In my hunt for a respectable grain-free tortilla, I mostly found glorified crepes and thin, flat omelets. I wanted a tortilla with a more substantial texture, one with some bite—more like a regular tortilla. After tinkering with some alternative flours and eggs, I discovered that using only egg whites creates a chewy texture similar to an actual tortilla. I am thrilled!
Prep time 20 minutes
Makes 6 to 7 tortillas
1 cup (243 g) egg whites (from about 6 or 7 eggs)
2 tablespoons (30 ml) water
1 cup (128 g) tapioca flour
2 tablespoons ground flaxseed
2 tablespoons (16 g) coconut flour
1/2 teaspoon sea salt
Homemade Ghee, for cooking
1 Combine all of the ingredients except the ghee in a blender, in the order listed. Blend for a minute or so, until smooth batter forms. Let it sit for 5 minutes, and then pulse to blend it again if the ingredients have settled. The batter should be thicker than pancake batter, but thinner than pudding.
2 Heat a small nonstick skillet over medium-high heat. Brush the pan with ghee. Pour a small amount of batter into the skillet (3 to 4 tablespoons), in a spiral motion. Tilt the pan to swirl the batter in an even, round layer. If it doesn’t spread easily, use a rubber spatula to gently push the batter outward.
3 Cook for 2 to 3 minutes, until the sides of the tortilla become dry and curve slightly upward. Flip, and cook it for another 2 to 3 minutes on the other side. Both sides should have golden brown spots. Transfer the tortilla to a plate and cover with a paper towel. Repeat with remaining batter, brushing ghee on the pan before each new tortilla.
4 Serve the tortillas warm.
