Gluten Free Coconut Flour Tortillas

These gluten-free coconut flour tortillas are soft, flexible, and perfect for tacos, wraps, or quesadillas.

Ingredients - Serves 6

In a mixing bowl, whisk together the coconut flour, tapioca flour, and salt.
In a separate bowl, beat the eggs, coconut milk, and water.
Gradually add the wet ingredients to the dry ingredients, whisking until well combined and smooth.
Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour 1/4 cup of the batter onto the skillet and spread it into a thin, round shape using the back of a spoon.
Cook for 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the tortilla and cook for an additional 1-2 minutes on the other side.
Transfer the cooked tortilla to a plate and repeat with the remaining batter.
Serve warm and enjoy as tacos, wraps, or quesadillas.