After living without tortilla shells for roughly 3 years, I am happy to report that I have successfully created a recipe that I can eat!
These are simple to make and taste so good!
They even bend without breaking so you can turn them into wraps for sandwiches. The first time I made this recipe, the tortilla shells kept disappearing as soon as they came off the range. My son, Hunter, kept running into the kitchen, grabbing the shells, and scarfing them down before anyone else could try one.
Hunter hasn’t been able to eat tortilla shells in over a year because of the gluten contained in corn and wheat. It felt so good to watch him enjoy one of his favorite foods again, knowing it wasn’t hurting his body.
3/4 Cup cassava flour
1/4 Cup arrowroot flour
1 teaspoon coconut flour
1/2 teaspoon real salt
3 Tablespoons avocado oil
1 Tablespoon coconut oil (not melted)
1/3 Cup warm water*
1. Heat a stainless steel skillet on medium. Do not add any oil to the pan; keep it bare.
2. Add all dry ingredients and mix until combined.
3. Add wet ingredients and mix just until combined. Do not over mix or the dough will become dense and dry. I mix the ingredients with a fork until almost combined and then I use my hands.
4. Divide dough and shape into 6 small balls, by hand.
5. Place one ball at a time between two pieces of unbleached parchment paper. Roll each ball into a flat tortilla shell (I make mine a little thick because they are difficult to peel off the paper if they are too thin). Remove top piece of parchment paper. Carefully peel tortilla shell off the bottom piece of parchment paper and into your hand.* Place shell into pan (make sure the pan is hot or they tend to stick).
6. Cook until the shell appears to rise (looks like a big bubble around the edges); roughly 2 minutes. I undercook mine b/c I like them very soft and pliable.
7. Flip and cook on the second side for roughly 1 minute (longer if you want it crispy). Remove from heat and enjoy!
*You want the dough to feel like soft play dough. The consistency of the dough will change based on the humidity. So, start with slightly less water if it’s humid. If the dough is too sticky you will know because it will stick to your hands and the parchment paper. If that happens, lightly dust the parchment paper with cassava flour or sprinkle some cassava flour on top of the dough ball and work it in until the dough feels soft, but doesn’t stick to your hands. If the dough is too dry, it will break apart when you try to form the dough balls. In that event, add more water and/or oil – a little at a time.