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 my cassava flour tortillas and my keto tortillas from my Keto Breads Cookbook, 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 easy steps:

Start by whisking together 1 cup of blanched almond flour, 1 cup of tapioca or arrowroot flour, 1/2 tsp. baking powder, and 1/4 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 1/3 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 tsp 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, or E-Mail to see more delicious food and find out what I’ve been up to!

📖 Recipe

Paleo Tortillas {Gluten-Free}

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! 

5 from 18 votes

Print Pin Rate

Course: bread, Dinner, gluten free, Grain Free, paleo, Tortillas

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 6 Tortillas

Calories: 208kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

• 1 cup Blanched Almond Flour finely ground
• 1 cup Arrowroot Flour or tapioca flour
• 1/4 Tsp. Sea Salt
• 1/2 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 1/3 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.

Notes

Nutritional information does not include oil for frying.

• 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 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 tsp 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)

Calories: 208kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 127mg | Potassium: 61mg | Fiber: 2g | Vitamin A: 80IU | Vitamin C: 3.3mg | Calcium: 35mg | Iron: 1.1mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

Did You Try This Recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations

 

4.5Kshares

• 4.4K
• 131
• 2