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