These Paleo Tortillas are pliable, won’t break when folded and are perfect for taco night! They’re made from coconut flour, tapioca flour and eggs, making them gluten free, grain free and low carb.
This Easy Paleo Tortilla recipe is sponsored by my good friends at Pete & Gerry’s Organic Eggs! All opinions expressed are my own. Thank you so much for supporting the brands that make Isabel Eats possible!
After receiving tons of requests from readers to make a recipe for paleo tortillas, I’m excited to say that I finally did it!
This recipe has been a long time coming. I’ve posted recipes for the more traditional corn tortillas and flour tortillas on the blog, but I knew that I was leaving out a growing portion of my audience by not creating a tortilla recipe that’s grain free and gluten free. That, my friends, made me sad because it’s part of my mission to make sure that Mexican food is accessible to everyone!
So today is the day I’m finally unveiling the much-requested paleo tortilla recipe. I hope you love it!
Paleo Tortilla Ingredients
To make these tortillas, you’re going to need coconut flour, tapioca flour, eggs, almond milk and some seasonings for added flavor.
- Coconut flour: It’s low carb, has some nice additional fiber and is gluten-free and grain-free.
- Tapioca flour: Also known as tapioca starch, it works as a binder as well as adds a little chewiness and helps crisp up the outside of the tortilla
- Eggs: The eggs in this recipe also act as a binder and help hold the flours together while giving the tortillas a fluffy texture. And since the paleo diet is all about nutrient density and high quality foods, using high-quality eggs is super important. I’m a huge fan of Pete & Gerry’s Organic Eggs because they’re free-range, Certified Humane and produced by over 125 independent family-farms across the country!
- Unsweetened almond milk: This adds some moisture to help the batter spread out. You could use water in a pinch if you don’t have almond milk, but the batter will lose some flavor and thickness.
- Salt + onion powder: These add some extra flavor and help balance out the sweetness of the coconut flour. Feel free to add in any other seasonings you like, perhaps some smoked paprika or garlic powder.
How to make Paleo Tortillas
First, heat a small nonstick skillet over low-medium heat. (I typically heat up two skillets at a time so I can work in bigger batches and cook two tortillas at a time.)
Then, sift the tapioca flour, coconut flour, salt and onion powder into a large mixing bowl to help prevent and get rid of any lumps. In a medium mixing bowl, whisk together the almond milk and eggs.
Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth.
Pour 1/4 cup of batter into the skillet and tilt the pan around to make a larger circle. The batter should spread to about 7 or so inches in diameter.
Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.
Carefully flip the tortilla over and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.
Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.
Tips for making the best paleo tortillas
The key to getting these paleo tortillas to look like traditional tortillas is patience. Pouring the batter into a low-medium heat skillet helps the batter harden and cook out some of the moisture without “searing” it and making it look like a pancake.
Want to speed up the process? You can crank up the heat and cook the batter over medium-high heat and the flavor will be exactly the same. However, the tortillas will look more like pancakes with little pockmarks, so they won’t have that signature tortilla look. But if you don’t care about what they look like, then this way is much faster!
The first tortilla is always the hardest because most people tend to pour the batter in before the skillet is fully heated, which makes flipping it over somewhat difficult the first time. If this happens to you, just keep cooking it until it’s nice and brown on both sides and then continue with the second one. Make sure to follow step 8 before repeating the process.
Reheating and freezing
Storage: Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days
Reheating: Reheat paleo tortillas in a skillet or griddle over high heat until fully warmed through. I don’t recommend heating in the microwave since they can get pretty soggy.
Freezing: Place cooled tortillas in a large freezer-friendly zip-top plastic bag and freeze. To thaw, take them out of the freezer and place in the fridge for a few hours or on the counter for about 1-2 hours.
More paleo recipes you’ll love
Easy Paleo Tortillas
Ingredients
- 1/2 cup tapioca flour (or tapioca starch)
- 1/2 cup coconut flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon onion powder
- 1 3/4 cup unsweetened almond milk
- 2 large Pete and Gerry's Organic Eggs
Instructions
- Heat a small nonstick skillet over low-medium heat. (I typically heat up two skillets at a time so I can work in bigger batches and cook two tortillas at a time.)
- Sift the tapioca flour, coconut flour, salt and onion powder into a large mixing bowl by dumping them into a fine-mesh strainer and shaking it into the bowl. This helps eliminate and prevent any lumps in the batter.
- In a medium mixing bowl, whisk together the almond milk and eggs.
- Add the wet ingredients into the dry ingredients and whisk together until the batter is completely smooth and without any lumps.
- Pour 1/4 cup of batter into the skillet and tilt the pan around in a circular motion with your wrist to evenly distribute the batter to make a larger circle. The batter should spread to about 7 inches in diameter. Don't make it too thin.
- Cook on low-medium heat until the batter hardens a bit and the edges of the tortilla start to come up, about 60-90 seconds.
- Carefully flip the tortilla over with a spatula and raise the heat to medium-high. Cook the tortilla for about 2 to 2 1/2 more minutes, flipping the tortilla one or two more times until both sides have beautiful brown spots on them.
- Transfer the tortilla to a plate, move the skillet off the burner and let cool for 30-60 seconds. Reduce heat to low and repeat the cooking process until all the batter is used.
Notes
- Want to speed up the process? You can crank up the heat and cook the batter over medium-high heat in a nonstick skillet and the flavor will be exactly the same. However, the tortillas will look more like pancakes with little pockmarks, so they won’t have that signature tortilla look. But if you don’t care about what they look like, then this way is much faster!
- The first tortilla is always the hardest because people tend to pour the batter in before the skillet is fully heated, which makes flipping it over the first time somewhat difficult. If this happens to you, just keep cooking it until it’s nice and brown on both sides and then continue with the second one. Make sure to follow step 8 before repeating the process.
- Storage – Paleo tortillas can be stored in a plastic storage bag in the fridge for up to 10 days.
- Reheating – Reheat paleo tortillas in a skillet or griddle over high heat until fully warmed through. I don’t recommend heating in the microwave since they can get pretty soggy.
- Freezing – Place cooled tortillas in a large freezer-friendly zip-top plastic bag and freeze. To thaw, take them out of the freezer and place in the fridge for a few hours or on the counter for about 1-2 hours.
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