Paleo Tortillas {Gluten, Grain, Nut & Egg Free}

 

 

tortillas

*See also my new Cassava Flour Tortilla recipe which is Paleo, Nut, & Egg Free. While I like the recipe below, I personally think the cassava flour tortillas have a more authentic flour tortilla taste.

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 🙂

Enjoy!!!!

*See also my new Cassava Flour Tortilla recipe which is Paleo, Nut, & Egg Free. While I like the recipe below, I personally think the cassava flour tortillas have a more authentic flour tortilla taste.

4.8 from 6 reviews
Paleo Flour Tortillas {Nut & Egg Free}
 
*To make grain free baking powder: combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (potato, arrowroot, or tapioca would work)
Serves: 5 Tortillas
Ingredients
  • 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)
Instructions
  1. Mix the ground flax and hot water in a small bowl and set aside.
  2. In a medium-sized mixing bowl, whisk the tapioca flour, baking powder, salt, and coconut flour.
  3. 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.).
  4. 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.
  5. Add a small amount of oil, about 1 tsp. to a skillet and heat over medium heat.
  6. Peel the top piece of parchment off of the dough.
  7. 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.
  8. 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.
  9. Serve warm. Best when eaten fresh. I have not tried freezing them yet.

 

this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free Wednesdays

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31 responses to “Paleo Tortillas {Gluten, Grain, Nut & Egg Free}

  1. Hi Cassidy!

    These tortillas looks awesome!! The world has been definitely needing more grain/egg/nut/corn free tortillas! These totally fit the bill. ♥

    Thanks so much for sharing this recipe!

    Andrea

  2. Anne

    These were a lot of fun to eat! On the second go-around, I replaced 1/4 cup of the tapioca with 1/4 cup arrowroot, increased the coconut flour by maybe a teaspoon, increased seasonings (slightly more salt, dash of onion salt) and liked the texture even better.

    • Thanks for the suggestions Anne, I will try that next time! I’m happy you liked them, thanks for taking the time to leave a review 🙂

      XO,
      Cassidy

  3. angela

    Have you tried these as quesadillas? If so, how were they? Also, the closest recipe I’ve tried so far to authentic tortillas has been made using cassava flour, but if not used quickly, they are very greasy and turn almost translucent. Are these greasy at all? Any updates to how freezing works and how would you store these if not eaten the same day? Do these turn hard if not used the same day?

      • angela

        I tried these today but a little too flaxy tasting for me. Is there something I can use in place of the flax?

        • Hi Angela! I used the flax to replace 2 eggs, so you could try an egg replacement. However, I can’t guarantee the results as I have only tested the flax eggs 🙂 Hope this helps!

  4. V

    I was searching everywhere for a recipe without eggs or grains or nut flours and I found your site! I just made these and they are perfect! Thanks for a great recipe!!

  5. Noni

    I have been searching for a wrap/pizza base/tortilla recipe for my kids for months. We are converting to paleo and whilst we don’t eat bread, it would be really nice to have something that doesn’t taste too eggy or coconutty. These are PERFECT! They’re nice and chewy like an Indian naan bread. Absolutely AMAZING! Love love love them. And most importantly, my kids like them too. Finally, a win 🙂 Thanks for sharing x

  6. Anna

    Hi, I just tried these tonight. They were fantastic! Even my non-paleo family member liked them. Thanks for sharing!

  7. Tara

    These are sooooo good! Thank you for this recipe! I am thrilled to have a gluten/dairy/egg free tortilla that actually folds without shattering (seriously the brown rice ones break into a bunch of pieces if you even look at them funny haha). These were the perfect texture, our family ate a whole batch just today. Thanks again!

    • YAY Tara, I’m so happy you liked them!! Even though there are no eggs I tried really hard to make tortillas that fold – I’m glad they were a success!

      XO,
      Cassidy

  8. Michelle

    Thank you so much for this recipe! I can no longer eat any eggs or dairy. Plus I like clean eating. This recipe I am making this week! I am a huge lover of tacos! These will work in so many ways for when i want more than another lettuce wrap. Sometimes the plain lettuce doesn’t cut it! Thank you!!! This is great!!

  9. Leah

    Hi, these look great but aswell as being gluten, dairy and egg free I am also coconut free. Could I replace the coconut with something else?

    • Linda

      Depends if you need it paleo? If you tolerate Besan /chickpeas use chickpea flour and water. If not maybe buckwheat ( not a grain or a gluten! ) and water. We use both those ( not together! ) to make crepes all the time.

      As for gjis recipe, it’s great thank you!!

  10. Linda

    Couldn’t rate this when I answered above, but wanted to say it’s 5 star! My kids love it too, as do I. We use it as wraps for cold sandwiches ( well the wraps are warm, the fillings cold ) and they work so well! I got 6 wraps from mine as I had a smaller pan.

  11. Becky

    WOW This recipe is amazing!! Simply delicious! I only omitted the baking powder because I am used to cooking without it. Thank you for bringing another allergen-friendly family favorite to my dinner table!

  12. Janine

    These were phenomenal! I figured that they would taste very coconut-y with the flour and oil, but they didn’t at all. One suggestion is to use new parchment paper after every two. Otherwise the paper starts crinkling up and it’s tougher to roll out. Other suggestion….wear old clothes as I ended up with grease on my shirt.

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