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!
Because of this, I came up with this grain free 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?
Looking 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!
Grain Free Wraps / Tortillas
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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
- Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
- 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.
- Place skillet over medium/medium-high heat.
- Spray with cooking oil or spread olive oil or coconut oil in pan.
- When pan is pre-heated, pour about 1/3 - 1/2 cup batter into pan. Lift up and swirl pan to spread batter.
- 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.
- 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.
Notes
Nutritional information is approximate and may vary.
Any of the links on my site may be affiliate links. If you purchase anything through them I may make a small commission. Thank you for your support to keep this free resource available!
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Great 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.
Yeah, 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
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 !
YAY Elizabeth, I’m so happy you liked them!! Glad to know that the psyllium husk worked 🙂
-Cassidy
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.
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
I made these with home made almond milk and they’re more like crepes than tortillas. They are delicious and work well with fillings.
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!
I love the idea of a grain-free wrap. Thanks, Cassidy!
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
Hi 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