Coconut Flour Wrap (Grain-free, Dairy-free, No Added Sugar)

I found this recipe on the fabulous Paleo food blog Against All Grain. I'm guessing you've heard of it, but if not, definitely go visit. It's super.

And I love this recipe. Plus it plays a key role in a post I'm putting up Thursday, so I had to share it. It can go savory or sweet, which is so fun. Yay versatility.

Look how lovely!


Note: There is a little bit of natural sweetness carried by the coconut flour, but not enough to interfere with a savory dish, in my opinion. 

What you'll need:

• 1/2 cup coconut flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 1/2 cup egg whites (or 16 egg whites)

• 3/4 cup almond milk

Yields 8 medium wraps

Whisk all ingredients together in a non-reactive bowl, and allow it to rest for about ten minutes so that the coconut flour can absorb some of the liquid.


Once it's good to go, heat a skillet to about medium (I had to go a little lower since my stovetop runs hot) and coat with non-stick spray. My fave is Trader Joe's Coconut Oil Nonstick Cooking Spray. Scoop 1/4 cup of the batter and tilt the pan around after you pour - you want to coat the bottom of the pan, spreading out into a nice, thin layer.


Once you see the edges set up and bubbles forming on top (about a minute after pouring), it's flippin' time. Do it just the same way you would a pancake. And don't be distressed if it gets a little crinkled in the process. Just do your best to flatten it out on the skillet post-flip, and it'll be fine.


Give the second side a minute-ish to cook up, and check it out with your spatula. If it's begun to get toasty brown like the other side, it's just about done! 


If this recipe sounds good to you, definitely come back on Thursday for a great way to use it and even more reason to give it a try ;). And don't forget to pay Against All Grain a visit. Her recipes are dynamite.