Made these paleo tortillas yesterday and they were a hit! They’re really easy to make, come together in a snap, and are sturdy enough wrap everything up without busting at the seams. Flour and corn tortillas are tasty, but can cause some serious inflammation inside the body. These tortillas leave out all those inflammatory grains by using tapioca flour or arrowroot and coconut flour. Don’t think you have to go out for your way to find these ingredients though! You can find them all right in your local Shopright down the baking aisle.
Makes 10-12 small tortillas
- 8 large eggs
- 4 tsp olive oil (or melted ghee)
- 4 tbsp water
- 1 cup arrowroot or tapioca flour
- 4 tsp coconut flour
- pinch of sea salt
Crack the eggs into a medium bowl and whisk in the olive oil or melted ghee and water. Add the dry ingredients – tapioca flour, coconut flour, and salt – and beat well to combine.
In a small ungreased nonstick skillet over medium heat, pour in roughly 1/4 cup of the batter (I used a 1/4 cup scoop to make things easy), and immediately roll it around to evenly coat the bottom of the skillet. The tortilla should start to pull away from the edges as it cooks. Cook for roughly 1 minute and flip (the tortilla should be easy to flip when ready). Cook for another minute on the other side.
If saving your tortillas for later, cool completely and store tightly wrapped in an airtight container. You can even freeze a batch of these and thaw later. AND if you want these tortillas to serve as a vessel for some sweeter fillings add 1/2 tsp of vanilla to the batter.
Recipe from The Performance Paleo Cookbook