Gluten-Free Tortillas

I recently shared a recipe for Potato Tortillas on my blog since I’m not eating corn or gluten-containing flours at the moment. Well, I love Mexican foods and it’s been a struggle to go without them for the past couple months. As I’m going through my LEAP eating program, I’m slowly adding more foods back to my ‘diet’ each day. One of the new foods I was able to add recently was tapioca flour. This is not a food I’m very familiar with…and I highly doubt I’ve ever purchased it before. Well, I thought the potato tortillas were pretty good, but these NEW gluten-free tortillas made with the tapioca flour??? Way better!!! Yeah…I don’t think I’ll bother making the potato version anymore (though, it’s nice to know that’s an option if I ever needed it).

Gluten-Free Tortillas

The recipe comes straight from the blog Paleo Newbie. Since I didn’t make any adjustments or modifications, you can find the recipe here: Paleo Gluten-Free Tortillas.

The recipe calls for tapioca flour as the main ingredient, which I can find in my local Kroger grocery store, but if you can’t find it there, Amazon is always a great option! I buy several of my pantry staples online: coconut flour, raw cacao powder, coconut cream, etc. Often times it’s much cheaper than buying from a store, though I have yet to take the time to really sit down and compare my options. Maybe one of these days…

The recipe also uses coconut milk. The ONLY canned version I’ve found that does NOT contain guar gum (or other additives) is GoldenStar from Walmart. I’m not a Walmart shopper, but the dietitian I’m working with at the moment (Courtney Rinehold) said she could find it there, of all places, of course! It’s hard to find, but if you look in the Asian section, you can usually find a few cans. If my husband and I ever are in Walmart (which is not often, believe me), we buy pretty much every can we can get our hands on! 🙂

Anyway, these tortillas tasted so good to me. I cooked them on my griddle and then topped them with homemade Slow Cooker Taco Beans. I diced up some tomatoes (from my garden), topped with a little cheddar cheese and then baked them in the oven until the cheese melted (just a few minutes). I then topped them with shredded lettuce and some store-bought Guacamole. I like the Organic Wholly Guacamole brand that I can find in the individual cups at Costco. I buy a large box and freeze them, simply taking out the cups one by one, as needed. The ingredients are (all organic): avocado, dehydrated onion, white vinegar, salt, granulated garlic. Sure, I could make guacamole myself…but sometimes this is just easier. 🙂

Another tip: After making these the first time around, I reheated the leftovers in the oven for dinner the next day. First I added the toppings and then I put them in the oven to re-heat. I think this worked much better than using the microwave.

Gluten-Free Tortillas

If you can’t (or don’t) eat gluten, these were a delicious substitute for flour tortillas! I will definitely be making them again and again…and again. 🙂

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

2 thoughts on “Gluten-Free Tortillas

    1. I used canned coconut milk, which does not need to be stored in the fridge…until AFTER you open the can. Once you open it, then I think you need to refrigerate and use within 5 days. Hope that helps! I’ve found that I don’t like coconut milk by itself (or even in dairy-free ice cream), but…I don’t taste it at all when I use it IN recipes.

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