Paleo Tortillas

Paleo f(x) 2016 is in the books, y’all!  The trip to Austin was a whirlwind.  We chose to drive instead of fly since it should have only taken 7 1/2 hours each way.  Thanks to Houston traffic and weather delays, I think we spent closer to 9-10 hours in the car on our way home. Bleh!  I’m just thankful my friends enjoy driving!  I was able to relax in the backseat playing obnoxiously loud car games with my fellow passengers.  Despite the traffic woes, the trip was a success!  I learned a lot from the experts in several seminars on varying topics of interest.  The highlight of the convention for me was going to all of the booths and meeting the people behind all of the paleo products I enjoy.  I sampled so many products and put several new snacks on my list of “must-haves”.  Unfortunately, most of these goodies are not available in stores in the New Orleans market at the moment (shocker).  Thank goodness for the internet (somwehere Al Gore is attempting to accept this praise, ha!)!  The majority of the products are available online with the exception of a few local only to Austin.  A couple of my faves have already appeared with my meals on instagram.  Shameless plug, I am now on Instagram; search @paleophreak to follow me!

Okay, back to your regularly scheduled programming…  One of the foods I sampled were paleo tortillas from Siete Foods.  They have two varieties: almond flour and cassava/coconut flour tortillas.  I liked the taste of the almond flour better, but the texture of the cassava/coconut flour over the almond flour.  I have been making my own paleo tortillas for quite a while now, but tasting these made me realize I never shared my recipe with you all.  Please forgive me!

Paleo Tortillas

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 8 tortillas

Paleo Tortillas


  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 tsp sea salt
  • 4 Tbsp avocado oil
  • 5 1/2 Tbsp warm water


  1. Heat griddle pan or saute pan over medium heat.
  2. In a medium bowl, stir together dry ingredients.
  3. Add in oil and water. Stir until a soft dough ball forms.
  4. Divide the dough into 8 equal pieces.
  5. Roll each piece into a ball.
  6. You may use a tortilla press to form the tortilla, or you can sandwich the dough ball between two pieces of parchment paper and flatten to about 1/8"-1/4" thickness.
  7. Remove the tortilla from the press or the parchment paper and place on the griddle.
  8. Heat about 30 seconds - 1 minute per side. The tortillas will need to be cooked through, but still pliable. If they begin to turn golden, they have been overcooked.
  9. Remove from heat and allow to cool a bit before eating.
  10. Enjoy!


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