AIP Tortillas (Whole30, Paleo)
Easy quick gluten free tortilla alternative.
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Bread
Cuisine: American
Servings: 12 tortillas
Calories: 190kcal
Cost: $3
Rolling Pin
knife
cutting board
mixing bowl
measuring cups
measuring spoons
non-stick pan
- 2 cups cassava flour I only use Otto's
- 1 1/3 cup water
- 3/4 cup olive oil
- 2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic powder
- Cooking oil spray I like Trader Joe's Olive oil.
Place all ingredients in a bowl and mix. Roll the dough into a ball and let it sit for one hour at room temperature.
Next, form the dough in a disc shape. Now, cup the dough into 6th (see picture.) Roll the dough into 6 small balls, then cut that dough in half so you should have 12 small balls. (If the dough is falling apart/ has a lot of crumbs, add a tablespoon of water, until the dough sticks together)
Flatten the balls out with the rolling pin. The tortillas should be about 1/6 of a inch thick. It is okay if the balls are not all the same shape. While you do this to all of the remaining dough balls, heat up a medium size non-stick pan. The pay needs to be hot before you add the tortillas.Spray the pan with your cooking oil spray.
Cook each tortilla for 2-3 minutes on each side or until it begins to bubble and brown spots form. Do this with the remaining tortillas.
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You can use these tortillas for all things: wraps and tacos!
You can store the tortillas in the fridge for up to a week, see notes above about reheating. These tortillas do not have the same texture when cold.
Serving: 1tortilla | Calories: 190kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 390mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg