Blender Almond Flour Paleo Tortillas


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!

Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy 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!

Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas.

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?

Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas.
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?

Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas.

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!

Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas.
Print Recipe
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!
Ingredients
Info
Cook Time 2-4 minutes each
Prep Time 5 minutes
Servings
six inch tortillas
Course Bread
Votes: 23
Rating: 4.17
You:
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.

Info
Cook Time 2-4 minutes each
Prep Time 5 minutes
Servings
six inch tortillas
Course Bread
Votes: 23
Rating: 4.17
You:
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
Instructions
  1. In a food processor or blender combine all ingredients until smooth.
  2. Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
  3. 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.
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.
Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! The easiest, most versatile, fool proof, and delicious paleo flour tortillas! Easy gluten free tortilla recipe. best gluten free tortilla recipe. Best paleo tortilla recipe. Easy paleo tortillas. Healthy tortillas.

109Comments

Add yours
  1. 4
    Maria

    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!

  2. 13
    Maria Pappano

    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!

  3. 19
    Carmen

    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!

  4. 23
    Meagan

    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!

  5. 26
    Cleo

    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

  6. 28
    Cleo

    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

  7. 33
    Kristen

    Do you think I could substitute butter for the oil? My favorite wheat tortillas are full of buttery goodness, which I miss terribly.

  8. 36
    Lyndsay

    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!

  9. 40
    Niecy B

    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.

  10. 42
    Kelly Jaynes

    I subbed coconut oil and these were waaaaaay too oily. Not sure what I did wrong, I check the measurement multiple times. Any suggestions?

  11. 44
    Melissa

    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!

  12. 46
    Harmony

    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!!

  13. 47
    Julia

    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++++++++

  14. 51
    Tracy

    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.

  15. 52
    MARTHA LEARY

    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?

  16. 54
    Jax

    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!

  17. 55
    Lori

    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!

      • 57
        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.

  18. 61
    Lianna

    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?

  19. 65
    Heather

    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!

    • 66
      Kaylie

      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.

  20. 67
    jenny

    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!

  21. 77
    Christine LS

    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!

  22. 81
    Simon

    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!!!!!!

  23. 83
    Kenzie

    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!

  24. 91
    Kelly

    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!

  25. 99
    Elva

    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!!!

  26. 100
    Denise

    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!!!

  27. 102
    Gretchyn Sue

    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 🙂

  28. 103
    Alex

    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!!!

  29. 104
    Lisa

    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?

  30. 108
    Mimi

    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?

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