This soft, flexible paleo tortilla recipe is perfect for creating delicious vegan gluten-free sandwiches or wraps.
Plus, these tortillas are grain-free and made with almond flour and arrowroot flour, perfect for a grain-free lifestyle.
What Are Paleo Tortillas?
A paleo tortilla is a flatbread made with grain-free, gluten-free flours also dairy-free, and egg-free.
Therefore, paleo tortillas are vegan and ideal to create vegan gluten-free wraps.
Why You’ll Love These Tortillas?
These Paleo Tortillas are the perfect way of making wraps and tacos, and they are:
- Only 6 Ingredients
- Ready in 15 Minutes
How To Make Grain-free Tortillas
Most vegan gluten-free tortilla recipes use grain as flour, like quinoa, rice, or millet.
While all these flours are healthy, some can’t tolerate grain and therefore grain-free tortillas are your best option.
I already shared with you a coconut flour tortilla recipe, this time let’s see how you can make delicious vegan gluten-free tortillas with almond flour!
So the ingredients you need to make paleo tortillas at home are:
This is a paleo arrowroot tortilla recipe so the main flour used in the recipe is arrowroot flour.
Arrowroot flour is very similar to corn flour in texture. It is ultra-fine, highly volatile, and can be difficult to measure.
That is why it is important to measure this flour using the scoop and sweep method.
It means that you must use a scoop to fill your cups. When the cup is full, don’t pack the flour, simply sweep the top using the blade of a knife.
All the ingredients you need for this vegan gluten-free tortilla recipe are:
- Arrowroot flour or tapioca flour, either of these flours can be used for this recipe with the same amount, they are both paleo-friendly. You can also use corn starch instead of arrowroot flour but it won’t be paleo anymore and the tortillas will slightly less flexible.
- Almond flour or almond meal – almond flour is less grainy than almond meal so I highly recommend fine almond flour for a white tortilla with no gritty texture.
- Unsweetened coconut milk or any plant-based milk. Soy milk is not paleo but a great vegan option here. Almond milk works, but it makes the tortillas crispier and they break easily when rolled.
- Garlic powder – optional, but it adds a delicious garlic flavor.
Whisk and add liquid at room temperature
The batter is very easy to prepare and it will resemble pancake batter, slightly more liquid.
In fact, these paleo tortillas are not made from a roll-able dough like wheat tortillas.
These paleo tortillas are cooked like pancakes on a non-stick pan.
To make the batter, add all the dry ingredients into a medium-size mixing bowl, and whisk to evenly distribute the flours.
Then, add the liquid at room temperature, not cold or the arrowroot flour will form lumps.
Finally, whisk until smooth and look like crepe batter in texture.
Don’t spread the batter
If it is the first time that you cook arrowroot flour tortillas, there are a few things to note.
First, use a non-stick pan or pancake griddle under medium-high heat and grease the pan with at least 1 teaspoon of coconut oil or oil spray.
Then, keep in mind that you are working with high-starch flour which makes the dough very elastic when it comes in contact with heat.
It means that you must scoop the 1/3 cup of batter in the center of the pan and then slightly tilt the pan but not too fast, the batter will spread/fall apart.
If you want to spread easily, don’t tilt the pan, place the batter in the center of the pan and use the back of a tablespoon to spread the batter by circular motion.
That is the easiest way to learn how to spread paleo tortilla batter without breaking it.
Cook and flip
It takes just 2 minutes to cook a paleo tortilla on one side. Then, when bubbles appear on the surface of the tortillas and the sides are dry, use a spatula to flip.
Slide a spatula under the tortilla to flip it over and cook for an extra 30 seconds on the other side.
Repeat all these steps until you have used all the batter.
You should be able to form 6 paleo tortillas with this recipe.
Also, make sure you grease the pan between each addition of batter to prevent the tortillas from sticking to the pan.
Finally, remember that stacking cooked tortillas on a plate can make them stick together, so it’s better to cool them separately on a plate or cooling rack.
Then, when they reach room temperature, stack them on a plate and store them in the fridge for up to 3 days.
You can store these paleo tortillas in the fridge for up to 3 days on a plate sealed with a silicone lid.
You can also freeze them for up to 3 months.
Rewarm them in a pancake pan for about 30 seconds on each side before serving so they get their softness back.
Frequently Asked Questions
How do paleo tortillas taste?
Since they are made of high-starch arrowroot flour, these grain-free tortillas are chewier than wheat-based tortillas.
However, they are delicious to carry any vegan food like Mexican food, roasted cauliflower, or as a side to vegan curry recipes.
They are very flexible and won’t break even if heavily filled.
Can I freeze vegan gluten-free tortillas?
These gluten-free vegan wraps freeze very well individually. Then, you can defrost them the day before at room temperature on a plate placed on the kitchen counter.
How Can I Use These Tortillas?
These tortillas are perfect with any Vegan Mexican dish.
My absolute favorite combinations are:
- For my Vegan Birria Tacos. They are perfectly paired with the spicy jackfruit filling.
- With my Lentil Taco Meat for a quick and easy Mexican dinner.
Made this grain-free tortilla recipe? Share a comment and review below or join me on Instagram to share a picture with The Conscious Plant Kitchen community.
Paleo Tortilla Recipe
To cook the tortillas
- 1 teaspoon Coconut Oil - or olive oil per tortillas
- In a medium-size mixing bowl, whisk the dry ingredients together: almond flour, arrowroot flour, salt, and garlic powder.
- Whisk in coconut milk and water, both at room temperature, not cold, to avoid lumps. It should form a liquid batter similar to pancakes/crepes. If you like your flatbread thicker, add an extra 2 tablespoons of arrowroot flour, but if you like them thinner, keep it like this.
- Warm a non-stick pan under medium heat, melt 1/2 teaspoon of coconut oil or spray oil over the pan.
- When the oil is hot and melted, scoop 1/3 cup of batter in the center of the pan, don't tilt the pan to spread the batter, or it will break into pieces due to the high amount of starch in the flours. Let the batter spread by itself, or to help it spread, use the back of a spoon that you run in a circular motion into the scooped batter to spread out gently.
- Cook for 2 minutes on one side, then slide a slotted spatula under the tortilla and flip it over.
- Cook for one more minute on the other side, then remove from the pan and set aside on a plate while you cook the rest of the batter.
- Store in the fridge for up to 3 days, on a plate sealed with a silicone lid, or freeze individually.