Whole30 Tortillas de Maiz
These Whole30 Tortillas de Maiz are a game-changer for anyone craving soft, pliable tortillas while sticking to a Whole30, grain-free, or gluten-free lifestyle. Made with a nourishing blend of almond flour, arrowroot flour, coconut flour, and ground flaxseed meal, these tortillas deliver the authentic feel and flavor of traditional corn tortillas without any grains or dairy. Quick and easy to prepare, the dough comes together in just 15 minutes using warm water, olive oil, and a hint of salt, ensuring perfectly tender results every time. Cooked to golden perfection in a skillet, these tortillas are ideal for tacos, wraps, or as a hearty side to complement any meal. Enjoy them fresh off the pan or store and reheat for simple, satisfying Whole30-approved meals. Keywords: Whole30 tortillas, grain-free tortillas, gluten-free tortillas recipe, paleo tortillas, healthy homemade tortillas.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup arrowroot flour
- 2 tablespoons coconut flour
- 2 tablespoons ground flaxseed meal
- 0.75 cup warm water
- 2 tablespoons olive oil
- 0.5 teaspoon salt
Instructions
In a medium mixing bowl, combine almond flour, arrowroot flour, coconut flour, and ground flaxseed meal. Mix well to ensure an even consistency.
Add the salt to the dry mixture and stir to incorporate evenly.
Slowly pour in the warm water and olive oil while stirring. Mix until the dough starts to come together.
Knead the dough for 2-3 minutes with your hands until it forms a soft, pliable ball. If the dough feels too dry, add water 1 teaspoon at a time until it holds together, but avoid overhydrating.
Divide the dough into 8 equal portions and roll each portion into a small ball.
Place one dough ball between two sheets of parchment paper and use a rolling pin to flatten it into a thin, round tortilla approximately 6 inches in diameter.
Heat a non-stick skillet or cast-iron pan over medium heat. Once hot, carefully peel the tortilla from the parchment paper and place it onto the skillet.
Cook for about 1-2 minutes on the first side until bubbles form and the edges begin to lift. Flip and cook the other side for another 1-2 minutes. Adjust heat as needed to avoid burning.
Repeat the rolling and cooking steps with the remaining dough balls.
Serve the tortillas warm or store them in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet for best results.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 5.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 255 mg | 5% | |
*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.
