I use this Paleo tortillas recipe all the time. I make a big batch and keep them on hand for tacos, burritos, wraps, fajitas, enchiladas or in place of bread. My six-year-old daughter especially loves tortillas, but she's found it really hard since we try to eat Paleo as much as possible. She really misses bread, tortillas, pizza and all the things related to grains. I mean, don't we all?
So I came up with this Paleo tortilla recipe because I wanted a Paleo bread-type carb that was relatively quick and versatile. I mean, just think of all the things you can use a tortilla for - wraps, burritos, breakfast burritos (especially good to make ahead and freeze), enchiladas, tacos, plain (my children's favorite way) - or in place of things like naan bread or pitas.
Actually, my all-time favorite use for this Tortilla Recipe is for a pizza crust. Think crisp, low carb and easy individual pizzas. Try it! One of my favorite things about these is that they use a pre-made flour blend so I don't have to mix a bunch of flour to get a perfect consistency. It saves me a lot of time and gives me consistent results.
Tips and Tricks
- You shouldn't have to add oil to your pan but if I'm going to eat them plain I like to add a little coconut oil or avocado oil to the pan so they get a little fried and extra golden. So yummy.
- Try putting some ghee or butter on the tortillas right when they come out of the pan. Garlic butter is even better. The melted goodness is so. good. when you are going to eat them plain.
- These often save me a trip to the grocery store because when we run out of bread or other carbs, I can whip these up and delay going shopping for several days. It's amazing how much money you can save just by putting off going to the store for as long as possible.
- These are really good cooked in a cast-iron skillet.
- One reader used olive oil instead of butter and just flattened them with her hands instead of doing the whole parchment/rolling with a rolling pin thing and she said they turned out great.
So, a little story about this recipe. Last night my six-year-old daughter asked my husband to take her training wheels off her little 12" bike. She tried riding it a bit without much luck before bed.
Yesterday was her last day of school, so this morning she wanted to ride her bike really badly, but it just wasn't working at our house. She had a really hard time staying on the sidewalk and getting started, but I could tell she was almost there. So I decided it was time to do what I had done with all my other children - take them to the church by our house.
This church has had the perfect, slight incline for a long time in the parking lot. It's the perfect place to practice riding a bike because I don't have to do things like hold on her bike and let go and have her get mad at me that I let go. I always start my children out on a tiny, tiny bike so it's not scary.
I just tell them if they start to fall then to put their legs down. So it helps with the fear. She got it on the first time down the hill. She went down the hill no problem and then said she wanted to ride around the church, which I figured would be a disaster - but it wasn't!
She went all the way around the church in like a minute and came back so, so proud of herself. After about a half-hour of that, she said she wanted to try the big 16" inch bike.
I figured it was worth a try, so we went and got that and went back to the church with the big bike and she got that down right away.
Then we went home and she's been riding around the neighborhood all afternoon! I thought I would reward her with these grain-free tortillas. After all, all that hard work can really work up an appetite. It's not her first time eating them, but she gobbled them up then ran off to ride her bike to her grandma's house and show off her new skill.
Have you learned something new recently that you're proud of? I would love to hear your accomplishments in the comments below.
These tortillas are really good. I like to make a bunch ahead of time and have them on hand for lunch, between meals, breakfast burritos or for all sorts of dinner uses, like tacos, burritos, wraps, fajitas, enchiladas - or even in place of naan, pitas or bread. Because they are a lot easier to make than bread and store better.
Because the dough lacks gluten, and is therefore much more delicate, I have written in very specific instructions on how to roll them out without tearing or breaking.
- **2 cups All Purpose Paleo Flour Blend (I use Bob's Red Mill and you can click on the link to the left to read more about it and get more recipes using it)
- ¼ Cup Tapioca Starch (plus more, for rolling)
- 1 tsp Real Salt
- 2 tsp Paleo Baking Powder
- 5 Tbl Grass-fed Butter (Cold, cut into pieces)
- ¾ cup Water
- Place the flour blend, tapioca starch, sea salt, and baking powder in the bowl of a food processor. Process for a few seconds to combine.
- With the processor running on low, add the butter pieces, one at a time, to the processor until the mixture resembles coarse crumbs. Slowly pour in the water, processing just until a thick dough comes together. Let the dough sit in the processor for 5 minutes to allow the coconut flour time to soak up excess moisture
- Shape the dough into a flat disc, wrap with plastic wrap, and refrigerate for one hour.
- Divide the cold dough into 8 equal balls.
- Dust a piece of parchment paper with tapioca starch. Place a dough ball on the parchment, flatten slightly with your hand, and sprinkle the top with more tapioca starch.
- Place another piece of parchment paper on top of the dough and roll twice. Peel the paper off of the dough, set it down again, and flip the dough over(should still be sandwiched in between parchment paper). Peel the parchment carefully off of the dough and set back down again. Roll twice in the opposite direction you rolled last time. Peel the parchment carefully off of the dough, set back down, flip, peel the parchment off of that side, set back down, and continue to repeat the process until you have a tortilla that is 6-7 inches in diameter. Once the tortilla has been rolled out, keep it on the parchment paper as this will help you flip it onto the pan to cook.
- Rolling the dough out with this method will help your tortilla not to stick to the parchment or tear as easily since paleo dough is very delicate and difficult to work with without the help of gluten to hold it together.
- Repeat this process with each dough ball until you have 8 dough discs that are ready to cook.
- Heat a skillet or frying pan to medium/high. When the pan is hot, place a tortilla in your palm with the parchment in between your hand and tortilla. Flip the tortilla onto the hot pan so that the parchment paper is on top. Carefully peel off the parchment and discard.
- Cook the tortilla for about 30 seconds on each side, or until each side has developed golden brown bubbles over the surface. Repeat with the remaining tortillas.
- Store the tortillas in an airtight container or ziplock bag.
**I used a store-bought paleo flour blend for these tortillas that included almond flour, tapioca starch, coconut flour, and arrowroot powder. Bob's Red Mill makes a paleo flour blend that would work, as well.
Keywords: Make-Ahead, Versatile, Paleo