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By Carine Claudepierre
Published on 07/09/2020 - Last updated on 03/12/2024
4.91 from 88 votes
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This soft, flexible paleo tortilla recipe is perfect for creating delicious vegan, gluten-free sandwiches or wraps. Plus, these tortillas are grain-free and made with almond flour and arrowroot flour, perfect for a grain-free lifestyle.
Table of contents
I love making simple bread recipes, like my 2-Ingredient Bread, Spinach Tortillas, or Flaxseed Tortillas. I’ve developed so many ways of turning classic recipes into much healthier and yet easier versions that I’m sure you’ll love these paleo wraps just as much!
Paleo baking is so similar to my other passion, keto baking. If you’ve tried my many tortilla recipes on Sweet As Honey, you’ll see that I’ve mastered the art of mixing paleo ingredient to make flatbreads that taste just like the real thing.
What Are Paleo Tortillas?
A paleo tortilla is a flatbread or wrap made with grain-free, gluten-free flours, dairy-free, and egg-free, like my Spinach Quinoa Tortillas.
Therefore, paleo tortillas are vegan and ideal to create vegan gluten-free wraps.
Why You’ll Love These Tortillas
These Paleo Tortillas are the perfect way of making wraps and tacos, and they are:
- Gluten-Free
- Grain-Free
- Egg-Free
- Dairy-Free
- Vegan
- Flexible
- Only 6 Ingredients
- Ready in 15 Minutes
Ingredients and Substitutions
Most vegan gluten-free tortilla recipes use grain as flour, like quinoa, rice, or millet. While all these flours are healthy, some can’t tolerate grain and therefore grain-free tortillas are your best option. I already shared with you a coconut flour tortilla recipe, this time let’s see how you can make delicious vegan gluten-free tortillas with almond flour!
All the ingredients you need for this vegan gluten-free tortilla recipe are:
- Arrowroot Flour or Tapioca Flour, either of these flours can be used for this recipe with the same amount, they are both paleo-friendly. You can also use corn starch instead of arrowroot flour but it won’t be paleo anymore and the tortillas will slightly less flexible. This is a paleo arrowroot tortilla recipe so the main flour used in the recipe is arrowroot flour. Arrowroot flour is very similar to corn flour in texture. It is ultra-fine, highly volatile, and can be difficult to measure. That is why it is important to measure this flour using the scoop and sweep method. It means that you must use a scoop to fill your cups. When the cup is full, don’t pack the flour, simply sweep the top using the blade of a knife.
- Almond Flour or Almond Meal– Almond flour is less grainy than almond meal so I highly recommend fine almond flour for a white tortilla with no gritty texture.
- Unsweetened Coconut milk or any plant-based milk. Soy milk is not paleo, but it is a great vegan option here. Almond milk works, but it makes the tortillas crispier, and they break easily when rolled.
- Garlic powder – optional, but it adds a delicious garlic flavor.
How To Make Paleo Tortillas
The batter is very easy to prepare and will resemble a pancake batter, but it is slightly more liquid. These paleo tortillas are not made from a rollable dough like wheat tortillas. They are cooked like pancakes on a non-stick pan.
- Add all the dry ingredients into a medium-sized mixing bowl to make the batter, and whisk to distribute the flour evenly.
- Then, add the liquid at room temperature, not cold or the arrowroot flour will form lumps. Finally, whisk until smooth and looks like crepe batter in texture.
- If you want to spread easily, don’t tilt the pan. Place the batter in the center of the pan and use the back of a tablespoon to spread the batter in a circular motion. That is the easiest way to learn how to spread paleo tortilla batter without breaking it. It takes just 2 minutes to cook a paleo tortilla on one side.
- When bubbles appear on the surface of the tortillas and the sides are dry, use a spatula to flip. Slide a spatula under the tortilla to flip it over and cook for an extra 30 seconds on the other side.
- Repeat all these steps until you have used all the batter. You should be able to form 6 paleo tortillas with this recipe.
- Finally, remember that stacking cooked tortillas on a plate can make them stick together, so it’s better to cool them separately on a plate or cooling rack.
- Then, when they reach room temperature, stack them on a plate and store them in the fridge for up to 3 days.
Tips for Perfect Paleo Wraps
If it is the first time that you cook arrowroot flour tortillas, there are a few things to note.
- First, use a non-stick pan or pancake griddle under medium-high heat and grease the pan with at least 1 teaspoon of coconut oil or oil spray.
- Then, keep in mind that you are working with high-starch flour which makes the dough very elastic when it comes in contact with heat.
- It means that you must scoop the 1/3 cup of batter in the center of the pan and then slightly tilt the pan but not too fast, the batter will spread/fall apart.
- Make sure you grease the pan between each addition of batter to prevent the tortillas from sticking to the pan.
Serving Suggestions
These tortillas are perfect with any Vegan Mexican dish.
My absolute favorite combinations are:
- For my Vegan Birria Tacos. They are perfectly paired with the spicy jackfruit filling.
- With my Lentil Taco Meat for a quick and easy Mexican dinner.
- Filled with my TVP Taco Meat for a meat-like taco.
Storage Instructions
You can store these paleo tortillas in the fridge for up to 3 days on a plate sealed with a silicone lid.
You can also freeze them for up to 3 months.
Rewarm them in a pancake pan for about 30 seconds on each side before serving so they get their softness back.
Frequently Asked Questions
How do paleo tortillas taste?
Since they are made of high-starch arrowroot flour, these grain-free tortillas are chewier than wheat-based tortillas.
However, they are delicious to carry any vegan food like Mexican food, roasted cauliflower, or as a side to vegan curry recipes.
They are very flexible and won’t break even if heavily filled.
Can I freeze vegan gluten-free tortillas?
These gluten-free vegan wraps freeze very well individually. Then, you can defrost them the day before at room temperature on a plate placed on the kitchen counter.
More Vegan Gluten-Free Bread Recipes
You may also like my other vegan gluten-free bread recipes below:
Lentil Wraps
Spinach Quinoa Tortillas
Quinoa Tortillas
Chickpea Tortillas
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Paleo Tortilla Recipe
These soft, flexible, vegan, grain-free tortillas make delicious tacos, wraps, and sandwiches.
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Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 9 tortillas
Calories: 129.2 kcal
Author: Carine Claudepierre
4.91 from 88 votes
Ingredients
US Customary – Metric
- 1 cup Almond Flour
- 1 cup Arrowroot Flour
- ½ cup Coconut Milk - or unsweetened almond milk
- ½ cup Water
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
To cook the tortillas
- 1 teaspoon Coconut Oil - or olive oil per tortillas
Instructions
In a medium-sized mixing bowl, whisk the dry ingredients together: almond flour, arrowroot flour, salt, and garlic powder.
Whisk in coconut milk and water, both at room temperature, not cold, to avoid lumps. It should form a liquid batter similar to pancakes/crepes. If you like your flatbread thicker, add an extra 2 tablespoons of arrowroot flour, but if you like it thinner, keep it like this.
Warm a non-stick pan under medium heat, melt 1/2 teaspoon of coconut oil, or spray oil over the pan.
When the oil is hot and melted, scoop 1/3 cup of batter into the center of the pan. Don't tilt the pan to spread the batter, or it will break into pieces due to the high amount of starch in the flour. Let the batter spread by itself, or to help it spread, use the back of a spoon that you run in a circular motion into the scooped batter to spread out gently.
Cook for 2 minutes on one side, then slide a slotted spatula under the tortilla and flip it over.
Cook for one more minute on the other side, then remove from the pan and set aside on a plate while you cook the rest of the batter.
Storage
Store in the fridge for up to 3 days, on a plate sealed with a silicone lid, or freeze individually.
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Nutrition
Serving: 1tortilla | Calories: 129.2kcal | Carbohydrates: 15.7g | Protein: 2.7g | Fat: 6.9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 130.2mg | Potassium: 3.6mg | Fiber: 1.9g | Sugar: 0.8g | Vitamin B12: 0.2µg | Vitamin C: 0.002mg | Vitamin D: 6.6µg | Calcium: 37.9mg | Iron: 0.5mg | Magnesium: 2.9mg | Phosphorus: 1.4mg | Zinc: 0.05mg
About Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien.Learn more about us.
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