Tortillas are one of those things that everybody loves… and once you go grain-free, you’re sure to miss them. We eat lettuce-wrapped “tacos,” but it’s really not the same. A lot of recipes for paleo tortillas taste too eggy or have other strong-tasting ingredients. I really wanted to make some legitimate tortillas, ones that taste good on their own and not just as a vehicle for their tastier contents.
These paleo tortillas fit the bill. You can make several batches at once and freeze some for later, or eat them fresh out of the skillet in all the same ways you would a regular tortilla.
A note on almond flour: you’ll notice I don’t usually include almond flour in my grain-free recipes. I used to have terrible reactions to almond flour, so I avoided it for a long time. I personally think it can be really inflammatory for a lot of people. There’s something like 70 almonds in one cup of almond flour!
I don’t recommend eating it every day, but I think it’s fine on occasion if you tolerate it. The smooth texture and neutral flavor are perfect for so many recipes, including these paleo tortillas.
It’s important to be sure you use a blanched (skins removed), finely ground almond flour. Many brands are too coarse and do not create pleasing results. I personally found this brand to be surprisingly good, and this brand comes highly recommended as well.
We love using these paleo tortillas for quesadillas (what kid doesn’t love quesadillas?!), enchiladas, even peanut butter and banana roll ups! The possibilities are endless.
The real test was whether the tortillas tasted good with butter and honey, one of my favorite snacks of all time. What’s that you say? That’s weird? Hm. You should try it, because they totally do taste just right slathered up with butter and honey.
No really. Try it: