Grain-free, Vegan, Plantain Tortillas

Most gluten free bread or tortillas break easy, crumble, or fall apart in your hand, let alone actually hold a good amount of filling. These hold-up amazingly well, but also taste great, are grain-free, AIP friendly, and gut friendly.⁣

These are made from plantains, plantains that are so super cheap to purchase. Although I cannot find organic, so be sure to wash with soap, but since we are in the midst of the COVID-19 pandemic, please wash ALL of your groceries with soap right now.⁣

You will have to plan ahead when making this recipe because plantains take sometime to ripen, we are looking for yellow with black spots. ⁣

Peel and cut 2 plantains into chunks and place in a high-powered blender with 1/4 c. water and 1/4 tsp. sea salt. Belinda, our Vitamix blender, makes easy work of this task. We started naming our appliances, for Ryder’s sake, yeah Ryder’s sake, haha, more like Stew’s entertainment….life is never boring with a Stew.⁣

Next, pour plantain puree into a bowl. Add 1/4 c. arrowroot flour and 1/4 c. cassava flour. Mix thoroughly with a spoon or spatula. Using your hand, because hands are some of the best cooking tools, spread a half-sheet pan with coconut oil. The pan should be greased, not oily, or else the batter will not adhere and spread.⁣

For round tortillas: place a heaping tablespoonful onto greased pan and spread into a circle using the back of the spoon. Use half of the batter to create 4 tortillas on one pan. Tortillas should be about 1/4 inch thick. Bake at 435 F for 12-13 min. Using spatula, remove tortillas to a plate. Create 4 more tortillas and bake.⁣

For an easier way, make one rectangular tortilla: spread batter onto a half-sheet pan, almost completely covering the pan. Leave about a 1/2 inch space to the edge of the pan. One large, rectangular tortilla will be about 1/4 inch thick. Bake at 425 F for 13-14 min. Once pan is removed from oven, using spatula and fingers, it will still be hot, carefully pull up tortilla and flip over on the pan. I have never let the tortilla cool completely on the pan because I am afraid of the sticky consequences…try that at your own risk. Once tortilla is cooler, place on cutting board. Using a pizza cutter, cut into 8 rectangles.⁣

These tortillas are slightly sweet and compliment a savory, spiced stuffing like chorizo, ground beef, black or pinto beans. I have also topped leftovers with almond butter and cinnamon for an easy breakfast.⁣

To sum up, the ingredients you will need:⁣
2 plantains, ripe, yellow with black spots⁣⁣
1/4 c. water⁣⁣
1/4 tsp. sea salt⁣⁣
1/4 c. arrowroot flour⁣⁣
1/4 c. cassava flour⁣⁣
Extra Virgin Coconut Oil for greasing pan