Blender Almond Flour Paleo Tortillas
Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!
So, just so you know, this is one of those top secret, I made it when I was fifteen, too-special-to-share-recipe-secrets, that I’ve had stashed away for years (I have a whole book of those kinda recipes kept safe under my bed).
I made these tortillas for the first time during my first year of paleo; my sister and I were shocked at how tasty and easy it was to come up with a delicious grain free tortilla…
We like them even better than regular ones!
Last night I served these soft gluten free tortillas with taco fixings for the whole family, and even the wheat eaters loved them and said they couldn’t tell a difference!
I’m guessing that’s a good sign.
And you probably want the recipe, right?
blender soft shell tortillas
If there’s a hack for making cooking easier, I’ve probably tried it.
My food processor never leaves arms length when I’m cooking, parchment paper is my best friend, and convection toaster ovens whip out the best crispy sweet potato fries in just minutes, so I’m a fan.
Basically, don’t be surprised in this recipe when I tell you to whip out the food processor or blender for these tortillas!
Because, who wants tortillas in thirty minutes, when you can have them in five?
This is the part where you really have to tune in, okay?
Ready?
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week.
Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Absolute cooking bliss right there.
Meal prep, DONE.
Also, these tortillas are freezer friendly.
If you cook them ahead of time, you can store in the fridge, freezer, or on the counter top in an airtight container.
Yum yum!
- 1 cup almond flour
- 1 cup tapioca flour can sub for arrowroot
- 3/4 cup coconut milk or any other milk
- 1/2 cup avocado oil or olive oil
- 1/2 teaspoon sea salt
- avocado oil for cooking
| Info |
| Cook Time | 2-4 minutes each |
| Prep Time | 5 minutes |
| Servings |
six inch tortillas
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*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Rate this recipe!
Recipe Notes
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet. |
Ingredients
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- In a food processor or blender combine all ingredients until smooth.
- Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
- Pour 1/4 cup batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.
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Nutrition Facts
Blender Almond Flour Paleo Tortillas
Amount Per Serving
Calories 321
Calories from Fat 207
% Daily Value*
Total Fat 23g
35%
Saturated Fat 3g
15%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 104mg
4%
Potassium 3mg
0%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
12%
Sugars 1g
Protein 5g
10%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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What could be used iso tapioca flour ols. Not available in SA.
Hi Shanelle, you can sub with arrowroot flour. 🙂
I live in Riyadh, you can find Tapioca flour in Carrefour…it’s in the section where there’s Asian food and coconut milk etc. It’s like way at the bottom that’s why not that noticeable.
Just made this! I didn’t spread it really well, as I get flustered when I’m cooking from a recipe 😄, but it tasted soooooo good!! Loved the recipe! Thank you!
Just making sure that I need to use coconut milk in the carton…not the can right?
Either one works! 🙂
Would substituting buckwheat flour in place of the almond work?
Hi Jessica, I don’t know how that would go over- I don’t really ever cook with buckwheat.
What is the serving size? 1 2 or 3 tortillas ?
1 tortilla is a serving.
So, does that mean a single tortilla is 321 calories?
Yes.
Hi! I can’t wait to try these. I just thought you would want to know that in step 3, it states “Pour 1/4 batter…”. Is that supposed to read “Pour 1/4 cup batter…”? Thanks!
Hi Maria, yes- thank you! Fixed 🙂
Is the nutritional value for the whole recipe or 1 tortilla?
Hi Karen, it’s for one tortilla.
Can coconut oil be used in stead of avocado oil. Thanks
Hi Diane, that should work- the flavor will be different, but if you like it then go for it! 🙂
Hi there, I tried this recipe a couple days ago and they were sooo tasty!! The only thing I had problems with is the “pouring part”. The batter came out very thick, I had to spread them out with a spatula on the pan. Is this the right consistency? Or was it supposed to be more liquid so that you can pour? Thank you!
Hi Carmen, I first pour then spread with the back of a measuring cup- see directions. 🙂 It sounds like it was right.
Is there a substitute for coconut milk that would work? My daughter can’t have coconut but these look delicious!
Hi Gretchen, yes- you can use any other milk for this recipe. 🙂
We made these and oh man, they were delicious! However, I had trouble spreading them around to be thin so they were kinda thick and not sure if I had too much oil or the pan was too hot or not hot enough, but they turned out almost like half-fried soft shells. They were still delicious and we’ll be making them again this week!
Can I use two cups of almond flour instead of the tapioca flour or the arrowroot powder? Thanks!
Hi Anya, I don’t think that would turn out very well. Sorry!
Kaylie Thanks so much for sharing this top secret recipe with us. I just made it and it was delicious and easy. I like it better than the cassava flour recipe. Please, please, please share more of your recipes that you are hiding . Thanks
Oh thank you!!
I forgot to ask you in my first comment what is the name and model of food processor you use? I am planning to buy one and was just curious which one you use. Thanks
Hi Cleo, here is the food processor I use- I LOVE IT its amazing!! http://amzn.to/2pqelIR
Hi, Thanks for sharing the process with us.
I have a problem with heating the skillet. Can you please tell me what you actually mean by medium and medium high heat?
Hi William, for my stove that means 4-5… I’m not sure what that looks like on everyones stove.
Ok! Thanks a lot, Kaylie.
Do you think I could substitute butter for the oil? My favorite wheat tortillas are full of buttery goodness, which I miss terribly.
Yes, totally! 🙂 Enjoy!
Such a great idea!! I’ll definitely be making some tacos this weekend!
I really like these as a grain free option! Mine are turning out a little greasy. Is the typical? They are fully cooked. I used canned coconut milk the first time and thought that might be the culprit. Then I used almond milk which was better, but still greasy. Any advice? Less oil in the recipe? I don’t use oil in the skillet either. Thanks!
Hi Lyndsay, they are slightly greasy, but you can dab them off after cooking to absorb the extra oils.
Is one tortilla really 321 calories? Or is that for multiple tortillas?
It’s per tortilla, it’s because of the high fat content from the nuts.
New to Paleo cooking so not sure of the texture I should get with the tortillas. I only made half a recipe to try out. Spread out well for a thin tortilla, but the texture is alittle gummy or chewy. Is that how the texture should be? Was alittle oily for me. I’ll cut oil in half. Tortilla turned out fine and was pliable.
Hi Niecy, they are slightly chewy- I like them that way 🙂
I subbed coconut oil and these were waaaaaay too oily. Not sure what I did wrong, I check the measurement multiple times. Any suggestions?
Hi Kelly, you can reduce the amount of oil and add water or use olive oil, which is what I always use.
Hi Kaylie, I’m very excited to try this recipe but need to get a food processor first. What kind do you have? I’m open to any suggestions! Thanks!
Hi Melissa, I have a link here to my fave food processor: https://paleoglutenfree.com/shop-2/
Oh my word! These are so good. I used almond milk instead of coconut because I can’t do coconut and they still tasted amazing! I cut the recipe in half and I think I put too little of the milk in so the batter was pretty thick, but I am sure my next try will be perfect. These are so easy and so good!!
I read over all the reviews and thought they sounded worth a try and after making them I can honestly say these are the best tortillas we’ve had since we went GF serval years ago!! Great recipe!!!! A++++++++
Thank you so much Julia!! That is so sweet 🙂
could I sub tapioca flour with cassava flour?
No, you might be able to use regular flour, but tapioca will not work, sorry!
My batter was so difficult to spread (I used avocado oil instead of olive oil, not sure if that made a difference) that I added some water to make life a little easier. 😛 It tastes great though! I think I like it better than the cassava flour tortillas.
I just made these hoping I could use them to make soft tacos. I followed the recipe perfectly but mine were stiff . I ended up using them for buns for bison burgers. You could not roll these at all. What did I do wrong?
Hi Martha, they have cooked for too long?
Although delicious and a great vessel to hold food, they tasted more like pancakes to me. I really like the little crisp they had around the edges from all the oil. My leftover mix thickened in the fridge so I just added water and it was a great consistency to work with on the skillet. Kind of lile a pancake consistency…LOL!
FINALLY! I found a recipe for tortillas. I’ve tried many with not so great results. These are simply AMAZING! These are SOOOOO much better tasting than the Sieste ones I had been buying from Natural Grocers., AND will be much cheaper. Those were over $8 for eight tiny tortillas. I love you for this recipe! Thank you SO much. For people like me that grains just don’t agree with, you have made tortillas worth eating again!
Thank you Lori!
I was wondering, do you have any idea of the calorie amount in each tortilla? If not, no problem, just wondering. BTW, I made a big batch and froze some, putting a piece of parchment paper between each tortilla so they wouldn’t stick together, then I sucked all the air out of the freezer baggy with a straw. They were just as delicious when I thawed them out and warmed them up, they freeze really well.
Hi Lori, the nutrition info is at the bottom of each recipe. 🙂 Hope that helps!
Can you mix this up in a bowl like your Cassava recipe rather than use a food processor?
Totally Heather, that will work too 🙂
Thanks – these look great! Do you have a specific recommendation for almond flour? Would Bob’s Red Mill almond meal work or does it need the finer almond flour?
Hi Lianna, Bob’s Red Mill works great- that’s what I used. 🙂
Thanks Kaylie – I made them tonight and absolutely love them! Finally . . . a tortilla recipe I can count on.
Great to hear Lianna! 🙂
I’m SO excited to try these tonight! Question- what is the difference between cassava flour and tapioca starch? Tapioca says it’s made from cassava roots… just wondering 🙂 Thanks for sharing your recipes!
Hi Heather, the difference between the two flours is that they are processed differently, so they end up being two completely different type of flours.
hi! just stopping in to say how amazing these were. I had everything in my pantry already, tossed it in a blender, it took less than 5 minutes. made three tortillas, stored the rest in a jar in the fridge. i added a touch of water to loosen up the batter to spread better, but overall, this was spot on. thanks for sharing!
Thank you Jenny!
Can I use coconut flour instead of tapioca flour ?
No, coconut flour is far different than tapioca and cannot be subbed. Arrowroot flour will work through! 🙂
Hi there. I was so excited to try this but than realized I didn’t have Tapioca flour. Can I sub with Coconut flour?
Hi Amber, tapioca can’t be subbed for coconut flour, but you can use arrowroot flour.
Hi! Is your chart serving size for 1 tortilla?
Yes.
Can I use canned coconut milk instead of the regular one?
Yes, that will work.
Oh my I looked for gluten free and eggless tortillas and bread recipes for our new wheat-less diet. I bought a wonderful iron-cooks pizzelles, tortillas, crepes and other flatbreads. Tonight I made this recipe for tortillas and they came out great cooked at 30 seconds. The first one I flipped and cooked again it came out crispy (oh yum!) Which now inspires me to sweeten and add vanilla or anise or almond extract for pizelles. I can also make cheesy flat bread crackers with this tortilla recipe just adding herbs and cheese! Thanks for a recipe that works!tastes good too!
That sounds awesome Christine!
Is there a way for the batter not to stick to the measuring cup? These are delicious but had a really hard time spreading them
Hi Wendy, you ca use a spatula to scoop the batter out if needed. 🙂
Hi Kaylie, is it possible to add a little water or more avocado oil to help the batter pour a little better? There’s no way mine would be about to be shaken I’m a mason jar.
Love the recipe though! The flavor is great!!!!!!
Hi Simon, yes totally!
I made these and it yielded about 7 tortilla. I had to stop 1/2 way through to add more coconut/almond like. Next time I make them I’ll add 2x as much milk. Thanks for sharing this recipe!
I made these just as the recipe and my tortilla’s are a light gold, but not pliable?
Hi Linda, they may be over cooked?
Hi!! You habe a greeeat blog! I love it. I have a doubt: can i change tapioca flour for rice flour?
Hi Marga, the tapioca flour helps hold the tortilla together, so I don’t think rice flour would work, because it’s really crumbly.
Wow, that’s alot of calories for one small tortilla with nothing on it
I would like a lower carb tortilla. Can the tapioca flour be substituted with whole psyllium husk?
Hi Monica, unfortunately, no- they react differently when cooked, so it would alter the results.
These are amazing! The batter was thick and a little hard to spread once poured. I found adding a little water to this recipe and making the batter thinner helped make the tortillas thinner without having to smooth them out. They also tasted amazing with a little nutritional yeast and garlic salt added on top. Almost similar to Brazilian cheese bread if not over cooked. Thanks!
Love that idea Kelly!!
Omg I just made some and they were great!! So quick thanks to the blender! A bit fiddly on the stove top, but I just made what we needed and put it in a jar in the fridge! Thanks!
Thank you Rebecca!
Can I sub the tapioca with eggs?
Hi Melissa, I’m not sure about subbing the tapioca with eggs, but you could try and and see how it goes?
If I don’t have a cast iron skillet can I just use my non stick pan?
Yes totally!
Made these for tonight’s dinner. We are going to use them for pizza dough. My first batch I followed the recipe and was a bit disappointed. Second batch I used almond milk instead of coconut milk and reduced the avocado oil by about 1/8 cup. This made them pourable and less greasy. They are amazing and have great flavor! Can’t wait to make the pizza’s tonight! Oh and instead of a skillet, I used a griddle (or comal) what Hispanics use for cooking tortillas. Yum!!!
Okay…I am in my happy place! I have been eating Paleo for almost a year testing ‘alternatives’ to try to replace the foods that I have loved for 60+ years and I came across this recipe for your tortillas. I LOVED them!!! Not only did I use one for a chicken tortilla, but for dessert, I took one, slathered it with my avocado/chocolate frosting, rolled it up and wth the first bite I felt like I was in heaven! Next time I will add chopped almonds or walnuts to the chocolate ‘filling’. I’m so happy to find such a versatile recipe, I will be sharing on Facebook tomorrow, and I just had to stop by to say, THANKS!!!
So great to hear Denise, thank you so much!!
Hi, I made these tonight and we all loved them!
We had tried two other recipes that did not work out.
I am so thankful for this recipe, thank you!
There were a few things I had to change because of allergies like raw goats milk instead of coconut milk and lard to fry in instead of oil. They were still sooooo good. Thank you for having this available 🙂
These were so tasty and easy to make! Toddler approved. ✅ I did have a little trouble spreading the batter with my measuring cup, so I used a rubber spatula instead, and that did the trick! Excited to finally have an easy gluten free tortilla recipe! I buy the Siete ones at H-E-B , and they are delicious but pricey for my budget. Great recipe!!!
Love these but the carbs are too high. Would it work to do a little more almond flour and less tapiaco? Or any ideas of bringing down the carb count due to the tapioca?
Hi Lisa, you could try that- I’m not sure on the results, but it should work. 🙂
Hi thanks for sharing this repice, can I use coconut flour instead of tropical flour ?
Hi Lina, that won’t work, but you can sub tapioca flour for arrowroot. 🙂
Kaylie, I am your new best follower. I haven’t made them yet but drooled over each review. I just got back from Bali this morning. I was served a bowl of slow cooked stew and chick pea dal in Kuala Lamur. (Malasyia) with three pancake type things.
They were delicious with the golden spicy sauces OMG. Now that I am home I can do nothing else until I incorporate the experience into my life. These are the ingredients of so many of their foods that I am sure I am on the right track with your tortilla. Yum Yum.
Meanwhile, in a mall in Singapore, some women were serving tiny bite sized almond flour popovers with soft toasted nuts pieces and big crystals of sugar on top. OMG. I am Keto and a gut specialist. I used my Keto meter the whole time, but they used coconut sugar (ever so little of it) which didn’t send me off track.
I could eat safely there because the farming practices were “people based” and the crops and everything and everyone were loved. You . . . are amazing the way you feel your recipes in your heart and know just what to do. I have an excuse, I am old and have had lots of time. You . . . are very talented and I will let you know how these flavors all turn out. What are you going to do with all that talent?
OMG! these are so yummy!! how many do i limit myself to eating?
Sounds absolutely amazing! Can’t wait to try, do you think we can sub the almond flour for Cassava Flour? I am AIP so we can’t do the nuts.
Hi Tonita, I have a cassava flour tortilla that might be a better fit, if you can’t have almonds. https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/
Ok where do I begin, first let me start by saying yes I am a and do cook for at least 40 years very well. I am a bodybuilder and now follow a paleo life style. I was all set for my weekend to have ground chicken breast tacos when running across this paleo tortilla shell recipe. Followed the directions which I am competent to do so. Ok this was a gummy mess, very disappointed. I knew it was not going to be as of corn texture, because its paleo , correct. I will start my journey again. Thank you, however
I enjoyed these! On my first attempt I learned a lot and will make a few adjustments. First I won’t use coconut milk again–it made them strangely sweet so my next round will be almond milk I think. I will also reduce the oil because as they sit they become super super greasy. There was literally oil dripping off my husband’s hands at dinner but he said “these are good so I’m eating it anyway!” I also wetted the back of a measuring cup to spread my batter in the skillet and that helped a ton. I also found that they are better if you let them set up a bit. If you eat them hot they are sort of gummy but after a few minutes of cooling that disappeared.
These are so good. We were craving tortillas and when I found your recipe, I was really skeptical. But thank goodness I tried it and they are so good. I have doubled, tripled and even quadrupled the recipe. My family says these are better than traditional tortillas. Thank you so much.
Thank you so much!
Hi. I am wondering if you can use water instead of the plant based milk. I found it to sweet for a savory dish. Almonds I find already somewhat naternally sweet. Don’t like the taste of coconut or soya milk and am gluten free so can’t have oat milk.
Hi Fiona, yes- that should work just fine! I totally get it!
My batter turned out thick. After the first two attempts to spread it on the pan, i added water. Then it seemed to spread better. I let my cook longer and they made a wonderful crispy tostada type “tortilla”. Has anyone tried spreading the batter on parchment and baking it, like a crispy pizza crust? Its so good, i could see this recipe be used for anything! Also, i had a couple left over, any advice on how long they will keep? Refrigerated?
I made these several times so thanks for sharing your recipe. I found increasing the amount of milk to 1 cup makes the batter more spreadable and the tortilla comes out a better thickness. I also doubled the recipe and then froze them putting parchment paper between the layers so that they can be individually defrosted and then reheated on a non-stick frying pan without adding any oil. They taste just like freshly made ones !
Hi Sylvie,
I’m glad you have enjoyed this recipe so much 🙂 Thanks for sharing your feedback!
Hi I love these tortillas. I did add a little extra coconut milk to help them spread easier.
Can I substitute coconut flour for the tapioca flour. They are different textures, but I am out of tapioca flour.
Hi Linda, coconut flour is not the best sub for tapioca- you can use arrowroot in it’s place though! Hope that helps. 🙂
These really are amazing. I thinned the batter out with a couple of tablespoons of water this time and as we’re having with Indian food, added crushed garlic and cumin powder. So good! Thank you for sharing this recipe.
Great idea Eve! I love it! 🙂
Made these and loved them! Thank you!! I made a batch based on the original recipe and they were really thick so I doubled the milk (used almond milk) and they turned out perfectly for how I like them. Really impressed! Can make some great burritos with these as well!
Great to hear Hayley!