paleo flour tortillas


  • 1 cup super fine ground almond flour

  • 1 cup tapioca flour

  • 1/2 teaspoon sea salt

  • 1 cup almond or coconut milk 

  • 1/4 - 1/2 cup avocado oil


  1. Combine almond flour, tapioca flour and sea salt in a food processor, pulse a few times to combine.

  2. Add the almond milk and avocado oil and mix till incorporated.

  3. Heat a cast iron skillet on low heat.

  4. Spoon about 2 tablespoons of batter onto the preheated skillet and spread batter into a thin circular shape.

  5. Cook for about 2-3 minutes and tortillas have bubbled slightly, flip and cook another 2-3 minutes.

  6. Tortillas should be a light golden brown.

Note: Prepared batter can be stored in the fridge in a mason jar for up to one week. Batter will be slightly thicker after refrigerating. To make spreading easier let jar sit out for a few minutes and stir well before cooking.

*Recipe Adapted from:

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