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I’ll show you how to make Tiger Nut Flour Tortillas that are Paleo, AIP, egg-free, nut-free and that don’t need rolling! 6 tortillas and not too much work. Plus, these tortillas are rich in complex carbs and resistant starch, so super healthy for digestion, energy and blood sugar levels. You just need a few ingredients — so let’s get started…!
Tiger Nut Flour Tortillas are also Low-FODMAP.
Jump to RecipeTortillas are delicious and complete a meal: Tortillas make fun wraps, they’re perfect for breakfast, lunch or dinner, and they make any meal special. Tortillas are bread that we shape and hold. They are visceral. But the one thing I don’t love about tortillas? Rolling them out. So this recipe doesn’t!
What are tiger nuts?
Tiger nuts are little tubers (not nuts at all). A great source of fiber, tiger nuts are also high in minerals like iron, and vitamins C and E.
Tiger nut flour (find it here) is a boon to all grain-free, Paleo folks! Even if someone chooses to eat grains, this flour is not to be missed.
What’s tiger nut flour taste like?
What does it taste like? Graham cracker crumbs, actually! And a bit of wheat bran texture too, but more nutty, moist and tender. You can find me using it in Paleo muffins here and in Paleo and AIP porridge here.
Why use tiger nut flour
Four main reasons people start using tiger nut flour:
- Tiger nut flour is THE best source of resistant starch. This means you might love the improvement it makes to your bowels! Tiger nuts are wonderful for colon health, and you’ll likely notice. Resistant starch (called RS for short) is a kind of prebiotic that creates a healthier gut ecosystem, especially in your colon (source)! It’s one of life’s unexpected gifts that you can eat the Paleo, whole food version of graham cracker crumbs and improve your GI tract!
- The second reason most people start using tiger nut flour is because it adds to one’s baking repertoire — one more tool (ingredient) in the kitchen to make great Paleo baked goods. I love how it behaves in egg-free, AIP baking!
- As I have alluded to, tiger nut flour is DELICIOUS too. One of my favorite ways to use it is as a topping. I love the flavor, texture and sweetness it offers. Every time I use it or make something like tortillas with it (where you can really taste it) I am struck by its rich sweetness. What a treasure-food! So yes: You can sprinkle tiger nut flour on top of porridge, puddings, smoothie bowls, yogurt and more, in addition to making tortillas, muffins and porridge with it! Enjoy a new favorite Paleo topping!!! 🙂 Pretty exciting. (Note, this brand has the best in flavor and texture.)
- Lastly, tiger nut flour is super allergy-friendly. It gives you that nutty quality but is high in monounsaturated fats instead of omega-6s (contrasted with almonds) and is easier to digest than nuts for many people. Safe and great for the AIP diet and for Low-FODMAP.
Find my favorite tiger nut flour here.
Egg-free
Tiger nut flour lends itself really well to egg-free and vegan baking. It produces a light, tender, moist crumb.
In this tortilla recipe, I’ve paired tiger nut flour with tapioca flour, which is quite elastic in texture, and well suited for tortillas. Tapioca flour also provides complex carbohydrates and is a good egg-free baking ingredient, but it’s not super nutrient-dense. (Read more about tapioca’s nutrition and history here.) So I like using tiger nut flour to anchor the recipe, both flavor-wise and nutritionally.
These tortillas give you long-yielding energy, no insulin spike and even a bit of protein in the absence of eggs.
Now, fill them with protein and more fat…!
Fillings for Tiger Nut Flour Tortillas
These tortillas are great with so many different fillings. They should make meal prep MORE convenient. Once you have a batch of tortillas, the rest of the meal comes together quickly:
- For casual lunch-style food, fill them with deli meat, bacon and avocado.
- For breakfast, fill them with a skillet sauté of sausages, onions and other veggies. (Or if you can have eggs, fill them with scrambled eggs.)
- Go Mexican, and fill them with shredded or ground meat, fresh cilantro and salsa. Or do fajitas with steak, sweet potatoes and onions.
- Serve them with any stew or soup.
- Fill them with all your favorite salad ingredients: lettuces, avocado, thick dressings or dips, shredded veggies and fresh herbs.
- Any combination of leftover meat and veggies.
- If you eat butter, I also really like these tortillas with Kerrygold butter and sea salt sprinkled on top.
Tiger Nut Flour Tortillas {Paleo, AIP, egg-free, nut-free}
Equipment
- large skillet or crepe pan
- saucepan
Ingredients
- 1-¼ cup tapioca flour
- ¾ cup tiger nut flour
- ⅔ cup water , plus more if needed for easier spreading of the batter in the pan (up to ⅓ cup more water)
- 6 Tablespoons lard or coconut oil
- 2 pinches sea salt
Instructions
- In medium size saucepan, over medium-low heat, gently melt fat. Remove saucepan from heat.
- Add water and stir.
- Add sea salt and both flours: tapioca and tiger nut. Stir with wooden spoon until well mixed.
- Heat large skillet, preferably cast iron, over high heat. When hot, melt a small amount of fat in pan and spread it around thinly.
- Place 2 ounces tortilla batter in middle of hot pan (a scant ¼ cup). [See easy batter scoop I use in Recipe Notes. Use it slightly heaping.] Use offset spatula to spread batter into a round circle, (like a French crèpe). Don't worry about getting it perfect. It gets easier to spread them the more you do. The tortillas will be about 6" in diameter.
- Cook on the first side about 90 seconds to 2 minutes, until sides and middle allow you to easily scoop under it and flip with metal offset spatula. Use spatula to flip. Cook an additional 60 seconds on second side.
- Repeat with additional tortillas, reducing stove heat to medium. (Do not put fat in pan between each tortilla, only before the first one.) Cover tortillas with dish towel or upside down plate until ready to eat them, to keep them soft, moist and pliable.
Notes
I use 2 different offset spatulas to shape and flip the tortillas: one spreads the batter (find it here), and the second flips (find it here).
Find the easy batter scoop here.
Find organic tapioca flour here. (This is a good ingredient to order online, by the way; most markets only carry conventional tapioca flour, and cassava products are ideally grown organically.)
Find my favorite tiger nut flour here.
Nutrition
Have you used tiger nut flour before? (It’s become a staple in our home! And I make these tortillas every week.)
Love tiger nuts? I also recommend my homemade Tiger Nut Yogurt! It’s a great source of prebiotics and probiotics.
And these tiger nut bread recipes:
Emily @ Recipes to Nourish says
Oh these look so yummy to me right now! I have got to buy some tiger nut flour and make some. It sounds like it could be a really nice option for me right now too while I have so many food limitations.
Megan says
Emily, tapioca is like potato for the food intolerance category, if that’s helpful. I know you’d love tiger nut flour though!! xo!
Lilia Dardon says
These were freaking awesome!! A+
Thank you!
Megan says
Haha, thank you, Lilia!! 😉 I’m so glad you love the tortillas!
Kathleen says
Hi are there any tapioca flour subs? Cassava is high oxalate which I can’t have. Would coconut flour work or lupin? I can’t have almond flour, also high oxalate
Megan says
Hi Kathleen, sorry, no, because tapioca is very stretchy. It may be that some amount of psyllium can be used with the flours you mention, but it would take some experimentation, definitely not a 1:1 sub. And I’m not sure if you can have that.
Kathleen says
Thank you so much, I really appreciate your reply!
Megan says
You’re welcome, happy to help! 🙂
Susanna says
That said, this recipe does have a lot of Tapioca Starch so not sure how one would react… i’m still gauging whether I’m reacting to it or not
Megan says
Right… tiger nut flour is also 1/4 cup for medium oxalate. Since this recipe makes 6 tortillas, you may do fine with 1. I hope it goes well, so you have one more Yes food for your body.
Brittany says
Can we use olive oil? I’m allergic to coconut oil and I’m not sure if I can have lard.
Megan says
Hi Brittany, I can’t remember how a liquid fat behaves here, instead of a solid fat that’s melted, but I do think it will be okay. Let us know how it goes. 🙂
Susanna says
Apparently Tapioca Starch is lower oxalate and Cassava Flour is high oxalate because Tapioca Starch goes through much more processing to the final product, whereas Cassava Flour is more or less the ground Root. I hope this is correct.
Please let me know if you find out differently! 🙂
Megan says
Hi Susanna, yes, this is true! Tapioca flour is just the starch from the root, whereas cassava is the whole root. 1/4 cup tapioca flour is medium oxalate. You might find this list helpful, as it’s the most complete and accurate list of Low Oxalate Foods, in my opinion, and there’s a free printable PDF: https://eatbeautiful.net/low-oxalate-food-list-free-printable-pdf/
whatggmaate says
I need to experiment with tigernut flour more. Love this delicious recipe!
tessadomesticdiva says
So excited to try these!!! I love tigernut flour and have not had it on hand in awhile, will order some so I can try these!
Renee Kohley says
Ok this recipe is gonna hop me on the tigernut train I think! I haven’t made anything with it before but these look fantastic!
Megan says
Thanks, Renée! The best surprise about tiger nut flour is just how sweet and yummy it is! One of those amazing food treats because it’s so good for us, but it’s a fun food to cook with too, and delicious. I hope you love it and get to make the tortillas!
Megan says
Do you ever make these up and freeze them?
RealNutritiousLiving says
What a healthy and fantastic idea Megan! Pinned for later.
Megan says
Thank you!! 🙂
Kaitlin says
Can these be frozen and reheated?
Megan says
Probably, but I haven’t tried it, so let us know if you do. I have refrigerated them, and then they need to be warmed to have the right texture again, which works well.
Kari says
I’ve never tried tigernut flour, but these look so good! Can’t wait to try them out, I’ve really been craving tortillas lately!
Megan says
Great Kari! I hope you love them as much as we do. They’re a new staple for our family. I love how quick they are to make and with such a great texture! 🙂 Enjoy and thanks for commenting.
Tina T. says
Yum! Never tried tigernut flour before – looks like I should!
Theresa says
Looks so good!!! Can tapioca be subbed with cassava flour instead?
Gwyn says
I’d love to know that as well, if cassava flour can be subbed for some of the tapioca flour… would lower the carbs 🙂
Megan says
Hi Gwyn, yes, I think that would work, but I haven’t tried it to give you the ratios. Cassava has some of the stretchy qualities of tapioca, but not as much so, as tapioca is the starch from cassava. Let us know if you have success. 🙂
Stephen LaBonte says
Can these be made ahead and stored?
Megan says
Hi Stephen, yes, for very short term: they can be made the morning of and kept at room temperature covered. If you refrigerate them, limit it to a couple of days, well sealed, and then you can spritz with a little water and reheat in a pan to rejuvenate. If you freeze them, you can layer them with a section of parchment paper between each, and then same thing, sprinkle with a little water and bring back to life in the pan with a quick fry on each side.
Katja says
I seriously need to try these. I haven’t used tigernut flour yet. I think it’s time.
Joanna says
can’t consume coconut oil, what type of oil can I sub for it in the tortilla recipe?
Megan says
Hi Joanna, You can try avocado oil or olive oil! 🙂 I personally use butter, melted and cooled (if you can tolerate dairy).
Joanna says
Fast reply==Thankyou, can’t consume avocados & don’t care for oilve oil==what abt sesame oil?
Megan says
Yes, should work, but I haven’t tried it to know for sure.
Kate says
Why not try lard or sustainable Palm shortening?
Janice says
Hi your recipe looks really good, I will definitely give it a try soon. I combine Tigernut flour with Cassava flour for amazing Waffles and chips/crackers.
Do you have a tiger nut bread or Muffin recipe using Tiger nut flour?
Megan says
Hi Janice, yes, I have lots of tiger nut recipes on the site. You can use the search engine, top right of the blog, to search for anything “tiger nut”. For now, here’s a link to my Tiger Nut Bran Muffins: https://eatbeautiful.net/tigernut-bran-muffins/ 🙂 And here is a bread recipe: https://eatbeautiful.net/paleo-aip-sourdough-sandwich-bread/
Felicia F Minardi says
I would like to see the nutritional label to see if the ingredients are Keto friendly.
Gwyn says
These would be high carb I think due to the tapioca flour
ChihYu says
Tigernut flour is one of my favorite flour!
STACEY CRAWFORD says
I’ve never tried tigernut flour before. What awesome tortillas it makes!
Darryl says
Ah this looks fantastic! Thanks for sharing, never considered this as a flour substitute.
Megan says
Oh good. You’re welcome. I hope you enjoy tiger nut flour, Darryl!
Theresa Prasad says
Will casaaca flour work as a sub for the tapioca?
Megan says
Hi Theresa, no, unfortunately. Cassava flour tortillas are delicious!! as I’m sure you know, but the two ingredients behave very differently in recipes.
Karen says
Cassava is the same food as tapioca. Tapioca is derived from cassava root.
Megan says
Hi Karen, tapioca is the starch derived from cassava root, so the flours can’t be used interchangeably in recipes. Just to clarify.
Theresa says
Do you have a link for where to buy tapioca flour? I have never used it before.
Megan says
Hi Theresa, I’m glad you asked, because I realized that I didn’t share that. If I don’t order the organic, our local markets only carry conventional tapioca, and with the cassava plant there really is a big difference. Here’s the one I get: https://amzn.to/2wPQp61 I hope you love the tortillas! 🙂
Theresa says
Thanks so much!
Theresa says
Megan, Another question. The Tenrai set of spatulas just became unavailable on Amazon. Which size out of that set is the one you use? That link now takes me to the 10 inch Tenrai. Is that the one?
Thanks!
Megan says
Hi Theresa, I use the 6″. Here’s the link: https://amzn.to/2Mcg79P It’s showing 8 left in stock. 🙂
Trish says
Can you use coconut flour instead of tapioca flour?
Erica says
I wouldn’t. Coconut flour behaves very differently and soaks up tons of liquid.
Theresa says
Thank you! What size do you use from the other set? It is available to purchase, I am just curious.
sara says
Hi…are these ok on the candida diet?
Megan says
Hi Sara, no, I’m sorry: too many carbs.
Felicia F Minardi says
I need nutritional information on these tortillas, especially carbs per tortilla, keto friendly???
Megan says
Hi Felicia, these aren’t keto; I’m sorry. My friend Maya has a great one, though: https://www.wholesomeyum.com/recipes/coconut-tortillas/ Blessings!
Lynn says
How do you store your leftovers?
Megan says
Hi Lynn, Just covered on a plate. You can put a small square of parchment or waxed paper between them if they stick to each other.
Barbara says
These taste delicious! I love not having to roll anything out. My first one was way too thick though. The batter didn’t move and it was very difficult to spread on the hot cast iron pan. I eventually added another 1/3 cup of water to get the batter to spread out thinly. Thank you!
Megan says
Great to hear feedback, Barbara, thank you!! It’s helpful to know what works for different cooks. I’m glad you shared! I may make a note in the recipe for others to be aware. I wish I knew if it was due to the tapioca brand (as they can vary in starch content). Anyway super happy you’re enjoying the recipe! (Also, in case it wasn’t the tapioca brand, the first one is harder to spread; but then, just like with crepes, the following ones spread more easily (using the offset spatula). I think ultimately each cook can decide what thinness or thickness of batter they prefer, since the end product will be slightly different. Thinner batter = easier to cook, and the tapioca is pretty non-stick which makes it work either way! 🙂 I do prefer a slightly thicker/doughier tortilla, but I like them both ways.) Thank you again! And you’re welcome! 🙂
Emily says
Thanks for the extra water tip. I did just a little bit and it made it so much easier!
Megan says
So glad to hear this! Yay. Thanks for sharing! 🙂
Rachel says
I had to add double to triple the amount of water. As published it because a firm dough instead of something I could spread. I would use a tortilla press for the less water version instead of an crepe style.
Megan says
WOW! What brand of tiger nut flour did you use?
Pamela Wake says
These taste good, but I couldn’t get them to spread so they were thick. I followed the directions so am perplexed. Is the batter supposed to be thick?
Megan says
Hi Pamela, which brands of tapioca and tiger nuts flour did you use? That might be the issue. Otherwise, the batter should be thick but very spreadable with the offset spatula. Glad you liked the flavor.
SuziesCorner says
I see it says 15 carbs, 5 fiber that would mean 9net carbs. That I think is same as most keto wheat flour tortillas in store. But those are filled w unhealthy ingredients. This is very keto clean.
Cathy says
I’ve never tried tigernut flour, but clearly, I must! It’s great to have a variety of flours in our gluten-free tool chests. Pinning for future reference!
Naomi says
These look great Megan! I just made my first batch of tiger nut milk and was searching for a recipe to use up the pulp. The pulp has very little of the original flavour but would still be perfect for a recipe like yours. Very keen to give it a try.
Thanks again
SuziesCorner says
Oh, great idea!
Holly Yeager says
How about freezing these? How are they best stored?
Megan says
Hi Holly, yes, you can freeze them. Place a small square of parchment or waxed paper between each one and store in a sealed container.
Mary Pritchard says
Are the tortillas “prebiotic” if they aren’t heated a second time (as true for potatoes?). I’m just learning about probiotics and excited to gain more info. Thanks, hoping to try this weekend, I have the ingredients!!!
Megan says
Hi Mary, tiger nut flour is prebiotic whether it is raw or cooked. It is a different classification than potatoes or cassava, which need to be cooked then cooled (chilled) before the RS3 forms. The tapioca in this recipe does not have any resistant starch. Thanks for the great question.
Michelle says
I loved them! I did add more water until it was a bit watery then poured it in the pan while tilting the pan, like I was making a crepe. That worked great!! They are a bit sweet so I made a strawberry jam by blending 6 strawberries with 2 medjool dates..so yummy together! Thank you!
Megan says
Great Michelle! I appreciate you sharing your tweaks and success. Yummy jam! 🙂
Kate says
I hope to try this recipe using arrowroot instead of tapioca, keeping fingers crossed it will work! Thoughts?
Megan says
I’d love to hear how it goes. My thought is that arrowroot when used in baking is crumbly not stretchy, whereas cassava and tapioca are almost gluten-like; they are stretchy. So I don’t think it will work. I do think the recipe will work with cassava or it may with arrowroot if you add something stretchy that you can tolerate, like xanthan (which many grain-free folks and maybe yourself avoid), psyllium husk powder etc. Good luck!
Sonja Knecht-Hoshi says
I actually use arrowroot with these all of the time and it works well. I also use butter. The first time I had them I felt like I was eating wheat bread! I love them!
Beth says
These tortillas are sooooo delicious! This is by far my favorite recipe after trying many other AIP tortilla recipes. I could eat the whole batch. Thank you so much for sharing! ❤️
Megan says
Thank you Beth! That makes my morning. So happy to hear it, and thanks for sharing your feedback! 🙂
Raia says
These look amazing, Megan! Perfectly foldy and like they actually stay together. 🙂 Great job!
Irena Macri says
I love the look of these. I have never used tiger nut flour for tortillas before but looking forward to trying these out. Can I used cassava flour instead of tapioca (I know they are quite similar but one is a little finer than the other).
Megan says
Hi Irena, I vaguely remember a reader using cassava flour and it working fine, but I haven’t done it myself. I do think it will work; I’m just not sure if it will be as good. Tapioca is just pure starch and stretchier, but cassava does have a nice stretchy flexibility when used to make tortillas on its own, so … might work. Cassava is also thicker, so the water ratio may be off if you use it. Let us know if you try it. Thanks and best!
Hope says
I haven’t done much cooking with tigernut flour so I am excited to try these! I have pinned to make these in the weekend. I don’t think I can get that brand of tigernut flour here in New Zealand so am going to have a hunt around the local wholefoods store to see what I can find!
jennifer says
ahh, I have some tiger nut flour in the pantry and have been uninspired . . .tortillas are a great idea, thanks!
paleoglutenfreeguy says
I’ve never cooked with tiger nut flour but it looks like now I’ve gotta buy some!
Brigitte says
Have you tried making the tortillas into chips? Looking to make chips for my guacamole!
Megan says
I love that idea. I haven’t tried it. Let us know if you do. 🙂
[email protected] says
I have never tried tiger nuts before…I must say I think I am totally missing out here
Jenni LeBaron says
I’ve never worked with tigernut before but I love the look of this recipe. We are mostly grain-free and the struggle to find great tortillas is sometimes high. These look perfectly soft so you can actually fill them without breakage!
Megan says
Indeed they are Jenny, nice and bendy and strong, yet tender. Thanks!
Sara says
These are yummy! Thank you! How long will they be good refrigerated? Will they last a week?
Megan says
Hi Sara, I’m so glad you’re enjoying them. Thanks for sharing your experience. I think you’ll lose the tender and fresh quality with long storage. We actually eat a whole batch each time I make them. My guess is they’ll last in the fridge for a few days if well sealed. You may need to spritz them with water and warm them again to renew their fresh texture.
Jo says
These were delicious! Like others, I did add some more water to make the batter easier to pour, but I’d highly recommend trying these if you’re looking for a tasty and easy alternative-flour tortilla.
Megan says
Thanks so much for sharing Jo! 🙂 So glad you’re enjoying them!
Kim says
Wow, love the flavour – finally a wrap that doesn’t break on folding. It is slightly addictive .. or maybe i’m just really hungry. The flavour and texture reminds me of a desert that I bought on the streets of Malaysia many years ago. Love that there is no sugar in this!!! Perfect for desert crapes – bananas and raspberry sauce is planned
Megan says
Great Kim! Thank you so much for sharing! Your dessert crepe idea sounds delicious and what a nice food memory from Malaysia!
federica says
I just tried the recipe and they are delicious, I also tried a sweeter version by adding cacao powder and a bit of maple syrup….yummy!
Megan says
Great Federica! Thank you so much for sharing. Your variation sounds delicious!
Erin says
I made these for my son who is doing AIP and we all loved them! He was OBSESSED with them. 😀 He sat there for about 20 minutes at his little table, pecking away at this tortilla, ripping it up, puzzling it back together and savoring it. I loved them, too! I tried a tigernut flatbread recipe before and while tasty, I couldn’t get them to cook properly. I’m going to try these next time with some cinnamon in them! Thanks so much for the recipe.
Oh and I also needed the extra 1/3 cup water! I live in Germany and find that our tapioca flour never ever works how whatever you all in the US are using. I’ve tried a ton of recipes using tapioca flour and stuff always comes out wonky but not these!
How do you get these to cook at high without making the pan (I used a cast iron skillet) smoke? I always have this problem with tortillas. Anything over a 3 (out of 9) results in smoking for me.
Megan says
So happy to hear your feedback Erin. Thank you for sharing that you enjoyed the tortillas so much and that you needed the extra 1/3 cup water. Re the heat, Step 7 above mentions reducing the heat to medium after the first tortilla cooks. I hope that helps. I agree, definitely need to turn down the heat! 🙂 Again, so glad these are a good fit for your family and very interesting to hear about your German-sourced tapioca.
Bridget Dejong says
Hello, I have a whole bag of coconut flour, would that be a good substitute for the tapioca flour?
Megan says
Hi Bridget, unfortunately no. Coconut flour requires a lot of liquid and/or eggs. Tapioca flour is very stretchy. The contribute very different qualities to baked goods. I recommend you look for coconut flour recipes if you need to use it up.
Dani says
I made these thicker and they were like a yummy flatbread/panini type bread. I simply rolled a ball of dough, put between two pieces of parchment and used the bottom of a heavy pot to flatten. I cooked it a few minutes each side on a cast iron pan. It Made a great Flatbread that I put butter on. I also made my son a panini type turkey sandwich!
Misty says
I never leave comments, but I just discovered this recipe and it is SO good that I wanted to thank you for developing it. My husband and I ate the tortillas faster than we could cook them! I will be checking out your site immediately for more recipes.
Megan says
Great, Misty!! Thank you so much for commenting, and I’m so happy you love the recipe! Glad to have you here regularly!! 🙂
Audrey says
These are really tasty! I love the sweetness of them, and they were really easy to make! Thanks 🙂
Marty says
Phenomenal. Love these tortillas. Will be looking at more of the recipes you have. Thanks!
Megan says
Great, Marty, so glad you love the tortillas! 🙂
Kristie Guidry says
Anyone have issues with these coming out gummy? The only thing I did different is add more water because it was too thick and added turmeric and garlic powder.
SUSAN says
Yes! I also did not have a “batter” – it was more like cookie dough.
Susan says
The batter for the recipe is funky. I don’t know that it’s wet enough even though I added more water. So I formed them into balls and flattened them out. I also used a little olive oil in the pan as I don’t have cast iron. They have a nice crisp. Classic cassava gummyness and I like them. I added a little salt after they were out of the pan. They are rich so I can see making them small (like 4-5 inches across) and using them as the base for a taco. Perhaps with lard they can be more malleable but the ones I made (twice) were more like pancakes. Any thoughts on why?
Shannon says
Very interested in this tigernut flour. What’s the typical ratio to regular flour or coconut flour in general baking?
Megan says
Hi Shannon, yes, tiger nut flour is a great boon! It subs 1:1 for many other flours, but not coconut flour, which is very unique in its use in recipes.
Christine says
Mine did not work – too many crunchy parts and they folded and broke. Maybe too much lard? Flavor was ok. Thoughts?
Megan says
Hi Christine, I’m wondering about your tapioca flour. Or how long you cooked them for. I’ve been making these a lot lately, and I make big ones and use them for big burritos. The tortillas are very flexible and bendy. They actually stretch really nicely around a lot of filling. The tapioca flour and water create this texture. The only time they get crunchy is if I cook them a little long, just around the edges. One other piece: I like to cover them after cooking to increase the steam and their stretchiness, so they don’t dry out at all. If you try again, I’d make sure you’re using tapioca flour and the right amount, that you’re not overcooking, and then cover them before using. I hope that helps! Thanks for asking! (P.S. Sorry to see your question a little late! For some reason, this Comment was in another file, and I just found it. 🙂 )
Amy says
Is it normal for them to be a bit gritty? Is that just how tigernut flour is or is it the brand I got?
Megan says
They vary a bit, but yes, that’s the fiber. It won’t go away. 😉 It’s insoluble, so you just get to used to it (and it’s healthy). We don’t even notice it anymore. I think of it a little like bran, texture-wise.
RVC says
Love the recipe but I think the calorie count has to be adjusted unless people are only having just under a half of a tortilla per serving. Used My fitness pal recipe creator using green tick items and it worked out 202 calories per tortilla … ?
Megan says
Hi, and thanks so much for the heads up! Wow, I’m not sure whether or not to laugh, but when I got in there to figure out the details, I found that my calculator had tabulated lard as col-lards! (collard greens!!). OY and LOL. So, no wonder! I have updated the nutritional data, and now it’s much more similar to your findings. Thank you again, and I’m so happy you love the recipe! I’m just about to make another batch this morning! 🙂
Toni says
I guess to some that would seem like a lot. But for me my diet is so restricted. That adding these calories is what I need.
Toni says
These are so good!!! I have been making tortillas out of Cassava flour but these are so much easier not having to roll out. Thanks for the recipe!!
Megan says
Yay, I’m so glad you like the tortillas, Toni! … and that the process is easy! Thanks for so much for commenting and sharing your experience. 🙂
Gail says
I LOVE these and I make 3X the recipe. I cook ahead to freeze and they do fine. I just pop them in the toaster oven for a bit and they are just like fresh off the grill (unless I am in the mood for crunchy). Mine work best on my iron crepe pan.
I have substituted arrowroot powder and it worked the same.
For just a snack, I spread Tahini sauce with a little salt or with Tigernut butter on them.
YUM and Thanks for the recipe!!
Megan says
Terrific, Gail!! Thanks so much for sharing what you do and commenting on your enjoyment of the recipe. I’m SO glad! 🙂
Liviu turturean says
I didn’t understand how the water problem is i.e. 2/3cup plus another 1/3cup. I didn’t understand what I am doing with this 1/3 cup water.
Morgen Drasnin says
Thank you for this and other recipes on your site. Can’t wait to try so many of them! Regarding the tapioca flour: Is that the same as cassava flour? I have Anthony’s brand, and was wondering if it was interchangeable with tapioca.
Megan says
Hi Morgen, you’re welcome and happy to help. No, cassava flour is made from the whole root, whereas tapioca flour is the starch taken from that root and made into flour, so it’s stretchier and yet not as substantial, thus pairing perfectly with substantial tiger nut flour in this recipe. They aren’t interchangeable, but the good news is that tapioca flour is very inexpensive.
Morgen Drasnin says
Thanks so much, Megan!
Megan says
You’re welcome, happy to help! 🙂
Lina says
These are so delicious! I was eating thef strait from the pan. Have to be careful with reheating: a bit longer and they become rubbery.
Megan says
Hi Lina, I’m so glad you love the tortillas, and thanks for sharing your tip! 🙂
Dan says
These were very good. I watered the batter down a little bit to help spread them in the frying pan. They cooked up quickly and easily. A very nice addition to lunch!
Thank you for sharing.
Megan says
Great, Dan, thanks for sharing! Perfect to thin the batter as needed. Yes, I love them best for lunch, too, or occasionally a casual dinner. Always satisfying. 🙂
Dina says
Another winner! I’ve tried numerous recipes before and I should have known to come straight to this site for recipes that never fail me. I used arrowroot instead of tapioca and these turned out perfectly! THANK YOU!!!
Megan says
Aw, Dina, so sweet. I’m so glad. Thanks for sharing your results and kind comments! 🙂 My pleasure.
Kim says
I just started AIP a week ago and am so glad I found your recipe – I miss bread and flour wraps so much and this popped on my google search at the perfect time! I just made a batch and whilst the first tortilla was a bit wonky, the other 5 came out so good. I just made a turkey and avo wrap with one, and oh my gosh so delicious and not at all chewy. Thanks so much – I’ll be checking out your other recipes
🙂
Megan says
Great, Kim, so glad!! Thanks for sharing! 🙂
Matthew says
Tiger Nut Flour Tortillas are a fantastic find for anyone looking for a healthy, allergy-friendly option! Paleo, AIP, and free from eggs and nuts, these tortillas are super easy to make—no rolling required! Perfect for wraps or as a side, they’re both nutritious and delicious. A great addition to any meal!✨