Simple Paleo-Friendly Tortillas | Ann Shippy MD
Easy Crustless Pumpkin “Pie”
October 25, 2018
epigenetics genetics genes gene expression
Epigenetics 101: Telling Your Genes How to Behave
November 5, 2018
Show all

Simple Paleo-Friendly Tortillas

paleo friendly tortillas gluten free corn free

Tortillas like these can be a game-changer for increasing your options for wraps and sandwich-type meals that you would otherwise not have on a Paleo diet. These tortillas are gluten-free, dairy-free, grain-free, and corn-free.

I wrote “Simple” as the title for these– note that I did not say “Easy.” It’s not that it’s difficult to make these, but it does take a bit to get the hang of it with your particular kitchen, stove, and tools.

If you wish to skip this and still enjoy some great tortillas, Siete Foods makes two terrific Paleo-friendly options that you can buy here or find at your local health food store.

Simple Paleo-Friendly Tortillas

  • 1/2 cup almond flour
  • 1/2 cup arrowroot starch or tapioca flour
  • 1/2 tsp sea salt
  • 3+ Tbsp. warm water

Mix together the dry ingredients in a mixing bowl.  Add the water slowly,  1 Tbsp at a time, and mix to make a stiff dough that just holds together.

Divide into 4 equal balls of dough. Use more tapioca flour or arrowroot to help you manage the sticky dough and work with it.

Preheat a dry (preferably cast iron) skillet over medium to medium-high heat. Tear off several sheets of wax paper or parchment paper to use for rolling the dough.

Put down a liner above and below each dough ball as you get ready to roll them out, using wax paper or parchment paper– or crazy enough, a clean plastic grocery bag cut into square pieces (it works). Dust your liners-of-choice generously with more tapioca flour. Use a tortilla press or press down evenly with the bottom of a plate onto your countertop to get a flat disc.

Remove from the press or lift the plate, dough still between the liners, and if you like them thinner, continue to roll the dough with a rolling pin.

You can roll out the remaining dough as you start to cook the first few of them. The dough is very sticky and you’ll need to peel off the liners carefully as you put them into the pan.

Cook one side for about 1 minute (looking for some nice golden/brown spots to form). Flip and cook for another 30-60 seconds. You will need to learn how your stove and pan perform and probably will make 1-2 less-than-optimal tortillas before you get the timing and heat just perfect.

Remove from pan and make a stack off to the side. If eating immediately, put in a covered dish to keep them warm.

Ideally, you can make a larger batch of these when you “get the hang of it,” and they will freeze very well for future needs. Enjoy!

Triple recipe to make a dozen:
1.5 cups almond flour
1.5 cups arrowroot or tapioca flour
1.5 tsp sea salt
Approx. 1/2 cup warm water

Comments

comments