since coconut flour and psyllium can both be tricky in many circumstances. I love the sound of your sweet version, I need to try that–yum!
Incredible! I was skeptical but they really are puffy, light and delicious. Partner loved them, too.
I am glad they were such a success, Cyndra!
Great, Cyndra! Thanks for taking the time to write a comment!
These came out perfect! I cannot believe how good these are. Even my boyfriend (who is a meat and gluten eater) thought these were delicious. Thanks for a great recipe.
Glad these passed muster , with you and your boyfriend, Amelia!
Sooooo good! And easy when I used my tortilla press. I will be making these again (and again!).
I am so glad these worked out for you, Janelle!
I was so excited to make these. I followed directions but ended up with crumbles. I tried again, same thing! I really want to make these. What am I doing wrong? Thank you
Hi Summer! Oh no, I hate to hear that these did not work for you. I am trying to figure out how you might have ended up with crumbles. Did the dough look like my pictures as you went along? It should come together in a most soft dough before rolling. At what point did it turn to crumbles? I can only think that perhaps there was far too much coconut flour and that the dough was very dry? If there is any other information you can provide, that would be helpful (e.g., did everything look like the photos up to cooking the tortillas? Also, did you use whole psyllium husk or the powder option? Thanks Summer, would love to help figure this out. I make these daily, so I would love to help you get the recipe right 🙂
Hi Camilla,
Do you have a suggested brand of Psyllium husk? I need to get some to make these tortillas so thought I’d ask first 🙂 These tortillas look really good. Thanks, Deb M
Hi Deb! Yes, I use NOW food whole psyllium husk 🙂
Wow! What a great recipe! Thank you Camilla for sharing this. I will give a go 🙂