Not only are these grain-free tortillas only made with a few simple ingredients, but they are soft and so delicious. My kids even gobbled them up and proclaimed, “best tacos ever!”, can’t beat that. These tortillas are a great Paleo staple to have on hand. They are gluten-free, dairy-free, and grain-free but soft and pliable.
Practice makes progress!
I know that making homemade tortillas can seem daunting but once you get the hang of it you won’t ever turn back to store-bought tortillas again. Get your kids involved and let them help you “smoosh” the tortilla dough. You can use a tortilla press, rolling pan, or 2 heavy pans to smoosh the dough.
How to make them?
These tortillas are made with cassava and almond flour and just a few other simple ingredients. Paleo dough can sometimes be tricky to get right as it can be very soft and hard to handle. The great thing about using these flours is unlike regular baking ingredients you cannot overhandle the dough. It will not become chewy or hard if you need to keep adding a bit more flour to firm it up or it needs more kneading.
I use a tortilla press to make my life easier and have my tortillas be more uniform in size and shape. You can also use a heavy frying pan to smoosh the tortilla as well. I also use 2 pieces of parchment paper to smoosh the tortilla dough in between. You can then peel the parchment off and then throw your tortilla into a cast iron pan or a griddle…I prefer the griddle as you can make more tortillas at one time. Also, keeping your tortillas small and not too thin will help getting them off the parchment paper. I only use a heaping tablespoon of dough for each tortilla. This will make around 12 tortillas.
Ingredients needed?
- Almond Flour
- Cassava Flour
- Water
- Olive Oil
- Salt
Paleo Tortillas
Ingredients
- 1 cup super fine almond flour
- 1 cup cassava flour divided into ¾ C and ½ C
- 4 tablespoons olive oil I prefer light olive oil or 3 tablespoons of melted ghee
- 2/3 cup warm water
- ¾ teaspoon sea salt
- ¼ teaspoon garlic powder optional
Instructions
- Mix your dry ingredients. Use only ¾ c of cassava flour to start, almond flour, salt, and garlic powder.
- Next mix in your wet ingredients. Water and oil. Mix well until fully combined. Dough will be soft.
- Slowly add in the ¼ c of cassava flour. This should firm up your dough a bit, but it will still be soft.
- Knead the dough in your bowl for around 30 seconds.
- Using a tablespoon to scoop out your dough and roll into around 12 balls.
- Using a tortilla press or frying pan place dough ball in between 2 pieces of parchment and press down firmly. Peel away parchment and place on hot frying pan or griddle to cook. I use med to high heat. Flip when bubbling and golden in color. Could take 1-2 mins per side depending on how you are cooking them.