By Darla Murinchack
Soft Paleo Flour Tortillas
6 steps
Prep:15minCook:10min
These soft Paleo flour tortillas are soft, bendable and have a savory buttery taste that goes with everything. They even reheat perfectly after being refrigerated or frozen! Wraps make everything better These Paleo tortillas have just the right balance of almond flour and tapioca starch. They're really flexible but have the savory, buttery taste of […]
Updated at: Wed, 16 Aug 2023 19:41:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
17
Moderate
Nutrition per serving
Calories211.2 kcal (11%)
Total Fat12.4 g (18%)
Carbs22.5 g (9%)
Sugars1.4 g (2%)
Protein4.4 g (9%)
Sodium307.7 mg (15%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Prep time
Step 2
15 minutes
Step 3
Cook time
Step 4
>10 minutes
Step 5
In a large bowl, place the almond flour, tapioca starch/flour, salt and baking powder, and (optional) xanthan gum, and whisk to combine well. Create a well in the center of the dry , add the coconut oil, egg white, and about 3 fluid ounces warm water, and mix to combine well. The dough should come together and be thick but relatively soft. Add more water by the teaspoonful if necessary to bring the dough together. Press the dough into a disk, divide it into two portions, wrap each tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, and up to 3 days.
Step 6
Once the dough is chilled, heat a cast iron skillet or tortilla pan over medium heat until quite hot. Working with one half of the dough at a time, knead the dough in between your palms a bit. Lightly sprinkle a flat surface with tapioca flour, place the dough on top and sprinkle it lightly with more tapioca flour. Moving the dough frequently and sprinkling with more flour as necessary to prevent it from sticking, use a rolling pin to roll the dough until it’s about 10 inches wide. The dough will be thicker than the final tortillas will be. Using a 6-inch cake cutter or the lid of a pot about the same size, cut out a proper 6-inch round. Remove the scraps of dough and set them aside. Sprinkle the round with more flour and roll it out again, moving it frequently to avoid its sticking, until it’s about 1/4-inch thick (no thinner). Cut out a 6-inch round again. Place the raw tortilla in the hot skillet and it to cook until bubbles form on the underside (about 45 seconds). Using a wide, flat spatula, flip the tortilla over and continue to cook on the other side until just set (about 20 seconds more). Remove the tortilla from the skillet and place it in a tea towel to keep warm. Gather the remaining dough and repeat the process at least 3 other times with this half of the dough. You won’t likely have to cut a round and then reroll the dough thinner after the first tortilla. Repeat with the second half of the dough.
Notes
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