There’s something incredibly satisfying about mastering homemade tortillas, and with this gluten-free twist using tapioca and coconut flour, I’m ready to elevate my taco nights into a culinary adventure!
My Paleo Tortillas are a delicious and healthy option for those seeking a grain-free alternative. I love using tapioca and coconut flour for their great texture and flavor.
With added eggs and a touch of olive oil, these tortillas offer a hearty dose of protein and healthy fats.
Paleo Tortillas Recipe Ingredients
- Tapioca Flour: A starchy, gluten-free carbohydrate that adds elasticity to the tortillas.
- Coconut Flour: Low-carb and high in fiber, this flour provides a slight sweetness.
- Eggs: Protein-rich and act as a binder, aiding in a pliable texture.
- Olive Oil: Heart-healthy fat that contributes to tenderness and flavor in the tortillas.
Paleo Tortillas Recipe Ingredient Quantities
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup water
- 1 tablespoon olive oil
How to Make this Paleo Tortillas Recipe
1. In a medium-sized bowl, combine the tapioca flour, coconut flour, baking powder, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
2. In a separate bowl, whisk the eggs until they are well beaten.
3. Add the water to the beaten eggs and whisk again until the mixture is smooth.
4. Gradually add the egg and water mixture to the dry ingredients, stirring continuously to prevent lumps from forming.
5. Once the wet and dry ingredients are fully combined, add the olive oil and mix until you have a smooth batter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Once the skillet is hot, lightly grease it with a small amount of olive oil or cooking spray.
8. Pour about 1/4 cup of the batter onto the skillet, swirling to spread it into a thin, even circle.
9. Cook the tortilla for about 1–2 minutes on one side, or until bubbles form on the surface and the edges begin to lift.
10. Flip the tortilla and cook for an additional 1–2 minutes until both sides are golden brown. Remove from the skillet and repeat with the remaining batter.
Paleo Tortillas Recipe Equipment Needed
1. Medium-sized mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Non-stick skillet or griddle
6. Spatula
7. Olive oil or cooking spray
8. Ladle or 1/4 cup measuring cup for pouring batter
FAQ
- Can I substitute another flour for tapioca flour? Tapioca flour is integral to the recipe due to its binding properties and texture. Substituting it may change the consistency of the tortillas.
- Are these tortillas gluten-free? Yes, they are gluten-free as they use tapioca and coconut flour, neither of which contain gluten.
- Can I make these tortillas vegan? The eggs are essential for binding; however, you could try flax eggs as a substitute, but it might alter the texture.
- How should I store leftover tortillas? Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet before serving.
- Is there a way to make these tortillas crispier? For crispier tortillas, cook them slightly longer on higher heat until they develop a golden crust.
- Can I freeze the tortillas? Yes, you can freeze them with parchment paper between each tortilla to prevent sticking. Reheat directly from the freezer.
- What is the best way to cook these tortillas? Cook them on a preheated non-stick skillet over medium heat, flipping once, until lightly browned on both sides.
Paleo Tortillas Recipe Substitutions and Variations
- 1 cup almond flour in place of 1 cup tapioca flour for a nutty flavor and low-carb option.
- 1/4 cup arrowroot flour instead of 1/4 cup coconut flour for a similar texture with less coconut flavor.
- 1/4 teaspoon cream of tartar mixed with 1/8 teaspoon baking soda as a substitute for 1/4 teaspoon baking powder.
- 1/4 teaspoon sea salt can be used in lieu of regular salt for a different mineral profile.
- 3/4 cup almond milk instead of 3/4 cup water for a richer taste and added creaminess.
Pro Tips
1. Rest the Batter: Let the batter rest for about 10 minutes before cooking. This allows the flours to fully hydrate, resulting in a smoother texture for your tortillas.
2. Maintain Consistent Heat: Keep the skillet at a consistent medium heat. If the pan is too hot, the tortillas may cook too quickly on the outside while remaining undercooked inside.
3. Use a Ladle for Pouring: To ensure each tortilla is the same size and thickness, use a ladle to pour the batter onto the skillet. This helps with even cooking and presentation.
4. Check Consistency: If the batter seems too thick, you can gradually add a little more water, a tablespoon at a time, until you achieve a pourable but not too runny consistency.
5. Pre-Cook Tortillas: You can make these tortillas ahead of time and store them in an airtight container in the fridge. To reheat, simply warm them up in a skillet over low heat for a fresh and pliable result.
Paleo Tortillas Recipe
My favorite Paleo Tortillas Recipe
Equipment Needed:
1. Medium-sized mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Non-stick skillet or griddle
6. Spatula
7. Olive oil or cooking spray
8. Ladle or 1/4 cup measuring cup for pouring batter
Ingredients:
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup water
- 1 tablespoon olive oil
Instructions:
1. In a medium-sized bowl, combine the tapioca flour, coconut flour, baking powder, and salt. Mix well to ensure all dry ingredients are thoroughly combined.
2. In a separate bowl, whisk the eggs until they are well beaten.
3. Add the water to the beaten eggs and whisk again until the mixture is smooth.
4. Gradually add the egg and water mixture to the dry ingredients, stirring continuously to prevent lumps from forming.
5. Once the wet and dry ingredients are fully combined, add the olive oil and mix until you have a smooth batter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Once the skillet is hot, lightly grease it with a small amount of olive oil or cooking spray.
8. Pour about 1/4 cup of the batter onto the skillet, swirling to spread it into a thin, even circle.
9. Cook the tortilla for about 1–2 minutes on one side, or until bubbles form on the surface and the edges begin to lift.
10. Flip the tortilla and cook for an additional 1–2 minutes until both sides are golden brown. Remove from the skillet and repeat with the remaining batter.