Grain Free Tortillas

Yield: 4 Tortillas | Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

• Scant 2 Tablespoons tapioca flour
• Scant 2 Tablespoons coconut flour
• 1 pinch fine sea salt
• 1 large egg (or 4 TBSPs almond milk)
• 7 Tablespoons unsweetened almond milk, (or milk of choice, if nut free)

1. Sift together your dry ingredients (tapioca starch, coconut flour and salt), and set aside.
2. Preheat a pan over medium-low heat. Very lightly grease or spray it if necessary (it’s better to use a well-seasoned cast iron skillet that will not require greasing).
3. Whisk together the egg and almond milk just to combine.
4. Add the dry mixture, and stir gently and just until combined.
5. Pour about 3 Tablespoons of batter into the pan. Move the pan around a little to make it spread in a circular pattern if necessary, but other than that, do not touch it for 3-4 minutes.
6. Flip it and cook another 1-2 minutes or until crisp.
7. Remove and transfer to a cooling rack and repeat with the remainder of the batter.
8. Serve immediately, or store in an airtight container with one corner open (if the room is relatively dry; if it's humid, keep the container completely sealed) at room temperature for up to 2 days.

• There is the one and only trick to these: patience. They need to cook slowly on medium-low heat and you can't rush them or else you'll end up with something that tastes like you wrapped your fish in a pancake. Unlike most things you cook in a pan, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.
• For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.
• To make ahead and freeze, layer the tortillas between pieces of wax or parchment paper and freeze flat in a sealed zip top bag , or in the freezer, tortillas separated.

A few more troubleshooting tips:

• Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring incorporates air into the batter and you don't want this because they will pop and make your tortillas look like they've been in a Roger Rabbit-esq gangster shootout.
• That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don't bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
• The medium-low heat thing is serious business. Don't try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you're ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
• Use as little grease as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan - like a well-seasoned cast iron pan - use that. You may need to lightly grease it every 3 tortillas or so, and that's ok.
• Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
• Make sure you are cooking them until they are very crisp and feel like they'll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).