| 6 | 21 | 72 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 6 min | 8 |
| 1 cup | Coconut flour |
| 1 tsp | Sea Salt |
| 4 tbsp (level) | Psyllium seed husk |
| 1 large | Egg |
| 1 1/2 cup | Water, filtered (hot) |
| 1/3 cup | Arrowroot flour (plus 1/4 cup water) |
Add water to psyllium husk and allow to sit for 5 minutes to gel. Then add to food processor along with remaining ingredients. Process until dough comes together into a ball. Scrape down the sides and process for another minute. Separate dough into 8 balls. Place each ball between two sheets of parchment paper, roll out into rounds, and cook on a cast-iron skillet for 2 to 3 minutes on each side. These are our favorite flour tortillas! They hold up well and have a nice chew to them.
| Grain | 0.3 |
