Grain free tortillas are easy to make with a few simple ingredients and a pan. No grains, gluten, dairy, or nuts, and there is an egg free/vegan adaptation option in the recipe notes. These grain free tortillas truly are for everyone! Now you can have tacos again!
It’s no secret that I love a good fish taco, or the occasional quesadilla (cause, you know, that’s my cheese quota for the month), and omg, chips and guac.
But, in the complex cost/benefit analysis that I have to conduct nearly every time I put a bite of food into my body, gluten free tortillas (like corn tortillas) score pretty high on the totally-worth-the-minor-consequences of eating them (as opposed to, say, cabbage, which I adore, but which the multiple days of agony that follow are not worth).
So, if I overdo it with the corn tortillas, boyyyyy do I feel it. Grain free tortillas are, shall we say, essential, especially when the name of the dish depends on it.
How to Make Paleo Tortillas
I first made these grain free tortillas to go with the chicken tortilla soup from last week. Since I like to put some corn in my soup, and try to minimize the amount of grain I eat in one sitting, a grain free tortilla crisp was a perfect topping.
To make this recipe, you don’t need any special equipment (such as a tortilla press). All you is a measuring cup, skillet, and a mixing bowl. If you plan to store them for later use, you will also need a piece of parchment paper and a container with a sealable lid.
No, Regular Tortillas Are Not Paleo-Friendly
Corn, white, and wheat flour do not fit within a paleo meal plan, but that’s not why I made a grain-free version. I avoid gluten entirely and only eat corn in very (emphasis on very) small amounts as it wreaks havoc on my digestive system.
Luckily, the baking masochist in me loves a good challenge, so baking a corn-free, flour-free tortilla recipe is right up my alley. While many paleo tortilla recipes call for almond flour, rice flour (which, for the record, is also not paleo), or cassava flour, I found that a blend of coconut and tapioca flour most closely resembles the “real” thing.
These tortillas most resemble a soft taco shell (that is, after you’ve given them a moment to cool). Plus, they’re far more sturdy (and less messy) than a lettuce wrap.
How to Use Paleo Tortillas
When you make these, you’ll notice that they are softer than corn tortillas — their texture is more like flour tortillas — but you can use them similarly to top the soup. They slice and crisp up nicely in a little oil.
But let’s not pigeonhole them. I’ve used them for tacos, quesadillas, breakfast burritos, and chicken fajitas and they worked great. They freeze well (cool them completely first, and stick a piece of wax paper between them before freezing), hold a moderate amount of filling (I mean, they’re not made of steel), and are relatively easy to make — if slightly demanding of your patience.
The Key to a Nearly-Perfect Grain-Free Tortilla: Patience
Grain free tortillas are a little finicky.
They need to cook slowly on medium-low heat and you can’t rush them or else you’ll end up with something that tastes like you wrapped your fish in a pancake.
Unlike most things you cook in a hot skillet, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.
Recipe Notes: Tips for Paleo Tortilla Success
If it’s your first time making paleo tortillas, forewarning that this is not an easy recipe to start with. But while these tortillas take time and effort, they are so, so worth it.
- To get a perfectly-blended paleo flour: Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring too much incorporates air into the batter and you don’t want this because they will pop and make your tortillas look like they’ve been in a Roger Rabbit-esq gangster shootout. Pro tip: Give your flours a few pulses in the food processor to ensure they’re evenly combined.
- Don’t fret over air bubbles: That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don’t bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
- Do not increase to medium heat or medium-high heat: The medium-low heat thing is serious business. Don’t try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you’re ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
- Use some elbow grease: Use as little oil as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan — like a well-seasoned cast iron skillet — use that. You may need to lightly grease it with avocado oil, coconut oil, or olive oil every three tortillas or so, and that’s ok.
- Think unique, not ugly: Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
- Make ’em crispy: Make sure you are cooking them until they are very crisp and feel like they’ll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).
- Make them vegan: For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.
FAQs and Substitutions
As you are probably aware, baking with paleo recipes is very different than traditional baking. Altering certain ingredients — particularly grain-free flours, can completely change the chemical makeup of a recipe. With that in mind, here is what you can (and cannot) substitute in this recipe:
- Can you substitute something for the tapioca flour? Yes, you can use arrowroot flour instead.
- Can you substitute something else for the coconut flour? Unfortunately, you cannot substitute coconut flour for another grain-free flour, such as almond meal or flour, rice flour, or cassava flour.
- Can you substitute almond milk? You can substitute for coconut milk or other dairy-free milk, but this will impact the taste.
- What grain-free flour brand do you recommend? I usually bake with Bob’s Red Mill in my gluten-free recipes , which can be found in most grocers as well as online on Amazon.
- Are these keto-friendly? While I haven’t calculated the nutrition facts, since the recipe calls for tapioca flour, I wouldn’t consider these low-carb. However, there are far fewer carbohydrates in this recipe than in traditional tortillas.
Enjoy These Paleo Tortillas With all Your Favorite Mexican Dishes
So, there you have it. The next time you’re craving Taco Tuesday, know that a perfectly delicious grain-free version awaits. Not to toot my own horn, but my picky, two-year old eat was gobbling these up just last night.
I’ve obviously made this process sound far more excruciatingly difficult than it actually is.
I’ve made countless batches of these and you get the hang of them after a short while, so don’t be discouraged if it takes you a few imperfect tortillas until you get it right. It’s the kind of thing that, like the corn version that only Mexican grandmothers can make just right, you have to get a feel for.
Trust me, you’ll be the grain free equivalent of a Mexican grandmother before you know it.
Grain Free Tortillas
Grain free tortillas are easy to make with a few simple ingredients and a pan. No grains, gluten, diary or nuts, and there is an egg free/vegan adaptation option in the recipe notes. These grain free tortillas truly are for everyone! Now you can have tacos again!
Ingredients
- Scant 2 Tablespoons tapioca flour
- Scant 2 Tablespoons coconut flour
- 1 pinch fine sea salt
- 1 large egg
- 7 Tablespoons unsweetened almond milk, (or milk of choice, if nut free)
Instructions
- Sift together your dry ingredients (tapioca starch, coconut flour and salt), and set aside.
- Preheat a pan over medium-low heat. Very lightly grease or spray it if necessary (it’s better to use a well-seasoned cast iron skillet that will not require greasing).
- Whisk together the egg and almond milk just to combine.
- Add the dry mixture, and stir gently and just until combined.
- Pour about 3 Tablespoons of batter into the pan. Move the pan around a little to make it spread in a circular pattern if necessary, but other than that, do not touch it for 3-4 minutes.
- Flip it and cook another 1-2 minutes or until crisp.
- Remove and transfer to a cooling rack and repeat with the remainder of the batter.
- Serve immediately, or store in an airtight container with one corner open (if the room is relatively dry; if it's humid, keep the container completely sealed) at room temperature for up to 2 days.
Notes
- There is the one and only trick to these: patience. They need to cook slowly on medium-low heat and you can't rush them or else you'll end up with something that tastes like you wrapped your fish in a pancake. Unlike most things you cook in a pan, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.
- For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.
- To make ahead and freeze, layer the tortillas between pieces of wax or parchment paper and freeze flat in a sealed zip top bag , or in the freezer, tortillas separated.
A few more troubleshooting tips:
- -Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring incorporates air into the batter and you don't want this because they will pop and make your tortillas look like they've been in a Roger Rabbit-esq gangster shootout.
- That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don't bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
- The medium-low heat thing is serious business. Don't try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you're ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
- Use as little grease as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan - like a well-seasoned cast iron pan - use that. You may need to lightly grease it every 3 tortillas or so, and that's ok.
- Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
- Make sure you are cooking them until they are very crisp and feel like they'll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).
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Nutrition Information:
Yield: 4 Serving Size: 1 tortillaAmount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 103mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 5g
Chantelle |naked cuisine says
I just want to fill these with everything good. It’s amazing how they look so close to traditional tortillas. Definitely trying this recipe next time I make carnitas or pulled pork.
Nora (A Clean Bake) says
Carnitas would be a great filling for these! If you eat cheese, they also make great quesadillas. Enjoy!
Jessi says
HEYYY….These look DELICIOUS!!!
Nora (A Clean Bake) says
Thanks, Jessi!
Medha @ Whisk & Shout says
These tortillas look so fluffy and delicious!
Marcel Power says
any substitute for tapioca starch?
Nora (A Clean Bake) says
Arrowroot starch should work. I haven’t tried it, but it’s a pretty reliable substitute for tapioca. If you try it, please let me know how it goes!
Rachel says
Just made these using arrowroot starch because that’s what I had on hand & they were great!
Nora (A Clean Bake) says
Fantastic! Thanks for letting me know!
Harry says
Could water chestnut flour be substituted
Nora (A Clean Bake) says
I am not familiar with that flour, so I can’t say for sure. Sorry!
Julia says
I’m totally on board with the c/b analysis of food and these tillas are a WIN! Aaaagh I can’t believe how easy they are to make, and of course I have everything I need for them on-hand. I want to multiply the recipe by 1,000 and have these on hand in my freezer for the nuclear holocaust. Just sayin.
I want a taco.
🙂
Nora (A Clean Bake) says
You can totally make a thousand – they freeze super well – but you’ll be flipping tortillas for the rest of your life! 🙂
Bethany @ Athletic Avocado says
Ive been wanting to make grain-free tortillas for quite some time now. Thanks for this awesome recipe! Now I gotta make chicken fajitas!
Nora (A Clean Bake) says
You read my mind! I just posted a chicken fajita recipe too!
Julie @ Cooks with Cocktails says
I havent had great luck making gluten free tortillas, but these look great and I am going to have to try. Love the list of troubleshooting tips.
Nora (A Clean Bake) says
Gluten free and grain free baking can be tricky – that’s for sure! I hope these are easier for you!
Monica says
Wow, these tortillas look absolutely perfect and gorgeous (: I appreciate the toubleshooting tips, though for me patience is often my biggest enemy hehe
Nora (A Clean Bake) says
Thanks, Monica! I agree with you – patience is often the toughest challenge!
Cherelle says
Has anyone made these the egg free version way ( adding an extra 4 tablespoons of almond milk)? I made these and they were awesome! But I was wanting to make a big batch of these and possibly try the egg free version to save money by not using my eggs. Help anyone!
Nora (A Clean Bake) says
I’ve made them egg free, of course! Personally I like the egg version better. They are slightly thicker and sturdier. But I certainty understand the cost concern. If only good quality eggs weren’t so pricey!
Celeste says
Wow, thsee tortillas look amazing! It’s hard to believe they’re grain free.
Nora (A Clean Bake) says
Thank you! “Hard to believe” is always what I’m going for with these grain free recipes 😉
Timi says
wow….I’m not really a tapioca consumer (bit too high for my in carbs) but I have to say your recipe looks sure good…just making it right now….first tortilla is perfect…and the second one looks pretty good too…going to make it in the future for children for sure 😀
Nora (A Clean Bake) says
I’m so glad to hear it, Timi!
Timi says
picky daughter (doesn’t really want to try new food) had 3 of them and asked me to make them another time again 🙂
Nora (A Clean Bake) says
That’s wonderful! I’m thrilled that everyone enjoyed them 🙂
PinkDragonflies says
I was excited to see that these tortillas were “nut free”, but totally disappointed when I saw the “coconut flour”. Coconut is a tree nut, and my son is allergic to all tree nuts. Unfortunately, these are not “nut free” as the title states. Too bad 🙁 My search continues!
PinkDragonflies says
I am well aware that coconut is classified as a fruit, however, many tree nut allergies have been known to include coconut, and this is, unfortunately, the case with my son. Such a struggle for us to find flour alternatives.
Nora (A Clean Bake) says
Hi, I’m sorry to hear that these tortillas won’t work for you. You might try playing around with cassava flour – I’ve heard good things about it!
Nora (A Clean Bake) says
I understand that coconut may not work for everyone, but for the vast majority of readers, those who are sensitive to tree nuts like almonds and cashews can tolerate coconut. Sorry if that was misleading for you but I hope you find something you’re able to use instead!
Sarah Shelley says
Have you tried using these to make things like enchiladas or taquitos? Just wondering if they would hold up? Thanks!
Nora (A Clean Bake) says
Yep! I’ve tried them for enchiladas. They may crack a little bit – like a less-than-fresh corn tortilla might – but overall they work fine. I’ll be honest, though, and tell you that I don’t think they’ll be the best for taquitos because i don’t think they’ll crisp up as much as you’d expect them to. It is worth a try though! If you try it, I’d love to hear how it turns out!
Michelle says
Can I use almond flour or brown rice flour instead of coconut?
Nora (A Clean Bake) says
I wouldn’t use almond flour since you need something more absorbent. You may be able to use rice flour, but I’m not certain since I’ve never tried it. Sorry I don’t have a more helpful answer!
kim says
Any chance you know how many carbs are in each tortilla? I was unable to spot a nutritional breakdown box that you usually post so diligently.
Many Thanks,
Kim
Nora (A Clean Bake) says
Hi Kim! I’ve just added the nutrition panel for you.
Kylie Johnson says
Oh YES! Definitely making these- always in search for a soft, bendy gluten free tortilla (without corn) that can hold up! THANKS!
Meerah says
how long does each tortilla take to cook through? I’ve tried several similar recipes but they take up to 20 mins each and are still somewhat gummy inside. I also have a large family so i would need to make dozen or so at a time. I can’t spend hours making these tortillas! please tell me your recipe doesn’t take this long to cook!
Nora (A Clean Bake) says
Hi Meerah! Unfortunately, the tortillas take several minutes per side to cook through. If you speed it up, they end up turning out like pancakes or crepes, so there is not good way to make this recipe more efficient (unless you use multiple pans and have a few cooking at once). I’m sorry!
Kay Colbert says
Just made these for breakfast. Not difficult at all, turned out soft and pliable but fully cooked through. Better than a lot of flour tortillas! I added a little extra milk to make batter a bit thinner, cooked pancakes 1-2 minutes each side in a heavy, non stick pan.
crystal says
can you use a tortilla cooker to cook these or will they not turn out right. just wondering as I am not able to use a cast iron pan to cook with.
Nora (A Clean Bake) says
Unfortunately, no, I’m sorry. The batter will be too runny to work well in a tortilla press. However, you can use any small nonstick pan that you have. The heaver the better, but it’s not mandatory that it be cast iron.
Shelby says
This has been one of the only acceptable grain free tortillas I’ve tried. It tasted strongly of coconut to me (maybe because I used coconut milk) and kind of reminded me of a crepe, but want excessively eggy like others have been. I’d try them again but experiment on how to make them more savory.
Nora (A Clean Bake) says
Thanks Shelby! I agree that it is similar to a crepe, because of the ingredients and the way it is a batter, not a dough, before cooking. I am working on a different version that should be a little less coconut-y!
Susan Coker says
I can’t eat eggs so have tried this recipe twice, both terrible messes. The first was with Bob’s Red Mill Egg Replacer. The second time with only the extra water as specified in the recipe. I followed the recipe exactly. The batter sits in the well-seasoned and lightly oiled iron skillet and does nothing. After way too much time has passed, I put the lid on to make it cook, which it finally did. Forty minutes after putting the batter in the skillet, I had one tasty, but wrinkled and torn tortilla. The other two went a little faster. They tasted very good, but dinner was really late. Fortunately, all others in the family could eat normal store-bought tortillas, so I only made the three. Reading all these reviews that rave about their successes makes me wonder what on earth I did wrong. I’m an experienced cook, so I should be able to follow a recipe and have it come out right! I’m not going to rate the recipe because obviously my failure is not the result of the recipe!
Nora (A Clean Bake) says
Yes, the egg-free version is very tricky and takes a long time to dry out since it’s so liquid-y. Sorry dinner was late!
Marlena says
You mentioned you did the egg free recipe, but said you added water. That may be your problem. The recipe says to substitute 4 tblsp almond milk for the eggs. I made it egg free doing that and they turned out great!
Nora (A Clean Bake) says
Good point! Thanks for mentioning that! I’m so glad you liked the egg free version!
Debbie says
I think I figured out why my tortillas weren’t working. I needed to turn my stove up to 4 on my dial. Mine don’t look as good as the video, but I’m sure it is because I use the pulp from Almonds when I make almond milk and I grind it up in my Vitamin to use for almond flour. But, I’m finally getting tortillas that are not sticking. Soooooo, just turn your heat up a notch!
Elaine says
Am I reading this correctly that there is only one tablespoon of flour per tortilla? Do they come out really eggy? I have been buying premade grain free tortillas that are really good and convenient but these would save so much money! They also seen a bit heartier for a lot of applications. I’m looking forward to trying it but the flour ratio just seems so odd…
Elaine says
Nora (a clean bake) – You had posted that you were working on a tortilla that is less coconut-y. Have you come up with one yet?
Mi says
Hii Just found your recipe!! I was just wondering if it would be alright to substitute the almond milk as egg substitute with cow’s milk, as I am lacto-vegetarian and we are also out of almond milk?
Thanks!!
Nora (A Clean Bake) says
Hi! I’m not sure it will work, because I’ve never tried it. But if you are going to use cow’s milk, try skim so you aren’t adding too much extra fat (which would affect texture).
Judy B says
I just found these and have now made them twice. The first time I did not sift the flour because I couldn’t find my sifter. (I have an excuse, I moved not that long ago lol.) The 2nd time I found and used the sifter and yes it does help! I did use some coconut milk as I didn’t have enough almond milk and that worked fine. I needed more than 4 so multiplied the amount. I did find the batter got a bit thick so added a little of the milk and that did the trick. The more I did the better they looked. They worked fantastic in the enchiladas I made. So happy I found this!
Nora (A Clean Bake) says
That’s so wonderful to hear! Thanks for telling me about your modifications – it’s always helpful to know what works!
Ester Melendez says
Thank you so much for this recipe. My son was recently diagnosed with corn and wheat allergy and I have been going out of my mind finding substitutes for bread, tortillas, etc. I followed the recipe and they turned out great!
Nora (A Clean Bake) says
I’m so happy to hear that!! Thanks for letting me know!
Claire says
Just made these because I have a wheat allergy but need breakfast burritos in my life…these are SO GOOD. Thank you so much for sharing this recipe!
Nora (A Clean Bake) says
I LOVE hearing that! Thank you so much, Claire!
Jane says
Just tried the grain free tortilla receipt, did not like. This is more of a sweet pancake than a tortilla.
Nora (A Clean Bake) says
Hi Jane, that is the texture you get if you don’t make the tortillas thin enough, and don’t cook them long enough. Try using less batter, and spreading it out as thin as possible, then cooking them longer over lower heat, as described in the recipe.
danielle says
Hello, thank you for this recipe I just tried it and for my first time Id say they turned out great. Although Id like to try them next time without the egg as I dont want the egg flavor if I can avoid it. Have you ever added extra seasonings to the batter say if you were using them for tacos (although I know its not necessary)?
Nora (A Clean Bake) says
Hi! I wouldn’t recommend omitting the eggs because that’s what makes them set. instead, try adding extra salt and seasonings. You can add whatever spices you prefer!
Danika says
Can I use arrow root flour instead of tapioca? The store didn’t have tapioca ????
Nora (A Clean Bake) says
Yes, definitely!
Ramya says
Can I use flax egg instead of egg, as I am allergic to eggs
Nora (A Clean Bake) says
I wouldn’t recommend it in this recipe, because egg plays a big part in the structure. I’m sorry!
Marlena says
I love this easy recipe! But I also modified it some. Instead of adding the egg, I added a tblsp of chia seeds. Let them soak in the same almond milk used in the recipe, only I let the milk come to room temp first. Add the seeds, let sit for 15-20 mins. Takes place of the egg! I also ground up about a tblsp of raw pine nuts in my mortle and pestle and added it to the mix. Oh my god, was this amazing! It not only added some extra texture but I found it made the tortilla MUCH crispier, and it held the crispness even when I filled it with food! The others, without the pine nuts, no matter how crunchy I made them always lost their crunch when the food was wrapped in it. Im so happy and they are so delicious!
Tom Henderson says
Thank you! I have been missing some tacos in my life since I started keto. I tried them in cheese shells–too salty. I tried them in lettuce wrap–better but still not the same. These are great and your instructions really helped work out the quirks. At about 2 net carbs each, this is a Godsend. I left mine under the broiler for a bit and they were much better dried out like you said.
Nora (A Clean Bake) says
The broiler is a great idea! Thanks for sharing that tip!
Rita says
Is ot possible to subsitute the coconut flour for something else? I cant eat coconut flour. Thanks!
Nora (A Clean Bake) says
Unfortunately, no, not easily. I’m so sorry!
Tracy Rose says
I love, love these and have tried so many grain free versions. This one is tops! I didn’t wait until fully crisp as noted but just a slight crispness. So good, scarfing one down now.
Thanks for the recipe!
Tracy Rose says
Also, looking for a crunchy grain free choc chip cookie recipe?? Any ideas?
Nora (A Clean Bake) says
I don’t have one yet, but I am working on it! Stay tuned!
Nora (A Clean Bake) says
That’s SO wonderful to hear, Tracy!! I’m thrilled that you are enjoying these!
Becky says
I am wondering what size (diameter?) the completed/cooked tortilla shell is when using 3 Tablespoons of batter? I see that the recipe makes 4 but I didn’t see what size they are?? Thank you! Looking forward to making them!
Nora (A Clean Bake) says
They should be approximately 6 inches!
Katy says
Just made these today fearing crepe-y tortillas. Turned out amazing – no one noticed the coconut flavor (which I ironically wanted to shine but oh well) and they held up great. Thank you so much!
Nora (A Clean Bake) says
I’m so glad to hear that, Katy! You’re welcome!
Annette Kastner says
Looks like a great recipe, but coconut flour is not nut free. Coconut is a tree nut.
Nora (A Clean Bake) says
In the allergen community, coconut is generally considered separately from (other) tree nuts.
JB says
Thank you so much! I am on my 3rd month of Whole30, and even though these technically are not compliant, I want to start experimenting with these types of items. I want to continue eating Whole30 compliant as it’s made me feel 100% better, but the Siete tortillas aren’t great for wrapping. These are fantastic since it’s a better you can really spread them out and make a giant tortilla.
Nora (A Clean Bake) says
That’s great to hear! Thanks for letting me know!
Lisa says
Do you think you could bake these into a tortilla bowl after you’ve made them?
Nora (A Clean Bake) says
To be honest, I haven’t tried it!
Valentina_Z says
Hi from Spain!!! I was so excited about this new recipe I had found, but today, on my first try, I’m feeling a little disappointed. Following the instructions, I’ve found myself with a suuuuper thick batter, which was impossible to work with. Of course I’ve added milk -a lot of- but the result is not completely satisfying. I’m cooking now the third tortilla, which hopefully seems to be the best one. Since almost all of you got good results, is there anyone who can give me more tips to be successful on my next try? Thank you very much!!!
Nora (A Clean Bake) says
It sounds like you may be measuring incorrectly. Don’t scoop the flour with the measuring cup; instead stir to aerate, then spoon the flour into the measuring cup and level with the back of a knife. Good luck!