Paleo Tortillas {Gluten, Grain, Nut & Egg Free}

These paleo tortillas are slightly chewy, soft, and flexible with a “real” flour tortillas taste! Plus, they are also nut and egg free, woohoo!!


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When I was preparing my grocery list for the week I was wanting to make tacos one night since they are so quick and easy to make, then I realized I couldn’t rely on my trusty ‘ol tortilla recipe since they have eggs and nuts, which I am currently trying to avoid. Since tortillas are a basic staple that I just can’t live without, I went to work.

I adapted these from my original Paleo Tortilla recipe, and even though it took several tries to get them right – it was worth it because they have the taste and feel of real flour torillas!!! I used “flax eggs” to hold them together which I think makes them ever so slightly chewy, but overall I was extremely pleased with the “flax eggs” in this recipe, as eggs have been the hardest thing for me to replace in recipes.

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To make them soft and flexible I used tapioca flour, and then I added coconut flour for added texture but not enough to leave a coconut taste. Unlike my other recipe, though, you do have to roll these out. When I tried this recipe with more liquid so they didn’t need to be rolled out they turned out sticky – which is no good – but rolling IS the traditional method for making tortillas and it really doesn’t add that much time anyway 🙂

I’m really proud of these because they have such an authentic tortilla mouth feel (if that’s a word??) and taste without even missing the grains, nuts, or eggs! If you try these please leave a comment telling me what you think 🙂


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Looking for more tortilla recipes? Check out my Cassava Four Tortillas, Paleo Tortillas, or the  tortillas in my new Keto Breads Cookbook!

Paleo Flour Tortillas {Nut & Egg Free}

These paleo tortillas are slightly chewy, soft, and flexible with a "real" flour tortillas taste! Plus, they are also nut and egg free, woohoo!!
*To make grain free baking powder: combine 1 part baking soda to 2 parts cream of tartar and 2 parts starch (potato, arrowroot, or tapioca would work)
4.84 from 6 votes
Print Rate
Course: Egg Free, gluten free, Main Course, Nut Free, paleo
Cuisine: Mexican
Keyword: gluten free and vegan tortillas, gluten free tortillas, paleo and egg free tortillas, paleo and nut free tortillas, paleo and vegan tortillas, paleo tortillas
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 5 Tortillas
Calories: 147kcal
Author: Cassidy

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  • 1/4 C Ground Flax + 6 Tbsp Hot Water
  • 1 C Tapioca Flour *Arrowroot would probably work too*
  • 1/4 tsp. Grain Free Baking Powder*
  • 1/2 tsp. Sea Salt
  • 2 Tbsp. Coconut Flour
  • 1/4 C Hot Water or as needed
  • Oil as needed (I used coconut oil)


  • Mix the ground flax and hot water in a small bowl and set aside.
  • In a medium-sized mixing bowl, whisk the tapioca flour, baking powder, salt, and coconut flour.
  • Pour in the flax mixture and additional 1/4 C of hot water and mix with a spoon then knead with your hands as the thick dough starts coming together. Eventually the dough should not be sticky and should be slightly elastic and hold together nicely. Add additional hot water, 1 tsp. at a time, as needed (I added an additional 1 Tbsp.).
  • Divide the dough into 5 balls. Roll one of the balls of dough out between 2 pieces of greased parchment paper as thin as you can get it.
  • Add a small amount of oil, about 1 tsp. to a skillet and heat over medium heat.
  • Peel the top piece of parchment off of the dough.
  • After the skillet is heated, flip the dough over and place in the skillet (the top parchment will still be on). As the tortilla cooks, the top parchment will easily pull off. This takes from 30 to 40 seconds.
  • Then, flip the tortilla over and cook and additional 30 to 40 seconds or until cooked through. Repeat with the remaining balls of dough, being sure to re-oil the parchment and skillet every time.
  • Serve warm. Best when eaten fresh. I have not tried freezing them yet.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!


Nutritional Information does not include oil for frying the tortillas.
Nutrition Facts
Paleo Flour Tortillas {Nut & Egg Free}
Amount Per Serving
Calories 147 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Sodium 206mg 9%
Potassium 89mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Protein 2g 4%
Calcium 3.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.


this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free Wednesdays

Any of the link 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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Posted February 13, 2015 by Cassidy in Breads, Egg Free, Nut Free, Paleo, Vegan, Whats For Dinner? / 32 Comments


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32 responses to “Paleo Tortillas {Gluten, Grain, Nut & Egg Free}

  1. Nicole

    Thank you for this incredible tortilla recipe! I searched for a long time to find egg-free tortillas. This recipe not only recipe is not only egg-free, but is also amazingly delicious.

  2. MP

    Thanks a million zillion times! I recently got the bad news I’m allergic to basically all my favorite foods, including wheat, corn, and soy. Before then I ate corn or flour tortillas pretty close to every day in some capacity, and I was really bummed to lose that, or to pay a fortune for store-bought versions I could eat. But I just made these, and even on the first try and as a pretty inexperienced baker/flour based cooking guy in general, they turned out great! You have no idea how much it means to eat a bean taco again. Thank you thank you thank you

    PS my very old ipad won’t let me rate, but i’d give it five stars

  3. Janine

    These were phenomenal! I figured that they would taste very coconut-y with the flour and oil, but they didn’t at all. One suggestion is to use new parchment paper after every two. Otherwise the paper starts crinkling up and it’s tougher to roll out. Other suggestion….wear old clothes as I ended up with grease on my shirt.

  4. Becky

    WOW This recipe is amazing!! Simply delicious! I only omitted the baking powder because I am used to cooking without it. Thank you for bringing another allergen-friendly family favorite to my dinner table!

  5. Linda

    Couldn’t rate this when I answered above, but wanted to say it’s 5 star! My kids love it too, as do I. We use it as wraps for cold sandwiches ( well the wraps are warm, the fillings cold ) and they work so well! I got 6 wraps from mine as I had a smaller pan.

  6. Leah

    Hi, these look great but aswell as being gluten, dairy and egg free I am also coconut free. Could I replace the coconut with something else?

    • Linda

      Depends if you need it paleo? If you tolerate Besan /chickpeas use chickpea flour and water. If not maybe buckwheat ( not a grain or a gluten! ) and water. We use both those ( not together! ) to make crepes all the time.

      As for gjis recipe, it’s great thank you!!

  7. Michelle

    Thank you so much for this recipe! I can no longer eat any eggs or dairy. Plus I like clean eating. This recipe I am making this week! I am a huge lover of tacos! These will work in so many ways for when i want more than another lettuce wrap. Sometimes the plain lettuce doesn’t cut it! Thank you!!! This is great!!

  8. Tara

    These are sooooo good! Thank you for this recipe! I am thrilled to have a gluten/dairy/egg free tortilla that actually folds without shattering (seriously the brown rice ones break into a bunch of pieces if you even look at them funny haha). These were the perfect texture, our family ate a whole batch just today. Thanks again!

    • YAY Tara, I’m so happy you liked them!! Even though there are no eggs I tried really hard to make tortillas that fold – I’m glad they were a success!


  9. Noni

    I have been searching for a wrap/pizza base/tortilla recipe for my kids for months. We are converting to paleo and whilst we don’t eat bread, it would be really nice to have something that doesn’t taste too eggy or coconutty. These are PERFECT! They’re nice and chewy like an Indian naan bread. Absolutely AMAZING! Love love love them. And most importantly, my kids like them too. Finally, a win 🙂 Thanks for sharing x

  10. V

    I was searching everywhere for a recipe without eggs or grains or nut flours and I found your site! I just made these and they are perfect! Thanks for a great recipe!!

  11. angela

    Have you tried these as quesadillas? If so, how were they? Also, the closest recipe I’ve tried so far to authentic tortillas has been made using cassava flour, but if not used quickly, they are very greasy and turn almost translucent. Are these greasy at all? Any updates to how freezing works and how would you store these if not eaten the same day? Do these turn hard if not used the same day?

      • angela

        I tried these today but a little too flaxy tasting for me. Is there something I can use in place of the flax?

      • Hi Angela! I used the flax to replace 2 eggs, so you could try an egg replacement. However, I can’t guarantee the results as I have only tested the flax eggs 🙂 Hope this helps!

  12. Anne

    These were a lot of fun to eat! On the second go-around, I replaced 1/4 cup of the tapioca with 1/4 cup arrowroot, increased the coconut flour by maybe a teaspoon, increased seasonings (slightly more salt, dash of onion salt) and liked the texture even better.

    • Thanks for the suggestions Anne, I will try that next time! I’m happy you liked them, thanks for taking the time to leave a review 🙂


  13. Hi Cassidy!

    These tortillas looks awesome!! The world has been definitely needing more grain/egg/nut/corn free tortillas! These totally fit the bill. ♥

    Thanks so much for sharing this recipe!


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