Paleo Atta Tortillas
Elevate your homemade tortilla game with these irresistible Paleo Atta Tortillas—an innovative and gluten-free twist on a traditional staple. Crafted from a nutrient-packed blend of almond flour, coconut flour, and tapioca flour, these tortillas are a perfect balance of pliability and flavor. With just a dash of baking powder and salt, combined with warm water and avocado oil, the dough comes together effortlessly, yielding tortillas that are soft, slightly nutty, and light. Ready in under 35 minutes, these tortillas are ideal for paleo, grain-free, or gluten-free lifestyles and pair beautifully with tacos, wraps, or as an accompaniment to soups and stews. Whether served fresh or stored for later, these tortillas promise to be a versatile and wholesome addition to your kitchen.
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Recipe Information
Ingredients
- 1.5 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Tapioca flour (also known as tapioca starch)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Avocado oil (or extra virgin olive oil)
Instructions
In a mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking powder, and salt. Use a whisk to ensure all dry ingredients are fully mixed.
Add the warm water and avocado oil to the dry ingredients. Mix thoroughly with a wooden spoon or spatula until a dough begins to form.
Knead the dough lightly in the bowl or on a clean surface. The dough should be smooth and not sticky; if it's too dry, add a tiny bit more water, a teaspoon at a time.
Divide the dough into 8 equal-sized balls, rolling each one gently to form a smooth sphere.
Preheat a non-stick skillet or cast iron pan over medium-high heat.
Using parchment paper or a tortilla press, roll out each dough ball into a thin, round tortilla about 6 inches in diameter. Aim for even thickness to ensure uniform cooking.
Cook each tortilla in the preheated skillet for about 1-2 minutes on the first side, until bubbles start to form on the surface and the underside has brown spots.
Flip the tortilla and cook for an additional 1-2 minutes on the other side. The tortilla should be flexible and lightly browned.
As each tortilla finishes, stack them on a plate and cover with a clean towel to keep them soft and warm until serving.
Serve immediately or allow to cool before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave as needed.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
