This recipe is simple enough for anyone to make! The process is pretty identical to making traditional tortillas. The texture is so pliable and mimics a regular tortilla.
Paleo Tortillas [Vegan, Grain-Free]
7, 9-inch tortillas
- 1 1/4 cups blanched almond flour
- 1 3/4 cups tapioca flour
- 1/4 cup potato starch
- 1/2 cup, plus 3 tablespoons lukewarm filtered water
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon cornstarch-free and aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/8 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.
- 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!
- 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 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.
- 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. 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.
- Almond Flour