Paleo & Gluten-Free Tortillas

If you’re new to paleo, you’re probably shouting, “Where’s the bread?” Yeah, I know it’s a tough craving to get over…

My hubby and I have lived without wheat bread for a year now. And honestly, it took a long time before we got past it.

This recipe is for those of you who need an occasional paleo-approved “bread” for recipes that would just not be as good without it. Think enchiladas and even a paleo burrito or soft taco. Keep in mind these tortillas include tapioca starch so I’d recommend you limit them to just the “occasional” dish to round out your paleo diet.

If you’re a paleo newbie, I also suggest you consider going on a Whole30-type diet before allowing yourself to indulge in paleo tortillas and similar recipes. (Whole30 is basically 30 consecutive days of consuming whole foods with no cheating, and no paleo-fied recipes that contain things like coconut flour or tapioca flour.) Why? Because you need time to change your mindset and discover what it feels like to fuel your body with non-inflammatory and hormone-balancing real food. It’s a great challenge that will get you on the right track – I highly recommend it. 

If I never have a slice of bread again, I’ll be perfectly fine. I’m totally over wheat. I just don’t want to be the one that derails your new paleo lifestyle by introducing you to a bread-like recipe too soon.

That being said, here’s my paleo version of gluten-free tortillas. Let me say this was quite the process. But I’m really happy with how they turned out. My friend Keri from Passion for Paleo inspired me when she talked about her recipe. I played with the coconut flour, tapioca flour and coconut milk like she mentioned. I went with the same base ingredients and then experimented for a couple of days.

This recipe is the result. Soft enough to make an enchilada and they also work great as a wrap for lunch. They really are delicious! I like lettuce wraps, but these are a yummy alternative. I stored my leftover tortillas in the fridge and they held up well. Just keep them in an airtight container and you’ll have wraps ready to grab for a quick meal!

Tapioca flour can be found on the shelves of most supermarkets these days, as well as specialty stores like Whole Foods or Sprout’s, and even at The best part, tapioca flour is cheap – yay!

I hope you give this easy paleo and gluten-free tortilla recipe a try and let me know what you think! If you need a little extra help preparing these, watch the quick demonstration video below the recipe.

P.S. Stay tuned for slow-cooked paleo enchiladas! My next recipe will show you how to use this quick tortilla recipe to whip up an easy and hearty paleo dish everyone in the family is sure to love. :)

Paleo & Gluten-Free Tortillas Recipe

Paleo & Gluten-Free Tortillas Recipe


  • 2 eggs whisked
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  • 1 tbs of olive oil
  • 3/4 cup of tapioca flour
  • 3 tbs of coconut flour
  • 1/4 tsp sea salt


  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate
  10. Makes about 6 tortillas about 6-inches in diameter

Need some help? Here’s a quick demonstration:

Join the Conversation

  1. These wraps are a go-to favorite for our family! I’ve used them for taco night, crepes, and sandwich wraps. So easy and delicious! I always double the recipe to keep some on hand for various meals over a few days. Thank you for this recipe! ?

  2. These are DELICIOUS!!!!

  3. I have been trying to stay gluten free for a few years now. I have a pretty high intolerance to it. I’m a bread and pasta kind of girl but I’ve adjusted, there are some pretty great pastas on the market now.
    I tend to research a d read reviews before I try anything new, especially after the sawdust like bread incident..
    After reading tons of reviews for these I decided to try them. This is what happens when my anxiety keeps me awake at night, late night Pinterest sessions. So at 4am I started making these. I made some scrambled eggs to put in the first couple of wonky looking ones (practice makes perfect) and I am now having breakfast.
    All I had on hand was unsweetened vanilla almond milk but it turned out pretty good! If I added some cinnamon and a bit of sweetness these would also make awesome crepes.
    My next test will be getting hubby to try them!

  4. I found this recipe many months ago. Finally made them tonight. They are awesome! Thank you so much! I tried other recipes and did not like them. I will definitely make these again.

  5. These are amazing, Trina! I love how versatile these are……yummy and durable as well.

  6. DELICIOUS!!! I. AM.IN. LOVE!! Thank you for making being pregnant and Paleo not as tricky. ?

  7. My family LOVED this!!! It was more like a crepe.. so delicious. chewy and stretchy. Thanks for the recipe. :)

  8. I love these, so addictive! I want to stop having oat porridge for breakfast, but finding it hard due to it’s connivence. I find these satisfying and the batter can make so many, I could have a few daily for breakfast. If I kept the batter in the fridge, do you think it will keep/still work the next day or two? I love them when they have just come off the pan.

  9. These are delicious! I used 1/2 cup of coconut beverage since that’s all I had in the house. Thanks for sharing.

  10. I didn’t have enough flour for recipe but did have a full bag of Paleo baking flour and thought…why not try? I did add fresh rosemary as I planned to make bison meatballs (21 detox diet)
    the tortillas were DELCIOUS!! I will make more and love the idea for breakfast, snack too.

  11. These were great! Used them with fish tacos one night and they were delicious, but t everyone said they tasted more like crepes. So, the next morning we added a touch of sugar to the batter, cooked them on med/low heat, filled with warm berries and topped with a little drizzle of sweetened cream. Our new FAVORITE breakfast!!!

  12. Thanks for this recipe. I have been trying out a number of different recipes for G.F wraps. Many have been not as good as I would have hoped. These are TASTY, quick and easy. They really work! We had them with a lamb saag last night and even my picky daughter said they were tops. My hubby was also over the moon. He gets to try all my experiments and he was impressed with these. Thanks for sharing. :)

  13. I have made these twice. First time I made them with the coconut milk and the batter was a little thick. Tonight I made them with the unsweetened coconut almond milk and they turned out great. Two of my boys were home and they loved them. 1 a senior in high school and the other a senior in college. They asked me to make them again, a lot.

  14. I made them today for the first time they turned out great. Thank you

    1. You’re welcome! :)

      1. Hi Trina,
        My life will forever be marked as “before these, and after these!” Haha
        These are AWESOME!!!!! I am totally in a good coma right now and sending you so many good vibes that you’re gonna drown in them! Haha
        Thanks so much!!

  15. These are great!! I used them for chicken salad wraps tonight at a family picnic & they worked beautifully. I used arrowroot because I didn’t have tapioca which worked well. Thank you for this recipe! I’ll be using it a lot I’m sure.

    1. Katie, did you use the same amount of arrowroot—3/4 cup?

  16. Anonymous says:

    Hi, I am about to try these and was wondering if there was anything I could substitute for almond or coconut milk? Thanks from New Zealand

    1. Yes! :) Hello New Zealand. Sorry for the late response! :)

  17. These are awesome! I had some whole milk leftover from baking and it worked perfectly. I added some garlic powder and thyme because I had some on hand. My fiancé said they tasted like the shells of Crab Rangoon (no idea) and that they were better than the store bought Joseph’s low carb wraps. And for my own reference and because I will make these again, they did best with my burner on 4. (They did take quite awhile, I may try for 5 next time.) Thank you very much~! I also warmed my milk and used room tempurature eggs, although not sure if it matters in this recipe.

    1. Thank you Stephanie! :)

  18. Thank you so much.
    I made this over 10 times now. tried them with coconut milk, almond milk, cow milk, and water. They tasted great. The water version is the one I like best.

  19. I can’t thank you enough for this recipe!!!! They were awesome and I had leftovers that I used to make breakfast burritos with. They keep well in the fridge! Thanks again!!!! ?

    1. Yay! That’s great Alice, I’m glad you enjoyed!

  20. I was wondering if there is a specific technique that you use to flip the tortillas over when cooking. I couldn’t get them flipped without it breaking, even though it looked ready like yours did in the video. However, I replaced tapioca with 1 to 2 ratio of cornstarch as I was out of tapioca starch at home. This may have been the issue.

    1. Hi Jennifer! It’s possible the cornstarch was the case as I have not had any trouble with them breaking.

  21. Just made this phenomenal recipe for dinner… used the tortillas as wraps… and they were a total hit =)
    Thank you so much for sharing!!!

    1. You’re welcome Cata! I’m happy to hear you enjoyed! :)

  22. these are freak’n awesome! I had totally cut out tortillas for my family cos hated the gluten free ones at the shops… but now we can have them again. Thanks!

    1. Yay Melissa! Glad you like them!

  23. Anonymous says:

    I made these with almond milk and did not add the olive oil. Just used olive oil to season the pan, only needed 1 tsp. They turned out very crepe like so I plan to use them as crepes too! I am wondering if they are crispier and more tortilla like when made with the coconut milk. So I will have to try making them that way as well. Thanks for the great recipe.

  24. Anonymous says:

    Hi everybody…
    Does anybody know a alternative for eggs that I can use in this recipe…
    many thanks lee

    1. Anonymous says:

      Just a quick note to let you know that flax eggs work in this recipe ~ yay!!! So for the people who need a recipe without eggs like we do…use 1 tbsp. GROUND flaxseed to 3 tbsp water. I only used one flax egg per batch (or two if I was doubling the recipe) and just left out the second “egg” as the flax seems to continually absorb the liquid in the recipe.

      This also means when you put a dollop of mix in your pan, you have to work it continuously with the back of a spoon, going round in small circles and pushing mix over the outside edge of the tortilla/toward the outside of the pan.

      Otherwise, you’ll have really thick dough chunks and not thin tortillas. I keep spreading the mix out in my pan until it is as thin as possible, always using my spoon to push it to the edge of the (ever-increasing) size of the tortilla. This takes a full minute or two for each tortilla.

      But…they end up huge….and delicious…like almost 12″ diameter. It’s a bit of an art to try and get it right, but so worth it. They also take a long time to cook in the pan so I always have two 12″ pans on the go.

      Also they are kind of chewy when made with the flax eggs, but absolutely delicious compared to any other tortilla that is g/f and egg-free….but I haven’t tried a version with eggs to know if they are better.

      I hope some of this info helps! Trina…you are amazing for creating this recipe! Helped get my kids to the table many, many times :). Thank you.

      1. Thank you so much for taking the time to write to our ‘egg free’ readers! I’m sure they will appreciate it! Great idea here, and since you have done it, we know it works. :)

  25. Can I use almond flour instead of coconut flour?

    1. I would not recommend it. Coconut flour and almond flours work very differently in recipes. If you try it, let me know how it goes.

      1. I made them with almond flour and they still turned out great!

        1. Did you use almond and coconut flour? I don’t have tapioca flour

  26. Anonymous says:

    I never post on these things…but these are worth it! My batter came out a little thin, so I just added more tapioca flour and they were perfect!!

  27. I just made these with arrowroot flour instead of tapioca and they were PERFECT! I increased the coconut flour and didn’t add salt. I added rosemary and they’re perfect :) Thanks!

    1. You are welcome Meg! :)

      1. Can they be frozen?

        1. For sure! :)

  28. Lisa Cavallini says:

    Wow! What an easy recipe, with a delicious outcome. They taste like a tortilla. Without the guilt. I made these Vegas with flax as the substitution. I also, used low fat coconut milk from the can. And, used coconut oil to fry on a griddle, instead of olive oil. I just prefers the taste of coconut oil. These can be used as a br ad replacement, tortilla replacement, pancake replacement…I’m addicted. Love them!

    1. Thank you Lisa!

    2. Angela Raum says:

      Is the canned coconut milk with the coconut pulp in the can?

      1. It regular coconut milk in the can. You can also use Almond milk or water.

  29. Hi there! These look so awesome. Could I use potato starch instead of tapioca?

    1. Kimber, I think it would work fine, but haven’t made them with it, so not sure. Sorry.

  30. Excellent recipe for tortillas. They have a great consistency & mild flavor and held up well to fajitas. My kids loved them, too, so I made the tortillas a few days later as mini pizzas. They both loved them. Thank-you!

    1. Great idea Donna! Thank you! :)

  31. BEST Paleo Tortilla recipe I have ever used! Thank you!!!

    1. Esmey, my new best friend! Thank you. :)

  32. Can these be made without coconut flour? I have a coconut allergy. Thanks!

    1. Yes, the consistency will be a little different and you will want to cut back on the liquid.

    2. May I ask how did you find out that you were allergic to coconuts? I have many allergies too. I’m trying to find out what could be triggering my bloating. Thank you for your help.

  33. I made these tonight and while they weren’t as chewy as I hoped they would be, they did hold up really well and did not have an eggy flavor. They were a little spongy/puffy, but not as much as a pancake or anything. Kind of crepe-like. I served them with tinga and it was great to have a tortilla to use! They were easy to make. Thanks for sharing the recipe!

  34. I am so happy I found this recipe. This has become my new go-to tortilla recipe! Hubby and I sometimes struggle missing gluten, but these make us forget about flour tortillas entirely! They’re so delicious and super easy to make. Not to mention, they are strong tortillas, they don’t break easily (even under the weight of a loaded taco, etc.). I have this recipe saved, I use it on a weekly basis. Thank you so much!

    1. Oh thank you so very much for the lovely comment Ashley…glad you like them and whip these up regularly…they really are pretty versatile! Thanks again! :)

  35. I’ve been using this recipe for the past year and absolutely love it! I’ve played with seasonings in the batter such as onion powder, garlic powder, paprika, etc. Recently I tried frying them in a shallow depth of coconut oil to make taco shells. Holy cow! So good! Also have cut them into smaller pieces and made chips for nachos. Thanks for this wonderful recipe!

    1. Way to get creative with the recipe Cynthia…love that…and thank you for the wonderful comment :)

    2. Taco shells!!! Oh man I need to try the recipe this way. I really, really LOVE this recipe too. Would you please describe the frying process a bit more?

      1. This may be a little tricky to explain. I use about 3/4″ depth of coconut oil on medium high heat. Put half of the round in the oil while holding the other half out of the oil with tongs. When that side is done, put the other half in the oil to finish. The chips were much easier, I must admit. Also, I use almond milk instead of the canned coconut milk. They are much crispier with the almond milk. The canned milk is fine, they just come out thicker. Hope this helps!

        1. Wow very cool Cynthia…thanks for sharing your technique for turning these tortillas into tacos! I’m definitely going to give that a try myself! Thanks again :)

  36. I wonder if anyone has made these on a griddle rather than in a pan?

  37. I’m wondering if these tortillas would work without the eggs? I’m highly allergic to eggs and don’t use egg substitute because they contain soy.

    1. I just tried this recipe this morning for the first time and I substituted the eggs with a flax meal substitute. My flax meal substitute: put 2 tablespoons of ground golden flax meal in a small bowl and add 7 tablespoons of water. Let the flax meal/water sit until it thickens and gets an egg-white consistency. (My flax meal is run through the blender to make it extra fine for my daily fiber, but it should probably be ok right out of the bag as well?) They turned out pretty good. Somewhat Crepe-like consistency. I’m cooking them longer – more like 3-4 minutes. Sprinkle cinnamon on them and drizzle honey over them…ooh la la! I plan on using this recipe again, and playing around with it to see if I can get it to be a little more firm in the middle

      1. Elizabeth, thanks for your ideas! It is wonderful to hear alternatives to the recipe. Thanks for taking the time to stop by and share. :)

  38. Tried these tortillas today for the first time. They are just perfect. Had to try one immediately and absolutely loved it.
    Will have more tomorrow for lunch with chicken fajitas. Can’t wait for that. Great recipe, a keeper that is for sure.

    1. I’m so happy you enjoyed them Mariane! They will be awesome with your fajitas I’m sure! :)

  39. These turned out amazing! As soon as they were cooled off, I made a bacon, avocado, lettuce wrap. It was great. A friend of mine is gluten intolerant. I love to experiment with recipes. The bonus, I get to try a lot of new stuff. Thanks for this recipe.

    1. Yay! :) That’s awesome!

  40. Erin Andrews says:

    Hi – quick question. Do these have a strong coconut taste? The recipe looks really good, but unfortunately I’m not a huge coconut flavor fan. Every recipe we have tried we have loved, so I am sure this will work fine, but thought I’d ask. Thank you!!

    1. Hi Erin…taste buds vary, but I personally don’t think these have a coconut taste at all. Fairly neutral I’d say. But if you have your doubts, feel free to switch out the coconut milk for almond milk…it works just as well. And in fact, my hubby prefers to make these with almond milk because he doesn’t have to deal with opening a can of coconut milk, stirring it around, and using only part of the can. :)

      1. Erin andrews says:

        Hi – Just made these with the almond milk and they were awesome!! Thank you so much!!

        1. Hey that’s great Erin…you’re so welcome! :)

      2. I did not detect any coconut taste at all

  41. Oh my! Perfect recipe for tortillas. I have tried a few recipe for grain free tortillas but to no success. These where easy affordable and delicious. I did use my well seasoned cast iron 6″ skillet. Swirling the batter to cover the pan makes perfect 6″ tortillas.
    Thank you for sharing.

    1. Hey that’s awesome…good to know making a larger size tortilla works for this recipe! Thanks so much for your thoughtful comment! :)

  42. This weekend I wanted to make a dozen of your wraps to be able to use through the week. My questions are: 1. Do I need to freeze them a certain way? 2. How long will they stay good for? I’m so excited to give these a try. Thank you!

    1. Just place in a plastic bag — these keep well about 4-5 days in your refrigerator. Or you can freeze them in a freezer-proof bag…just thaw and reheat! Hope this helps :)

  43. Hi, I made these last night for dinner to serve with your Taco Beef Slow cooker recipe and both were delicious!
    The wraps were easy to make and the shredded beef was excellent, we topped with our homemade guacamole
    and tomato salsa, a wonderful dinner! Thanks for two great recipes, I am glad I found your website!

    1. Oh you’re so very welcome Johanne…thank you so much for your lovely comment…hope you find more recipes to enjoy! :)

  44. I made these and they turned out great!! I made shrimp tacos with them. Tomorrow I will have a turkey wrap for lunch! Very easy.

    1. Awesome KJ…thank you for your wonderful comment!

      1. What is the best way to store these?

        1. Just store in a plastic bag in the fridge for a few days, or can be frozen in a freezer-proof baggie. :)

  45. Oh my goodness soooooooo yummy. I normally make a double batch for the week. great for breakfast tacos, fish tacos and just plain yummy warmed with a little spread of almond butter. Thanks for an awesome recipe

    1. Thank you for your kind words Marsha! Love the tortillas for the same reason as you — so many ways to use them! :)

  46. Hello Trina, I was wondering if you could make these in a cast iron skillet, or would a non stick pan be better? Thanks for the recipe, it looks amazing, cant wait to try it out! We love tortillas and have them often buying Udis gluten free and they are pretty good once you learn how to heat them just right so they dont fall apart, but personally i try to make everything I can from scratch so I know whats going in it, this is just what ive been looking for!

    1. Hi Brandon…they should do OK in an iron skillet if the pan is seasoned and you oil it well first. Just watch your heat, not too hot but you do want the sides to get kind of brown. If you try it…let us know how it goes!

  47. newtothis says:

    I made these and followed the recipe exactly and they are a little wet and rubbery. Any suggestions? Heat too low maybe?

    1. newtothis says:

      I used almond milk also.

    2. You might try cranking up the heat a little more, and just take a peek underneath the cooking tortilla and make sure it’s slightly brown before you flip it over to the uncooked side. Keep in mind these are soft tortillas — they won’t be as strong as the store-bought kind, and certainly not crunchy like a taco. And using almond milk is fine…it makes them a little lighter. Hope this helps! :)

  48. Hi Trina! Thank you so much for this recipe!
    Me and my boyfriend have been living on a gluten-free diet for over a year, and how much we’ve missed these wraps!
    Though I used gluten-free flour blend (Rice, Potato, Tapioca, Maize, Buckwheat) and semi-skimmed milk instead of coconut and tapioca flour and coconut milk, the amounts for all the ingredients were perfect, and it made lovely soft and thin tortilla wraps – unlike the dry and hard one I’ve made before! Thanks you so much again!
    Have a lovely weekend!

    1. Hi Ayaka! I’m so glad you are able to incorporate this recipe into your diet! And that you enjoy them! :) Thank you for taking the time to let me know!

      1. Anonymous says:

        What is the carb count for this? I am watching carbs and I believe tapioca flour is high carb.

        1. Hi there…sorry I don’t calculate nutritional information for my paleo recipes. You can figure them out through sites such as

        2. I’ve not added up the carbs in this one, sorry!

  49. I just made these. I like them but I could not get them as thin as a tortilla. They were more like a pancake. (and they were yummy with butter and honey)
    Is there something I can do to get more of a tortilla consistency?

    1. Roll your pan a bit when you pour in the batter if you want to thin it out. :)

      1. Hi Trina,
        This is my third time making the Paleo tortillas. All I can say is WOW, WOW, WOW!!!!
        Thank you and God bless and inspire your cooking every day!!!

        1. Ana, thank you so much!! I appreciate your kindness and its people like you that inspire me every day! :)

    2. You can thin it with a little water.

  50. Hi I was wondering if I can use whol milk or 2% milk instead of almond or coconut milk

    1. I don’t see why not. If you try it let me know how it goes. :)

  51. Anonymous says:

    Can you use gluten free flour instead of coconut flour and dreams coconut milk?

    1. Probably, I haven’t made them with gluten free flour though. If you try let me know how it goes. :)

  52. I really should have just waited until I went to the store (or for prime delivery from amazon), but I really wanted to try and make some of these! I substituted almond flour for the tapioca flour…as expected, without the tapioca…it practically crumbled. BUT, the flavor is really good and the technique is easy. I’ll definitely be making it again, as per directions next time though. :) thanks for the recipe, time to go check out the rest of your site!

    1. Hi Amanda, yes almond flour and tapioca flour are very different, especially in this recipe. It’s a bummer you had to waste the ingredients, but I’m sure you’ll like it when you get the Tapioca! :)

    2. Beanpole22 says:

      I used corn starch in place of tapioca flour, cause I was out and they turned out great!! I just love these..gonna try whole milk mixed with coconut milk today

  53. Hi! I’m interested in trying these wraps. I’m just wondering if I need to use a can of coconut milk or a cup of So Delicious coconut milk. I’m guessing there would be different results because of the thickness of the millks. What did you use for your recipe?

    1. I use canned, but you could use So-Delicious as well. I have even used almond milk. They are a bit lighter with the thinner versions.
      still super tasty though! :)

      1. Do you stir the canned coconut milk or leave the liquid part out and just use cream?

        1. It it the milk, not cream. You can also use almond milk. :)

  54. My husband just made these :) Great recipe! Thanks for sharing :)

    1. You are most welcome! :)

  55. You have really inspired me with a dish. I will ping back to this site! Thanks

  56. I really enjoy this tortilla’s, they are very flavorful. Mine though have come out sorta limp or gummy. Is that suppose to be the texture or am I doing something wrong? Other than that, I love the flavor.

    1. Mary, you may not be cooking them long enough. They should be browned. Also, you could add a little coconut flour. They are a soft tortilla/wrap. :)

  57. WoW – absolutely delicious & easy. Thank you!

    1. Awesome! So glad you enjoyed! :)

  58. Perfect base for the Paleo Armenian Lahmajoon I made today

  59. These are great! I used them to make fish tacos and they worked really well. They are the best tortilla I have found in the primal/paleo relm. I usually just give up and do a salad, which I am sure I will still sometimes. The taste and texture of these are really versatile. I can’t wait to adapt this recipe to make crepes like you guys did in another recipe on the site. Thank you! :-)

    1. Lisa, I really appreciate your comment. A big thank you to you! :) I’m happy you like the recipe!

      1. WOW I made these for the first time tonight…AMAZING! and solo easy. I made fajitas and I never tasted a tortilla so good. This type of meal makes me not miss the store bought stuff (for lack of a better word;)

        1. Thank you Dani! I’m so glad you liked it! :)

  60. Hi. Just found this recipe and am really looking forward to trying it. I could not help but notice in the video the beautiful plate the tacos were served on. Do you happen to know where I can find more? Thank you for all your hard work!

    1. Hi Maelee…yes do give the tortillas a try, I think you’ll like them. That plate was one my hubby picked up at a Goodwill thrift shop believe it or not – sometimes he gets lucky and finds stuff on the cheap we can use in our food photography.

  61. Hola soy de rep dom y hoy es mi primer día paleo, quisiera saber que otro tipo de harina puedo usar que no sea la de coco y la de tapioca porque aquí no la hay por favor,gracias

    1. Hi batista,

      Felicitaciones para tratando la dieta paleo! Espero que funcione para usted. Para las tortillas, he utilizado sólo harina de coco y harina de tapioca , así que no sé si alguna otras harinas pueden estar OK con esa receta. Para otras recetas paleo, a veces se puede sustituir otras harinas de nueces como la almendra, nuez, avellana, anacardo, etc. Para paleo que necesita para evitar simplemente harina de trigo. Espero que esto ayude y buena suerte!

    2. Do you think these could be made with an egg substitute?

      1. I’m not sure, But It seems like it should work just fine. If you try it, let me know how it turns out. :)

  62. Deena Rogers says:

    My daughter and I went Paleo 130 days ago and I have never felt better. I tried this recipe for the tortillas today and they turned out amazing! I feel like I’m actually cheating a little when I’m not! Thank you so much for this recipe

    1. Yay Deena! So happy you enjoyed the recipe!

  63. I calculated the calories online, using almond milk, and it’s only 113 calories per tortilla (assuming the recipe makes 6).

    1. Just wondering how you calculated the calories? I make a lot of homemade recipes and I like to count my calories too, so it’d be great to be able to do this for all of them.

      1. Nita, there are recipe several calorie counters out there available for free. If you scroll through the comments on this recipe, someone listed it recently. :)

        1. Anonymous says:


  64. I just got a large bag of arrowroot powder and was wondering if it would sub well in for the tapioca? They are both starchy, I believe so wasn’t sure if might work! Thank you! I’m looking forward to trying a recipe that doesn’t taste completely like eggs ;)

    1. I have had some readers that told me they made the sub w/arrowroot and it worked well. I haven’t tried it, but its worth a shot. Let me know how it goes! :)

  65. Wow! This was an amazing treat! I have been looking for a great tortilla recipe and this one is it. I’ve used this recipe as a pancake, too, and just love it! I have never written a reply to anything before, so tells you how much I really appreciate the recipe.

    1. Yay Teresa! I’m so happy you like the recipe! You are such a sweetie for giving us your first comment! I’m gonna go do a little happy dance! :)

  66. I made this recipe with the coconut milk for a potluck last night and they were a hit. Everyone’s positive comments were spot on. I also appreciate this recipe since I am not using a lot of egg whites like many other recipes call for (and not wasting yolks). I am definitely keeping this recipe in the rotation. Thank-you.

  67. My go to recipie has been the 3 ingriedient paleo naan which I have down to a science, but I will be giving these a go today along with the fajitas. I was going to double the recipie but instead think I will just make this one twice (2 cups in a can of cocomut milk) so the coconut flour doesn’t thicken the batter too much near the end.

    1. Hope you liked them Pete. :)

      1. I just made these for the 1st time and they were really really good…..i will continue to make them, but I will use the almond milk next time to save some calories. I put this recipe through my fitness pal application and its about 330 calories per tortilla with almond milk, 284 with almond milk. Thank you for the recipe Trina.

        1. Good info, thanks Mari. I like them with almond milk as well!

  68. THANK YOU for such a simple yet perfect recepi. Very rarely do the paleontology receives turn out exactly as shown . Thank you!!!

    1. Apologies spell check :-)

  69. Wendy Ashdown says:

    Love , Love Love this recipe, will be my foundation recipe for pizza base, pancakes , and of course tortillas, light , easy and yummy, Kia ora from New Zealand

    1. Wow! Thank you! I hope to get to New Zealand someday! :)

  70. After making taco mince for the family tonight i decided I needed to find something so I could enjoy it too.
    Still cooking them, but have eaten two and I don’t think I have felt so full since I started my gluten free diet.
    I haven’t eaten bread or cakes for about 6 weeks and I am always feeling hungry.
    I don’t really like coconut but recently purchased coconut milk as ive seen so many recipes that ask for it.

  71. my husband and I love these! thank you sooo much!!

    1. Chasity, you are welcome! :)

  72. Want to try these for enchiladas. Do you think they would hold together if baked with sauce on top?

    1. Yep, I even have done it myself! :) (see our chicken enchilada recipe)

  73. So good! My son loves them! How long do you think i can store in fridge for?

    1. Brit, they are good for about a week and you can freeze them as well! I’m so happy your family enjoys the recipe! :)

  74. By far the easiest to make wraps recipe I have found so far, and very tasty, you can put in some crushed fennel or cumin seeds and sesame seeds for more taste. I will stick to this recipe…

  75. OMG!!!!!!!!!!!!!!! I’m jumping up and down right now because this is REALLY FREAKEN GOOD!!!!!!!!!!!!! :) and I’m Spanish and I grew up next to mexico!!!!! just went gluten and was bummed that I cant eat tacos ! but not NOW!!!! :) THANK YOU

    1. Yay! I’m so happy you like the recipe! Especially coming from someone that knows tortillas! I appreciate you taking the time to let me know! Hopefully you find more recipes to enjoy. :)

  76. You can make these lower carb, if you like. Carbs in milks vary quite a bit. I calculated that you could make these with canned coconut milk (depending on the brand) with about 10.5 carbs per tortilla. That’s not bad at all! I have calculated other recipes at 18 carbs for a small tortilla and 26 for a large one. If you use 40-calorie almond milk, the tortillas will be about 8.4 carbs each. Get the 30-cal almond milk, and you have lowered the carbs a tiny bit more. Tapioca flour will spike your blood sugars more than other flours, but this recipe as a whole isn’t high carb. It really is not. Since my dd is a diabetic celiac, we calculate carbs; we don’t restrict them. I do have to be very aware of carbs and glycemic indexes. Based on what I know, I’m excited to try this with coconut milk. It sounds tasty and healthy. We can also make and freeze some with almond milk for a slightly different taste. I am sure that the small amount of coconut flour won’t hurt the taste, but it does reduce the glycemic spike. Nice!

    1. Sharon, It sounds like you know your stuff. Thanks for sharing your thoughts with our readers. Everyone has different carb requirements and you make very valid points. Hopefully you find more recipes here for your family to enjoy. :)

  77. I don’t often comment on recipes, but I had to tell you this is amazing! We had tacos, but I also imagine it being used as an occasional treat, with nut butter! Yummy!

    1. Thank you Marilyn! I really appreciate you taking the time to give your comment. I’m so happy you enjoyed my recipe! :)

  78. I look forward to trying this recipe, but am dreaming of one small tweak… in place of olive oil, bacon drippings! Being a native of San Antonio, tortillas are an integral part of our culture and diet (can’t wait to make this version!). :) Thank you!

    1. Sarah,sounds great! Hope you enjoy the recipe! :)

  79. I just made these and they were absolutely delicious!!!

    1. Thank you! :)

  80. As a college student, I don’t have time to cook. I spent about thirty minutes one friday and this recipe made about 8 tortillas for me. It was great and so easy! Thank you!

    1. Thank you! I’m so glad you liked the recipe! :) It’s always good to have them on hand. They work with most everything. Thanks for your comment!

  81. These are great.. Im browning them on medium low heat but Im still getting a really moist inside. Do you suggest i cook them lower?

    1. They are soft, but you may have to adjust for your stove as everyone’s is a bit different.

  82. Do you have nutrition information for these tortillas?

    1. Stevie – sorry we don’t at this time.

    2. if you go to you can enter in the ingredients and number of servings per recipe and it will give you the information

  83. I made these into tostadas by reheating them in a pan with a little olive oil, soooo good!

    1. Great idea! I have heard that before. Funny thing is, I haven’t tried it myself! will need to try it soon. Thank you! :)

  84. These were amazing, we’re a hispanic household and I wasn’t sure my husband was going to have anything to do with them
    but these tortillas are so good!thankyou for sharing

    1. Well there you go! That’s an awesome compliment! Thank you so much for letting me know! :) I hope you find more recipes to enjoy with your family.

  85. Absolutely delicious! I made Fajitas and I will use the rest for breakfast burritos! Thanks for a great recipe. A BIG treat for all of us.

    1. Sheri, I’m so glad you enjoyed them! Thanks for the kind words! :)

  86. Does anyone have the nutrition content

    1. You can go to It’s a free calorie counter

  87. I used Olive Oil infused with Garlic to offset the sweetness of the flours, for the meal I was making and I can’t wait to try other infused Olive Oils as well. Turning the wheels in my head in what items I can use as a feeling for a tortilla made with Olive Oil infused with Blood Oranges

    1. Great ideas Tanya! :)

  88. says:

    Made the tortillas tonight to have with chicken fajitas, they are amazing! Been feeling guity having fajitas but not anymore as these are perfect. Thanks for a great recipe.

    1. Thank you Karen! Now you just made me hungry… :)

  89. These sound so good! Cannot wait to try these next week!

  90. Best tortilla recipe ever!!!! Thank you for saving my dinners!!!!!!

    1. You are most welcome Jessika! :)

  91. I am doing LC and was wondering if I could substitute the tapioca flour and double up on the coconut flour? I am lookingforward to trying them…

    1. Elizabeth, I’m afraid the recipe might not come out well. I understand needing a more low carb option. Try more egg and coconut flour with a bit of tapioca? They may be more eggy but still soft. Let me know how it goes.

      1. Thank you Trina.. I will give them a try this weekend and let you know how it goes..

  92. Marijke van Oudheusden says:

    I don’t like the taste of coconut … Can I replace the coconut flour by another flour ?

    1. I personally do not think they taste like coconut. However if you read through the previous reviews, others have claimed to have tried different flours and liked the result. You could give it a try. :)

  93. These were good. Just curious if you’ve found any way to firm them up? After adding meat and vegetables them became a little bit of a mess.

    1. Kevin, they need to be browned. If they are sloppy, you may need to turn your heat up a bit. They are soft, but easily hold their shape. Hope this helps.

  94. Jennifer Ferguson says:

    I just made these tortillas with Chicken and mushrooms and they were tasty. Also made the homemade Raspberry Jam to make the raspberry lemon tarts tomorrow night. Thank you

    1. Jennifer, thank you! I hope you like the lemon cups….they’re kinda addicting. :) Thanks for taking the time to comment!

  95. i seem to have a problem because mine are coming out super moist and very floppy. is there something i am doing wrong?

    1. They are a soft tortilla, but if they are too moist, they may not be cooked enough. They should be browned.

  96. I found the tapioca starch for under $4 at Sprouts. I just noticed that it is good for Gluten-free diets, but, not low-carb. I am more on “the low-carb while trying to go Paleo” diet. I read hazelnut and almond flour both do well, so, I am trying those. Any feedback regarding this from anyone who has tried to make them low-carb would be appreciated.

    1. It is higher in carbs than most of the recipes I post. We all know they are much better than anything store bought and are great for the days you just want a wrap or taco.

  97. OMGsh! Delicous! These are fantastic! I am not necessarily doing paleo, so, I added a fresh roasted green chili and some melted cheddarjack cheese and rolled it up. Great texture! Delicous. So much better than any store-bought or even any other homemade tortilla I have eaten. I cannot wait to try it with other fillings. Keep temp Med to Med-low or it will create ugly bubbles. I had to whisk out some lumps – I probably did something wrong in the mixing, Otherwise, I followed recipe to the letter. YUMMY!

  98. I thought your tortillas were Amazing!!!! I substituted arrowroot flour instead of tapioca flour cause I didn’t have it! Thanks for the great recipe!

    1. I’m glad you like the recipe. :) It’s a great go-to wrap for just about anything. :)

  99. Arlene Haggerty says:

    These tortillas are so easy and just the best. I make a batch every week and they disappear like magic!LOL Yesterday I tried making a thicker tortilla and I got 3 out of the batch of batter. Then I made pizza on the three. It turned out wonderfully. My new go to for pizza base too. Thanks so much for this recipe.

    1. Arlene, you are Genius! I’m so glad you like the tortillas! I have always hoped I would figure out some version of this recipe for pizza crust. I will need to work on it soon. I’m glad you were able to make it work for you! :)

  100. Can someone explain to me how tapioca flour is paleo? It’s higher in carbs and lower in fiber than wheat flour. This doesn’t feel like a smart substitution to me. I understand that we try to make “bread” products out of a lot of things that aren’t normally in bread, but these don’t feel like they’re truly paleo to me with all those high glycemic carbs.

    1. Hi Sara…tapioca flour is gluten free and toxin free, which makes it an acceptable paleo cooking ingredient for most people. But you’re right, it is higher in carbs and lower in fiber compared to something like coconut flour. So if you’re glucose sensitive or just want to cut back on the carbs, you wouldn’t want to eat too many of these tortillas, or just skip this recipe altogether :)

  101. I’m so excited to try these! I’m REALLY a Paleo Newbie and am curious if you can recommend a brand of Tapioca Flour, please and thank you!

    1. Hi and congrats on becoming paleo! The brand of Tapioca I typically use is Bob’s Red Mill. Here’s our link if you want to check it out there: Bob’s Red Mill Tapioca Flour. Many of the larger grocery store chains in the U.S. now carry tapioca flour as well.

  102. i didn’t have tapioca flour, so i used almond flour. my first tortilla broke apart when i tried to flip it. i decided to oil a cookie sheet, and i put the broiler on. i poured the batter into a thin sheet, broiled it until the top looked crispy. i broke it into 6 pieces, flipped them, then broiled the other side. they came out perfect except that they were not round.

    1. Well, I’m glad you found a way to make them work for you with almond flour. :) I have only used the tapioca and coconut flour for the softness of a tortilla or wrap.

      1. You are so beautiful Trina!!!

  103. Wow we can’t wait to try these! They look awesome. I am wondering how long they will keep in the fridge? Or can they be frozen for later use?

    1. Matt, they will keep for about 4-5 days but freeze great! Hope you like them!

  104. I just made these and they are delish! I used cashew meal for part of the four and they turned out great. I wanted to cut the carbs even more. Thanks for this great recipe. BTW…I had one right away with a little butter, cinnamon and coconut sugar sprinkled on….YUM!

    1. Judy, thanks for your idea! I love that you added your own twist to the recipe. Sounds wonderful! gonna have to try that myself! :)

  105. Thanks for the recipe! Question: I can’t get to the grocery store until next paycheck, so all I have is Red Mill baking flour. Do you think it would work?

    1. Selayna, I have not made it with the Red Mill baking flour, so I can’t say for sure. Baking flour is different than tapioca flour. If you give it a try, please let me know. :)

  106. Wow, these are really good! Thanks for the recipe.

    1. Thank Kim! I’m so glad you like them! :)

  107. These really are the best paleo tortillas I have tried so far, most taste too much like eggs, well done! I am very happy indeed, thank you : )

    1. Hi Sue! Yay! That was my intent. My friend Keri had started them with the base of this recipe, I just played with it. I’m really happy with the result. Thanks for taking the time to comment. :)

  108. I don’t have tapioca flour on hand. Can I substitute almond flour?

    1. Shari, The recipe will not be the same and will influence the texture. I can’t say how the end product would turn out. The tapioca flour is key to this recipe.

  109. Made these tonight. Couldn’t believe they actually turned out for me cause I’m not a good cook! These are going to be a lifesaver for my kids lunches. Couldn’t find it on your site, could you work on a pizza crust recipe? All the ones I’ve tried turn out the consistency of cookies.

    1. Yay Amy! I’m so glad you like them! I have played around with a pizza crust, and have not found one I’m ready to post. Yet.:) Believe me, its on my list, but if its less than great I won’t post it! I’ll work on it. Hopefully soon!

  110. Can you freeze these if made in batches do you think? Look yummy :)

    1. Yes, Michelle. Just put them in a freezer proof container. I also separate them with a paper towel or plastic wrap if layering them in the freezer.

  111. Anonymous says:

    Just out of curiosity, why did you use olive oil to fry them in, instead of coconut oil?

    1. You can use either. You really just need a little oil for the first tortilla, then I don’t add any more. Just enough to season the pan, and then you’re good to go for the rest of them.

      1. Anonymous says:

        Can almond flour replace coconut flour in most recipes?

        1. It can, but the recipe needs to be modified. It will not be a good option in some recipes because the flours are so different in texture and moisture.

  112. Can I use regular milk? I have celiac and have just found out that I am allergic to rice and corn. So much for all my gluten free recipes..Thank you.

    1. Hi Kris…sorry about your celiac…hopefully you’re under a smart physician’s care for that and staying away from wheat proteins. As for your rice and corn allergies, real paleo recipes avoid those grains because they can cause digestive problems. So if your gluten-free recipes call for those ingredients, I suggest you switch to paleo recipes instead! And finally to answer your original question, I haven’t tried to make these tortillas with regular milk so I honestly don’t know if they’d turn out or not. And just so you know, most paleo recipes avoid dairy ingredients as well!

  113. I, too, thought the oil was for the pan, so it helped to read the comments. However, I’m allergic to eggs and so I tried to substitute ground flax seeds and wound up with a gelatinous mess. I’m also allergic to corn and rice….. So…… Sigh…. I guess no tortillas for me. :(

    1. But thanks anyway!!! It was worth a try.

      1. Chris Lafargue-Bonet says:

        Since we’re using tapioca, a tbs of tapioca allowed to soak in just a little water is a good egg substitute. Just saying…
        Note: not tapioca flour, tapioca.

    2. Hi Willow. I’m sorry the recipe doesn’t work with flax seeds. It really needs the eggs and I haven’t tried a egg substitute yet. If I do I will let you know. :)

  114. These were DELICIOUS! The first one didn’t come out because I thought the oil was for the pan and didn’t put it in the batter. After I realized my mistake, they turned out perfectly. They’re so tasty! Thank you SO MUCH for this recipe. =]

    1. Aimee, yay! So glad they worked out for you. :) Last week I made them and spread the batter really thin and made crepes. This recipe is very versatile. I’ve also clarified in the recipe’s instructions to include the oil when you combine the wet ingredients so hopefully others will avoid that mistake in the future. Thanks for your comment!

  115. I’ve completed the Whole30 twice now….and actually don’t miss bread very often. But I DO miss tortillas! I have all these ingredients on hand so I’m going to try this recipe soon! Sounds like they are great! Question: Since I’m the only one in my household who is truly and completely staying on Paleo, I don’t think I’ll eat up a batch of these before they go bad. Do you happen to know if/how they will freeze? That way I can keep them around for those tortilla cravings, but make them last longer. Thanks!!

    1. Brenda, they freeze great! Keep them in a freezer bag and they should thaw out fine. :)

      1. Great to know that they freeze well! That makes all the difference to keeping them on hand! Thanks for your reply!!

  116. I used Hazelnut flour and they worked just fine!!! Best tortilla ever! So I think almond flour would work too in this case.

    1. Thanks Cass! Thanks for the info on the Hazelnut flour! I’ll try that next time! :)

  117. Anonymous says:

    I can’t wait to try these this week! Just found your site this evening and can’t wait to try many of your recipes!

  118. These tortillas are absolutely wonderful and so easy. My husband just loves them. So quick to make and have lovely flavour too!!!

    1. Arlene, thank you so much! I’m glad your hubby likes them too! :)

  119. These look great, but where do I find tapioca flour in the UK?

    1. Maybe try Amazon UK? It’s inexpensive. Also check for Tapioca starch. It’s the same thing. Hope this helps.

    2. Anonymous says:

      i dont know if you have found it yet but i bought some tapioca flour in wholefoods today

  120. Anonymous says:

    These are great when used for a rolled sandwich ie chicken salad,tuna,bacon and scrambled egg. Who needs bread?

    1. I agree! I’m glad you like them! :)

  121. Stephanie says:

    Best paleo tortilla EVER and so super easy! I can not thank you enough!!!

    1. Thanks Stephanie! So glad you liked the recipe. Yay! Thank you for trying them. :)

  122. Anonymous says:

    I do not have any coconut flour, wondering how almond flour would work? I have the tapioca flour. Do you think that subsitution would alter the recipe?

    1. I haven’t tried them with almond flour. I’m sure it would change the texture, and don’t know how they would turn out. Sorry.

  123. Elizabeth Blackford says:

    Oh my god! these are absolutely A-mazing!! I substituted the olive oil for coconut oil, and substituted the milk with Unsweetened Almond Coconut Milk. My husband is the finickiest of eaters & he loved it! Thanks so much!! This totally fits into my low carb life :)

    1. Hi Elizabeth! Yay! So glad the tortillas are husband approved! Makes life easier in the kitchen right? :) I’m glad you liked them and mentioned the almond mild substitute. I should mention that on the recipe as others with coconut allergies have said it works well. Thank you so much for your comment. I really appreciate it!

  124. I am so happy to have found this recipe :-) I made them tonight and they are the closest to an actual flour tortilla that I have come across. I guess they are more like a crape but works for me. I want them to make sandwich wraps and think they will work fine for them. I made burritos tonight. Took me a couple of them to get the cooking right. I also replaced the Coconut flour with Rice flour as I am allergic to coconut. I don’t think it made much of difference and the taste is awesome. Question though… I found them just a little too greasy.I only used cooking spray in my pan. If I left out the oil would that mess them up?

    1. Shari, feel free to leave out the oil. I’m sure they will be ok. I haven’t made them with light coconut milk, but that might help a little as well. I’m glad you liked the recipe! :)

      1. Thanks Trina B :-) I will try it without the oil. I can’t use Coconut Milk as I am allergic :-( I used Unsweetened Almond Milk and it seemed to be fine. I liked the taste :-) I will let you know how it works without the oil. Thank you so much!!

  125. Did this last night for tacos!! Phenomenal! They hold together probably better than normal tortillas and they are really easy to make! I was surprised and just how well they solidified in the pan and stayed together for the tacos! I ended up making a second batch that I will use for lunch wraps the rest of the week. Thank you Trina!!

    1. Hi Kevin! Wow! Thank you so much for your comment. I’m so happy you tried the recipe. A lot of people think they will be too hard to make, but as you said, they are really easy! I’m glad you enjoyed them and appreciate you taking the time let me know. :)

  126. Wow! These are delicious! Love that they are more crepe like – will be a fine replacement for the Swedish thins I used to make on the weekend. Worked great as a tortilla for my tacos tonight. I made them in a cast iron skillet at about medium-medium high with a little butter. Had enough to freeze for later. This is the first recipe I’ve made from this site – will definitely coming here for more! Thank you!

    1. Thank you so much Jessica! I’m so glad you enjoyed them. I love them too, especially with tacos and enchilladas! Thank you for your kind words! :)

  127. Made these tonight and they ended up more like crepes (delicious ones!) but not like the thin store-bought tortillas I was hoping for. I added xanthan gum, so maybe that is why I had that problem, but the recipe is definitely yummy. I won’t be able to use them for quesadillas like I was hoping but definitely for other types of wraps or desserts.

    1. Hi Julia! Thanks for your comment. Yes, they are more crepe like. I try really hard to keep all the ingredients to my recipes easy so people aren’t scared away. I was trying for a less eggy wrap than I had tried with other recipes. I’m happy with the result but agree they aren’t quite like the tortillas were used to from the grocery stores. That would require far more ingredients and probably not Paleo friendly. I appreciate your kind words. Thanks so much for stopping by. :)

  128. Hi Trina,
    I am new to the Paleo concept and landed on your site. I just tried your tortilla recipe but with low fat coconut milk. Oh YUM! what a great transition from wheat bread. thank you!
    I look forward to trying many more recipes.

    1. Bev, yay! So glad you liked them! It’s a great alternative when you need a wrap or tortilla. Thank you so much for your comment! :)

  129. Marguerite says:

    Hi Trina, I’m keen to try this recipe with the aim of finding something that could be used for wheat-free “tortilla” baskets. Have you tried baking these tortillas yet in moulded form? Any suggestions would be most appreciated. Thanks. Marguerite

    1. Hi Marguerite, I have not baked or tried to mold these tortillas so I can’t tell you how it would work. If you try it please let me know how it goes. :)

  130. omg so easy and so yummy, thank you!

    1. Sherina, I’m glad you liked them! Yay! ;)

  131. Made these tonight. They brown nicely and look great. They are flexible and moist like a crepe, but they are not oily or eggy. They did not rip. They are filling and work great with the avocado tuna recipe. The whole family really liked it. Thank you!

    1. Staci, thank you so much! I’m glad your family enjoyed them. I really appreciate you stopping by to comment. It’s a super easy alternative to tortillas.

  132. Anonymous says:

    Made these tonight. They browned nicely and looked delicious. The texture has more of a crepe feel to it. They are moist and flexible and they are not oil sponges. I made them with the tuna. My 14 year old ate a ton and wants to eat it again. The wraps would be good used in enchiladas, breakfast wraps, or with toppings, like a crepe. Thank you!

    1. I’m glad your family enjoyed them. They are kinda like a crepe, but thicker. I agree, they are very versatile. I really appreciate your comment and taking the time to stop by!

  133. Has anyone tried to see how long they last in the Fridge? Its going on almost 2 1/2 weeks and they still look good.

    1. Stefani, I would not go past 1 week. If you want to keep them longer, you can freeze with a paper towel between each tortilla in a freezer bag. They thaw out fine. :)

  134. Kevin thorp says:

    Could you substitute tapioca flour with almond flour

    1. Kevin, I haven’t tried them with almond flour. I was trying for a texture close to tortillas. If you try it, let me know how it works out. I’m planning on working with this recipe more in the future. :)

  135. This is great, I am looking forward to making these. I have 8 kids and so finding things I can make myself will be great. My son may have celiac disease, we find out in April, and he could live off of tortillas. I am taking the whole family paleo”ish” with the focus on losing the gluten and grains, not so much the starch though. I love when I can find recipes that will mimic some of my sons favorite foods. I two questions: #1 is Tapioca starch the same as tapioca flour? I have the tapioca starch here at home. I am just getting into these new types of ingredients. ;) #2 any ideas on what the carbs might be on one of these babies? My hubby is type 1 diabetic, been paleo”ish” since December and doing great. I am trying cauliflower wraps for him, but not sure he will like those as much. We do like tacos here at the house since its an easy cheap meal for my large family.

    1. Shari, you are one busy lady! Wow. ;) I had a hard time with two kids! To answer your questions, 1. Tapioca flour and tapioca starch are the same. It depends on where you buy then and the manufacturer.
      2. Tapioca flour is fairly high in carbs. Not as much as in rice flours, but definitely not a good as coconut or almond flour. I chose tapioca for this recipe because I wanted the texture. We only make them once in a while, when we have an an occasional taco or enchilada.
      Hope this helps. Thanks for checking out our site! :)

      1. I finally made these, made them twice actually, once with tapioca flour and once with arrow root powder. One thing I am finding is the batter seems gritty, which in turn makes the wrap a bit gritty. They are good, but I must be doing something wrong. I think its the coconut flour that is getting gritty, and it all sinks to the bottom of the bowl. I am using my homemade coconut flour from my coconut milk pulp, can’t afford store bought CO flour. Any suggestions? Oh and usually my coconut milk is made fresh right before getting ready to make the wraps, I use The Paleo Mom’s recipe.

        1. Shari, I think it must be your coconut flour. No one else has commented on a gritty texture or it sinking to the bottom of the bowl. I admire that you’re making your own flour and milk. That’s awesome! Maybe you can find a way to make the flour a more fine texture? I’m not sure as I have not made coconut flour before.

  136. I made a double batch of these using a can of coconut cream from Trader Joe’s. It made 10 crapes/tortillas and we filled them with Pear mango compote and drizzled honey and sprinkled cinnamon. Yummy!

  137. Been doing whole 30/paleo for about a year and half. in my past, if I had allowed myself I would have eaten bread or tortillas with every meal. Made these tonight and they were not only EASY but very tasty. I travel on business and have found sticking to the plan proves to be challenging when on the road. This will definitely help with the challenge. I have to say that your website is my “go to site” when looking for recipes. I have yet to be disappointed in anything I have made!
    Thanks so much!

    1. Hi Janet! What a great review of the tortillas! I waited a year before I made them because I needed to be sure I was off the bread train. And like you, these prove to be nice for the occasional wrap or enchilada. I like your idea of taking them when traveling as well! Thank you so much for stopping by to comment. I really appreciate it! :)

  138. Are you able to freeze these? Or how long can I refridgerate them for. I like to cook and plan for the week or sometimes two at a time.

    1. Hi Pat! They store in the fridge just fine in a sealed container. I haven’t frozen them yet, but I think they would be just fine. :)

  139. I made these for dinner tonight as per the instructions. They turned out fantastic and tasted great. Will definitely be a regular in our house.

    1. Great! They are so easy and can be used so many different ways. I’m glad you enjoyed them. Thanks for taking the time to say so! :)

  140. I made these but used Arrowroot Powder instead of the Tapioca Flour. They were great!!!

    1. Rea, thanks for your comment. People will be glad to know that! :)

  141. More like a crepe but very good regardless!

  142. Through research this morning I am finding different info on tapioca flour versus tapioca starch. They both seem incredibly high in carbs and I was wondering if you knew how it rates on the glycemic scale? If it is high, do you know of a good substitute? Thanks

    1. Hi Marla,
      Tapioca flour is higher in carbs than coconut flour or other paleo flours. When I made these tortillas, I was looking to duplicate the flavor and texture the best I could. I didn’t want it too eggy or dry, and even more important, I needed to to be soft and hold up. There are several recipes out there you can check out. I consider this recipe one that is used occasionally for recipes like my enchiladas. Here’s some info that might help. :)

  143. Stephanie, I’m up for one of those! Yummy! :)

  144. Oh yay. Now I can have my almond butter nanner sammich. :)


  145. Made these tonight for our taco Sunday dinner. They were so good family loved them.

    1. Jasmine, I’m so glad your family enjoyed them! :)

  146. Trina, these were amazing! I was finally able to make and eat quesadillas! To be honest I also took the first one I made and spread organic raspberry jam on it and rolled it and ate it. I haven’t had a crepe in a year now and it was soooo good! Shout out to passion for paleo for bringing this recipe up on her Facebook page

    1. Kim, I’m so glad you liked them as much as I did! Keri from Passion for Paleo is a inspiration to me in more ways than one. All I had to do was play with her ingredients and, bam! My hubby smothered his first one in honey, so I get you’re excitement. We were happy here too! Thanks for you’re comment! :)

  147. Tammy Von Klück-Hoard

  148. Oh these sound fantastic, we have to make these soon.

    1. Tammy, Let me know what you think! :)

      1. These tortillas are amazing, thanks so much for this awesome recipe!!

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