Tortillas are one of those things we cannot live without in our family. When my six-year-old was just learning to talk, “tortilla” was one of his first words. When we would tell him we were going out to eat, he would shout “Yay!! Tortillas!! Beans!! Tortillas!!” That’s just how we roll in South Texas. :)
So, say hello to AIP tacos! These tortillas are wonderful impostors of corn tortillas. They look just like them, and their texture is nearly identical. In fact, I think these are more flexible and hold filling much better than the real deal!
- 1/3 cup water
- 1/3 cup olive oil
- 2/3 cup coconut flour
- 2/3 cup arrowroot
- 1 1/2 tablespoons lime juice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 gelatin egg substitutes (see step 3 below)
- Preheat oven to 350 and line two baking sheets with parchment paper.
- Mix all ingredients together on medium-low in a large mixing bowl or stand mixer, except for the gelatin egg substitutes.
- Prepare gelatin egg substitutes: Whisk 2 tablespoons gelatin into 2 tablespoon cool water. Add in 1/4 cup boiling water and whisk vigorously until dissolved and frothy. Use immediately.
- Add gelatin eggs to mixing bowl. Beat on medium to combine.
- Form 12 equal balls of dough. Roll balls flat to 6" circles between two sheets of parchment paper (*See tip).
- Bake for 6-7 minutes, until edges are just barely golden.
- *TIP: I keep two baking sheets going on rotation for these. I roll two and put them in the oven. While they are baking, I roll two more, put them on the remaining baking sheet and pop them into the oven too. Just remember to set a timer and keep track of which pan has been baking the longest!)