Grain Free & Paleo Tortillas Or Wraps

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These Paleo Tortillas are super fast and easy to make, flexible, and are perfect piled high with taco fillings or used as a wrap.
Easy Paleo Tortillas or Wraps

 

Even though I cook gluten & dairy free for my son, we have all benefited from going gluten free, especially me. But now I’m going to try and take it a step further and go 100% grain free and Paleo!!! But this time it’s for me.

After years of digestive issues and fatigue I finally got a diagnosis of gastroparesis a few months ago (slow stomach emptying). Even with medication I still have flare ups and for this reason I’ve decided to try going grain free.

So no more Rudi’s bread for sandwiches, corn tortillas, corn chips, brown rice pasta, or packaged gluten free snacks!!! Ahhhhh…. I hope I can do it!

So I came up with this Paleo Tortilla recipe. They are fast and easy to make, flexible, and perfect for tacos or used as a wrap. Also, you can freeze them! Simply place a piece of parchment paper between each tortilla so they don’t stick together then place them in a sealed freezer baggie and place in freezer 🙂

They were really easy to make and I can’t wait to try some of these flavor combos:
  • nut or sunflower seed butter with bananas
  • lemon custard with blueberries
  • whipped cream with strawberries

Do you have any combos you want to try?

Easy Paleo Tortillas or WrapsLooking for more tortilla recipes? Check out my Paleo, Nut, & Egg Free Tortillas, Egg Free Cassava Flour Tortillas, or the tortillas in my new Keto Breads Cookbook!

5 from 11 votes
Print Recipe

Grain Free Wraps / Tortillas

These Paleo Tortillas are easy to make, flexible, and perfect piles high with taco fillings or used as a wrap.

Course bread, Dinner, gluten free, Grain Free, paleo
Cuisine American
Keyword easy gluten free tortillas, easy paleo tortillas, gluten free tortillas, gluten free wraps, grain free tortillas, grain free wraps, no-roll paleo tortillas, paleo tortillas, paleo wraps
Prep Time 20 minutes
Servings 7 -8 wraps
Calories 178 kcal
Author Cassidy

Ingredients

  • 1 C Blanched Almond Flour Honeyville Brand
  • 1 C Arrowroot Flour
  • 1/4 Tsp. Sea Salt
  • 1/2 Tsp. Grain Free Baking Powder
  • 2 Eggs
  • 1 C Non-Dairy Milk + more if needed
  • Cooking Spray or Oil

Instructions

  1. Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
  2. Stir in the eggs and milk until very well combined. If batter is too thick (seems to thicken over time) add more milk 1 Tbsp. at a time. Batter should be fairly thin. For best results, blend in blender until smooth.
  3. Place skillet over medium/medium-high heat.
  4. Spray with cooking oil or spread olive oil or coconut oil in pan.
  5. When pan is pre-heated, pour about 1/3 - 1/2 cup batter into pan. Lift up and swirl pan to spread batter.
  6. Allow to cook for about 1-2 minutes or until bottom is firm and has started to brown. Flip and cook until done, about another 1 - 2 minutes. Set aside.
  7. Repeat with remaining batter. Makes about 7 - 8 wraps.

*Keeps well in the freezer: Allow to cool completely and place in a large freezer-safe bag with a piece of parchment between each tortilla. Do not keep in fridge as they tend to get hard.

Recipe Notes

Nutritional information does not include oil for frying.

Nutrition Facts
Grain Free Wraps / Tortillas
Amount Per Serving
Calories 178 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Cholesterol 46mg 15%
Sodium 86mg 4%
Potassium 52mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Protein 5g 10%
Vitamin A 1.4%
Vitamin C 3.4%
Calcium 3%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

this post is part of Allergy Free Wednesdays and Gluten Free Recipe Fix

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Easy Paleo Tortillas or Wraps

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Posted July 31, 2012 by Cassidy in Breads, Paleo, Whats For Dinner? / 74 Comments

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74 responses to “Grain Free & Paleo Tortillas Or Wraps”

  1. glutenfreehappytummy.com

    those look incredible! yay for going grain free! i just made the switch to grain free on the Specific Carb Diet. so tough when you’re used to quinoa and brown rice, and corn chips — but it gets easier the less you think about what you can’t eat:) Hang in there!

    Reply
  2. Amber

    Hi There Cassidy,

    Good for you! I’ve heard of this (we thought my son had it last year). I’m sorry to hear that you’re not well. I can relate on so many levels with the bloating and gas. Oh my goodness. I’m 100% on SCD for Crohns and I’m still so bloated (even more so than before) – I seriously look 6 months preggers. Our bodies are like the most difficult puzzle to figure out in the world. I do hope you are able to get some reprieve going grain free, Cassidy.

    Some other things I am considering is food pairing (not eating protein with fruit), etc., also looking at eating right for my blood type, and fructose malabsorption. Arg. Important to stay positive though, right! 🙂

    I wish you well on your healing journey.

    Big hugs,
    –Amber

    P.S. These tortillas look fantastic. You’re so creative in the kitchen. You’re going to do great grain free!!

    Reply
  4. Heather

    Thanks so much for sharing…I’m definitely giving these a try! I love crepes, they’re so easy; and tortillas has been one thing that I’ve missed gf…and the fact that they’re grain free is a super plus! (I’m not 100% grain free, but the corn tortillas don’t always agree with me).

    Reply
  5. Susana & Chris

    Thanks for the great recipe! I too have gastroparesis (diagnosed 7 years ago) and have found that eating grain free and low FODMAP foods have made a world of difference in my symptom management. Best of luck and don’t give up, it’s takes a little trial and error to find what works best for you!

    Reply
  6. Susana & Chris

    Thanks for the great recipe! I too have gastroparesis (diagnosed 7 years ago) and have found that eating grain free and low FODMAP foods have made a world of difference in my symptom management. Best of luck and don’t give up, it’s takes a little trial and error to find what works best for you!

    Reply
  7. Susana & Chris

    Thanks for the great recipe! I too have gastroparesis (diagnosed 7 years ago) and have found that eating grain free and low FODMAP foods have made a world of difference in my symptom management. Best of luck and don’t give up, it’s takes a little trial and error to find what works best for you!

    Reply
  8. CassidyS

    Thanks everyone for all the support and nice comments 🙂 I’ll need to try some of your suggestions on food pairing and low FODMAP foods.

    Thanks again,
    Cassidy

    Reply
  9. olivia magnuson

    How do you deal with your gastroparesis? I was diagnosed with that, too, a few months ago. It’s not any fun. 🙁 Did going completely grain-free help? I’ve been looking for ways to increase my appetite but it’s hard to do when you’re always feeling full. It’s nice to hear from someone with the some “problems” lol. Thanks for the recipe!

    Reply
  10. CassidyS

    Hi Olivia!

    Sorry to hear you have gastroparesis too 🙁 My doctor put me on domperidone but I try to mostly control it with my diet. I think being grain free helps with a lot of my symptoms but not all. I am fine with nuts and almond flour but I try not to eat too much. Exercise helps a lot too! Hope you feel better! If you find something that works for you let me know!!!

    Thanks,
    Cassidy

    Reply
    • Mara

      Hey guys! I have gastroparesis too, I’ve had it for about 4 years now. I take digestive enzymes with every meal that help a ton. And ginger pills for nausea. I live a drug free life and manage symptoms naturally! I feel your pain though, there are great days and horrible days too. Need to try this recipe! So tired of spending a ton on Siete.

      Reply
  16. Cristie Kalish

    Oh boy do we Love these. I make them all the time now in big batches as they save so well. And they are soooo versatile, I ran out of arrowroot and used 1/2c potato starch and 1/2c tapioca starch and they were just as good. My daughter loves to spread dairy free butter on them and sprinkle with cinnamon and sugar, I use them to replace all other tortilla or crepe needs and can’t thank you enough. I currently have all the ingredients for your chimichangas, ohhhh can’t wait.

    Reply
    • Cassidy

      Hi Cristie! I’m so happy you like them! Thanks for the nice comment and for letting everyone know that 1/2 C potato Starch and 1/2 C tapioca starch also works. I hope you like the chimichangas, it’s one of our favorites 🙂

      Hugs,
      Cassidy

      Reply
  19. Fish Tacos

    […] the fish on top of heated corn tortillas (or this grain free flour tortilla), along with our creamy chilpotle sauce we made, the pineapple salsa, and […]

    Reply
    • Cassidy

      Hi Chris-

      I’ve never tried them using any kind of egg substitute so I just can’t say for sure, sorry. The eggs provide some fat and help bind so you could try some olive oil maybe (a few Tbsp?) and a binding agent such as xanthan gum, chia seeds, flax seeds, or psyllium husks mixed with warm water so all in all it equals 1/2 C??? Or you could try using flax eggs – just warm water and flax seeds. If you try this recipe without eggs let us know what you did and how it turned out!

      Sorry I couldn’t be of more help.

      -Cassidy

      Reply
    • Amy

      I use equal amounts of almond flour, tapioca, and water(that’s it). I add a little sea salt and garlic for flavor. In my opinion, grain free flat bread/tortillas are better than normal ones. They are crispy and chewy. They also make great “pita chips” if you bake in oven. I can not wait to make the hamburger buns and mayo.

      Reply
      • Cassidy

        Thanks Amy! I love these tortillas better than the normal one too 🙂 Let me know what you think of the hamburger buns and mayo!!!

        Happy Baking!
        -Cassidy

        Reply
  21. L. Smith

    “bloating (like 6 months pregnant bloating!)”

    Hi Cassidy, I came across your website yesterday when searching for GFCFSF cream cheese, and I stayed on it reading most of the day! I was floored when I read your comment about bloating. This is me. It has made for some very uncomfortable social outings! I am sorry you go through it too. Until I read your site, I did not know it could be due to grains, so I also researched the paleo diet last evening. Thank you so much for these recipes and pointing me in a direction that could help. I hope you are experiencing some relief.

    Reply
  24. Alma

    Hi,

    I just made them. Halfed the amounts as I’m really cautious when it comes to arrowrooth. Every crepe/tortilla I made had a “biting” aftertaste. But this is really mild and yummy. The batter was very thick from the start, so it was helpful to know it should be runny 😉

    Mine don’t look like yours but I bet they taste as as good.

    Reply
  25. Kelsey

    We can’t have almond flour due to a nut allergy. Do you know if other gluten-free flours would work as a good substitute? If so, what kind?

    Reply
  27. Shabana

    Sounds yummy and looks easy to make. I don’t have almond flour but do have coconut flour, will this work? If yes, what would be the substitution?

    Reply
    • Cassidy

      Hi Shabana!

      I’m sorry, but I don’t think coconut flour would work in this recipe 🙁 Coconut flour is a lot more absorbent than almond flour, so you would need quite a bit less. I would need to do a lot of experimenting to convert it to coconut flour. Sorry again!

      -Cassidy

      Reply
  29. Chris Stephan

    I was testing various tortilla/wraps recipes and made 1/2 a batch of this recipe. It turned out very good, better than some of the other ones I tried. Will like to experiment with some additions, like garlic, fresh chopped rosemary, or curry powder for savory versions, and a little cinnamon for sweet versions.

    Reply
  30. Kim

    These look so yummy!! What would you suggest in place of the almond flour? My DD is allergic to all the different nuts and tree nuts. THX!

    Reply
    • Cassidy

      Hi Kim!

      I’m sorry you have a nut allergy in the family 🙁 Almond flour is kind of hard to replace, the only replacement I know of is superfine sunflower seed flour but I haven’t tried it. Let me know how it works if you get the chance to test it out!

      -Cassidy

      Reply
  31. Kathy

    Made 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.

    Reply
    • Cassidy

      Thanks 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

      Reply
  32. Cebon

    Heaven. 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.

    Reply
  36. Susan

    These 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 🙂

    Reply
  39. Nicole

    I 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.

    Reply
  40. Angel

    Hi 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!

    Reply
    • Cassidy

      Hi 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!!!

      Reply
  41. Ann Hewitt

    I 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!

    Reply
    • Cassidy

      Awesome 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 🙂

      Reply
  42. Erin

    Hello! 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

    Reply
    • Cassidy

      Hi 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

      Reply
  43. Natalie

    Oh 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

    Reply
  44. diana

    Hi,
    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

    Reply
  46. Julie

    This recipe sounds amazing! On the milk, is it canned coconut milk or Almond or coconut milk in the refrigerator section? Have a great trip!

    Reply
  53. Kari

    I 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.

    Reply
    • Cassidy

      Hi 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

      Reply
  54. Elizabeth

    Easy 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 !

    Reply

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