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 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!
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📖 Recipe
Paleo Tortillas {Gluten-Free}
Ingredients
- 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
- 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 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)
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
My 15-year old was skeptical when I served these for dinner tonight, remembering the buckwheat pancakes I made years ago. I wanted something to go with dinner and just used what I had on hand, which meant substituting a mix of sweet rice flour and potato starch for the arrowroot flour, and using dairy milk. They didn't turn out exactly like the pictures, but halfway through dinner 15yo says, "You have the ingredients to make more of these, right?" and all the kids start talking about raspberries and nutella. Hubby is the only one who has to eat gluten-free, and I definitely feel better when I do, so we will definitely be making these many more times. Like for lunch tomorrow, after a run to the store for nutella and berries. So thanks! I think I'll grab some tapioca flour too, unfortunately I have to order arrowroot flour online. I'll be checking out more recipes here, too!
OMG love these! can you substitute the almond flour for chickpea flour??
Oh good, I'm so excited you liked them Alex!!! I've never tried this recipe with chickpea flour so I don't know, sorry! If you try it please come back and let me know how they turned out ?
-Cassidy
Question:. Is the nutrition information for 1 tortilla or the whole batch? Over 200 calories per tortilla seems really high.
Thank you!
Hi Jennifer!
The nutrition information is for 1 tortilla, however, I thought this seemed high too. I have a program that automatically calculates the nutrition for me, so I re-ran it several more times and consistently got 131 calories instead of 200. I'm not sure why it was so high initially, but the recipe card is now fixed with the correct information.
Thanks so much for pointing this out to me!!!
-Cassidy
These are really delicious and so easy to make. I have been making cassava flour tortillas, however since the corona virus we're not bringing in money and cassava flour is expensive. I definitely don't mind these as a replacement, best part is no coconut flour and I could use almond milk.
Thank you!!! Yeah, I like cassava flour tortillas too - but I agree, cassava flour is SO expensive!
-Cassidy
These are the best wheat free tortillas I have ever had. They taste great and do not break. I have wheat and corn allergies and out of all the recipes I have tried this one is superior.
Thank you!!! I'm so happy you like them ?
-Cassidy
these unfortunately turned out like crepes to me.
Oh no, I'm sorry Jane!
I can see how you thought they were like crepes. To make them more tortilla-like, just make sure you make them super thin and you may need to turn up your burner a bit so they have some darker spots on them. I hope this helps!
-Cassidy
Can you use regular milk?
Yes, you sure can! I hope you enjoy them 🙂
-Cassidy
While I haven't tried it so I can't say for sure, I'd imagine they would freeze just fine! I would freeze them right before I put them in the oven, then just bake as normal or a tad longer if needed 🙂 If you try it please come back and let me know how it went!
-Cassidy
Super easy and delicious! Thank you
These tortillas taste great and were so easy to make! My husband and I are happy to have tortillas back in our lives again. The consistency was perfect.
Have you ever fried the tortillas to make tortilla chips, and if so, any particular tips to make it work? Thanks!
Hi Amy D!
Thank you, I'm SO happy you liked them!
No, surprisingly I've never tried! The only tips I can think of are to make them as thin as possible, but other than that I just don't know without trying. If you give it a shot please let me know how they turn out!
XO,
-Cassidy
I have been making these for a little while now, and have become a staple in our home! I really love your recipes.
Oh thank you SO much Lisa!!! I'm happy you like my recipes 🙂
-Cassidy
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