PALEO TORTILLAS
Having been born and raised in San Diego, tortillas were basically a staple in my diet growing up. I have spent hours trying to make a suitable replacement that doesn't use wheat flours, and I have gone through countless amount of paleo friendly flours. But now I have finally created a recipe that is good enough to share (whew... I am glad that is over!).
There are many almond flour varieties available on the market, but I prefer to use only brands made of blanched almond flour that are very finely ground. he rest are just too course and usually result in a crumbly mess, so do yourself a favor and try that brand if you want to get the best results from your paleo baking and cooking.
Making these paleo tortillas requires the same technique as making a wheat-flour based tortilla. The goal is the get the tortilla dough as thin as possible, while still allowing you to handle it without it tearing. I have a tortilla press, which makes the process so much easier, but you can press the dough between two pieces of parchment paper using a rolling pin. It may take a little practice to get the dough thin enough, but after a couple tries you should get the hang of it. Getting the pan to the right heat is also important. If it’s taking longer than 1 minute to see golden brown spots on the underside of tortilla then you need to increase the head on the stove.
I hope you enjoy these tortillas as much as we did!
There are many almond flour varieties available on the market, but I prefer to use only brands made of blanched almond flour that are very finely ground. he rest are just too course and usually result in a crumbly mess, so do yourself a favor and try that brand if you want to get the best results from your paleo baking and cooking.
Making these paleo tortillas requires the same technique as making a wheat-flour based tortilla. The goal is the get the tortilla dough as thin as possible, while still allowing you to handle it without it tearing. I have a tortilla press, which makes the process so much easier, but you can press the dough between two pieces of parchment paper using a rolling pin. It may take a little practice to get the dough thin enough, but after a couple tries you should get the hang of it. Getting the pan to the right heat is also important. If it’s taking longer than 1 minute to see golden brown spots on the underside of tortilla then you need to increase the head on the stove.
I hope you enjoy these tortillas as much as we did!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo TortillasPrep time: 10 mins. Cook time: 15 mins. Yield: 8 Tortillas
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Ingredients:
1 cup finely ground blanched almond flour or sesame seed flour
1 cup tapioca flour
½ teaspoon fine sea salt
¼ cup light tasting olive oil
¼ cup warm water (or more if needed)
Directions:
1. Measure the flours by dipping the measuring cup into the flour and scraping the top with a knife (this is important - pouring the flour from the bag into the cup will result in much less flour). Place the almond flour, tapioca flour and sea salt into a medium sized mixing bowl. Whisk together until well combined.
2. Add the light oil to the flour mixture and stir until incorporated into the flour (mixture will be chunky). Add the water to the bowl and stir until well combined. Transfer the dough to a cutting board or flat surface and knead the dough for about 1 minute (the dough should be moist but not sticky). If dough is too wet, add a little more almond flour. If too dry, add a little more water (1/2 tsp. at a time).
3. Place a large skillet over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl (keep the dough covered with a dish towel when not using). Place a ball between two pieces of parchment paper and flatten either using a tortilla press or a rolling pin. Tortillas should be 6 inches in diameter.
Note: If you are having trouble peeling the tortilla from the parchment paper, just take the edge of the top piece and gently peel it off. Take the parchment paper and place the tortilla side onto the pan. Allow the tortilla to cook for about 20 seconds, then take the edge of the parchment paper and gently peel it away.
4. Place the tortilla into the hot skillet and cook until bubbly, about 30 seconds to 1 minute. Flip the tortilla over and cook the other side for another 30 seconds to 1 minute. Do not overcook the tortillas - you want the tortilla to be soft with small golden brown spots on surface.
5. Transfer the cooked tortilla in a tortilla warmer, then continue pressing and cooking the remaining dough balls. Serve right away.
NOTES: If you are allergic to almonds you can substitute the same amount of Sunflower Seed Flour (coconut flour will not work for this recipe). You can use Arrowroot Flour/Starch in place of the Tapioca Flour, but it will not be quite as chewy. Other liquid oils such as Avocado Oil can be substituted for the light olive oil, but will alter the flavor based on which oil is used. These tortillas are best when served fresh and warm, but you can keep them in an airtight container for up to 24 hours and reheat them in a warm skillet.
1 cup finely ground blanched almond flour or sesame seed flour
1 cup tapioca flour
½ teaspoon fine sea salt
¼ cup light tasting olive oil
¼ cup warm water (or more if needed)
Directions:
1. Measure the flours by dipping the measuring cup into the flour and scraping the top with a knife (this is important - pouring the flour from the bag into the cup will result in much less flour). Place the almond flour, tapioca flour and sea salt into a medium sized mixing bowl. Whisk together until well combined.
2. Add the light oil to the flour mixture and stir until incorporated into the flour (mixture will be chunky). Add the water to the bowl and stir until well combined. Transfer the dough to a cutting board or flat surface and knead the dough for about 1 minute (the dough should be moist but not sticky). If dough is too wet, add a little more almond flour. If too dry, add a little more water (1/2 tsp. at a time).
3. Place a large skillet over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl (keep the dough covered with a dish towel when not using). Place a ball between two pieces of parchment paper and flatten either using a tortilla press or a rolling pin. Tortillas should be 6 inches in diameter.
Note: If you are having trouble peeling the tortilla from the parchment paper, just take the edge of the top piece and gently peel it off. Take the parchment paper and place the tortilla side onto the pan. Allow the tortilla to cook for about 20 seconds, then take the edge of the parchment paper and gently peel it away.
4. Place the tortilla into the hot skillet and cook until bubbly, about 30 seconds to 1 minute. Flip the tortilla over and cook the other side for another 30 seconds to 1 minute. Do not overcook the tortillas - you want the tortilla to be soft with small golden brown spots on surface.
5. Transfer the cooked tortilla in a tortilla warmer, then continue pressing and cooking the remaining dough balls. Serve right away.
NOTES: If you are allergic to almonds you can substitute the same amount of Sunflower Seed Flour (coconut flour will not work for this recipe). You can use Arrowroot Flour/Starch in place of the Tapioca Flour, but it will not be quite as chewy. Other liquid oils such as Avocado Oil can be substituted for the light olive oil, but will alter the flavor based on which oil is used. These tortillas are best when served fresh and warm, but you can keep them in an airtight container for up to 24 hours and reheat them in a warm skillet.
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