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.
1/2 c almond flour
1/3 c arrowroot flour
1/3 c coconut flour
1 tbsp coconut oil
1 tsp spirulina powder (optional for green tortillas)
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!
Amount Per Serving: 1 serving (34g)
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