*For a more traditional tortilla recipe (uses almond flour and eggs) click HERE
When I was preparing my grocery list for the week I was wanting to make tacos one night since they are so quick and easy to make, then I realized I couldn’t rely on my trusty ‘ol tortilla recipe since they have eggs and nuts, which I am currently trying to avoid. Since tortillas are a basic staple that I just can’t live without, I went to work.
I adapted these from my original Paleo Tortilla recipe, and even though it took several tries to get them right – it was worth it because they have the taste and feel of real flour torillas!!! I used “flax eggs” to hold them together which I think makes them ever so slightly chewy, but overall I was extremely pleased with the “flax eggs” in this recipe, as eggs have been the hardest thing for me to replace in recipes. Then I used tapioca starch to make them soft and flexible, and coconut flour for added texture but not enough to leave a coconut taste. Unlike my other recipe, though, you do have to roll these out. When I tried this recipe with more liquid so they didn’t need to be rolled out they turned out sticky – which is no good – but rolling IS the traditional method for making tortillas and it really doesn’t add that much time anyway 🙂
I’m really proud of these because they have such an authentic tortilla mouth feel (if that’s a word??) and taste without even missing the grains, nuts, or eggs! If you try these please leave a comment telling me what you think 🙂
- ¼ C Ground Flax + 6 Tbsp Hot Water
- 1 C Tapioca Flour *Arrowroot would probably work too*
- ¼ tsp. Grain Free Baking Powder*
- ½ tsp. Sea Salt
- 2 Tbsp. Coconut Flour
- ¼ C Hot Water, or as needed
- Oil, as needed (I used coconut oil)
- Mix the ground flax and hot water in a small bowl and set aside.
- In a medium-sized mixing bowl, whisk the tapioca flour, baking powder, salt, and coconut flour.
- Pour in the flax mixture and additional ¼ C of hot water and mix with a spoon then knead with your hands as the thick dough starts coming together. Eventually the dough should not be sticky and should be slightly elastic and hold together nicely. Add additional hot water, 1 tsp. at a time, as needed (I added an additional 1 Tbsp.).
- Divide the dough into 5 balls. Roll one of the balls of dough out between 2 pieces of greased parchment paper as thin as you can get it.
- Add a small amount of oil, about 1 tsp. to a skillet and heat over medium heat.
- Peel the top piece of parchment off of the dough.
- After the skillet is heated, flip the dough over and place in the skillet (the top parchment will still be on). As the tortilla cooks, the top parchment will easily pull off. This takes from 30 to 40 seconds.
- Then, flip the tortilla over and cook and additional 30 to 40 seconds or until cooked through. Repeat with the remaining balls of dough, being sure to re-oil the parchment and skillet every time.
- Serve warm. Best when eaten fresh. I have not tried freezing them yet.