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, ½ tsp. baking powder, and ¼ 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 ⅓ 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!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
Paleo Tortillas {Gluten-Free}
Ingredients
- 1 cup Blanched Almond Flour - finely ground
- 1 cup Arrowroot Flour - or tapioca flour
- ¼ Tsp. Sea Salt
- ½ 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 ⅓ 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)
- If you prefer keto, check out these soft & flexible keto tortillas!
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
They taste delicious and are super easy to make! I've missed my wraps and tortillas since going paleo and they fill that void! Thank you!
Thank you SO much!! I'm excited you liked them 😍
XO,
Cassidy
I love this recipe, I make tortillas with it all of the time. And I am probably going to try to thicken it for pancakes. Thank you!
Oh, thank you!! I've thought about making them into pancakes too! If you try it please come back and let me know how it went 🙂
XO,
Cassidy
These tortillas turned out really nice!! Tasty too! Super easy, so a BIG thank you!
Oh, THANK YOU!!! I'm so happy you like them 🙂
-Cassidy
Súper delish just want you to know your nutritional facts are wrong.
You must have the quantify wrong in the system you used. When I ran it through my fitness pal at the quantity of 12 tortillas - each one is 4.4 carbs and 84 calories per tortilla. (Using almond and tapioca flour)
The recipe yields 6 not 12, and there's no way they could be that low carb, her stats look pretty accurate. Tapioca and arrowroot have nearly 30g carbs per serving.
Going to try these today!
Question: will these work with coconut milk?
Hi Leah!
I think coconut milk should work fine as long as it's unsweetened. The only thing is that coconut milk is usually quite a bit thicker than milk from the carton, so you may need to use 1/2 to 3/4 coconut milk and the rest water, depending on how thick it is 🙂 I hope this helps, please let me know how they turn out!
-Cassidy
Lol! My tortillas turned out like pancakes because I didn’t him the batter enough, but they were actually the BEST paleo pancakes I have ever had. They tasted like the real thing. Yum! I’ll be using this recipe again for pancakes!🥞:) Thank you!
That's hilarious!! Yeah, to make tortillas they need to be super thin and the heat needs to be high enough to get dark spots on them like traditional tortillas ...but I'm glad you at least have a new pancake recipe, lol 🤣
Have a great weekend,
Cassidy
These tasted great, and even the first few ones I made that were slightly too thick were still good! Thanks for the recipe!
Thank you, Bryna! I'm excited you liked them, thanks for taking the time to let me know 😀
-Cassidy
Coming from Pinterest, and you have so many pop ups and ads I can even really see the recipe, much less allllllll the text.
I mean this in a kind way, but please keep user experience in mind...
Hi blogger,
Thank you for the feedback. The ads are the only way I can provide the recipes for free, however, I appreciate your input and I have been working to reduce the number of ads.
*EDIT* - I now no longer have a pop-up on mobile and have reduced the number of ads in the recipe card 🙂 Thanks again for the feedback!
-Cassidy
I tried to make these and had no success. I tried a couple different pans and thinned it but they kept cooking like pancakes and I could not for the life of me get them out of the pan. :/
Oh no Hannah, I'm SO sorry!!! A few things that come to mind are 1) that maybe the pan was too hot and the batter was burning/sticking 2) the skillet wasn't non-stick (but you said you tried several??) and 3) you didn't let them cook long enough before flipping. Do you think any of those were the case??? Again, I'm SO sorry, I've never had that happen to me!!!
-Cassidy