After my Gluten Free Tortilla recipe went viral on Pinterest, I got many requests for a nut-free and gum free version. After several attempts, I came up with a delicious Paleo/Gluten Free/Nut-Free and yes, xanthan gum free version. Phew! Is that a mouthful!
Of course, I had to make this recipe kid friendly for all you kiddos out there with serious nut allergies! I want to make sure you enjoy this recipe! Be sure to help your Mommy make it!
My first few batches came out looking like flying saucers so not to worry if they aren't a perfect circle! Just keep practicing! This recipe is perfect for burritos, fish tacos, and quesadillas for all you cheese lovers!
(This post contains affiliate links for your convenience. Click here to view my full Disclosure Policy.)
How to Make Paleo Tortillas 2.0
You will need:
- cassava flour
- salt
- hot water
- avocado oil or light olive oil
- honey
- Kitchen Aid mixer or mixing bowl with Danish dough whisk
- measuring cups & spoons
- parchment paper
- ziplock bag
- rolling pin
- griddle, I use a cast iron griddle
- tortilla warmer or aluminum foil and towel to keep tortillas warm
It is pretty easy to make. First you will whisk together cassava flour and salt. Then, stir together the hot water, honey and oil.
Next, mix both together and you will have formed a soft dough. If you have a stand mixer, it will do all the work for you. Nevertheless, this will work perfect by hand too. Just make sure the dough has cooled enough before handling it. You will have a large ball of soft dough as the photo above.
Next, divide the dough into 12 even balls and place in a ziplock bag. This will prevent the dough from drying out while you are rolling each tortilla.
Roll your dough into a disk. See the photo above.
Then, dust it generously with tapioca or cassava flour. I tried both versions and the tapioca flour works best. It has a finer texture.
Then, use a wooden rolling pin to roll out your dough to a 6 inch disk. Be sure to flip and dust your tortilla with tapioca flour throughout so it does not stick to your surface.
When your cast iron griddle is hot, place your tortilla onto it. Flip once bubbles have formed. Your tortilla will start to puff up nicely.
Once both sides have brown spots as in the photo above, place it in a tortilla warmer (or towel wrapped in aluminum) foil to steam. I got my tortilla warmer on Amazon and I love it! It keeps my tortillas warm and soft for about 45 minutes!
After your tortilla has steamed for a few minutes, it will be soft and flexible. These are simply delicious.
Be sure to keep them warm before serving.
Two of my favorite recipes for tortillas are Thai Shrimp Curry and Fish Tacos.
Love this recipe? You're going to adore my Gluten-Free Tortilla Tortillas Made Right! E-Book! It includes this recipe along with three exclusive, never-before-shared tortilla recipes. Easy to make, heart-healthy, and incredibly flavorful-these tortillas will transform your meals and make homemade wraps a joy.
For more delicious Paleo friendly recipes, check out:
Paleo Friendly Chocolate Chili
Paleo Tortilla's 2.0 (Nut Free/Gluten Free/Dairy Free)
- Total Time: 45 minutes
- Yield: 12 tortillas 1x
Description
Paleo Tortilla's 2.0 (Nut Free/Gluten Free/Dairy Free)
Ingredients
- 1 ¾ cup plus 1 Tablespoon Cassava Flour
- ¾ teaspoon salt
- 1 cup hot water
- 2 Tablespoons avocado oil or mild olive oil
- 2 Tablespoons honey
- plus 2 Tablespoons Cassava flour OR 4 Tablespoons Tapioca Flour for Dusting
Instructions
- In a stand mixer (or in a large mixing bowl), whisk together cassava flour and sea salt.
- In a large measuring cup, mix hot water, honey and oil.
- Slowly pour in hot water mixture to cassava flour. If using a stand mixer, whisk for 2 minutes with a flat beater attachment. If mixing dough my hand, use a danish dough whisk or rubber scraper. Once dough is cool enough to touch. Roll into 12 even balls. Stick in a ziplock bag.
- You can now heat your cast iron skillet to medium heat.
- Take a ball of dough and roll it into a disk. Dust your surface with either tapioca or cassava flour and roll dough out to a 6 inch disk. Be sure to continue dusting with flour throughout if needed to prevent dough from sticking.
- Place your tortilla on the skillet and flip once bubbles have formed, about 15-30 seconds. Flip again and once brown spots have coated both sides, place tortilla in a tortilla warmer or aluminum foil to steam.
- Repeat with remaining tortillas. Serve warm. Enjoy!
Notes
Dough can be made ahead and stored in the fridge for up to 5 days. If your dough needs to be re-softened, just drizzle dough with a few drops of water and knead until the texture is like a soft play dough.
Nutrition info is calculated for each individual tortilla.
Love this recipe? You’re going to adore my Gluten-Free Tortilla Tortillas Made Right! E-Book! It includes this recipe along with three exclusive, never-before-shared tortilla recipes.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Gluten Free Breakfast Burritos with Sheet Pan Eggs and a Creamy Sriracha Sauce - 13 September, 2026
- Air Fryer Salmon Recipe {Ninja Crispi Recipe} - 8 August, 2026
- Gluten Free Peach Crisp - 13 July, 2026
Alison says
Is 6inches thick correct!?
Ester Perez says
HI Alison,
Thank you for catching that typo. I meant to write a 6'' disk. Warmly, Ester
Cori says
Hi there! I tried looking through the comments first so I apologize if I missed it - I'm trying to find a replacement for my husband's beloved wheat flour, burrito-sized tortillas for his lunch wraps. I have celiac disease and it's one of the only things he keeps around that isn't gluten free because he's amazing (he keeps them in a seperate drawer with his cute little gluten-filled toaster). I want to make him something healthier, with good fats and something maybe I could enjoy as well.
Anyways, do you think would these work for a cold lunch wrap? Would I need to heat them first to wrap? Do you think they would hold together being stored cold and rolled up in a lunchbox for a few hours? Figured I'd ask before I made them. Thanks in advance!
Ester Perez says
Yes, this recipe will work in a cold wrap. I have made the spinach version of these tortillas for a turkey wrap for my kids and they loved them!
Darla Galloway says
My daughter recommended your recipe....and I am SO glad she did! They came out perfect! At first I had a little trouble with weird shapes and irregular crumbling edges (I’ve never rolled out a pie crust so getting these into something that resembled an actually round tortilla was a little frustrating to say the after the first few attempts, I was really wishing I had a tortilla press - but I keep procrastinating on buying one. One though I am kinda good at is improvising ...so I cut out another piece of parchment and one of my dinner plates and Voila I had made my press! It pressed it down into a thin perfect circle and I only had to use the rolling pin just a bit more to increase the circumstance of the tortilla. I’m pretty excited to say the least! Due to my autoimmune disease I must stay away from gluten, but as a Central Valley Cali girl, going without tortillas is nearly impossible. So my deepest thanks for sharing this recipe as I can now return to my tacos and not try to hide the. cardboard taste and texture of store bought “gluten-free tortillas with extra salsa!
Ester Perez says
Hi Darla,
It's so great to hear that you made the tortilla rolling process work out for you! I am glad you are enjoying this recipe. I sometimes use a plate to cut out these tortillas. I am from Southern California too so I sure understand what you mean about tortillas being a huge part of our culture and meals 🙂 I loved reading about your tortilla making process 🙂 Enjoy! Warmly, Ester
Veronica Perez says
Do you think I could substitute tallow for oil? And I didn’t see the nutritional facts on here as I’m tracking my net carbs. Thanks ?
Ester Perez says
Yes, you can substitute tallow for the oil. The nutritional facts take a few seconds to load, they are under the recipe. Warmly, Ester
Elise says
So I'm not sure if I did something wrong...followed instructions as you have listed I believe. The dough was very crumb-like and hard to form the dough balls. Had to add more water to it. They formed jagged edge tortillas. Do you cook with oil on the pan or just hot pan?
Ester Perez says
Hi Elise,
Sorry to hear about the first attempt. I believe the issue was there was too much flour in the measuring cup. I pour the flour into my measuring cup with a spoon and then level off with the back of a flat knife. Just adding more hot water should balance out the ratios. If the edges are too jagged, then you can add a bit more hot water but the edges are not perfectly smooth. I will get a video tutorial up on this recipe soon. I just use a hot cast iron pan, but season it at first with a little oil on a paper towel. I hope this helps! Let us know how you like the tortillas. Warmly, Ester
Ann says
Mine came out the same way. They looked like snow flakes. Followed the directions exactly.
Ester Perez says
So glad you liked these! It can be tricky getting these round. When I make these extra large for burritos, I will double up the balls and then use a plate to cut around. I hope this helps! Warmly, Ester
denisepdt says
These were very good. An excellent recipe, thanks for sharing. I miss read the instructions and added the water, oil, and honey separately and they still turned out great using my Kitchen Aid.
Ester Perez says
So glad you enjoyed these! Thank you for sharing your success with us! Warmly, Ester
TracyLea says
I tried your pizza crust recipe tonight. I was planning on bookmarking it for a later day, but when my son heard me say, "oh a pizza crust recipe that doesn't have 5 different flours in it." Well, he heard 'pizza' and asked for pizza for dinner. An of course once he started, his four year-old sister chimed in. The problem was that I didn't have potato starch and we don't really eat potatoes so I was planning on researching to see if I could sub an alternative.
Well, I decided to just go for it and substitute tapioca flour for the potato starch. The dough was a little wet but after it rested I split it in two and rolled the dough out between two pieces of parchment paper and then pre-baked them on my hot pizza stones. They turned out great. A good crunch on the outside but still tender inside with that lovely yeasty dough flavor.
They even held up to our mega wet veggie pizza with mushrooms, peppers, onions, spinach, olives, and fresh basil. Everyone was happy eating the pizzas. The dough was not an okay substitute, but a legit tasty dough in its own right. I will totally be making these again. Next time I will triple the batch and bake off the crusts and then freeze the extras for later use.
Ester Perez says
So glad the substitution worked out great! Yay for pizza and glad it was even easier than the original recipe! So glad you liked it 🙂 Please tag me with your photos if you are on Twitter or Instagram! I would love to see you creations! Xoxo, Ester
Toni says
How do I know how many carbs, etc are in them?
Ester Perez says
Hi Toni! I will post the nutritional info on this at the bottom of the post within 24 hours which will include carbs, protein, etc. Xoxo, Ester
Kim says
Hi,
Is it possible to make these without the honey or any sweeteners? If so how much replacement liquid would I use & what type?
Thanks
Ester Perez says
Hi Kim,
Yes! You can make these without added sweetener. Just gradually add a tablespoon of cassava flour at a time until you get the right consistency. About 2-3 Tablespoons. Please let us know how you like them! Xoxo, Ester
Genet says
Has anyone ever made them in a tortilla press ?
Ester Perez says
I have not, it might work with if you are making smaller sized tortillas. I will try it next time I make them. Xoxo, Ester
Pauline A says
Hi Ester does it have to be cassava flour? Would coconut or tapioca work just as well?
Ester Perez says
HI Pauline,
Cassava flour is the fiber and starch, it is the whole yucca root. I believe the natural fiber in this recipe creates elasticity and softness. Tapioca flour is just the starch of the yucca root. I am not sure how it will come out with just tapioca starch, I have never tried it. I would suggest you try My Gluten Free Tortilla Recipe instead if you don't have cassava flour or nut allergies. It tastes like Indian Roti. The recipe is a blend of blanched almond flour and tapioca flour plus a bit of xanthan gum to provide elasticity. I created this Paleo Tortilla's 2.0 Recipe for those with nut allergies or on Auto Immune Protocol. I hope this helps! Both recipes are wonderful and have their own benefits! Here is the link: https://nurturemygut.com/gluten-free-tortilla-recipe.html
Xoxo,
Ester
Ps. let me know how it goes! 🙂
Cynthia says
Just made these tonight with a 1/3 of the recipe to make four 6" tortillas for dinner to serve with an AIP pulled pork recipe. I rolled them out thin and as best a round I could and then used a 6" pot lid to cut a perfect circle! First time using cassava flour on my AIP diet and they were a welcome treat! Never made homemade tortillas before but these were easy. Thanks so much for the recipe!
Ester Perez says
That's great news Cynthia! So glad that you enjoyed them! They must have tasted great with your delicious pulled pork recipe!!! How clever you are to cut them out the way you did!! So glad this recipe worked out for you! Xoxo, Ester
Emily says
Can't wait to try these! Have you tried cooking them ahead of time and storing them? Do you know how long they might keep after cooked if stored in the refrigerator? Thanks for the great recipe!
Ester Perez says
I have stored a few at room temperature and they heated up nicely the next day. They won't last that long in our home! We love tortillas!!! I think they would hold for a few days in the fridge in a sealed container. Let us know your results! Xoxo, Ester