These Gluten-Free & Paleo Tortillas are super fast and easy to make, flexible, won't break when folded, and are sturdy enough to hold all your fillings. And the best part? There's no rolling required!
These paleo tortillas have been one of my staple recipes for years now and have never let me down. They are quick and easy to whip up, hold fillings like a boss and can be made in large batches and kept in the freezer for later.
While I have other tortilla recipes such as these soft and flexible keto tortillas, these will always be my favorite and my go-to recipe.
They're flexible, won't break when folded, are sturdy enough to hold all your fillings, and don't require rolling!
How to store paleo tortillas
These tortillas can be stored covered at room temperature for about a day. After that, they should be frozen because they don't store well in the fridge.
To freeze, simply place a small piece of parchment paper between each tortilla to keep them from sticking. Then, place them in a freezer-safe baggie.
They can be stored in the freezer for up to 3 months.
🔪 Easy instructions
These tortillas are really easy to make, here are the steps:
Start by whisking together 1 cup of blanched almond flour, 1 cup of tapioca or arrowroot flour, ½ tsp. baking powder, and ¼ tsp. sea salt.
In a separate bowl, whisk together 2 eggs and 1 cup of non-dairy milk. I use unsweetened cashew milk from the carton, but whatever milk you prefer should work just fine.
Then, stir the wet ingredients into the dry and mix well. The batter will be thin but will slightly thicken as it sets.
Heat a medium-sized skillet over medium heat and very lightly grease with oil of choice. The less oil the better, just use enough to keep the tortillas from sticking.
Pour around ⅓ cup of batter into the hot skillet. Then, lift up the skillet and swirl the pan to spread the batter. Try to get the batter as thin as possible.
Allow to cook for around 2 minutes, or until the edges look dry and the bottom starts getting brown spots. Flip the tortilla and cook another 2 to 3 minutes, or until the other side is nicely browned.
Set the tortillas aside in a tortilla warmer. If you don't have a tortilla warmer, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.
💭 Top tips
- Leftovers stay fresh covered at room temperature for about a day. After that, they should be stored in the freezer because they don't keep well in the fridge. When storing in the freezer, place a small piece of parchment paper between each tortilla to keep them from sticking.
- As you cook the paleo tortillas I recommend putting them in a tortilla warmer. If you don't have a tortilla warmer though, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.
- Stove temperatures vary, so adjust the temperature as needed. The tortillas should develop darker spots and cook in about 2 minutes per side. If they are browning evenly, similar to a pancake, you need to turn up the temperature.
- Only use as much oil as necessary. You will need a very light coat of oil to keep the tortillas from sticking, but don't overdo it! I add about 1 teaspoon of oil that lasts me two or three tortillas, but all pans are different.
Looking for more gluten-free recipes? You may enjoy my Best Ever Guacamole + How To Keep Guacamole From Turning Brown, my Keto Tortillas from my Keto Breads Cookbook, or Gluten-Free Palate's Gluten-Free Bread!
Or you may want to use these tortillas to make Paleo Beef Enchiladas or Paleo Chimichangas!
If you’ve tried these Paleo Tortillas or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Paleo Tortillas Or Wraps (Gluten-Free)
Ingredients
- 1 cup Blanched Almond Flour - finely ground
- 1 cup Arrowroot Flour - or tapioca flour
- ¼ Tsp. Sea Salt
- ½ Tsp. Grain Free Baking Powder*
- 2 Large Eggs
- 1 cup Non-Dairy Milk + more if needed
- Cooking Spray or Oil
Instructions
- Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
- In a separate bowl, whisk together the eggs and non-dairy milk. Then, stir the wet ingredients into the dry and mix until batter is no longer lumpy. The batter will be thin but will slightly thicken as it sets.
- Place skillet over medium/medium-high heat and very lightly grease with oil of choice.
- When the pan is preheated, pour about ⅓ cup batter into pan. Lift up and swirl the pan to spread batter. Try to get the batter as thin as possible. If tortillas are turning out too thick, thin with additional non-dairy milk.
- Allow to cook for about 1 to 2 minutes or until edges look dry and the bottom is developing brown spots. Flip and cook until the other side has brown spots as well. If tortillas are browning evenly, similar to a pancake, instead of getting brown spots, slightly increase the heat.
- Remove tortilla and place in a tortilla warmer. Repeat with the remaining batter and set aside.
Add Your Own Notes
Notes
- Leftovers stay fresh covered at room temperature for about a day. After that, they should be stored in the freezer because they don't keep well in the fridge. When storing in the freezer, place a small piece of parchment paper between each tortilla to keep them from sticking.
- As you cook the tortillas I recommend putting them in a tortilla warmer. If you don't have a tortilla warmer though, simply place the tortillas between two damp paper towels on a plate. This will keep the tortillas warm while also keeping them from drying out.
- Stove temperatures vary, so adjust the temperature as needed. The tortillas should develop darker spots and cook in about 2 minutes per side. If they are browning evenly, similar to a pancake, you need to turn up the temperature.
- Only use as much oil as necessary. You will need a very light coat of oil to keep the tortillas from sticking, but don't overdo it! I add about 1 teaspoon of oil that lasts me two or three tortillas, but all pans are different.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato)
- If you prefer keto, check out these soft & flexible keto tortillas!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Morgan says
Is there something I could use as an egg replacement?
Cassidy says
Hi Morgan,
I've never tried an egg replacement so I'm not sure. Sorry I couldn't be of more helpt!
XO,
Cassidy
Andrea says
I have to say I love you for posting this recipe. I've been gluten free for 20 years and am a huge taco fan. I've always eaten store-bought corn tortillas. However, I recently went paleo and the cost of paleo tortillas is exorbitant! Your recipe is so beautiful! I love that since they contain eggs they don't crack like other GF or paleo tortillas. I need to get better at thinning out the batter quicker so they aren't so crepe-like, but even as they were, they were incredible! Thank you!!!
Cassidy says
Oh THANK YOU!!! I'm so happy you liked them 😀
XO,
Cassidy
Tonia P says
This is my first attempt at making a tortilla. They were perfect for my enchilada recipe. I love that they fold easily, didn’t leak, and were tasty! I will keep practicing so mine look as pretty as yours 🤭
Cassidy says
Thank you, I'm SO happy you liked them 😀
XO,
Cassidy
Lynne says
These are delicious and came out perfect- thank you so much for the recipe and all the tips on how to make them! Question for you - when freezing these, what is the best way to warm them back up? Or do you just let them come to room temp?
Cassidy says
Thank you, I'm happy you liked them!!! To reheat, you can allow them to come to room temperature then heat on the stove or wrap them in a slightly damp paper towel and microwave them. I've also read that you can wrap up to 6 tortillas in aluminum foil and bake them at 350 degrees for 15 to 20 minutes, but I haven't tried this method with this recipe. I hope this helps!!!
XO,
Cassidy
Lily says
I used water instead of a milk and they came out perfect. I’m so grateful I found this recipe!! So good
Cassidy says
Oh YAY, I'm so happy water worked just as well and you liked them 😀
XO,
Cassidy
Ayla_g says
These were so simple. FYI…I used whole cow’s milk (A2) and they turned out great! Oh…and I skipped the baking powder because I didn’t have any. Doesn’t baking powder make things rise anyways? I used very little olive oil by heating my stainless steel skillet first, swirling in some oil and pouring the excess in a side dish while I cooked them pretty high. They were great the way we had them tonight for taco Tuesday! We normally make cassava flour tortillas but the price of cassava is insane lately! Anyways…thank you for posting this! I appreciate the uncomplicated steps and short list of ingredients. 😊
Cassidy Stauffer says
Oh YAY, thank you! I'm so happy you liked them 😍 Yes, baking powder is for rising, but the amount is so small, it basically just makes them a bit soft and fluffy 🤣
XO,
Cassidy
Brad says
20g of carbs per tortilla? How exactly is that keto?
Cassidy Stauffer says
Hi Brad!
This recipe is only paleo and not keto, sorry. While most of my recipes are keto, this is one of the few that is not. Here is the link to my keto tortillas: https://cassidyscraveablecreations.com/keto-tortillas-paleo-gluten-free/
I hope this helps!!
XO,
Cassidy
Charity says
These tortillas were Awesome! So easy to make and they were perfect for our fajita dinner! My 6 yr old and 3 yr old preferred these over regular tortillas! Thank you for sharing this recipe!
⭐️⭐️⭐️⭐️⭐️
Cassidy Stauffer says
Oh, thank you thank you!!!! I'm so happy you and your kiddos liked them 😄
XO,
Cassidy
JT says
These were really yummy! I am excited to try them for wraps, too. I might add spices in a few batches for a twist when using them for sandwich wraps.
Thank you for this recipe!!!
Cassidy Stauffer says
Thank you, I'm so happy you like them!!! ...I bet they will be really good with spices 😀
XO,
Cassidy
Salma says
Thank you for this amazing recipe! It came out excellent and will make a huge difference in my son’s happiness as he has to be gluten free.
Cassidy Stauffer says
Thank you so much!!! I'm happy it will make a difference😍
XO,
Cassidy
dawne helligrass says
They taste delicious and are super easy to make! I've missed my wraps and tortillas since going paleo and they fill that void! Thank you!
Cassidy Stauffer says
Thank you SO much!! I'm excited you liked them 😍
XO,
Cassidy
Jill says
I love this recipe, I make tortillas with it all of the time. And I am probably going to try to thicken it for pancakes. Thank you!
Cassidy Stauffer says
Oh, thank you!! I've thought about making them into pancakes too! If you try it please come back and let me know how it went 🙂
XO,
Cassidy
Lori Drummond says
These tortillas turned out really nice!! Tasty too! Super easy, so a BIG thank you!
Cassidy Stauffer says
Oh, THANK YOU!!! I'm so happy you like them 🙂
-Cassidy
Brewtiful says
Súper delish just want you to know your nutritional facts are wrong.
You must have the quantify wrong in the system you used. When I ran it through my fitness pal at the quantity of 12 tortillas - each one is 4.4 carbs and 84 calories per tortilla. (Using almond and tapioca flour)
Angie says
The recipe yields 6 not 12, and there's no way they could be that low carb, her stats look pretty accurate. Tapioca and arrowroot have nearly 30g carbs per serving.
Going to try these today!
Leah Saks says
Question: will these work with coconut milk?
Cassidy Stauffer says
Hi Leah!
I think coconut milk should work fine as long as it's unsweetened. The only thing is that coconut milk is usually quite a bit thicker than milk from the carton, so you may need to use 1/2 to 3/4 coconut milk and the rest water, depending on how thick it is 🙂 I hope this helps, please let me know how they turn out!
-Cassidy
Jane Foster says
Lol! My tortillas turned out like pancakes because I didn’t him the batter enough, but they were actually the BEST paleo pancakes I have ever had. They tasted like the real thing. Yum! I’ll be using this recipe again for pancakes!🥞:) Thank you!
Cassidy Stauffer says
That's hilarious!! Yeah, to make tortillas they need to be super thin and the heat needs to be high enough to get dark spots on them like traditional tortillas ...but I'm glad you at least have a new pancake recipe, lol 🤣
Have a great weekend,
Cassidy
Bryna Iverson says
These tasted great, and even the first few ones I made that were slightly too thick were still good! Thanks for the recipe!
Cassidy Stauffer says
Thank you, Bryna! I'm excited you liked them, thanks for taking the time to let me know 😀
-Cassidy
blogger says
Coming from Pinterest, and you have so many pop ups and ads I can even really see the recipe, much less allllllll the text.
I mean this in a kind way, but please keep user experience in mind...
Cassidy Stauffer says
Hi blogger,
Thank you for the feedback. The ads are the only way I can provide the recipes for free, however, I appreciate your input and I have been working to reduce the number of ads.
*EDIT* - I now no longer have a pop-up on mobile and have reduced the number of ads in the recipe card 🙂 Thanks again for the feedback!
-Cassidy
Hannah says
I tried to make these and had no success. I tried a couple different pans and thinned it but they kept cooking like pancakes and I could not for the life of me get them out of the pan. :/
Cassidy Stauffer says
Oh no Hannah, I'm SO sorry!!! A few things that come to mind are 1) that maybe the pan was too hot and the batter was burning/sticking 2) the skillet wasn't non-stick (but you said you tried several??) and 3) you didn't let them cook long enough before flipping. Do you think any of those were the case??? Again, I'm SO sorry, I've never had that happen to me!!!
-Cassidy