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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/soft-paleo-almond-and-tapioca-flour-tortillas-recipe/