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Grain free tortillas are easy to make with a few simple ingredients and a pan. No grains, gluten, dairy, or nuts, and there is an egg free/vegan adaptation option in the recipe notes. These grain free tortillas truly are for everyone! Now you can have tacos again!

It’s no secret that I love a good fish taco, or the occasional quesadilla (cause, you know, that’s my cheese quota for the month), and omg, chips and guac.

But, in the complex cost/benefit analysis that I have to conduct nearly every time I put a bite of food into my body, gluten free tortillas (like corn tortillas) score pretty high on the totally-worth-the-minor-consequences of eating them (as opposed to, say, cabbage, which I adore, but which the multiple days of agony that follow are not worth).

So, if I overdo it with the corn tortillas, boyyyyy do I feel  it. Grain free tortillas are, shall we say, essential, especially when the name of the dish depends on it.  

How to Make Paleo Tortillas 

I first made these grain free tortillas to go with the chicken tortilla soup from last week. Since I like to put some corn in my soup, and try to minimize the amount of grain I eat in one sitting, a grain free tortilla crisp was a perfect topping.

To make this recipe, you don’t need any special equipment (such as a tortilla press). All you is a measuring cup, skillet, and a mixing bowl. If you plan to store them for later use, you will also need a piece of parchment paper and a container with a sealable lid. 

No, Regular Tortillas Are Not Paleo-Friendly

Corn, white, and wheat flour do not fit within a paleo meal plan, but that’s not why I made a grain-free version. I avoid gluten entirely and only eat corn in very (emphasis on very) small amounts as it wreaks havoc on my digestive system. 

Luckily, the baking masochist in me loves a good challenge, so baking a corn-free, flour-free tortilla recipe is right up my alley. While many paleo tortilla recipes call for almond flour, rice flour (which, for the record, is also not paleo), or cassava flour, I found that a blend of coconut and tapioca flour most closely resembles the “real” thing. 

These tortillas most resemble a soft taco shell (that is, after you’ve given them a moment to cool). Plus, they’re far more sturdy (and less messy) than a lettuce wrap.

How to Use Paleo Tortillas 

When you make these, you’ll notice that they are softer than corn tortillas — their texture is more like flour tortillas — but you can use them similarly to top the soup. They slice and crisp up nicely in a little oil.

But let’s not pigeonhole them. I’ve used them for tacos, quesadillas, breakfast burritos, and chicken fajitas and they worked great. They freeze well (cool them completely first, and stick a piece of wax paper between them before freezing), hold a moderate amount of filling (I mean, they’re not made of steel), and are relatively easy to make — if slightly demanding of your patience.

The Key to a Nearly-Perfect Grain-Free Tortilla: Patience

Grain free tortillas are a little finicky.

They need to cook slowly on medium-low heat and you can’t rush them or else you’ll end up with something that tastes like you wrapped your fish in a pancake.

Unlike most things you cook in a hot skillet, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.

Recipe Notes: Tips for Paleo Tortilla Success 

If it’s your first time making paleo tortillas, forewarning that this is not an easy recipe to start with. But while these tortillas take time and effort, they are so, so worth it.

• To get a perfectly-blended paleo flour: Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring too much incorporates air into the batter and you don’t want this because they will pop and make your tortillas look like they’ve been in a Roger Rabbit-esq gangster shootout. Pro tip: Give your flours a few pulses in the food processor to ensure they’re evenly combined.
• Don’t fret over air bubbles: That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don’t bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
• Do not increase to medium heat or medium-high heat: The medium-low heat thing is serious business. Don’t try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you’re ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
• Use some elbow grease: Use as little oil as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan — like a well-seasoned cast iron skillet — use that. You may need to lightly grease it with avocado oil, coconut oil, or olive oil every three tortillas or so, and that’s ok.
• Think unique, not ugly: Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
• Make ’em crispy: Make sure you are cooking them until they are very crisp and feel like they’ll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).
• Make them vegan: For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.

FAQs and Substitutions

As you are probably aware, baking with paleo recipes is very different than traditional baking. Altering certain ingredients — particularly grain-free flours, can completely change the chemical makeup of a recipe. With that in mind, here is what you can (and cannot) substitute in this recipe:

• Can you substitute something for the tapioca flour? Yes, you can use arrowroot flour instead. 
• Can you substitute something else for the coconut flour? Unfortunately, you cannot substitute coconut flour for another grain-free flour, such as almond meal or flour, rice flour, or cassava flour.
• Can you substitute almond milk? You can substitute for coconut milk or other dairy-free milk, but this will impact the taste.
• What grain-free flour brand do you recommend? I usually bake with Bob’s Red Mill in my gluten-free recipes , which can be found in most grocers as well as online on Amazon.
• Are these keto-friendly? While I haven’t calculated the nutrition facts, since the recipe calls for tapioca flour, I wouldn’t consider these low-carb. However, there are far fewer carbohydrates in this recipe than in traditional tortillas. 

Enjoy These Paleo Tortillas With all Your Favorite Mexican Dishes

So, there you have it. The next time you’re craving Taco Tuesday, know that a perfectly delicious grain-free version awaits. Not to toot my own horn, but my picky, two-year old eat was gobbling these up just last night.

I’ve obviously made this process sound far more excruciatingly difficult than it actually is.

I’ve made countless batches of these and you get the hang of them after a short while, so don’t be discouraged if it takes you a few imperfect tortillas until you get it right. It’s the kind of thing that, like the corn version that only Mexican grandmothers can make just right, you have to get a feel for.

Trust me, you’ll be the grain free equivalent of a Mexican grandmother before you know it.

Continue to Content

Grain Free Tortillas

Yield: 4 TortillasPrep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Grain free tortillas are easy to make with a few simple ingredients and a pan. No grains, gluten, diary or nuts, and there is an egg free/vegan adaptation option in the recipe notes. These grain free tortillas truly are for everyone! Now you can have tacos again! 

Print

Ingredients

• Scant 2 Tablespoons tapioca flour
• Scant 2 Tablespoons coconut flour
• 1 pinch fine sea salt
• 1 large egg
• 7 Tablespoons unsweetened almond milk, (or milk of choice, if nut free)

Instructions

1. Sift together your dry ingredients (tapioca starch, coconut flour and salt), and set aside.

1. Preheat a pan over medium-low heat. Very lightly grease or spray it if necessary (it’s better to use a well-seasoned cast iron skillet that will not require greasing).
2. Whisk together the egg and almond milk just to combine.
3. Add the dry mixture, and stir gently and just until combined.
4. Pour about 3 Tablespoons of batter into the pan. Move the pan around a little to make it spread in a circular pattern if necessary, but other than that, do not touch it for 3-4 minutes.
5. Flip it and cook another 1-2 minutes or until crisp.
6. Remove and transfer to a cooling rack and repeat with the remainder of the batter.
7. Serve immediately, or store in an airtight container with one corner open (if the room is relatively dry; if it’s humid, keep the container completely sealed) at room temperature for up to 2 days.

Notes

• There is the one and only trick to these: patience. They need to cook slowly on medium-low heat and you can’t rush them or else you’ll end up with something that tastes like you wrapped your fish in a pancake. Unlike most things you cook in a pan, you actually want these to dry out a little bit, which gives them the strength and crispness that you expect from a good tortilla.
• For an egg free version, replace the egg with 4 Tbsp almond milk. They take longer to cook and will spread more.
• To make ahead and freeze, layer the tortillas between pieces of wax or parchment paper and freeze flat in a sealed zip top bag , or in the freezer, tortillas separated.

A few more troubleshooting tips:

• -Sift your flours to get rid of clumps, and stir your batter as little as humanly possible (no clumps means less stirring, too). Stirring incorporates air into the batter and you don’t want this because they will pop and make your tortillas look like they’ve been in a Roger Rabbit-esq gangster shootout.
• That said, you still might get air bubbles in your tortillas, especially as you near the end of the batch.This is normal, but annoying. Try dropping your bowl from about 1” onto the counter top, which encourages the air bubbles out of the batter. Or don’t bother: The air bubbles in no way affect the texture of the tortillas, so it’s really no big deal.
• The medium-low heat thing is serious business. Don’t try to crank up the heat to crisp them up or cook them faster. That will make them pancake-like. If you’re ending up with a weird texture, my first suggestion would be to make sure your heat is not too high (or your pan is not too hot).
• Use as little grease as possible to get the most authentic tortilla-like texture. If you have a reliable nonstick pan – like a well-seasoned cast iron pan – use that. You may need to lightly grease it every 3 tortillas or so, and that’s ok.
• Don’t be surprised if the first cooked side (the one that is visible after flipping) looks like an ugly pancake.
• Make sure you are cooking them until they are very crisp and feel like they’ll snap in half if you try to bend them. They soften up and become pliable as they cool (and once they’re stored).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Lodge 8 Inch Cast Iron Skillet. Small Pre-Seasoned Skillet for Stovetop, Oven, or Camp Cooking
• Organic Tapioca Flour/Starch (2.5lbs) by Anthony’s, Gluten-Free & Non-GMO
• Anthony’s Organic Coconut Flour (4lb), Batch Tested Gluten-Free, Non-GMO & Vegan
• Celtic Sea Salt, Fine Ground Resealable Bag, 8 oz

Nutrition Information:

Yield: 4Serving Size: 1 tortilla
Amount Per Serving:Calories: 129Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 103mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 5g

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