We are pumped on the Avocado Chicken Taquitos we just made, y’all. And while that’s in part because they’re absolutely delicious, flavorful, and filling, it’s also because it means we came up with The Best Grain Free Tortillas ever. Our grain free tortillas are truly the best paleo tortillas we’ve tried. They’re both grain free and gluten free as well as super pliable and easy to make.
The Best Grain Free tortillas are sort of copycat Siete tortillas if you’re familiar. We based our ingredients for the best paleo tortillas off of Siete’s Cassava Coconut Tortillas, but these copycat Siete tortillas aren’t exactly the same as the original. And dare we say, we think ours are better (but no shade!).
One thing we love about The Best Grain Free Tortillas is you can make and cook them ahead of time (like we recommend you do when you’re making our Avocado Chicken Taquitos) and store them in an airtight container in the fridge. A plastic bag or some sort of wrap works well. Then just reheat whenever you’re ready to use them! Let’s get to it so you can make The Best Grain Free Tortillas of your life.
- Cassava Flour (Asking yourself What is Cassava? We’ll tell you all about it.)
- Coconut Flour
- Refined Coconut Oil: REFINED is key here! If you use unrefined coconut oil, your tortillas will have a weird coconut flavor, which is not what you’re going for. Coconut oil is also what gives these grain free paleo tortillas their pliability—despite our love for ghee (check out why in Ghee vs. Butter: Which is Better?), it wasn’t the perfect choice for this recipe.
- Apple Cider Vinegar
- Baking Soda
- Hot Water
Tortilla Press Cast Iron Skillet
Grab a bowl! Combine ¾ cup Cassava Flour (What is Cassava?), 3 tablespoons Coconut Flour, ½ teaspoon Salt, ¼ teaspoon Baking Soda, 2 tablespoons REFINED Coconut Oil, 1 tablespoon Apple Cider Vinegar, and ½ cup plus 1 tablespoon of Hot Water. Nice work.
Mix all those ingredients together. At first, you’ll find the texture is a bit dry and crumbly. That means it’s time to get your hands dirty (but first get them clean). Wash and dry your hands, then knead your mixture together until it’s fully combined into one neat ball, no crumbles in sight.
Divide your one big ball into ten even balls. Admire your ten soon-to-be tortillas.
Time to bust out the tortilla press (if you have one!). Use a long piece of plastic wrap and place it over one side of your press. Then put a single ball of tortilla dough on the press and drape the plastic loosely over the top. Use your press to push down firmly and flatten that baby out! The plastic wrap will keep your tortilla from sticking. Remove from press and repeat for all tortillas.
If you don’t have a tortilla press, you can just use a cutting board. Lay your dough in between two pieces of plastic and press down with a cutting board. Use a lot of force, and turn the cutting board as you go to make sure you’re creating an even circle!
Get your pan nice and hot. Add a tortilla to the pan and cook on each side for 10-15 seconds. You’ll see the slightest bit of a color develop and air bubbles form throughout. Then remove from heat and allow to cool on a wire rack. Repeat for all ten tortillas!
There you have it. The Best Grain Free Tortillas you’ll ever try. Use ‘em to make our Avocado Chicken Taquitos and be sure to check out What is Cassava? to learn more about your ingredients.
The Best Grain Free Tortillas
The Best Grain Free Tortillas are made with cassava flour and REFINED coconut oil. Trust us - these are so soft, pliable, and easy. They'll blow your mind.
- ¾ cup Cassava Flour
- 3 tbsp Coconut Flour
- 2 tbsp Coconut Oil Refined
- 1 tbsp Apple Cider Vinegar
- ½ tsp Salt
- ¼ tsp Baking Soda
- ½ cup +1 tbsp Water
Heat water to 150℉.
Combine all other ingredients in a large mixing bowl.
Add the hot water and mix until a uniform dough has formed.
Divide the dough into 10 even portions, then roll each one into a ball between your hands.
Line a tortilla press with 2 separate sheets of plastic wrap, one for each side.
Heat a large saute pan over medium low heat.
Place a dough ball in the center of the tortilla press between each sheet of plastic wrap, and press. (I find that the side of the tortilla press with the lever presses a little more than the rest, so I turn the tortilla in the plastic 90 degrees until it is as even as possible all around.)
Carefully remove the top layer of plastic so that you can reuse it and also to keep the tortilla intact.
Place the exposed side of the tortilla carefully on one hand and then pull the other bit of plastic off, again taking care to keep the tortilla intact.
Immediately place the tortilla in the hot pan, and cook for about 10-15 seconds.
Using a spatula flip the tortilla to cook the other side for another 10-15 seconds or so. Neither side will take to long and for this par cooking method I try to avoid letting much color develop on either side.
Remove from pan and place on a wire rack to cool.
Continue this process until all tortillas are cooked, keep them separated whilst they cool. Or place in a tortilla warmer or some tin foil to hold warm if using right away.
Once they are cooled completely they may be stored in an airtight container, such as a zip top bag, in the refrigerator for at least a week. They may also be frozen this way for up to 6 months.
To use again from cool, whether freshly made or stored, warm them in a medium hot pan just like steps 10 and 11, the less they are cooked the more pliable they are.
A tortilla press is a convenient tool for sure, however, not a necessity if tortillas aren’t the most regular thing for you. I have achieved the same results by placing the ball of dough between plastic on a flat surface and pressing evenly with a small wooden cutting board, I believe you could use any durably hard totally flat surface, be sure to press from the center until you think you cant press any more, then apply the pressure to the edges and press the center one last time for good measure. It’s a bit more work but doesn’t require a specialty piece of equipment.