Super bendy and flexible gluten free tortillas are made with wholegrain flours for a nutritious and fiber filled wrap! I have even provided a keto and paleo version!
These gluten free and 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 the old recipe I was using? It has a very distinct bean flavor…delicious in savory items, but not quite right for other applications.
I set out to create gluten free and paleo tortillas that were 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!
Can I make a paleo tortilla version?
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!
- Replace the teff flour with additional nut or seed flour of choice. Almond, chestnut. sunflower, pumpkin seed would all work. You can make your own nut flours by whirring nuts in a blender. I prefer almond and chestnut flours.
Can I make a keto and low carb tortilla version?
Absolutely! Here’s your adjustments:
- Omit the teff flour
- Increase almond flour to 1/2 cup
- Coconut flour to 1/4 cup
- Increase psyllium powder to 3 tablespoons
Gluten free tortillas assembly progression:
For my visual peeps out there, here are some photos that show you step by step how to make these tortillas!
Some additional paleo wrap and bread ideas:
- I can’t get enough of my nut free keto bread!
- My paleo biscuits are like the real deal!
- This AIP flatbread is made with cassava OR tigernut flour!
Gluten Free Tortillas Recipe:
If you try these tortillas, be sure to come back and tell us which version! Leave a comment!
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 OR replace with additional almond flour for KETO version
- 1/4 cup teff flour OR for PALEO/KETO sub a seed or nut flour of choice, see notes in above post
- 2 tablespoons psyllium husk powder optional, but makes them extra bendy!
- 2 tablespoons 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 a few times to pull it all together. 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!!
Using whichever material you rolled out on, carefully lift the whole tortilla and invert atop the preheated pan. Carefully remove the material to roll out your next tortilla. 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).
Nutritional fact are for gluten free version.
A keto option using just coconut and almond flours =
A paleo option using tapioca, almond, and coconut flours =
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