I haven't bought a loaf of bread in years and rarely ordered a sandwich even before going grain free. However, tortillas are one thing I've really missed. Of course lettuce wraps are a great substitute and I've made plenty over the past couple years. But sometimes you just have to wrap your beans and cheese in a good old fashioned (or "new fashioned") tortilla.
As far as the glycemic index is concerned flour and corn tortillas are both fairly low. The problem with flour tortillas is that the fat used to make them is often hydrogenated. (Artificial, very unhealthy fat used as a preservative in store bought foods. Watch out for this ingredient in products sold as low fat.) The calorie count is also higher at 150cal/ flour to 70cal/corn and, to top it off, some manufactures use an inferior wheat flour to cut costs (which means they contain gluten.)
Most store bought corn tortillas contain only two ingredients: corn and water. However, many manufacturers skip a crucial step which is to soak the maize in an alkaline solution (such as lime juice) to make the corn easier to digest. If you've consumed whole kernels of corn you've probably observed that your body has difficulty breaking them down which causes some people stomach discomfort.
Ingredients: (makes 4)
1 tsp melted coconut oil
1/4 cup arrowroot
1 tbsp coconut flour
pinch of salt
Crack the eggs into a medium-sized bowl and whisk in the melted coconut oil. Add the dry ingredients and beat well to combine.
In a small 8" skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
Cook for 1 minute on each side.