. Yet every time I give that lifestyle a whirl, the bread and tortilla part of the equation totally trips me up. From cassava-based tortillas to almond-flour bread, these grain alternatives were always justto me. Yes, these foods held my sandwiches and tacos together, but they always left me missing my old, faithful, grain-filled goodies. Tortillas would break midmeal, and crackers tasted like a brick.
Because I've never used coconut flour before, I wasn't sure what to expect. Assuming the tortillas would have a coconut taste, I chose to make tropical shrimp tacos for my first coconut tortilla meal. The first thing I noticed when I opened the package was a very slight scent of coconut — not nearly as overpowering as I'd assumed. And the thickness was sturdy enough to actually hold my food and not fall apart after one bite like some other flimsy grain-free tortillas out there.
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