Paleo Flour Tortillas Recipe

paleo flour tortillas recipeI wanted to make a Paleo Flour Tortillas recipe because some meals just need that something extra. I used to use wraps and tortillas a lot for sandwiches and to go along with my Mexican dishes.

One of the handiest tools in my kitchen is my tortilla press. If you do not have one please visit my friend Joey’s Mexican Goods website and she will set you up with one of your own. You can make these using a rolling pin, but the tortilla press makes it so much faster and easier. One press of the handle and your tortilla is made.

Ingredients:

1/2 c almond flour

1/3 c arrowroot flour

1/3 c coconut flour

1 tbsp coconut oil

2 eggs

1 tsp spirulina powder (optional for green tortillas)

Directions:

Sift all of the flours together in a bowl. Add the eggs and work into a dough. If it is too dry add some water 1 tsp at a time. You do not want it too wet.

Shape the dough into golf ball sized balls. Flatten with your tortilla press or roll it with a rolling pin until very thin.

Heat a comal or heavy bottom skillet on med-high heat. The tortillas do not take long to cook. Cook one at a time for a minute or so on each side. You will know they are cooked when they get little bubbles that turn golden brown. The “green” tortillas will turn a paler green when cooked. you will see what I mean as soon as you put them in the pan.

Now you can enjoy wraps, buritos and soft tacos with this Paleo Flour Tortillas recipe.

Tips: I revised this recipe to add coconut oil to help them stay more pliable and the dough easier to work with. I roll mine out between two layers of plastic wrap so it is easier to get off the counter and pull off the plastic.

Thanks for the feedback guys!

Paleo Flour Tortillas Recipe Nutrition Facts
Amount Per Serving: 1 serving (34g)
Calories
115.2
Fat
5.4
g
Saturated Fat
0.8
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
Sodium
18.4
mg
Potassium
18.6
mg
Carbohydrate
12.7
g
Dietary Fiber
4.2
g
Sugars
0.4
g
Protein
4.2
g
Vitamin A
0
%
Calcium
2
%
Vitamin D
0
%
Thiamin
0
%
Niacin
0
%
Vitamin B6
0
%
Phosphorus
0
%
Selenium
3
%
Vitamin C
0
%
Iron
4
%
Vitamin E
23
%
Riboflavin
3
%
Vitamin B12
0
%
Manganese
2
%
Copper
0
%
Magnesium
10
%
Zinc
0
%

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Comments

  1. Paleo liver says:

    My tortillas break. They don’t bend. Did you have the same problem?

  2. Becca says:

    I had a lot of trouble with these at first. After I flattened two and couldn’t get them off their respective surfaces (coconut flour dusted counter & waxed paper), I came and read the comments. I added a little coconut oil and used parchment paper instead and they came out really good!

  3. Paleo says:

    Love it! Thanks, Paleo.

  4. Brooke says:

    I tried this recipe and I’m seriously wondering if the author actually even made it. The tortillas fell apart terrible and also stuck to the wax paper. I tried using coconut oil but it had very little change.
    I’m disappointed I tried to use this recipe, I should have tried another one that calls for more eggs or something to hold them together.

    • Cathy says:

      Sorry you had trouble with the recipe Brooke. And yes, you can see by the pictures I did actually make these lol.
      It sounds like you had either too much water or not enough. Tortillas are one of those recipes that you have to play with a bit to get the consistency just right. You have to go by the feel of the dough. Once you get the consistency right, they are perfect.
      So don’t give up, just keep trying till you get it right.

  5. Stephanie says:

    I added a can of full fat coconut milk, this does make a batter more than a dough but the end result is flexible. The flavor is great for Mexican dishes! My tapioca crepe is just too bland for an authentic Mexican dish, this makes a great alternative.

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