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SPRING’S TORTILLAS

Ingredients
  

  • 1/2 cup shortening (softened but not liquid)
  • 1 1/2 cup tigernut flour
  • 1 cup arrowroot flour
  • 1 cup warm water
  • 2-3 tbsp coconut flour until right mixture achieved

Instructions
 

  • I mixed the first two flours and the shortening in my kitchen-aid until crumbly. And then added the warm water. I then stirred in coconut flour one tablespoon at a time until the flour no longer stuck to the bowl. The texture to touch was fluffy and not sticky.
  • I weight 2 oz-ish on my scale so they would be similar in size, and pressed them in my electric tortilla maker. I experimented with times between 1 minute and two, and somewhere in the middle was my favorite. (Cooking both sides at once, it does not take as long as in a skillet).
  • Recipe makes 8 tortillas at this size. (I also experimented with how flat I wanted to press them for different thickness, hence the bigger thin one at the bottom of this plate!)
  • When I was done, I called my daughters down to help me test them out! We heated one up in wet paper towels in the microwave for 25-30 seconds, and then put a piece of leftover turkey and some lettuce in it to see how well it “wrapped.”
  • Success! The flavor is so subtle, we could really taste the fresh turkey, and there was no weird after taste (sometimes grain-free taste like love-at-first-bite-and-no-thanks-at-last-bite according to my girls