Freezer Meal Recipes / Add On / Gluten Free Tortillas

Gluten Free Tortillas

Gluten Free Tortillas are made with arrowroot powder, coconut flour and coconut oil to create a new version of the traditional tortilla.
2 Servings Meet The Cook Print
Gluten Free Tortillas

Ingredients

  • 1 individual Egg
  • ½ teaspoons melt Coconut Oil
  • ⅛ teaspoons Baking Soda
  • ⅛ cups Arrowroot
  • 1 teaspoon Coconut Flour
  • ⅛ teaspoons Salt

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place eggs in bowl and whisk in melted coconut oil.
  2. Add the dry ingredients and beat well.
  3. Pour approximately 1/4 batter into a small skillet over medium heat.
  4. Immediately roll it around to coat bottom evenly. The tortilla will start to pull away from the edges.
  5. Cook for 1 minute on each side.
  6. Repeat for remaining batter.
  7. Use with indicated recipes or divide among indicated number of freezer bags.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place eggs in bowl and whisk in melted coconut oil.
  2. Add the dry ingredients and beat well.
  3. Pour approximately 1/4 batter into a small skillet over medium heat.
  4. Immediately roll it around to coat bottom evenly. The tortilla will start to pull away from the edges.
  5. Cook for 1 minute on each side.
  6. Repeat for remaining batter.
  7. Use with indicated recipes or divide among indicated number of freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Use with indicated recipes.

14 Comments

Join the discussion
  1. Thanks Kelly! I recently tried a paleo crepe recipe, and it was almost like a thin omelette with a hint of coconut flour flavor. Not horrible, but not what I was looking for at all (especially since I’m semi-sensitive to eggs). I will give this a try! 🙂

      1. I would like to use cup4cup as you mentioned above..would i replace the coconut flour with this or also the arrowroot powder?

  2. Love the gluten free and dairy free recipes! Any ideas on what could be substituted for the egg but still effectively bind the tortillas?

  3. I’ve made these all the time for the past couple of years for my tacos, fajitas, etc. and thought it was about time I let you know that I think they are awesome! 🙂

    1. Hey Hanna! Thanks so much for letting us know! Have you ever tried making a casserole with them? I have made a layered taco casserole and even a mexican lasagna with these too. It’s really yummy!

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