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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!
- 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.