Ingredients
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¼ cup (40 g) Coconut Flour
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8 large Egg White
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¼ teaspoon Baking Powder
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½ cup (125 ml) Water
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Coconut Oil
Directions
Steps
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1
Done
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Whisk all ingredients together in a bowl, making sure no lumps remain. If you want thinner tortillas, add 1–2 teaspoons more water. |
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2
Done
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Preheat a small nonstick skillet over medium heat. Place about 1 teaspoon coconut oil in the pan. Swirl around to coat. |
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3
Done
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Pour about 3 tablespoons of the batter into the pan, tipping the pan from side to side while you pour in the batter (to get a very thin tortilla). Do not attempt to flip the tortilla unit you are sure the first side is golden brown. Otherwise, the tortilla will rip. |
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4
Done
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Once nice and golden brown, flip over and brown on opposite side. Remove to plate, and repeat process (adding in some coconut oil, the batter, etc.). You should get about 8–10 medium-sized tortillas (if you make yours very thick, you will get less). |
