Easy Paleo Tortillas

Method8 steps

1. 1

   Step 1: Heat a small nonstick skillet over low-medium heat. You may use two skillets to cook two tortillas at a time; follow the same heating and cooling sequence separately for each pan.

2. 2

   Step 2: Sift all the tapioca flour (½ cup), coconut flour (½ cup), fine sea salt (¼ teaspoon) and onion powder (¼ teaspoon) through a fine-mesh strainer into a large mixing bowl, removing lumps.

   Uses ½ cup tapioca flour (tapioca starch) · ½ cup coconut flour · ¼ teaspoon fine sea salt · ¼ teaspoon onion powder

3. 3

   Step 3: In a separate medium bowl, whisk together all the almond milk (1¾ cups) and the 2 eggs.

   Uses 1¾ cups unsweetened almond milk · 2 large eggs

4. 4

   Step 4: Pour all the milk-and-egg mixture into the sifted dry mixture. Whisk until the batter is completely smooth, without lumps.

   Uses Sifted tapioca-coconut flour and seasonings · Whisked almond milk and eggs

5. 5

   Step 5: Pour ¼ cup of the batter into the heated nonstick skillet. Tilt the pan in a circular motion to spread the batter into a round about 7 inches across; do not spread it too thin. Keep the rest of the batter in the bowl for later tortillas.

   Uses ¼ cup batter for this tortilla; keep the remaining batter for later tortillas

6. 6

   Step 6: Cook this tortilla over low-medium heat for about 60–90 seconds, until the batter firms up and its edges begin to lift. Restart this first-side timer for each later tortilla.

   Set first side of each tortilla · 2 minUses One spread ¼-cup tortilla round in the skillet

7. 7

   Step 7: Carefully flip the partly set tortilla with a spatula and raise the heat to medium-high. Cook for about 2–2½ more minutes in total, flipping once or twice more, until both sides have brown spots and the tortilla is cooked through. Restart this finishing timer for each later tortilla.

   Finish browning each tortilla · 3 minUses One tortilla with its first side set

8. 8

   Step 8: Move the cooked tortilla to a plate. Take that skillet off the burner and let the pan cool for 30–60 seconds, then reduce the heat to low before returning it to the burner. Repeat the ¼-cup portioning, first-side cooking, flipping and pan-cooling sequence with the remaining batter until it is all used, for about 10 tortillas. Let cooked tortillas cool before bagging for storage.

   Cool the skillet before the next tortilla · 1 minUses One browned cooked tortilla · Remaining batter after the first ¼-cup draw; repeat in ¼-cup portions