Soft Paleo Almond and Tapioca Flour Tortillas Recipe

Introduction

These soft Paleo flour tortillas are a delicious gluten-free alternative perfect for wraps, tacos, or any meal that calls for a tender, flexible tortilla. Made with almond flour and tapioca starch, they offer a light and satisfying texture without grains.

Ingredients

• 1 ¼ cups (140 g) finely ground blanched almond flour
• 1 ½ cups (180 g) tapioca starch/flour, plus more for sprinkling
• 1 teaspoon kosher salt
• 1 teaspoon grain-free baking powder
• 1 teaspoon xanthan gum (optional, but highly recommended)
• 2 tablespoons (24 g) virgin coconut oil, melted and cooled
• 1 (25 g) egg white, at room temperature
• ⅜ cup (3 fluid ounces) warm water, plus more as needed

Instructions

1. Step 1: In a large bowl, whisk together the almond flour, tapioca starch, salt, baking powder, and xanthan gum (if using) until well combined.
2. Step 2: Make a well in the center of the dry ingredients and add the melted coconut oil, egg white, and warm water. Mix thoroughly to form a thick but soft dough. Add more water by the teaspoonful if needed to bring the dough together.
3. Step 3: Shape the dough into a disk, divide it into two portions, wrap each tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 3 days.
4. Step 4: Preheat a cast iron skillet or tortilla pan over medium heat until very hot.
5. Step 5: Working with one portion of dough at a time, knead it briefly between your palms. Lightly dust a flat surface with tapioca flour, place the dough on top, and sprinkle more flour over it.
6. Step 6: Roll the dough frequently, adding more flour as needed to prevent sticking, until it is about 10 inches wide. Use a 6-inch round cutter or lid to cut out circles.
7. Step 7: Remove excess dough and set aside. Sprinkle the round with more flour and roll it out again, keeping it about ¼ inch thick but not thinner. Cut out a 6-inch round once more.
8. Step 8: Place the raw tortilla in the hot skillet and cook until bubbles form on the underside, about 45 seconds. Flip with a spatula and cook the other side for about 20 seconds until just set.
9. Step 9: Remove the tortilla and keep warm wrapped in a tea towel. Repeat with the remaining dough, including scraps, rolling and cutting as needed. Repeat for the second half of the dough.

Tips & Variations

• For best flexibility, include xanthan gum as it helps hold the tortillas together and improves texture.
• If the dough feels too dry, add warm water slowly to reach a soft consistency.
• Try adding herbs or spices to the dough for flavored tortillas.
• Use a non-stick skillet if you don’t have a cast iron pan.

Storage

Store cooked tortillas wrapped tightly in the refrigerator for up to 3 days or freeze for longer storage. To refresh before serving, microwave at full power for about 20 seconds. If frozen, defrost at room temperature first, then warm as usual.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tortillas without xanthan gum?

Yes, you can omit xanthan gum, but the tortillas may be less flexible and a bit more fragile. It’s recommended for the best texture.

How thick should I roll the dough?

Roll the dough to about ¼ inch thick. Thinner may cause tearing while cooking, and thicker tortillas won’t be as soft and pliable.

Soft Paleo Almond and Tapioca Flour Tortillas Recipe

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★★★★★

4.9 from 117 reviews

These Soft Paleo Flour Tortillas are a delicious and versatile alternative to traditional tortillas, made with almond flour and tapioca starch for a grain-free, gluten-free option. Perfectly soft and pliable, they are ideal for wraps, tacos, or burritos while adhering to paleo dietary preferences.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Approximately 8 tortillas (4 per dough portion) 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Paleo
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¼ cups (140 g) finely ground blanched almond flour
• 1 ½ cups (180 g) tapioca starch/flour, plus more for sprinkling
• 1 teaspoon kosher salt
• 1 teaspoon grain-free baking powder
• 1 teaspoon xanthan gum (optional, but highly recommended)

Wet Ingredients

• 2 tablespoons (24 g) virgin coconut oil, melted and cooled
• 1 (25 g) egg white, at room temperature
• ⅜ cup (3 fluid ounces) warm water, plus more as needed

Instructions

1. Mix Dry Ingredients. In a large bowl, whisk together the almond flour, tapioca starch/flour, kosher salt, baking powder, and xanthan gum (if using) until well combined.
2. Add Wet Ingredients. Make a well in the center of the dry mixture and add the melted coconut oil, egg white, and about 3 fluid ounces of warm water. Mix thoroughly until the dough comes together and is thick but relatively soft.
3. Adjust Dough Consistency. If needed, add additional warm water by the teaspoonful to bring the dough together to a pliable consistency.
4. Chill Dough. Form the dough into a disk, divide it into two equal portions, tightly wrap each in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days for easier handling.
5. Heat Skillet. Preheat a cast iron skillet or a tortilla pan over medium heat until very hot.
6. Prepare and Roll Dough. Take one portion of dough and knead it briefly between your palms. Lightly dust a flat surface with tapioca flour, place dough on it, sprinkle the top with more tapioca flour, and roll out to about 10 inches wide, moving dough frequently and adding flour to prevent sticking.
7. Cut Tortilla Shapes. Use a 6-inch round cutter or similarly sized lid to cut out a 6-inch circle from the dough. Set aside scraps for later.
8. Roll to Final Thickness. Sprinkle the round with flour and roll it out again to about ¼-inch thick (not thinner), then cut out a 6-inch round again for the final tortilla shape.
9. Cook Tortilla. Place the raw tortilla on the hot skillet and cook until bubbles form on the underside, about 45 seconds.
10. Flip and Finish Cooking. Using a wide, flat spatula, flip the tortilla and cook the other side until just set, about 20 seconds more.
11. Keep Warm and Repeat. Remove the cooked tortilla and wrap it in a clean tea towel to keep warm. Gather leftover dough scraps, rename and repeat the rolling and cooking process with this half of the dough until you have cooked four tortillas. Repeat entire process with the second half of dough.
12. Storage and Reheating. Wrap leftover tortillas tightly and refrigerate for up to 3 days or freeze for longer storage. To refresh, microwave at full power for about 20 seconds. If frozen, defrost at room temperature before microwaving.

Notes

• Xanthan gum is optional but helps improve the dough’s elasticity and texture.
• Use tapioca flour generously when rolling out the dough to prevent sticking.
• Do not roll the dough too thin; ¼-inch thickness ensures soft and pliable tortillas.
• Keep cooked tortillas wrapped in a tea towel to retain softness.
• Freezing the tortillas extends their shelf life significantly without loss of quality.
• Reheat tortillas quickly in the microwave to restore softness before serving.

Keywords: paleo tortillas, gluten free tortillas, almond flour tortillas, grain free, soft tortillas, homemade tortillas