I eat mostly Paleo. My biggest cheat is a package of these amazing tortillas that you buy already made, but still raw. All you have to do is cook them, and oh my…
Problem – they are NOT Paleo. They are NOT gluten free. They have no nutritional value. Also, they are NOT good for my daughter. It’s cruel when we eat them, because she can’t have them and misses them. But they are my weakness.
This is the ONE thing I haven’t been able to replicate. Until now.
Rhonda, from A Journey to Embrace, gave me this recipe. It’s a keeper! Thanks, Rhonda for allowing me to post this!
1/2 cup Blanched Almond Flour (I use Honeyville)
1/2 cup Arrowroot Flour
3-4 egg whites
salt to taste- (I use Himalayan)
pepper to taste
1-2 Tbsp water. (the batter should be thin)
Coconut oil to cook your flat bread
Note: You can replace the Almond Flour with 1/4 cup Coconut Flour and increase your water to 1/2 cup -3/4 cups.
Topp Paleo flatbread
Mix all ingredients together. (except Coconut Oil)
Heat coconut oil in skillet. Remove your skillet from the heat source while you add some of your mix to the skillet. This way you will have time to spread it all out before it cooks. With your spoon form your tortilla shaped bread. Cook just like you would a pancake.Your flat bread may be a bit stiff when you first remove them from the skillet and you will think no way is it going to be flexible and bend. After they have cooled a bit, they become more pliable and hold up rather well. (I noticed the ones I made with coconut flour were never stiff.) This made 2 flatbreads but if you made them smaller you could make 3. Adding the extra egg white or another tablespoon or two of water helps make them thinner. The first couple of batches I made were round, although not perfectly round and were a little thick.
Rhonda Topping is a Wife, Mom, Nana, Homeschooling Mom, Military Mom, Christian, Paleo, and Gluten Free Warrior. After she was failed by Conventional Medicine, she started on a journey back to health with a Functional Medicine Doctor and a Paleo Lifestyle. Follow Rhonda at