If you are a fan of tortillas, but don’t want the gluten, these Paleo tortillas are an excellent substitute! Gluten-free, grain-free, dairy-free, vegan.
Paleo Tortillas? Yes, Please!
If I’m being honest, homemade gluten-free and grain-free tortillas have been a huge challenge. I used to be someone who was always eating tortillas, since they are definitely my favorite way to consume bread.
But finding a high-quality flour that I feel comfortable using often has been a challenge. I usually do most of my baking with coconut flour and almond flour, but I just could not get them workable enough to form them into a thin pancake.
Recently, I discovered tapioca flour (aka tapioca starch), and it has been a superstar when it comes to a workable dough that behaves comparably to a glutinous flour. I’ve made pie crusts with it before, and figured it would work well here too. Luckily, I was right!
Let’s Make Some!
To make these yummy tortillas, you’ll want to start with a generous amount of tapioca flour (you can also use cassava flour, which behaves the same), and add in either some room temperature butter, ghee or coconut oil.
Mix the two together with your hands, and add in enough water to form a workable dough that is not sticky, but also not crumbly. Tapioca flour is very forgiving, so you can simply add a bit more flour or a bit more water if needed to achieve this consistency.
Divide the dough into four evenly-sized balls. Press the dough down with your hand to flatten it out a bit, and then place it between two pieces of parchment paper and sprinkle a little more tapioca flour around so it does not stick.
Use a rolling pin to roll out the dough to approximately the size of a taco shell. Remove the top layer of parchment paper slowly. Turn a medium non-stick pan to medium heat.
Gently flip dough and parchment paper over into the pan, and gently pull off the other layer of parchment paper. Allow to cook until the edges have hardened. Flip and repeat until both sides are cooked.
Note that once cooked, the tortillas are pretty hard. I recommend one of two things:
- After cooking, place them immediately on a plate and cover with a towel. This will help to soften and steam them a bit. Sometimes this is not enough, so you may need to toss them into the microwave for a little while to soften them further.
- Make these ahead of time and store them in the fridge. When you are ready to use them, stick them in the microwave until they are soft and warm.
Can I use another type of flour to make these tortillas?
I have tried with multiple other types of flour, including coconut flour and almond flour, and had zero luck using them. The only types of flour I can recommend are tapioca flour, tapioca starch and cassava flour.
You may also enjoy: