Saturday, February 8, 2014

my fajitas! (a grain free tortilla recipe)

One of my favorite scenes from Friends - I always
think of it when I make fajitas! 

Last month, we decided to try and gradually cut grains out of our diet. While going gluten and corn free was 100% necessary for me, I tend to feel better when I also limit my grain intake.

We started with one grain-free day a week for a month, and now we are at two. We're working our way to the point where most of what we eat is grain free. (At this point, I don't see the need to go 100% Paleo, but we're in an experimentation phase so I suppose that could change.)

Since going gluten free I've been trying to find a tasty and (at least somewhat) easy recipe for tortillas. We used to live off of Mexican food, but it's nearly impossible to find decent wheat AND corn free tortillas. That means no enchiladas, no nachos, no burritos, no tacos... (Are you drooling  yet? Yeah, I kind of miss Mexican cuisine!)

The experiments have gone...well, so-so. The rice or sorghum based recipes we have tried tasted dry and felt as stiff as cardboard. After many trials, we were able to create something pliable and tasty, but it had more of a chalupa-esque consistency. It works well as a flat-bread, but not for tacos or enchiladas.

We have made cauliflower tortillas several times, and while they are delicious, they are labor-intensive and don't really work if you're short on time. They also haven't held up well for leftovers.

So I've been experimenting and putting together different recipes to find an easy and delicious tortilla. This recipe will work to make tortillas OR flat-breads - the only difference is how much batter you pour into the pan!

Today I was craving fajitas, so I doubled the recipe (for leftover purposes) and whipped these up! They held perfectly and tasted delicious. 

(For the pineapple chicken recipe to stuff inside your tortillas,
click here!)

*Note: It's been nearly two years since I have had a wheat tortilla. I think these grain free tortillas taste fabulous, especially compared to the other recipes I have tried. Ben still eats at Taco Bell occasionally and he says that these taste good and have the right consistency and pliability, but taste a bit different than regular tortillas. I played around with the recipe and he liked them better the second time. Just want to give you a disclaimer that you will probably notice a difference between these and regular tortillas!*

Grain-Free Tortillas - Recipe makes 4 tortillas or 3 flat-breads (using a 6-inch skillet)


  • 1/2 cup almond flour (you can buy almond flour or use a coffee grinder and grind your own!)
  • 1/2 cup arrowroot starch
  • 2.5 tablespoons water
  • 4 egg whites
  • scant 1/8 teaspoon pepper
  • scant 1/4 teaspoon salt
  • coconut oil for the pan (I use a tiny bit of coconut oil for each tortilla because it adds a nice flavor. You can use whichever oil you prefer...)


Mix all of your ingredients (except the oil). I use a small six inch skillet - you will want to use something small, as your batter will be thin and will fill the space you pour it into. Heat your skillet on medium-low and place a dab of coconut oil. Once it melts pour 1/4 (about one small ladle-full) of batter into the skillet and make sure it spreads evenly. 

The tortillas are thin and will cook quickly, so don't leave them on the pan for too long! When first removed from heat, the tortillas will seem stiff (don't worry - after cooling for a few minutes they will be nice and pliable!)

Hope you enjoy! Leave a comment if you try them and let me know how they worked!

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