Paleo Tortillas
These 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, grain nut & egg free 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!
Easy Tortilla/Wrap Instructions
These tortillas are really easy to make, but let’s go ahead and go through the steps together 😁
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.
Tips For The Perfect Paleo Tortillas
- Tortillas 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.
- Use as little 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!
Gluten Free & Paleo Tortillas
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Ingredients
- 1 C Blanched Almond Flour finely ground
- 1 C Arrowroot Flour or tapioca flour
- 1/4 Tsp. Sea Salt
- 1/2 Tsp. Grain Free Baking Powder*
- 2 Large Eggs
- 1 C 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. 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 pan is pre-heated, pour about 1/3 cup batter into pan. Lift up and swirl 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 remaining batter and set aside.
Notes
Nutritional information is approximate and may vary.
Pin Paleo Tortillas For Later
Jackie
March 2, 2019 at 11:36 pmSO AMAZINGLY GOOD!!!
Cassidy
March 3, 2019 at 2:09 pmOh YAY, thank you!!!!!!
-Cassidy
Joey
November 8, 2018 at 2:30 amGreat recipe, they’re almost like pancakes but very sturdy and flexible so you can stretch them well to handle more filling. I used them for egg burritos. Depending on the pan, you may not have to use any oil.
Cassidy
November 8, 2018 at 3:49 amYeah, they are a bit like flexible pancakes, lol! I bet they are perfect as egg burritos, I’ll have to try that!!! Thank you so much for the review, I’m happy you liked them 🙂
-Cassidy
Elizabeth
September 28, 2018 at 1:34 amEasy peasy to make , I did add 1 T of Psyllium Husk just to be on the safe side but it probably didn’t need it . Love them Cassidy ! So did my 4 yr old granddaughter on Taco Night . Thank you so much !
Cassidy
September 28, 2018 at 1:44 amYAY Elizabeth, I’m so happy you liked them!! Glad to know that the psyllium husk worked 🙂
-Cassidy
Kari
September 17, 2018 at 12:55 amI was recently diagnosed with gastroparesis as well, which is why I’m looking for grain free recipes… particularly corn.
I’m wondering about the almond flour. I’ve been avoiding nuts because of the fiber content. Is almond flour low fiber? I’m assuming it hasn’t caused a flare for you, which is what I’m trusting. I honestly would have passed this recipe over had you not mentioned your diagnosis.
Cassidy
September 17, 2018 at 2:05 amHi Kari! Sorry to hear about your diagnosis.
Everyone is different, but I do fine with almonds and almond flour as long as I don’t overdo it! I seem to do OK with a few almond flour baked goods a week, but if I eat them every day it starts to bother me. I hope that helps and you are able to tolerate almond flour occasionally like me!
-Cassidy
Janice
September 30, 2017 at 6:26 pmI made these with home made almond milk and they’re more like crepes than tortillas. They are delicious and work well with fillings.
Julie
February 8, 2017 at 5:56 pmThis recipe sounds amazing! On the milk, is it canned coconut milk or Almond or coconut milk in the refrigerator section? Have a great trip!
Linda
September 26, 2016 at 6:01 pmI love the idea of a grain-free wrap. Thanks, Cassidy!
diana
August 28, 2016 at 3:02 amHi,
I have a request. I am currently on the SCD diet. I have found out that I am allergic to eggs and dairy, which makes baking SCD loaf bread and flat bread difficult. I was wondering if you can try to make an SCD bread or wrap without eggs and dairy. It would mean so much to me and other SCDers who suffer from the same allergies. Please let me know if you have any advice.
Thank you in advance
Cassidy
August 30, 2016 at 12:54 amHi diana! I don’t have an egg free loaf bread recipe but I do have a grain, nut, dairy, and egg free wrap recipe @ https://cassidyscraveablecreations.com/2015/02/paleo-tortillas-gluten-grain-nut-egg-free.html I hope you enjoy them!!!
XO,
Cassidy
Natalie
January 20, 2016 at 1:37 amOh My Gosh! I have recently gone wheat and grain free, and was missing bread. I don’t eat bread very often, but it’s nice to have a wrap or tortilla every now and then. These are AMAZING and perfect! They were sooooo easy to make, and made a fantastic BLT. I now have my tortilla/wrap recipe!
Thank you.
Natalie
Erin
December 18, 2015 at 6:01 pmHello! I have a question, but I’ll start by saying that I just made these for the first time, and my 5 & 7 year old boys were crazy about them as cinnamon sugar crepes! My oldest (and my husband) were recently diagnosed as highly sensitive to gluten, dairy and chicken eggs, so it’s been challenging to find some fun (and good tasting) food for them! I followed the recipe exactly, except I subbed duck eggs… And like I said, delicious, but very soft and much more pancake like than tortilla. Is that the texture you get? My duck eggs weren’t huge, so I don’t think that would alter it much, but yours in the picture look much dryer than mine. I’m just not sure I could pass these off to my husband and have him accept them as a taco tortilla substitute! 😉 Any thoughts or tips would be appeeciated, and I’m SO EXCITED TO TRY YOUR LASAGNA RECIPE WITH THESE!! That was my son’s favorite pre-diagnosis meal, and I’d pretty much written it off, but yours with the parm and ricotta subs looks amazing! Thank you for taking the time to share your recipes, I would be one lost mama without blogs like yours! 🙂 -Erin
Cassidy
December 19, 2015 at 2:31 pmHi Erin!
Yeah, it must be the duck eggs, because when I make them they are drier and not pancake-like. Maybe you could try adding more flour??? Also, I have an egg-free version of this recipe on my blog – you can search for it in the side-bar 🙂 I hope this helps!
We love that lasagna and I’m excited for you to try it too! Please come back and let me know what you think!!!
XO,
Cassidy
Ann Hewitt
October 27, 2015 at 2:15 amI have made this recipe many, many times. Love it as is and have found variations that are great, too. Have replaced coconut milk with water successfully. Have made it Low FODMAP compliant (and yummy) by replacing the almond flour with half tapioca starch and half brown rice flour. This evening I made a spinach wrap based off of this recipe that was great! I put 1 C. water and 6 grabs of spinach in the blender and whirred until liquified. I added the other ingredients minus the coconut milk and whirred some more. Cooked as stated in your recipe.
Thanks so much for sharing your delicious recipes!
Cassidy
October 27, 2015 at 1:02 pmAwesome Ann!!! Thank you so much for the comment and letting me know your variations, I’ll have to try them – the spinach wraps sound great 🙂
Angel
October 8, 2015 at 11:18 pmHi there. You have a great website. Thank you for all your hard work. For these tortillas, do you think anything could be substituted for the arrowroot flour? Specifically, something low-carb? Do you think that any of the fibers would work like oat fiber or psyllium husk? I need grain free, but also low carb and it’s very difficult to find. Thank you for your advice!
Cassidy
October 9, 2015 at 1:24 pmHi Angel, I have never tried these with anything other than arrowroot or tapioca flour so I really can’t say for sure. But the arrowroot is what helps these tortillas be flexible and I’m not sure what would work in its place, sorry!!! If you figure anything out let me know!!!
Nicole
July 15, 2015 at 8:16 pmI don’t usually (EVER) comment on recipes or posts, but I came back and found this page specifically to comment, after making these last week. I made the tortilla version (omitted the honey). I have been GF for almost one year now (and have ridded myself of bloating and terrible daily headache) and have recently been advised by an allergist to remove corn and soy as well to try and calm my body’s overzealous histamine response to pretty much everything. 3 weeks on a gluten, corn and soy free diet I am feeling more fabulous than I ever thought could be possible, but I’m still new enough at it to be searching the Interweb for stuff I can eat! I love that this recipe worked exactly as listed, I made it with exact measurements (using my homemade GF baking powder) and coconut oil in the pan. The instructions were spot on as well. Many recipes to fit my “new” way of eating have been disappointing in the flavor department, these were FANTASTIC. My family, husband and 4 kids who do not need to eat like me, all tried them and begged for more, leaving me making a second and third batch! We used them as Taco Shells. They hold their own in flavor and they work better as a tortilla then anything I had ever purchased from the grocery store (flour or corn). This recipe is extremely easy! It took me as much time to make these (and we like them slightly browned on the bottom) as it did to properly heat up the corn tortillas we used to use in a pan. I am seriously shouting this one from the rooftops! Thanks a bunch for sharing this.
Cassidy
July 15, 2015 at 9:16 pmYAY, thanks so much Nicole!!! I’m happy you are feeling better on your new diet and glad you came back to comment 🙂 🙂
XO,
Cassidy
Jacki
May 31, 2015 at 3:33 pmHas anyone tried making these using an electric crepe pan? I’m looking forward to trying these out
Shahna Lax
May 22, 2015 at 8:07 pmI love the texture! This recipe has definitely added to my life satisfaction. Thanks so much!
Susan
May 18, 2015 at 1:06 amThese are the most amazing crepes/tortillas I have ever had you don’t even know you are eating grain free… I searched and search every where for a recipe without coconut flour as I am not a fan… I am so glad I stubbled upon your website and this recipe thank you so much 🙂
Cebon
November 24, 2014 at 12:58 amHeaven. These are absolute heaven!!! They taste like the tortillas I used to get in La Paz, fresh off the line. So amazed. Made these for the first time last night for steak fajitas, and we were blown away. My fiancé, (a seven year regional executive chef who I turned onto Paleo 6 months ago), inhaled them in about three seconds. Literally. I glanced at him after taking my second bite and both of his were gone. We are in love! THANK YOU.
Cassidy
November 24, 2014 at 1:53 pmThank you SO MUCH for the great review, I’m really happy you liked them 🙂
-Cassidy
Kathy
November 23, 2014 at 11:25 pmMade this for the second time. Love them. I did not have enough milk (only 1/4C) so I just added water to make up the rest of the liquid and it worked fine. I added garlic powder and Italian seasonings when cooking on stove. They made great chicken quesadillas. Also have used them as wraps for sandwiches. Thanks for the easy recipe.
Cassidy
November 24, 2014 at 1:54 pmThanks Kathy, I’m happy you like them so much!!! I’ll have to try them with garlic powder and Italian seasonings, that sounds good 🙂
-Cassidy