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Green Banana Flour Tortillas


Green Banana Flour Tortillas

OK. I have to admit these were an experiment, but they came out with great texture. The flavor is earthy and tasted a bit like dark rye bread to me. I purchased this green banana flour because it was recommended in the Plant Paradox, but I really didn't like any of the recipes that called for it. However, make anything into a taco and I'd get excited about it. These were approved by our household and went on the make again list, which makes the recipe worth sharing.
Servings 4
Prep Time 7 minutes
Cook Time 20 minutes


  • 1 Large Frying Pan or Flat Griddle
  • 1 Large Frying Pan or Flat Griddle


  • 1 cup Green Banana Flour
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 3/4 cup Very Hot Water


  • Mix all of the ingredients together using a fork. The dough should be easy to touch and easily form a ball. If it's very stiff you may need to add a teaspoon more water, too soft a couple of teaspoons more flour.
    Green Banana Flour Tortillas
  • Make the dough into 6 or 8 evenly sized balls. Use your tortilla press and parchment to flatten the tortillas. If you don't have a large griddle, flatten them one at a time as you cook them.
    Green Banana Flour Tortillas
  • Cook them over medium heat, covered, for about 3 minutes per side.
    Green Banana Flour Tortillas
  • This makes a nice flexible tortilla and is a little easier to work with than cassava.
    Green Banana Flour Tortillas


The Tacos;
Poached Shrimp, 3 per Taco
Mexican Slaw; 
4 cups Shredded Cabbage, 3 tbsp Avocado Mayo, 1 tsp Taco Seasoning, 3 tbsp Goat Yogurt, 1/3 cup shredded Romano Cheese
Avocado (Wholly Guacamole Smashed Avocado Cups from Costco)
Course: Appetizer, Bread and Crackers, Dinner, Lunch
Cuisine: American
Keyword: Bakery, Grain Free, Lectin Free, Vegan, Vegetarian

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