easy paleo recipe for paleo and gluten free tortillas

Paleo & Gluten-Free Tortillas

If you’re new to paleo, you’re probably shouting, “Where’s the bread?” Yeah, I know it’s a tough craving to get over…

My hubby and I have lived without wheat bread for a year now. And honestly, it took a long time before we got past it.

This recipe is for those of you who need an occasional paleo-approved “bread” for recipes that would just not be as good without it. Think enchiladas and even a paleo burrito or soft taco. Keep in mind these tortillas include tapioca starch so I’d recommend you limit them to just the “occasional” dish to round out your paleo diet.

If you’re a paleo newbie, I also suggest you consider going on a Whole30-type diet before allowing yourself to indulge in paleo tortillas and similar recipes. (Whole30 is basically 30 consecutive days of consuming whole foods with no cheating, and no paleo-fied recipes that contain things like coconut flour or tapioca flour.) Why? Because you need time to change your mindset and discover what it feels like to fuel your body with non-inflamatory and hormone-balancing real food. It’s a great challenge that will get you on the right track – I highly recommend it.

If I never have a slice of bread again, I’ll be perfectly fine. I’m totally over wheat. I just don’t want to be the one that derails your new paleo lifestyle by introducing you to a bread-like recipe too soon.

That being said, here’s my paleo version of gluten-free tortillas. Let me say this was quite the process. But I’m really happy with how they turned out. My friend Keri from Passion for Paleo inspired me when she talked about her recipe. I played with the coconut flour, tapioca flour and coconut milk like she mentioned. I went with the same base ingredients and then experimented for a couple of days.

This recipe is the result. Soft enough to make an enchilada and they also work great as a wrap for lunch. They really are delicious! I like lettuce wraps, but these are a yummy alternative. I stored my leftover tortillas in the fridge and they held up well. Just keep them in a air tight container and you’ll have wraps ready to grab for a quick meal!

Tapioca flour can be found on the shelves of most supermarkets these days, as well as specialty stores like Whole Foods or Sprout’s, and even at Amazon.com. The best part, tapioca flour is cheap – yay!

I hope you give this easy paleo and gluten-free tortilla recipe a try and let me know what you think! If you need a little extra help preparing these, watch the quick demonstration video below the recipe.

P.S. Stay tuned for slow-cooked paleo enchiladas! My next recipe will show you how to use this quick tortilla recipe to whip up an easy and hearty paleo dish everyone in the family is sure to love. :)

Paleo & Gluten-Free Tortillas Recipe

Paleo & Gluten-Free Tortillas Recipe

Ingredients

  • 2 eggs whisked
  • 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
  • 1 tbs of olive oil
  • 3/4 cup of tapioca flour
  • 3 tbs of coconut flour
  • 1/4 tsp sea salt

Instructions

  1. In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)
  2. In a separate bowl, combine all dry ingredients together (salt and flours)
  3. Pour wet ingredients into dry ingredients bowl and whisk until fully combined
  4. Season your pan with olive oil (we used a 10" non-stick pan)
  5. Heat pan on medium to medium-low heat
  6. Pour 1/3 cup of batter into center of pan to form about a 6" circle
  7. Cook for 2-3 minutes until tortilla is lightly browned on the bottom
  8. Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
  9. Place tortillas on a paper towel-lined plate
  10. Makes about 6 tortillas about 6-inches around
http://paleonewbie.com/paleo-gluten-free-tortillas-recipe/

Need some help? Here’s a quick demonstration:

161 replies
  1. Svante
    Svante says:

    By far the easiest to make wraps recipe I have found so far, and very tasty, you can put in some crushed fennel or cumin seeds and sesame seeds for more taste. I will stick to this recipe…

    Reply
  2. Anonymous
    Anonymous says:

    OMG!!!!!!!!!!!!!!! I’m jumping up and down right now because this is REALLY FREAKEN GOOD!!!!!!!!!!!!! :) and I’m Spanish and I grew up next to mexico!!!!! just went gluten and was bummed that I cant eat tacos ! but not NOW!!!! :) THANK YOU

    Reply
    • Trina B
      Trina B says:

      Yay! I’m so happy you like the recipe! Especially coming from someone that knows tortillas! I appreciate you taking the time to let me know! Hopefully you find more recipes to enjoy. :)

      Reply
  3. Sharon
    Sharon says:

    You can make these lower carb, if you like. Carbs in milks vary quite a bit. I calculated that you could make these with canned coconut milk (depending on the brand) with about 10.5 carbs per tortilla. That’s not bad at all! I have calculated other recipes at 18 carbs for a small tortilla and 26 for a large one. If you use 40-calorie almond milk, the tortillas will be about 8.4 carbs each. Get the 30-cal almond milk, and you have lowered the carbs a tiny bit more. Tapioca flour will spike your blood sugars more than other flours, but this recipe as a whole isn’t high carb. It really is not. Since my dd is a diabetic celiac, we calculate carbs; we don’t restrict them. I do have to be very aware of carbs and glycemic indexes. Based on what I know, I’m excited to try this with coconut milk. It sounds tasty and healthy. We can also make and freeze some with almond milk for a slightly different taste. I am sure that the small amount of coconut flour won’t hurt the taste, but it does reduce the glycemic spike. Nice!

    Reply
    • Trina B
      Trina B says:

      Sharon, It sounds like you know your stuff. Thanks for sharing your thoughts with our readers. Everyone has different carb requirements and you make very valid points. Hopefully you find more recipes here for your family to enjoy. :)

      Reply
  4. Marilyn
    Marilyn says:

    I don’t often comment on recipes, but I had to tell you this is amazing! We had tacos, but I also imagine it being used as an occasional treat, with nut butter! Yummy!

    Reply
  5. Sarah B
    Sarah B says:

    I look forward to trying this recipe, but am dreaming of one small tweak… in place of olive oil, bacon drippings! Being a native of San Antonio, tortillas are an integral part of our culture and diet (can’t wait to make this version!). :) Thank you!

    Reply
  6. Anonymous
    Anonymous says:

    These were amazing, we’re a hispanic household and I wasn’t sure my husband was going to have anything to do with them
    but these tortillas are so good!thankyou for sharing

    Reply
  7. Tanya
    Tanya says:

    I used Olive Oil infused with Garlic to offset the sweetness of the flours, for the meal I was making and I can’t wait to try other infused Olive Oils as well. Turning the wheels in my head in what items I can use as a feeling for a tortilla made with Olive Oil infused with Blood Oranges

    Reply
  8. KarenMorrison32@hotmail.com
    KarenMorrison32@hotmail.com says:

    Made the tortillas tonight to have with chicken fajitas, they are amazing! Been feeling guity having fajitas but not anymore as these are perfect. Thanks for a great recipe.

    Reply
  9. Elizabeth
    Elizabeth says:

    I am doing LC and was wondering if I could substitute the tapioca flour and double up on the coconut flour? I am lookingforward to trying them…

    Reply
    • Trina B
      Trina B says:

      Elizabeth, I’m afraid the recipe might not come out well. I understand needing a more low carb option. Try more egg and coconut flour with a bit of tapioca? They may be more eggy but still soft. Let me know how it goes.

      Reply
    • Trina B
      Trina B says:

      I personally do not think they taste like coconut. However if you read through the previous reviews, others have claimed to have tried different flours and liked the result. You could give it a try. :)

      Reply
  10. Jennifer Ferguson
    Jennifer Ferguson says:

    I just made these tortillas with Chicken and mushrooms and they were tasty. Also made the homemade Raspberry Jam to make the raspberry lemon tarts tomorrow night. Thank you

    Reply
  11. movingfromatob
    movingfromatob says:

    I found the tapioca starch for under $4 at Sprouts. I just noticed that it is good for Gluten-free diets, but, not low-carb. I am more on “the low-carb while trying to go Paleo” diet. I read hazelnut and almond flour both do well, so, I am trying those. Any feedback regarding this from anyone who has tried to make them low-carb would be appreciated.

    Reply
    • Trina B
      Trina B says:

      It is higher in carbs than most of the recipes I post. We all know they are much better than anything store bought and are great for the days you just want a wrap or taco.

      Reply
  12. movingfromatob
    movingfromatob says:

    OMGsh! Delicous! These are fantastic! I am not necessarily doing paleo, so, I added a fresh roasted green chili and some melted cheddarjack cheese and rolled it up. Great texture! Delicous. So much better than any store-bought or even any other homemade tortilla I have eaten. I cannot wait to try it with other fillings. Keep temp Med to Med-low or it will create ugly bubbles. I had to whisk out some lumps – I probably did something wrong in the mixing, Otherwise, I followed recipe to the letter. YUMMY!

    Reply
  13. Anonymous
    Anonymous says:

    I thought your tortillas were Amazing!!!! I substituted arrowroot flour instead of tapioca flour cause I didn’t have it! Thanks for the great recipe!

    Reply
  14. Arlene Haggerty
    Arlene Haggerty says:

    These tortillas are so easy and just the best. I make a batch every week and they disappear like magic!LOL Yesterday I tried making a thicker tortilla and I got 3 out of the batch of batter. Then I made pizza on the three. It turned out wonderfully. My new go to for pizza base too. Thanks so much for this recipe.

    Reply
    • Trina B
      Trina B says:

      Arlene, you are Genius! I’m so glad you like the tortillas! I have always hoped I would figure out some version of this recipe for pizza crust. I will need to work on it soon. I’m glad you were able to make it work for you! :)

      Reply
  15. Sara Spigler Pomish
    Sara Spigler Pomish says:

    Can someone explain to me how tapioca flour is paleo? It’s higher in carbs and lower in fiber than wheat flour. This doesn’t feel like a smart substitution to me. I understand that we try to make “bread” products out of a lot of things that aren’t normally in bread, but these don’t feel like they’re truly paleo to me with all those high glycemic carbs.

    Reply
    • Trina B
      Trina B says:

      Hi Sara…tapioca flour is gluten free and toxin free, which makes it an acceptable paleo cooking ingredient for most people. But you’re right, it is higher in carbs and lower in fiber compared to something like coconut flour. So if you’re glucose sensitive or just want to cut back on the carbs, you wouldn’t want to eat too many of these tortillas, or just skip this recipe altogether :)

      Reply
  16. Anonymous
    Anonymous says:

    I’m so excited to try these! I’m REALLY a Paleo Newbie and am curious if you can recommend a brand of Tapioca Flour, please and thank you!

    Reply
  17. Anonymous
    Anonymous says:

    i didn’t have tapioca flour, so i used almond flour. my first tortilla broke apart when i tried to flip it. i decided to oil a cookie sheet, and i put the broiler on. i poured the batter into a thin sheet, broiled it until the top looked crispy. i broke it into 6 pieces, flipped them, then broiled the other side. they came out perfect except that they were not round.

    Reply
    • Trina B
      Trina B says:

      Well, I’m glad you found a way to make them work for you with almond flour. :) I have only used the tapioca and coconut flour for the softness of a tortilla or wrap.

      Reply
  18. Matt
    Matt says:

    Wow we can’t wait to try these! They look awesome. I am wondering how long they will keep in the fridge? Or can they be frozen for later use?

    Reply
  19. Judy
    Judy says:

    I just made these and they are delish! I used cashew meal for part of the four and they turned out great. I wanted to cut the carbs even more. Thanks for this great recipe. BTW…I had one right away with a little butter, cinnamon and coconut sugar sprinkled on….YUM!

    Reply
  20. Selayna
    Selayna says:

    Thanks for the recipe! Question: I can’t get to the grocery store until next paycheck, so all I have is Red Mill baking flour. Do you think it would work?

    Reply
    • Trina B
      Trina B says:

      Selayna, I have not made it with the Red Mill baking flour, so I can’t say for sure. Baking flour is different than tapioca flour. If you give it a try, please let me know. :)

      Reply
  21. Sue
    Sue says:

    These really are the best paleo tortillas I have tried so far, most taste too much like eggs, well done! I am very happy indeed, thank you : )

    Reply
    • Trina B
      Trina B says:

      Hi Sue! Yay! That was my intent. My friend Keri had started them with the base of this recipe, I just played with it. I’m really happy with the result. Thanks for taking the time to comment. :)

      Reply
    • Trina B
      Trina B says:

      Shari, The recipe will not be the same and will influence the texture. I can’t say how the end product would turn out. The tapioca flour is key to this recipe.

      Reply
  22. Amy
    Amy says:

    Made these tonight. Couldn’t believe they actually turned out for me cause I’m not a good cook! These are going to be a lifesaver for my kids lunches. Couldn’t find it on your site, could you work on a pizza crust recipe? All the ones I’ve tried turn out the consistency of cookies.

    Reply
    • Trina B
      Trina B says:

      Yay Amy! I’m so glad you like them! I have played around with a pizza crust, and have not found one I’m ready to post. Yet.:) Believe me, its on my list, but if its less than great I won’t post it! I’ll work on it. Hopefully soon!

      Reply
    • Trina B
      Trina B says:

      Yes, Michelle. Just put them in a freezer proof container. I also separate them with a paper towel or plastic wrap if layering them in the freezer.

      Reply
  23. Kris
    Kris says:

    Can I use regular milk? I have celiac and have just found out that I am allergic to rice and corn. So much for all my gluten free recipes..Thank you.

    Reply
    • Trina B
      Trina B says:

      Hi Kris…sorry about your celiac…hopefully you’re under a smart physician’s care for that and staying away from wheat proteins. As for your rice and corn allergies, real paleo recipes avoid those grains because they can cause digestive problems. So if your gluten-free recipes call for those ingredients, I suggest you switch to paleo recipes instead! And finally to answer your original question, I haven’t tried to make these tortillas with regular milk so I honestly don’t know if they’d turn out or not. And just so you know, most paleo recipes avoid dairy ingredients as well!

      Reply
  24. Willow
    Willow says:

    I, too, thought the oil was for the pan, so it helped to read the comments. However, I’m allergic to eggs and so I tried to substitute ground flax seeds and wound up with a gelatinous mess. I’m also allergic to corn and rice….. So…… Sigh…. I guess no tortillas for me. :(

    Reply
  25. Aimee
    Aimee says:

    These were DELICIOUS! The first one didn’t come out because I thought the oil was for the pan and didn’t put it in the batter. After I realized my mistake, they turned out perfectly. They’re so tasty! Thank you SO MUCH for this recipe. =]

    Reply
    • Trina B
      Trina B says:

      Aimee, yay! So glad they worked out for you. :) Last week I made them and spread the batter really thin and made crepes. This recipe is very versatile. I’ve also clarified in the recipe’s instructions to include the oil when you combine the wet ingredients so hopefully others will avoid that mistake in the future. Thanks for your comment!

      Reply
  26. Brenda
    Brenda says:

    I’ve completed the Whole30 twice now….and actually don’t miss bread very often. But I DO miss tortillas! I have all these ingredients on hand so I’m going to try this recipe soon! Sounds like they are great! Question: Since I’m the only one in my household who is truly and completely staying on Paleo, I don’t think I’ll eat up a batch of these before they go bad. Do you happen to know if/how they will freeze? That way I can keep them around for those tortilla cravings, but make them last longer. Thanks!!

    Reply
  27. Cass
    Cass says:

    I used Hazelnut flour and they worked just fine!!! Best tortilla ever! So I think almond flour would work too in this case.

    Reply
  28. Anonymous
    Anonymous says:

    I can’t wait to try these this week! Just found your site this evening and can’t wait to try many of your recipes!

    Reply
  29. Arlene
    Arlene says:

    These tortillas are absolutely wonderful and so easy. My husband just loves them. So quick to make and have lovely flavour too!!!

    Reply
  30. Anonymous
    Anonymous says:

    These are great when used for a rolled sandwich ie chicken salad,tuna,bacon and scrambled egg. Who needs bread?

    Reply
  31. Anonymous
    Anonymous says:

    I do not have any coconut flour, wondering how almond flour would work? I have the tapioca flour. Do you think that subsitution would alter the recipe?

    Reply
  32. Elizabeth Blackford
    Elizabeth Blackford says:

    Oh my god! these are absolutely A-mazing!! I substituted the olive oil for coconut oil, and substituted the milk with Unsweetened Almond Coconut Milk. My husband is the finickiest of eaters & he loved it! Thanks so much!! This totally fits into my low carb life :)

    Reply
    • Trina B
      Trina B says:

      Hi Elizabeth! Yay! So glad the tortillas are husband approved! Makes life easier in the kitchen right? :) I’m glad you liked them and mentioned the almond mild substitute. I should mention that on the recipe as others with coconut allergies have said it works well. Thank you so much for your comment. I really appreciate it!

      Reply
  33. Shari
    Shari says:

    I am so happy to have found this recipe :-) I made them tonight and they are the closest to an actual flour tortilla that I have come across. I guess they are more like a crape but works for me. I want them to make sandwich wraps and think they will work fine for them. I made burritos tonight. Took me a couple of them to get the cooking right. I also replaced the Coconut flour with Rice flour as I am allergic to coconut. I don’t think it made much of difference and the taste is awesome. Question though… I found them just a little too greasy.I only used cooking spray in my pan. If I left out the oil would that mess them up?

    Reply
    • Trina B
      Trina B says:

      Shari, feel free to leave out the oil. I’m sure they will be ok. I haven’t made them with light coconut milk, but that might help a little as well. I’m glad you liked the recipe! :)

      Reply
  34. Kevin H
    Kevin H says:

    Did this last night for tacos!! Phenomenal! They hold together probably better than normal tortillas and they are really easy to make! I was surprised and just how well they solidified in the pan and stayed together for the tacos! I ended up making a second batch that I will use for lunch wraps the rest of the week. Thank you Trina!!

    Reply
    • Trina B
      Trina B says:

      Hi Kevin! Wow! Thank you so much for your comment. I’m so happy you tried the recipe. A lot of people think they will be too hard to make, but as you said, they are really easy! I’m glad you enjoyed them and appreciate you taking the time let me know. :)

      Reply
  35. Jessica
    Jessica says:

    Wow! These are delicious! Love that they are more crepe like – will be a fine replacement for the Swedish thins I used to make on the weekend. Worked great as a tortilla for my tacos tonight. I made them in a cast iron skillet at about medium-medium high with a little butter. Had enough to freeze for later. This is the first recipe I’ve made from this site – will definitely coming here for more! Thank you!

    Reply
  36. Julia
    Julia says:

    Made these tonight and they ended up more like crepes (delicious ones!) but not like the thin store-bought tortillas I was hoping for. I added xanthan gum, so maybe that is why I had that problem, but the recipe is definitely yummy. I won’t be able to use them for quesadillas like I was hoping but definitely for other types of wraps or desserts.

    Reply
    • Trina B
      Trina B says:

      Hi Julia! Thanks for your comment. Yes, they are more crepe like. I try really hard to keep all the ingredients to my recipes easy so people aren’t scared away. I was trying for a less eggy wrap than I had tried with other recipes. I’m happy with the result but agree they aren’t quite like the tortillas were used to from the grocery stores. That would require far more ingredients and probably not Paleo friendly. I appreciate your kind words. Thanks so much for stopping by. :)

      Reply
  37. Bev
    Bev says:

    Hi Trina,
    I am new to the Paleo concept and landed on your site. I just tried your tortilla recipe but with low fat coconut milk. Oh YUM! what a great transition from wheat bread. thank you!
    I look forward to trying many more recipes.

    Reply
  38. Marguerite
    Marguerite says:

    Hi Trina, I’m keen to try this recipe with the aim of finding something that could be used for wheat-free “tortilla” baskets. Have you tried baking these tortillas yet in moulded form? Any suggestions would be most appreciated. Thanks. Marguerite

    Reply
    • Trina B
      Trina B says:

      Hi Marguerite, I have not baked or tried to mold these tortillas so I can’t tell you how it would work. If you try it please let me know how it goes. :)

      Reply
  39. Staci
    Staci says:

    Made these tonight. They brown nicely and look great. They are flexible and moist like a crepe, but they are not oily or eggy. They did not rip. They are filling and work great with the avocado tuna recipe. The whole family really liked it. Thank you!

    Reply
    • Trina B
      Trina B says:

      Staci, thank you so much! I’m glad your family enjoyed them. I really appreciate you stopping by to comment. It’s a super easy alternative to tortillas.

      Reply
  40. Anonymous
    Anonymous says:

    Made these tonight. They browned nicely and looked delicious. The texture has more of a crepe feel to it. They are moist and flexible and they are not oil sponges. I made them with the tuna. My 14 year old ate a ton and wants to eat it again. The wraps would be good used in enchiladas, breakfast wraps, or with toppings, like a crepe. Thank you!

    Reply
    • Trina B
      Trina B says:

      I’m glad your family enjoyed them. They are kinda like a crepe, but thicker. I agree, they are very versatile. I really appreciate your comment and taking the time to stop by!

      Reply
  41. Stefani
    Stefani says:

    Has anyone tried to see how long they last in the Fridge? Its going on almost 2 1/2 weeks and they still look good.

    Reply
    • Trina B
      Trina B says:

      Stefani, I would not go past 1 week. If you want to keep them longer, you can freeze with a paper towel between each tortilla in a freezer bag. They thaw out fine. :)

      Reply
    • Trina B
      Trina B says:

      Kevin, I haven’t tried them with almond flour. I was trying for a texture close to tortillas. If you try it, let me know how it works out. I’m planning on working with this recipe more in the future. :)

      Reply
  42. Shari
    Shari says:

    This is great, I am looking forward to making these. I have 8 kids and so finding things I can make myself will be great. My son may have celiac disease, we find out in April, and he could live off of tortillas. I am taking the whole family paleo”ish” with the focus on losing the gluten and grains, not so much the starch though. I love when I can find recipes that will mimic some of my sons favorite foods. I two questions: #1 is Tapioca starch the same as tapioca flour? I have the tapioca starch here at home. I am just getting into these new types of ingredients. ;) #2 any ideas on what the carbs might be on one of these babies? My hubby is type 1 diabetic, been paleo”ish” since December and doing great. I am trying cauliflower wraps for him, but not sure he will like those as much. We do like tacos here at the house since its an easy cheap meal for my large family.

    Reply
    • Trina B
      Trina B says:

      Shari, you are one busy lady! Wow. ;) I had a hard time with two kids! To answer your questions, 1. Tapioca flour and tapioca starch are the same. It depends on where you buy then and the manufacturer.
      2. Tapioca flour is fairly high in carbs. Not as much as in rice flours, but definitely not a good as coconut or almond flour. I chose tapioca for this recipe because I wanted the texture. We only make them once in a while, when we have an an occasional taco or enchilada.
      Hope this helps. Thanks for checking out our site! :)

      Reply
      • Shari
        Shari says:

        I finally made these, made them twice actually, once with tapioca flour and once with arrow root powder. One thing I am finding is the batter seems gritty, which in turn makes the wrap a bit gritty. They are good, but I must be doing something wrong. I think its the coconut flour that is getting gritty, and it all sinks to the bottom of the bowl. I am using my homemade coconut flour from my coconut milk pulp, can’t afford store bought CO flour. Any suggestions? Oh and usually my coconut milk is made fresh right before getting ready to make the wraps, I use The Paleo Mom’s recipe.

        Reply
        • Trina B
          Trina B says:

          Shari, I think it must be your coconut flour. No one else has commented on a gritty texture or it sinking to the bottom of the bowl. I admire that you’re making your own flour and milk. That’s awesome! Maybe you can find a way to make the flour a more fine texture? I’m not sure as I have not made coconut flour before.

          Reply
  43. Grace
    Grace says:

    I made a double batch of these using a can of coconut cream from Trader Joe’s. It made 10 crapes/tortillas and we filled them with Pear mango compote and drizzled honey and sprinkled cinnamon. Yummy!

    Reply
  44. Janet
    Janet says:

    Been doing whole 30/paleo for about a year and half. in my past, if I had allowed myself I would have eaten bread or tortillas with every meal. Made these tonight and they were not only EASY but very tasty. I travel on business and have found sticking to the plan proves to be challenging when on the road. This will definitely help with the challenge. I have to say that your website is my “go to site” when looking for recipes. I have yet to be disappointed in anything I have made!
    Thanks so much!

    Reply
    • Trina B
      Trina B says:

      Hi Janet! What a great review of the tortillas! I waited a year before I made them because I needed to be sure I was off the bread train. And like you, these prove to be nice for the occasional wrap or enchilada. I like your idea of taking them when traveling as well! Thank you so much for stopping by to comment. I really appreciate it! :)

      Reply
  45. Pat
    Pat says:

    Are you able to freeze these? Or how long can I refridgerate them for. I like to cook and plan for the week or sometimes two at a time.

    Reply
  46. Anonymous
    Anonymous says:

    I made these for dinner tonight as per the instructions. They turned out fantastic and tasted great. Will definitely be a regular in our house.

    Reply
  47. Marla3206
    Marla3206 says:

    Through research this morning I am finding different info on tapioca flour versus tapioca starch. They both seem incredibly high in carbs and I was wondering if you knew how it rates on the glycemic scale? If it is high, do you know of a good substitute? Thanks

    Reply
  48. Kim
    Kim says:

    Trina, these were amazing! I was finally able to make and eat quesadillas! To be honest I also took the first one I made and spread organic raspberry jam on it and rolled it and ate it. I haven’t had a crepe in a year now and it was soooo good! Shout out to passion for paleo for bringing this recipe up on her Facebook page

    Reply
    • Trina B
      Trina B says:

      Kim, I’m so glad you liked them as much as I did! Keri from Passion for Paleo is a inspiration to me in more ways than one. All I had to do was play with her ingredients and, bam! My hubby smothered his first one in honey, so I get you’re excitement. We were happy here too! Thanks for you’re comment! :)

      Reply
  49. Trina B
    Trina B says:

    Hi Esther! Yes they are a soft tortilla. It’s a delicate balance with this recipe. I was going for a non “eggy” texture but soft enough to roll. I like to cook them until they are browned on both sides. They do resemble a crepe except thicker, and they keep their soft texture. :)

    Reply

Trackbacks & Pingbacks

  1. […] Paleo & Gluten-Free Tortillas Recipe | Paleo Newbie – Easy paleo recipe for gluten-free tortillas that are ideal for wraps or paleo dishes such as enchiladas. Try this healthy wheat-free version with simple… […]

  2. […] I decided to treat myself to my favorite meal of all time.  What it consists of is this:  gluten free tortillas, eggs, bacon, Benimo potatoes, tomatoes, and avocados.  I basically make little tacos with them […]

  3. […] Here’s a FANTASTIC recipe for paleo/gluten free tortilla wraps from http://www.paleonewbie.com. CLICK HERE. […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Have a question or comment? Post it here!