Paleo Almond Flour Tortillas
SERVINGS: 10 | DIFFICULTY: Medium
COST
$2.35 per recipe
$0.24 per serving
NUTRITION
Calories 161.9
Fat 6.7
Protein 2.4
Net Carbs 22
HEALTH BENEFITS
The average tortillas are made using corn and flour, two very inflammatory grains that are not helping our nation with chronic disease. Dr. Perlmutter’s #1 New York Times bestseller “The Grain Brain”, talks about all the crushing effects of gluten, grains and sugar on the brain and body. This recipe is just what someone needs who is trying to transition from the SAD diet (Standard American Diet) to a more of a whole foods diet.
BREAKFAST, LUNCH, DINNER, SNACKS, DESSERT….REPEAT
These grain-free paleo tortillas are a family favorite made with almond and tapioca flour. They are used for breakfast, Taco Tuesdays, snacks and even dessert.
The creation of this recipe has to be the highlight of my career and yet the downfall of my life. Why? Well first of all these are amazing! They do not fall apart and the taste is top notch! I'm assuming you are now wondering what the downfall is? My kids love them and ask for them all the time! They are used for breakfast. They are used in their lunches. They are obviously used on Taco Tuesdays. They are also used as their snacks and desserts. So yep, there is my downfall. The more I make the more they eat and then pretty soon the snowball effect hits and I am now living in my kitchen rolling out thousands of tortillas!
In the midst of growing a couple businesses and raising 5 children, I have become a pretty good delegator. I kindly told my husband that I can't do this by myself, these thousands of tortillas are too much for this mama! Being the amazing husband he is, he took over! Hallelujah! Not by himself, but pulled our son Preston in. Its actually been a blessing in more than one reason because during the rolling and frying of hundreds of tortillas, they have those heart to heart conversations! After about 60 tortillas the conversation usually takes a turn into "how can we speed up this tortilla making process" No, they have not yet come up with a way just yet, but if I know these two….they will!
So the moral of the story is this…you NEED to make these tortillas but please limit your children on how many they can have because I am afraid there are not many husbands and sons who would roll out tortillas when you are up to your eyeballs in dough!
BREAKFAST
Use these Paleo tortillas when looking to swap out all sorts of food with gluten like in this case breakfast burritos! Check out the recipe (insert link) for these delicious bacon and egg burritos that can easily be made dairy-free if your body needs it.
The best part about these tortillas is they are super bendable and don’t break apart when you fold them like other tortillas can sometimes do.
LUNCH AND DINNER
Almost every Tuesday is Taco Tuesday out the Metzger house so these means we need to have these tortillas loaded up and ready to go. If your house if full of busy, hungry kids like ours they don’t just eat, one, two tortillas. We often go with the traditional ground beef route mixed with our homemade taco seasoning but it’s fun to switch things up with our new family favorite chipotle chicken. The shredded chicken recipe is so versatile and full of flavor, without too much heat. They pass the Midwestern heat-level test.
NEW TO GRAIN-FREE, SUGAR-FREE BAKING?
We’d love to help take out some of that guess work. Here is a list of some of our tried-and-true grain-free, sugar-free baking pantry staples. You will find many of these ingredients in the recipes we share here. To learn more and to get started visit our Kitchen Favorites page for direct inks to shop many of these products. We also have shared a variety of our favorite tools in the kitchen to help with meal prep and baking.
Almond Flour Tortillas
Ingredients
- 1 cup blanched almond flour
- 1¾ cups tapioca flour plus more for dusting
- ½ tsp Real Salt
- 1 tsp xanthan gum
- 2 Tbsp local honey
- 1 TBSP avocado oil (or just a little less)
- ⅔ cup hot water (enough to thicken like a soft play dough texture) not too wet but not too dry!
Instructions
- In a large mixing bowl orKitchenAid mixer using flat beater attachment, add blanched almond flour, tapioca flour, Real Salt and xanthan gum. Whisk until all lumps are removed.
- In a small bowl, add honey, oil and hot water slowly while mixing. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water until you get the right texture. This step is crucial! It needs to feel soft but not too wet.
- Dust your hands with tapioca flour and gather dough into a ball. Separate into 10 equal amounts depending on the size that you want your tortilla to be. Roll each piece into a tight ball and store in a lidded container until you are ready to roll them out.
- Dust surface with tapioca flour and place a ball of dough in the center. (I use packaging tape to tape down freezer paper and roll it out on that. It doesn't stick as much. You don’t want too much tapioca or tortillas can become tough) Using a rolling pin, roll into a thin tortilla into about 8 inches.
- Heat a cast iron skillet to medium low heat.
- When skillet is hot, add one tortilla. Flip once bubbles have formed and fully puffed, about 45 seconds. Adjust the temperature if needed.
- Heat on other side another 30-45 seconds or until brown spots have formed underneath. Do this until all the tortillas are cooked.
- Cool the tortillas if you are not going to eat them right away. These freeze well and are a staple in a gluten free lifestyle. I cut squares of parchment paper to put in-between the tortillas when I freeze them so they don't stick together when I want to take just one out.
Calories
161.9Fat (grams)
6.7Fiber (grams)
1.4Net carbs
22.4Sugar (grams)
3.9Protein (grams)
2.4