Jun 2, 2016
This post may contain affiliate links. Please read our disclosure policy.
This simple recipe for grain-free Paleo Tortillas will forever revolutionize your taco night, guaranteed. Now you can enjoy all of your favorite Mexican-inspired meals without the grains! Check out how easy they are to make:
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. And of course, TACOS.
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.
This is the exact same strategy I used when creating the Family KickStart Program – my comprehensive 30-day program that helps families eliminate processed foods and sugars together.
This program works because we don’t avoid everyone’s favorite dishes, instead, we reimagine the best recipes using real ingredients. Every recipe in the 30-day program is made specifically with kids in mind, and has been adored by my family for years! Grab a sneak peek here.
These grain-free tortillas are one of the recipes 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.
Grain-Free Tortilla Ingredients
Just what goes into these grainless tortillas? You’re just six simple ingredients from the tacos of your dreams.
- Almond flour
- Tapioca flour
- Sea salt
- Avocado oil or olive oil
- Warm Water
How to Make Paleo Tortillas
Okay, you have the ingredients. Now how do you make them?
These tortillas are awesome because they come together in just one bowl (easy clean-up!), plus you can make the dough balls and refrigerate it for up to one week. That way, you can have the dough ready at all times and make tortillas all week. I know my kids would definitely not complain about tacos all week.
In a medium bowl combine flours and salt. Whisk until thoroughly combined.
- Add water & oil
Mix in the oil. Slowly at the water, one tablespoon at a time and knead with your hands to combine.
Move dough to a flat surface and knead for a minute. If the dough is too wet you can add more almond flour, if it is too dry, add a teaspoon or two of water. Generally, the dough should feel like playdough at this point in the mixture.
- Divide the dough
Divide dough in half and then evenly into 8 pieces. Knead and roll each piece with your hands into small balls.
- Roll out the dough
You can roll out the dough balls with a rolling pin, between two pieces of parchment paper or, you can use a tortilla press. Flatten the dough into 4-6 inch tortillas.
Peel off the top parchment paper and flip the tortilla onto a hot skillet, pulling the second piece of parchment paper away quickly. Cook the first side for around 20 seconds, and brown the second side for 30-45 seconds.
- Keep them warm
Immediately transfer warm tortillas into a tortilla warmer. Or place warm tortillas between two kitchen towels to keep warm.
Leftover tortillas can be refrigerated for a couple of days. To reheat, simply warm them in the taster oven.
What to Have with Them
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! Here are some more ideas.
- Street Tacos
- Mexican Chicken Tacos
- Butternut Squash & Chickpea Tacos
- Korean Beef Tacos
- Philly Skirt Steak Tacos
Okay, I could easily go on and on about tacos, but you get the idea. Grab your favorite taco fixings, and these grain-free paleo tortillas and you’ll be ready for your next taco Tuesday in no time!
Grain-Free Paleo Tortillas
- 1 cup almond flour, packed
- ½ cup tapioca flour, packed
- ¼ sea salt
- ¼ teaspoon cumin optional
- 3 tablespoons avocado oil or olive oil
- 3 tablespoons 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 by 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 from 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.
One other comment – can’t arrowroot flour be used for tapioca? I have had success substituting it. Also tortilla presses can be found in most Mexican markets – I also found them at Wal mart.
I used arrowroot and they didn’t hold as well. Good luck!
Tried these with tortilla press. Waxed paper works much better than parchment. Also I found making them bigger (thicker) made it easier to press and cook.. Also following directions I ended up with a very wet dough and had to add a lot more almond flour. They taste okay.
Glad you tried them. Enjoy!
Is there a substitute for the tapioca flour? do you have any recipes that would work for a modified ketogenic diet? My son can only have 20g of carbs per day.
I’m sorry Mary, but these tortillas fall apart without the tapioca flour (starch). I’ve tried!
Wow, this is great. Need to get a tortilla press.
This is great, need to try it.
Is tapioca flour the same as tapioca starch? Also, can you please clarify the step 6 directions? On how to cook them? Thanks! These look yummy.
Hi Julie! Yes it is. Some packages will say “start” another “flour”. both have the consistency of corn starch. If you watch the video, you’ll see what I mean by peeling off the parchment onto a hot skillet. That should give you an easy visual. Enjoy!
Where did you buy the tortilla press?
I always enjoy trying new things. Making my own tortillas sounds like something my kids would enjoy!
Just missing a tortilla press!
I love this!
Is there a good substitute for the almond flour? My son has wheat, corn, and nut allergies. What about coconut flour?
coconut flour is not a substitute for almond flour. You can use ground sunflower seeds into a “flour” for this recipe.