2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan)

Rolled coconut flour tortilla on a stack of more tortillas

4.92 from 213 votes

2 Ingredient Coconut Flour Tortillas (Grain-free, Vegan)

Easy 2 ingredient coconut flour tortillas! Soft, fluffy, flexible & scrumptious, they are grain-free, gluten-free, vegan, keto, Paleo, oil-free, and only 68 calories and 3.1 net carbs each.

Prep Time1

Cook Time4

Inactive Time5

Total Time10

Course: Bread, Tortillas & Flatbreads

Cuisine: American

Keyword: 2 ingredients, 3 ingredient wfpb bread, coconut flour, coconut flour flatbread, easy wfpb bread, gluten-free, grain-free tortilla, grain-free tortillas, low calorie tortilla, low-carb, psyllium husk, tortillas, vegan, vegan tortillas, wfpb bread

Servings: tortillas

Author: Camilla

Equipment

1 Non-stick skillet

Ingredients

1/2 cup coconut flour (I recommend weighing the flour for accuracy)
2 tablespoons whole psyllium husks (I do not recommend powder; see below)
Optional: 1/4 teaspoon fine sea salt
1 cup water

US Customary - Metric

Instructions

In a small mixing bowl, stir 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

Storage: 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.

UPDATE--Psyllium Powder Option: 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. However, multiple readers have noted that they cannot make it work with the powder version of psyllium. The recipe works perfectly with the whole psyllium husks!

Tip for Removing Tortillas from Paper: if the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer). The tortilla will come off with ease!

Nutrition