Paleo Tortillas
Prep time
Cook time
Total time
Homemade, tasty Paleo tortillas that resemble traditional tortillas, but BETTER!
Serves: 7
  • 1 ¼ cup blanched almond flour (140g)
  • 1 ¾ cup tapioca flour (200g)
  • ¼ cup potato starch (48g)
  • ½ cup + 3 tablespoons lukewarm (about 105°F-110°F) filtered water
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons xanthan gum
  • ½ teaspoon cornstarch-free and aluminum-free baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon Italian seasoning
  1. In a large mixing bowl, add blanched almond flour, tapioca flour, potato starch, and spices; whisk to combine.
  2. Pour water into a small bowl and heat for about 20-30 seconds in the microwave until it becomes slightly warm to the touch (105°F-110°F).
  3. Pour the water into the dry ingredients and stir to combine. The mixture should be crumbly.
  4. Next, add the olive oil and stir to combine—the dough should still be crumbly.
  5. Thereafter, take the warm dough mixture and transfer it onto a large wood cutting board. Using your hands, form a dough ball; the mixture should come right together—even if it seems like it won’t! Trust me. I also like to knead my dough a bit to really mix everything together, but it isn’t essential since it’s yeast-free. ;)
  6. After your dough comes together into a smooth ball, gently tear off seven equal parts and roll them into individual dough balls. Place the balls into the same mixing bowl you used (saving you time with those dishes!) and place a towel or saran wrap over it; this prevents them from drying out as you roll each one out.
  7. Place a large skillet over medium-high heat. Allow the pan to get hot. If your pan isn’t hot enough your tortillas won’t cook evenly. It should only take about 1-2 minutes to cook each tortilla. However, be wary, because if your pan is too hot then you risk the potential of burning your tortillas ... and nobody wants that. Everyone’s stove seems to be different, so play around with what temperature’s right for you.
  8. As your pan is heating up, place a small amount of tapioca flour onto your large wood cutting board and spread evenly over the whole surface. Take a dough ball and, using a rolling pin, roll it out until it reaches about 9-inches in diameter. You lucky people can use your fancy tortilla presses. The tortilla should be thin, but not so thin that you can’t move it without breaking it. These tortillas are pretty sturdy, so that shouldn’t be an issue. You’ll get the hang of it as soon as you do one!
  9. Transfer the rolled out tortilla onto the hot pan. As soon as you see small bubbles (about 30-40 seconds) forming over the surface that’s your cue to flip! I like to use a spatula for this part. After you flip, allow the tortilla to cook for an addition 20-30 seconds. You’ll know when it’s done. It will be slightly browned and have the consistency of a finished tortilla! Move it onto a plate with a tortilla warmer or towel.
  10. Repeat the same process for the remaining six tortillas!
  11. Allow them to fully cool before placing into the fridge or freezer.
*This recipe will make 7 nine-inch tortillas or 9-10 smaller ones.
*These will last for up to a week in the refrigerator in an airtight zip-lock bag.
*If storing in the freezer, put wax/parchment paper between each tortilla and place them in an airtight freezer bag.
* To unthaw, there are a few options. Option 1: Take one out and pop it in the microwave for about 20-30 seconds to unthaw. Option 2: You could put the tortilla(s) in aluminum foil and warm them in a 350° oven for 15-20 minutes. Option 3: You can reheat the tortillas on the stovetop on a large skillet over medium-high heat (no oil) for about 30 seconds on each side. Option 4: Alternatively, you can place them in the fridge overnight!
Recipe by Sabrina's Sinless Secrets at