Awesome tortillas without the gluten!
8 large egg whites
½ cup water
¼ cup coconut flour
¼ teaspoon baking powder
¼ cup coconut oil
or as needed
Bread
Directions
Whisk egg whites water coconut flour and baking powder together in a large mixing bowl until smooth.
Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat swirling pan to coat surface to the edges.
Pour about 3 tablespoons batter into the hot skillet tilting pan to spread batter around.
Cook until bottom side is golden brown 2 to 3 minutes; flip and continue cooking until other side is also browned 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
Nutritional Information
Coconut Flour Tortillas
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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