Soft Paleo Tortillas - Gluten-Free | Anti-Candida

16 Pieces
15 min

A soft, grain free tortilla that looks, feels and tastes like traditional flour. These Paleo Tortillas fit a candida diet too. Say hello to your new favorite wrap!

This recipe was born when I switched to a gluten-free diet. I simply couldn’t find a gluten-free tortilla that measured up. Store bought tortillas are too hard and brittle and usually contain refined sugars and oils. And other recipes I've tried for homemade didn't seem to get soft enough.

If you’ve experienced the same, you’ll be pleasantly surprised by this recipe. These tortillas are soft, bendy and neutral in flavor.Using only 2 basic ingredients, they’re healthy too! No additives, refined oils or sugars are snuck into these tortillas.

Soft Paleo Tortillas - Gluten-Free | Anti-Candida
Recipe details
  • 16  Pieces
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 1 cup cassava flour
  • 1/2 teaspoon sea salt
  • 2/3 cup filtered water, more if necessary
  • 2 Tablespoons olive oil

Using a whisk, combine the cassava flour and sea salt in a medium sized mixing bowl. Add 2/3 cup filtered water and olive oil, switch to a spoon or mini spatula and combine fully. The batter should not be too wet or too dry and should stick together when you pinch it.*
Roll the batter into balls that are about 1 Tablespoon in size.
If using a tortilla press, line it with 2 pieces of parchment or wax paper. Place the dough in the center, one ball at a time and gently press. If you do not have a tortilla press, option to use a rolling pin.
Heat a dry skillet over medium-high heat. Once hot, place the pressed tortilla in the skillet and allow to cook for about 30 seconds before carefully flipping. Cook for about 30 seconds more.
Enjoy warm.
Store leftover tortillas, once completely cooled, in a sealed zip lock bag or container in the fridge for up to 1 week.
  • *I've found that Otto's brand cassava flour works best for this recipe. Other brands might need more flour or water to make them the right consistency.
  • *If the batter is too wet add more flour, 1 teaspoon at a time. If it's too dry, add more filtered water 1 teaspoon at a time until the right consistency is made.
Alison, Natural Tasty Chef
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