These tortillas are gluten, dairy and nut-free. They do contain eggs and flax seeds however, so they are not AIP unless you have successfully reintroduced these ingredients.
They are made in a similar manner to a crepe, but are surprisingly sturdy and can cope with being used as a taco-wrapper, or to roll around fillings. They are great to use in the lunchbox – I often spread the tortilla with mayonnaise, then top with sliced or shredded chicken and some lettuce and roll it up. Cut into bite-size pieces and you have a tasty, nutritious lunch.
Whole eggs and flax seeds are both stage 2 reintroductions. When reintroducing foods on the AIP, I recommend this guide.
- 1 cup tapioca starch
- ½ cup flax meal/ground flax seeds
- 2 tbsp coconut flour
- ½ tsp baking powder (find one that is both gluten and aluminium free or make your own using this recipe)
- ½ tsp sea salt
- 3 large eggs
- 4 egg whites
- 2 tbsp melted coconut oil
- ¾ cup water
- coconut oil to cook
Mix all the dry ingredients together.
Whisk the eggs with the egg-whites and coconut oil.
Now add the dry ingredients to the wet and whisk well (you can also use a stand mixer, but this recipe will not work in a blender or a food processor as the tapioca starch turns gloppy and NASTY!). The batter will be quite thin – thinner than a pancake batter, but that is OK.
Heat a small amount of coconut oil in a skillet, then pour in ¼ cup of the batter, swirling the pan to make sure that the batter coats the base in an even layer.
Cook for 2 minutes, then flip the tortilla and cook for a further minute on the second side. They should be just lightly coloured, and still soft and pliable.
Remove the tortilla from the pan and keep warm. Repeat with the remaining batter.
Shared at Waste Not Want Not Wednesday