Ghee or fat of choice for cooking<\/li>\n<\/ul>\n <\/p>\n
In a large mixing bowl, add in the flours and whisk together to remove any lumps and to fluff up the flours. \u00a0In a medium sized bowl add in the eggs, water, and salt, and whisk until the mixture is blended and frothy.<\/p>\n
Add the liquid mixture to the dry mixture and mix well. \u00a0This will be a thin runny mixture, similiar to a crepe batter.<\/p>\n
In a large skillet, over medium heat, add in a very small amount of ghee and spread that around the skillet.<\/p>\n
Use a 1\/4C scoop for street taco size tortillas or a 1\/3C scoop for wrap and enchilada size tortillas.<\/p>\n
Pour batter into center of skillet and using a spatula spread the batter around making a very thin circle. \u00a0This takes time!<\/p>\n
Allow to cook for 2-3 minutes on each side.<\/p>\n
Remove from skillet and repeat process until you’ve used all the batter.<\/p>\n
The amount of tortillas you get depends on the size you make. \u00a0For wrap size tortillas, this should make about 10.<\/p>\n
Store in the refrigerator or you can also freeze them as well. \u00a0Gently reheat right before serving.<\/p><\/blockquote>\n
The are great for wraps and tacos. \u00a0Can also be toasted up to use as tostadas or quesadillas. \u00a0They have a neutral flavor but you can add some lime zest and lime juice if you want to make them more flavorful for tacos.<\/p>\n
They do take some time to make so have patience because it’s worth all the effort! \u00a0You’ll have great tasting grain-free wraps with out fillers or junk. \u00a0I usually make a big batch at once and store them in the freezer.<\/p>\n
Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" I have made some grain free tortillas before but due to the amount of coconut flour in them they lean more towards the sweeter side. \u00a0Making them perfect for sweet crepes or toasted up and used for ice cream sandwiches. I wanted something a little more neutral in flavor to use for tacos and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[78,34],"tags":[49],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4sh","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17129"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=17129"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17129\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=17129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=17129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=17129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Almond](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2015\/06\/almond_flour_tortillas31-e1433263780690.jpg\")
<\/a><\/p>\n