Gluten Free Paleo Tortillas

I spent my Sunday morning reading cookbooks in bed while watching a marathon of Barefoot Contessa shows. Oddly enough, that’s my idea of the perfect Sunday morning. It ignited some inspiration to get in my kitchen and cook something a little different for lunch. I’ve had my eye on recipes for gluten free tortilla wraps for quite some time now but never made the effort in whipping some up. To my surprise, they actually ended up being a lot easier than I thought and the results were incredibly delicious. I dressed them like open-face quesadillas with my beet hummus and fresh vegetables. A Sunday lunch for the books.

Paleo Gluten Free Tortillas (makes 2 large)

Dry Ingredients:

1/2 cup almond flour
1/2 cup flaxseed meal
2 tbsp coconut flour
1 tbsp amaranth flour or quinoa flour
1 tbsp ground chia seeds
1/4 tsp salt

Wet Ingredients:

2/3 cup (160ml) lukewarm water
1 tsp of coconut oil per tortilla for frying

Mix all dry ingredients together in a bowl.

Add water and stir to combine. The dough should come together easily and not be overly wet or overly dry, you want to avoid a crumbly mixture. Form a disc and wrap in plastic wrap. Place in refrigerator for 30 minutes.

Remove dough and cut into two. Roll 1 disc of dough between 2 pieces of parchment paper. Find something similar in shape to the size of tortilla you want to make, like a lid of a pot or a plate, press the rim down on dough and remove trimmings. This is a simple way to make all the tortillas uniform in size. Leave the dough on the parchment paper, as I found it easier to transfer to the frying pan this way.

Repeat with remaining dough.

Over medium heat, heat coconut oil in a frying pan. Cook tortillas on 2-3 minutes per side. The crispier it gets on one side, the easier it is to flip.

Top with fresh veggies of your choice. I finished mine with my beet hummus, cooked lentils, green onion, avocado, cucumber and field greens.