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There are many grain-free tortilla recipes available, to meet the needs of different diets. This recipe is starch-free, meaning no tapioca starch, thus making it GAPS-friendly and easier to digest. (However, some bodies do well with tapioca and don’t do well with seeds or nuts.) This recipe is also free of coconut and almonds. The batter uses chia seeds and flax seed meal. The tortillas are sturdy but tender and behave a lot like whole wheat tortillas.
Hope you love the recipe and that it meets your dietary needs!
Grain-free Tortillas
The process of cooking up these tortillas is a lot like making crepes. The first crepe functions to season the pan. It will slide around more in the pan and absorb the only fat used to season, creating a non-stick surface for all remaining tortillas. I like to think of the first tortilla as the ugly one that the cook gets to nibble on while she makes the meal.
Servings: 10 tortillas
Calories: 44kcal
Ingredients
- 6 whole eggs grass-fed
- ½ cup water
- ¼ cup chia seeds
- ¼ cup flax seed meal
- 2 T. butter or ghee, coconut oil, duck fat, etc.
- ¼ tsp. sea salt
Instructions
- Place all ingredients in a high-powered blender.
- Puree on medium-high speed for about 50 seconds.
- The batter will be thick and continue to thicken as it sits. Allow it to set up for 10 minutes.
- Heat 1 T. fat of choice in a skillet over medium-high heat.
- Pour in 2 ounces of batter and use an offset spatula to spread the batter out into a thin circle. This first tortilla will likely slide around a bit. Turn the heat down to medium.
- Allow tortilla to cook on its first side for 2 minutes. Flip it and cook on the second side briefly, about 20 seconds.
- Remove the first tortilla to a plate and turn the heat to low under the pan. (This first tortilla is for the cook to snack on. It will be thicker and not as desirable. It is used as a tool to season the pan.)
- Pour the second 2 ounces of batter into pan and shape as with the first. This time, and for all remaining tortillas, the batter will behave perfectly, allowing you to fan it into a 6" or 7" circle. The pan, with this treatment, will behave in a non-stick fashion. Do not add any more fat to the pan.
- Continue frying the tortillas in this manner until all the batter is used.
Nutrition
Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 52mg | Potassium: 49mg | Fiber: 2g | Calcium: 37mg | Iron: 0.6mg
Faith Izzarone LaCross says
Looks great and yummy. What is flax seed meal? I often have flax seed. Is it just processed a bit?
Megan Stevens says
Yes, that’s all- in a spice/coffee grinder or high-powered blender. For about 30 seconds until all the seeds are broken into pieces. 🙂
Frances says
These are delicious!! I rolled scrambled eggs up inside for a breakfast burrito, and it turned out great! These are a new favorite!
Megan Stevens says
Oh I’m so happy you made them and loved them! Thanks for letting me know!! I like them best that way too!
Misha J Williams says
I love your recipes! I’m trying to get in shape and they seem totally on point! Do you have the calorie/ other nutrition facts for your recipes?
Megan Stevens says
I’m sorry; I don’t. We have wanted to invest in the software for our grain-free cafe as well; but it’s a pricey one- to get software that is really accurate.
linda spiker says
Nice! As always!
Megan Stevens says
Aw, thanks, Linda!
Emily @ Recipes to Nourish says
Such a great idea! I love that you make it in the blender. Yum!
Megan Stevens says
Thanks, Emily! I know; the blender makes Paleo baking so fast and easy.
Renee Kohley says
What a great option for a sandwich or wrap! Thank you!
Megan Stevens says
Yes, you are right! 😉 I need to do that!
Anna @GreenTalk says
Love the idea of using flax and chia.
Megan Stevens says
Me too. It’s nice to have nut and coconut-free baking options, to change it up for our bodies.
josie says
Hi Megan. This is another excellent recipe! I was wondering if I could substitute sesame seeds for the chia seeds without destroying the texture or changing the flavor too dramatically. Thanks for any suggestions and your time.
Megan says
Hi Josie, thanks for your kind comment and question. No, unfortunately that won’t work. Chia seeds provide the elasticity for this recipe, and sesame seeds don’t have that property. In other tortilla recipes, you’ll see tapioca or cassava flour contributing that feature. If you can use either of those ingredients, the tortillas need a strong stretchy tender quality to hold together and be pliable.