These Paleo tortillas were a hard one for me. I already had my favorite gluten free flour tortilla…which in and of itself took FOREVER to find! Gluten free flour tortillas are not all created equal, and most I tried left a lot to be desired.
The only problem with my favorite recipe? It has a very distinct bean flavor delicious in savory items, but not quite right for other applications.
I set out to create a gluten free or Paleo ‘flour’ tortilla that was more like a whole wheat flour tortilla than anything else. It needed to be soft and pliable, as well as nutritious! After more failed attempts than I care to admit….I am SO happy to be finally sharing this recipe with you!
I started with the recipe from Lexie’s Kitchen, and went to work.
First, the Bob’s All-Purpose GF Blend had to be replaced. I tried loads of combinations, but while tasty…the tortillas were lacking the pliability I was looking for.
I used a bit of science to tackle the problem. Using my new and improved “Baking Tips & Subs” page, I referred to the nutritional comparison list to pick some flours that matched the protein found in Bob’s all-purpose: 6 g per 1/4 cup serving. I had an instinct that this was my issue, as bean flours are one of the unique “heavy” protein flours I talk about on my tips page.
NUT FREE | PALEO SUBSTITUTIONS:
Since my very first successful creation, I have played with this recipe to make it nut free, and then even Paleo with success! So now it is a perfect wrap for SO many people with special diets!
- FOR NUT FREE: Replace almond flour with either raw sunflower or pumpkin seed meal (raw seeds whirred in a high powered blender or coffee grinder), or 3 tablespoons more teff flour
- FOR PALEO: Replace the teff flour with additional nut or seed flour of choice. Almond, chestnut. sunflower, pumpkin seed would all work. I prefer almond and chestnut flours.
Gluten Free | Paleo Tortillas Recipe:
Paleo Tortillas - Gluten Free | Vegan
- 1/4 cup almond flour OR raw sunflower seed flour, or raw pumpkin seed flour (I make my own by whirring raw almonds or seeds in my spice grinder). I have also used teff here.
- 1/4 cup tapioca flour
- 1/4 cup teff flour OR for PALEO sub a seed or nut flour of choice. For nut/seed free use toasted quinoa flour.
- 1/8 cup coconut flour
- 1/2 teaspoon baking powder I make my own grain free, recipe on my blog
- 1/4 teaspoon sea salt
In a large pyrex measuring cup, blend the wet ingredients until well incorporated and gelled (the warm water melts the oils).
Sprinkle the dry ingredients over the top, in the order listed.
Whisk gently before fully incorporating with the wet. I use my hands to pull the dough together and knead it. The dough should be soft, pliable, and easy to handle.
Divide the dough into 4 balls, and preheat a cast iron pan over medium heat.
Using a non-stick baking mat or two pieces of waxed paper or plastic wrap, place one ball on a hard surface. Cover with a piece of waxed paper. Roll out to about 6-7 inches (double the dough if you want larger tortillas). If the edges are tattered, gently smoosh and mold the edges with your finger tips. I have since purchased a tortilla press and LOVE it! Makes my job SO much easier!!
Place in a preheated stainless steel or cast iron skillet over medium. Flip at about 1 minute, and cook for another 30 seconds or so. You do not want to overcook these, they will lose their pliability!
Cool and store in an airtight location, in the freezer for prolonged use if you need it! We have stored them in the fridge for 10 days with no issues (refreshed with a warm pan and a touch of oil).
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