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
- 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.
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!
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Gluten Free & Paleo Tortillas
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
- 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.
Nutritional information is approximate and may vary.
These taste like corn tortillas. Amazing!! now I can make green and red chili enchilada casserole. Thanks for the recipe.
Oh good Sandra, I’m SO happy you liked them and you enjoy your green and red chili enchilada casserole 🙂
-Cassidy