These Gluten-Free & Paleo Tortillas are super fast and easy to make, flexible, won't break when folded, and are sturdy enough to hold all your fillings. And the best part? There's no rolling required!
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 these soft and flexible keto tortillas, 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 teaspoon 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, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Paleo Tortillas Or Wraps (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.
Add Your Own Notes
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 teaspoon 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
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Monica says
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!
Alex Monk says
OMG love these! can you substitute the almond flour for chickpea flour??
Cassidy Stauffer says
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
Jennifer Powell says
Question:. Is the nutrition information for 1 tortilla or the whole batch? Over 200 calories per tortilla seems really high.
Thank you!
Cassidy Stauffer says
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
Melissa says
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.
Cassidy Stauffer says
Thank you!!! Yeah, I like cassava flour tortillas too - but I agree, cassava flour is SO expensive!
-Cassidy
Maylin says
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.
Cassidy Stauffer says
Thank you!!! I'm so happy you like them ?
-Cassidy
Jane says
these unfortunately turned out like crepes to me.
Cassidy Stauffer says
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
Joy says
Can you use regular milk?
Cassidy Stauffer says
Yes, you sure can! I hope you enjoy them 🙂
-Cassidy
Cassidy Stauffer says
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
Kerry says
Super easy and delicious! Thank you
Amy D says
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!
Cassidy Stauffer says
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
Lisa says
I have been making these for a little while now, and have become a staple in our home! I really love your recipes.
Cassidy Stauffer says
Oh thank you SO much Lisa!!! I'm happy you like my recipes 🙂
-Cassidy
Sandra says
These taste like corn tortillas. Amazing!! now I can make green and red chili enchilada casserole. Thanks for the recipe.
Cassidy Stauffer says
Oh good Sandra, I'm SO happy you liked them and you enjoy your green and red chili enchilada casserole 🙂
-Cassidy
Mara says
Hello Thank you so much for the recipe, if I don't have tapioca flour can i use additional almond flour or use xanthan gum instead?
Cassidy Stauffer says
Hi Mara! The starch is a crucial part of the recipe, it's what makes the tortillas soft and pliable. If you use only almond flour I think they will turn out hard. I don't use xanthan gum much though, so I'm unsure how they would turn out if you used xanthan gum instead. And I'm not sure, but I just have a feeling that beef gelatin wouldn't work - but I could be wrong! Sorry I couldn't be of more help. If you try them with any substitutions please come back and let me know how they turned out!!
-Cassidy
Mara says
Hello cassie!!! can xantham gum or beef gelatin be used as a subsitute for the arrow root or tapioca powder?
Jackie says
SO AMAZINGLY GOOD!!!
Cassidy says
Oh YAY, thank you!!!!!!
-Cassidy
Joey says
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.
Cassidy says
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
Elizabeth says
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 !
Cassidy says
YAY Elizabeth, I'm so happy you liked them!! Glad to know that the psyllium husk worked 🙂
-Cassidy
Kari says
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.
Cassidy says
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
Janice says
I made these with home made almond milk and they're more like crepes than tortillas. They are delicious and work well with fillings.
Julie says
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!
Linda says
I love the idea of a grain-free wrap. Thanks, Cassidy!
diana says
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
Cassidy says
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
Natalie says
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
Erin says
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
Cassidy says
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
Ann Hewitt says
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!
Cassidy says
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 🙂
Angel says
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!
Cassidy says
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!!!
Nicole says
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.
Cassidy says
YAY, thanks so much Nicole!!! I'm happy you are feeling better on your new diet and glad you came back to comment 🙂 🙂
XO,
Cassidy