This simple recipe for grain free tortillas will forever revolutionize your taco night, guaranteed. Now you can enjoy all of your favorite Mexican-inspired meals without the grains!
If there’s any cuisine that is sure to please my kids every time, it’s Mexican food. I know that no matter what I cook; if I add some of my homemade taco seasoning, my kids will eat it. And, since they love the flavors so much, I’ve been able to introduce my kids to new foods and veggies while still giving them something they’re familiar with.
We all look forward to Mexican night at our house, which often happens more than one night a week. Don’t fix it if it isn’t broken, right? I’ve gotten creative with our Mexican recipes to keep it interesting; we enjoy everything from homemade nachos to Mexican bean and vegetable soup to taco lettuce cups.
But sometimes we crave traditional, hand-held tacos, with soft tortillas full of delicious toppings. I often avoid corn tortillas -my go-to tortilla when I’m in a pinch- since I try to eat grain free and I can’t find a substitute near me. Until now. These homemade grain free tortillas fully satisfy my need to hold my food.
The most difficult part of eating gluten & grain free is finding substitutions of classic dishes that taste just as good as the original. And we all know that some store-bought substitutes tend to taste like cardboard, not to mention they can put a hole in your wallet.
I wrote The Best Grain Free Meals on the Planet to help families dealing with food allergies and dietary restrictions because I know how hard it can be to make one meal for the whole family. The recipes in this cookbook are fresh, simple, and just as delicious as the originals.
These grain free tortillas are one of the recipes in the book, one that I couldn’t wait to share with you! With this recipe, you’ll be able to make any taco recipe in this blog and across the internet. Check out how easy they are to make:
Now you can enjoy taco night even if you’re gluten & grain free. Set out all your family’s favorite fillings – we love ground beef, cheese, lettuce, salsa, and guacamole – and let everyone create their own epic taco. It’s a dinner that will never get old!
- 1 cup (125 g) almond flour, packed
- ½ cup (65 g) tapioca flour, packed
- ¼ sea salt
- ¼ teaspoon cumin (optional)
- 3 tablespoons (45 ml) avocado oil or olive oil
- 3 tablespoons (45 ml) warm water
- In a medium bowl, whisk almond flour, tapioca flour, and salt to combine.
- Add oil and combine. Slowly add the water, one tablespoon at a time, and knead with your hands to combine.
- Transfer dough onto a flat surface and knead for about a minute to combine. If the dough is too wet, add a little more almond flour. If too dry, add a teaspoon or two of water. Dough texture will vary depending how you measure the flour, but generally, it should feel like playdough. For additional tips, see kitchen notes below.
- Divide dough in half, and then evenly into 8 pieces total. Knead and roll each piece with your hands into small balls.
- Place one dough ball between two pieces of parchment paper. Using a rolling pin, roll dough between two pieces of parchment paper. With a tortilla press, flatten dough into a 4-6-inch tortilla.
- Peel off the top parchment and flip the tortilla onto a hot skillet, pulling away the second piece of parchment paper. Cook the first side for about 20seconds, to brown the other side for 30 to 45 seconds, until the other side is browned and bubbly.
- Immediately transfer warm tortilla inside a tortilla warmer or place it between two kitchen towels to keep warm. These tortillas are best served warmed. Refrigerate leftover tortillas. To enjoy again, simply warm them in the toaster oven.