Grain Free Tortillas (Paleo Tortillas)

paleo tortilla

Ingredients

  • 3 large eggs
  • 4 egg whites (2/3 cup)
  • 1/2 – 3/4 cup water*
  • 1 tablespoon melted lard (cooled), palm shortening, olive oil or other liquified fat of your choice
  • 1 cup tapioca starch/flour
  • 1/2 cup flax meal
  • 2 tablespoons coconut flour
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon sea salt
  • lard, olive oil or coconut oil for frying

Instructions

  1. Whisk the eggs, egg whites and water in a medium-large bowl. Drizzle in the 1 tablespoon of melted lard (or other liquified fat) while whisking.
  2. In a separate bowl, combine the tapioca starch/flour, flax meal, coconut flour, baking powder and salt.
  3. Mix the dry ingredients into the wet ingredients and whisk thoroughly until combined and smooth. The batter will be very thin – much thinner than pancake batter.Paleo Tortilla Batter
  4. Heat a crêpe pan or medium, flat-bottomed, non-stick skillet on medium-high heat.
  5. Melt a small amount of lard on the surface.
  6. Pour about 1/3 cup of batter on the hot pan surface. (I used a 1/3 cup measuring cup)
  7. Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom and you have an (approximate) 8-inch tortilla. You will have to work quickly.
  8. Cook for 1-2 minutes on the first side.Paleo Tortillas
  9. Flip and cook another 30 seconds to 1 minute on the second side. (Don’t overcook the tortillas if you want them to stay soft and pliable)Paleo Tortillas

Makes 8 paleo tortillas

NOTES:

  • I used a crêpe pan to make the tortillas but I also made a few of them in my regular non-stick pan and they were fine.
  • I greased the pan for the first tortilla but did not need much for subsequent ones because the pan was seasoned and there is enough fat in the batter.
  • *The ingredient list shows 1/2 to 3/4 cup of water simply because it is easier to add water than to adjust the recipe if you have a batter that is too thin. In my experience the 1/2 cup of water makes for thicker, more corn tortilla-like paleo tortillas. The extra 1/4 cup of water can be added if your batter seems too thick and your tortillas are not thin enough. When I made them with the increased amount of water the end product was more like a crêpe. They actually tasted good and I kind of liked the texture for more of a sweet crêpe recipe whereas the thicker ones seem better for Tex-Mex recipes and wraps. It’s a personal choice and you will figure our what works best for your technique and taste. 

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