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Paleo Almond Flour Tortillas (Gluten-Free) Recipe

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4.3 from 4 reviews

  • Author: Eliza
  • Total Time: 20 minutes
  • Yield: 6 servings (approximately 6 tortillas)
  • Diet: Gluten Free

Description

These Paleo Tortillas or Wraps are a delicious, gluten-free alternative perfect for those following a paleo or grain-free diet. Made with blanched almond flour and arrowroot flour, they are light, flexible, and easy to make. Ready in just 20 minutes, these tortillas are perfect for wraps, tacos, or as a side to your favorite meal.

Ingredients

Dry Ingredients

  • 1 cup Blanched Almond Flour (finely ground)
  • 1 cup Arrowroot Flour (or tapioca flour)
  • 1/4 tsp Sea Salt
  • 1/2 tsp Grain Free Baking Powder

Wet Ingredients

  • 2 Large Eggs
  • 1 cup Non-Dairy Milk (plus more if needed)

For Cooking

  • Cooking Spray or Oil (for greasing skillet)

Instructions

  1. Whisk Dry Ingredients: In a large bowl, combine the almond flour, arrowroot flour, sea salt, and grain-free baking powder. Whisk together until evenly mixed.
  2. Whisk Wet Ingredients: In a separate bowl, whisk the two large eggs with the non-dairy milk until well combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix thoroughly until the batter becomes smooth and no longer lumpy. Expect a thin batter that will thicken slightly as it rests.
  4. Preheat Skillet: Heat a skillet over medium to medium-high heat and lightly grease it with cooking spray or a bit of oil of your choice to prevent sticking.
  5. Pour and Swirl Batter: Once the skillet is hot, pour about 1/3 cup of the batter into the pan. Immediately lift and swirl the pan to spread the batter into a thin, even circle. For thinner tortillas, add a splash more non-dairy milk to thin the batter further.
  6. Cook First Side: Allow the tortilla to cook for 1 to 2 minutes until you see the edges drying and the bottom developing brown spots.
  7. Flip and Cook Other Side: Flip the tortilla carefully and cook the other side until it also shows brown spots. If the tortillas brown evenly like pancakes rather than developing spots, increase the heat slightly for better browning.
  8. Repeat the Process: Remove the cooked tortilla and place it in a tortilla warmer to keep warm. Repeat the pouring, swirling, and cooking steps with the remaining batter.

Notes

  • If the batter is too thick to spread thinly, add more non-dairy milk a tablespoon at a time until it reaches a pourable consistency.
  • Use a medium to medium-high heat to ensure the tortillas cook through and get those characteristic brown spots without burning.
  • Storing wrapped tortillas in a tortilla warmer or covered with a clean towel helps keep them soft while you finish cooking the batch.
  • Arrowroot flour can be substituted with tapioca flour if preferred, keeping the texture light and flexible.
  • For paleo compliance, ensure your baking powder is grain-free.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast or Snack
  • Method: Stovetop
  • Cuisine: Paleo, Gluten-Free

Find it online: https://recipekind.com/paleo-almond-flour-tortillas-gluten-free-recipe/