These Paleeo 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.
**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: Paleo flour, tapioca starch