I’m introducing Paleo tortillas on triple S today! It took some time, but I finally perfected them!
I have to say, making Paleo tortillas was a daunting task for me, but it was inevitable. I wanted to make them for my gluten-free brother since all the store-bought ones are, let’s be honest, pretty awful and expensive.
Before I started cooking gluten-free I always made my healthy whole wheat tortillas; so at least I had some experience with making homemade tortillas before I delved into the gluten-free world. For my Paleo tortillas I wanted the ingredients to be simple, along with the process. I decided to stay away from the coconut flour for this recipe; given the fact that many people have difficulty with satisfactory results. I don’t wanna deal with the hate comments this early on in my blogging career!
When I started cooking gluten-free, I noticed how difficult it was. There are so many flours to use and they all react completely differently. NO, you CANNOT sub coconut flour with any other type of flour!! It’s crazy how absorbent it is. That’s why you’ll recognize most recipes utilizing coconut flour use an entire carton of eggs. Lol.
Another problem with gluten-free cooking is that, a lot of the time, gluten-free flours and starches differ from brand to brand; so even if you do use the proper measurements, sometimes the recipe won’t work out because of the product. It’s so stressful, and talk about heart-wrenching when a recipe doesn’t turn out!
This recipe is simple enough for anyone to make! The process is pretty identical to making traditional tortillas. Michael was my taste tester during my trial and error process. The first time I made Paleo tortillas, the taste was on point, but the texture was far from perfect. They pretty much just broke apart like a chip. The second time, the consistency was better, but still too crispy. Then! I moved some things around, swung my magic spatula and the recipe came out perfectly. The texture is so pliable and mimics a regular tortilla. The feeling of elation was intense. I was so proud of myself.
Michael told me, “These are the best tortillas I’ve ever had!”
Notice how he didn’t say, “These are the best gluten-free tortillas I’ve ever had!”
The reason why is because they don’t taste gluten-free at all! These Paleo tortillas will fool even the pickiest of eaters. I brought them to my parents’ house on a recent visit to make burritos. They’re gluten-free, too, so I wanted to surprise them with an alternative to one of their former favorites. My dad is so opposed to dairy and regular flour that he still doesn’t believe the gluten-free bread, tortillas, snacks, and desserts I make are free of them! Sabrina’s Sinless Secrets is that convincing, guys. 😉
So, anyways, I set the tortillas out on a plate and he was like, “No, I can’t have bread.”
I replied, “Dad, there’s no bread. It’s gluten-free.”
“Well … what is it then?” he asked, picking one up.
“It’s used with nut flour and other starches.”
“Nuts?”
“Yes! Almond flour. Just try it. Trust me!”
Upon building our burritos (I made my homemade “refried” black beans and grass-fed beef to go along with the rest of the yummy stuff my mom prepared), he sat down and took a bite. I peered my eyes over and saw him take another.
Then, he said, “Wow.” He took another bite. “These are really good.”
That’s such a compliment from my dad, since, if you’ve read my other posts, you know how picky he is.
My mom is so sweet to always compliment my cooking, but she really loved these! She told me that she couldn’t go back to any other tortillas. I’m on a mission to give her a tortilla making lesson! I’ve been slowly turning her over to the healthy side. I’m so proud of her, since she’s been a conventional baker and cooker most of her life—and let me tell you, she’s incredible!! Anyone that has tasted her baked goods and cooking will tell you that. She’s already switched to healthy cooking, so when she converts to the healthy baking side, I know she’ll be exceptional.
I make these for Michael every week now so he can have gluten-free turkey or chicken wraps, along with his oven-baked French fries that he’s obsessed with! Don’t touch his fries; it’s like messing with a Rottweiler’s food bowl. You just don’t do that. They debuted on my Sinless Slow-Cooker Pulled Pork Sandwiches post, but I still need to give them the spotlight.
Bust out these easy, tasty, Paleo tortillas and let me know what you think!
To prepare these Paleo tortillas, just add the dry ingredients in a large mixing bowl and whisk together, and then stir in the warm water and olive oil until it’s crumbly. Move the warm mixture onto a wood cutting board and work it with your hands for a bit to bring everything together. Then, tear and roll the dough into seven equal balls to make nine-inch tortillas, or about nine-ten smaller ones for smaller tortillas. Lastly, roll out a tortilla and place it on a large skillet over medium-high heat. It will take about 30-40 seconds for it to start bubbling.
Once you see the bubbles, that’s your cue to flip!
After you flip it, allow it to cook for an additional 20-30 seconds. Make sure not to let it burn! Everyone’s stovetop is different, so play around with it. It might take a tortilla or two to get it just right. 🙂 Happy clean cooking!
- 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
- In a large mixing bowl, add blanched almond flour, tapioca flour, potato starch, and spices; whisk to combine.
- 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).
- Pour the water into the dry ingredients and stir to combine. The mixture should be crumbly.
- Next, add the olive oil and stir to combine—the dough should still be crumbly.
- 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. 😉
- 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.
- 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.
- 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!
- 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.
- Repeat the same process for the remaining six tortillas!
- Allow them to fully cool before placing into the fridge or freezer.
*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!
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