Paleo Tortillas

Before starting this diet we tried this recipe for 3 ingredient Paleo naan. It was amazing but pretty greasy. Since our first trial we've made this recipe at least a half dozen more times, each time trying to tweak the recipe to make it less greasy. Well, I finally did it! Soft tortillas that still fold, don't break, but don't leave a ton of grease on your hands! Another positive note, these tortillas freeze decently well in a Ziploc bag when I separate the tortillas with freezer paper. The freezer paper makes it easy to pull out one tortilla, microwave it for about 20-30 seconds and use it for whatever we are making. Really the uses for this tortilla are endless! These have been a total lifesaver while on this diet. This is a recipe I will be keeping and using after this diet though. I've tried multiple gluten free tortilla recipes and have never made anything this amazing. Tacos have become my new favorite snack thanks to this tortilla.

Paleo Tortillas
Makes about 2.5 dozen small tortillas

1 can (14 oz) full fat coconut milk
1.5 cups of water
1 1/4 cups tapioca starch
1/2 cup arrowroot starch
1.5 cups almond flour
1 tsp salt

Directions:
Combine tapioca starch, arrowroot starch, almond flour and salt in a bowl. If coconut milk has separated, mix well until clumps no longer exist in a separate bowl. Add water and coconut milk to dry ingredients and mix well until clumps disappear. Continue to stir periodically during the cooking process. Batter will be thin. Heat electric griddle to 400 degrees. It is important to stir batter well before pouring each batch as some of the heavier flours tend to sink to the bottom and separate. Pour batter onto griddle to make tortillas approximately 5-6 inches round. Heat first side for 2 minutes, flip over, and then cook for another 5 minutes. Cool on a wire rack.