Quick Tip: To ensure that your Coconut Flour Tortillas stick together and are sturdy enough to handle, follow these 4 steps:
Blend the batter until smooth. And then blend a little more.
Let the blended batter sit for 15 minutes to let the flax work its binding magic
Preheat your griddle or skillet to medium-high heat, and then reduce to medium-low heat when you start to cook. As you are cooking the tortillas, don't flip until they get golden brown. These aren't pancakes, so realize that browning is much better than undercooking.
As you cook the tortillas, stack them with little pieces of parchment paper in between. Let the stack sit out at room temperature for 30-40 minutes. For some reason this really helps make the tortillas sturdier. Not sure why, but it works!
2 cups egg whites
1 3/4 cups coconut milk, full fat (carton only)
1/4 cup coconut flour
1/4 flax meal
1/2 tsp baking soda
1/2 tsp sea salt
Preheat a large skillet or pancake griddle over medium-high heat. Lightly grease with coconut oil
Combine the ingredients in a high-speed blender. Blend until smooth. Let the batter sit for 15 minutes, so the flax can work its binding magic
Reduce the heat to medium-low. Pour 1/3 cup batter onto the preheated griddle into a large tortilla shape. Allow to cook until set, and then flip to brown the other side. Repeat with all of the batter.