Are simple Paleo tortillas really possible?! If you’re looking for a really easy Paleo version of a flour tortilla – or a French crepe – look no further. These are pretty much fool proof and are much more flexible than other Paleo tortillas I’ve tried before that mostly use coconut flour as a base. I had a huge bag of arrowroot powder to use up (a gluten-free flour alternative) so this fit the bill quite well.
These Paleo tortillas hold up to folding or rolling and can be used in sweet or savory applications, and it’s easy to make a double or triple batch in advance and save them for upcoming meals. They’d also be perfect for making up some tasty lunches on the go, and I think they’d be super popular with kids (of all ages)!
Update: I tested these to see how well they’d freeze. I rolled the tortillas up, froze them, and they thawed flexible and easy to fold!
Makes: Four 8″ Paleo tortillas
- 2 eggs
- 1 teaspoon melted ghee (sub: melted coconut oil)
- 1/8 teaspoon baking soda
- 1/4 cup arrowroot powder
- 1 teaspoon coconut flour
- Pinch of salt
- If making crepes for a sweet application, add 1/4 teaspoon vanilla extract
- Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
- Add the dry ingredients and beat well to combine.
- In a small (8″) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
- Cook for 1 minute on each side.
- If saving for later, cool completely and store in a plastic bag or airtight glass container.