Grain-free Coconut Flour Tortillas or Lasagne noodles(paleo and scd)

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda 
•  1/4 teaspoon lemon juice 
• 1/4 teaspoon sea salt
• 1 1/2 cup egg whites (or 16 egg whites)* you can also use whole eggs with success-this is what I will do
• 3/4 cup almond milk I can't do almond milk so I will have to sub with something else

  

Instructions:

1. Mix all of the ingredients in a non-reactive bowl.
2. Let sit for 10 minutes so the coconut flour can soak up some of the moisture, and then whisk again. The batter should be runnier than that of pancakes, about the same as a crepe batter.
3. Heat a non-stick skillet over medium high heat and spray with oil or melt enough butter to coat the bottom and sides of pan.
4. Pour 1/4 cup of the batter into the pan, swirling the pan while you pour to ensure the bottom is coated and the tortilla is thin.
5. Once the bottom looks set (about 1 minute), carefully release the sides of the tortilla with a rubber spatula and turn over.Alternatively, you could use a frittata pan, or turn the tortilla into another hot and greased pan or greased griddle. This may help the tortilla to stay in one piece. If your first couple break, don’t fret and don’t throw them away. Add a little more coconut flour and try again, but keep the broken ones to use as filling if you’re making enchiladas.
6. Spray the pan again, and repeat above steps until all the batter is used. Layer the tortillas on a plate and set aside until you’re read to fill them and bake.

For lasagna noodles: after cooked cut into 2" strips and use as you would lasagna noodles.

I have used a well seasoned cast iron fry pan for making tortillas with success. Experiment....