Delicious, gluten-free/paleo tortillas so packed full of flavor!
Ready to make up some easy, awesome tortillas?
I just did.
I make these gluten-free tortillas about once a week for all sorts of dishes.
And now here I am… standing in front of a bowl of toasty, golden, delicious gluten-free tortillas. They smell so good and are warm and I need to make something to put in, or on, or between them! I can use them for a Mexican hamburger for dinner tonight, or a wrap with turkey and veggies for lunch. I can use them to make a burrito, a taco or use as a flatbread. How about a tortilla with meats and cheeses rolled up inside and sliced as an appetizer? These are also delicious with peanut butter, shredded carrots and honey, rolled up for a healthy snack for the kids. They are soft enough to make enchiladas, but I have even fried them up as a taco shell for a Mexican salad!
There are several gluten-free tortillas on the market these days – But none like these! Plus sometimes the satisfaction of making them yourself – makes them taste that much better! Am I right?
They can be a nice change from corn tortillas and you can make them up in no time. I store my leftover tortillas in the fridge in an airtight container to have on hand for several days. I just heat them up in a pan for a minute and they are ready to go!
Do you know what makes them so good? Coconut and tapioca flours (both found in most supermarkets and health food stores – I used Bob’s Red Mill® for these tortillas). Just a hint of coconut… just a hint of tapioca and a whole lot of good flavor.
What are in these delightful tortillas?
- eggs
- almond milk
- coconut flour
- Himalayan sea salt
- tapioca flour
- ghee
I have also made these for my Chicken Fajitas and Pork Carnitas.
Pork Carnitas
Today I chose a wrap for lunch – and oh man it was good. Using a bit of vegan mayo, thin slices of smoked turkey, crisp thinly sliced red and green peppers, onions, tomatoes, cucumbers, fresh cilantro, avocado and topped off with a little bit of feta… it was unbelievably good! Cha-ching!
And now that lunch is over – I need to move outside to finish up this recipe for you! It is absolutely gorgeous here in Denver today! Perfect weather. I cut several lilac flowers and put them in a vase here on my table and enjoyed them while eating my lunch. I LOVE the smell of Lilacs!
Try these easy gluten-free tortillas and then tell me how they rocked your world! I would love to hear how you use them!
Isn’t it nice for those of us that have to, or choose to, eat gluten-free have so many choices/recipes for delicious gluten-free foods now?
Now you can include these home-made gluten-free tortillas!
Enjoy!
- 2 eggs whisked
- 1¼ cup almond milk
- 3 tbsp. coconut flour
- ¼ tsp. Himalayan sea salt
- ¾ cup tapioca flour
- 2 tbsp. ghee
- Add all ingredients to medium mixing bowl and whisk until fully combined.
- Heat 9 " pan on medium to medium-low heat. Add 1 tbsp. ghee.
- Pour 1 soup ladle ( about ½ cup) of batter into center of pan to form about a 6" circle (I use the ladle because it is easy to place the batter in pan and swirl to make a circle).
- Cook for 2-3 minutes until tortilla is lightly browned on the bottom.
- Flip and cook about 1 to 2 minutes on the opposite side until browned. Cook longer if you want it crispy.
- Place tortillas on a paper towel-lined plate.
- Makes about 6 tortillas about 6-inches in diameter.