The ability to make paleo tortillas opens up a whole new world of fun recipe possibilities! Get the recipe below.
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:
Easy-Peasy Paleo Tortillas
Yield 6 tortillas
- 1 cup blanched almond flour not meal
- 3/4 cup water
- 1/2 cup arrowroot flour
- 1 tsp. real salt
- butter or palm shortening to grease skillet
- Blend all of the ingredients in a blender, making sure to scrape the sides if need be so that the batter is smooth and not clumpy.
- Heat skillet on med-low heat.
- Put a dollop of butter or palm shortening in the skillet to prevent sticking. This is important. Do this before cooking each tortilla.
- Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula. It will begin cooking and thickening right away, but the batter is pretty forgiving and will let you continue to smooth it out for a bit.
- Let the batter cook on the first side for 2-3 minutes before flipping, then cook on the second side for another 2-3 minutes.
- Repeat steps with remaining batter.