Recipes – Tips for Making the Best Paleo Tortillas on the Planet

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A FEW POINTERS I’VE LEARNED

These Easy Paleo Tortillas have become a staple in our home. There are days we include them morning, noon and dinner : – ) Yep, they are that versatile. They basically have no fat or calories to speak of and they cover many bases that would normally require bread, other tortillas, or pasta, etc.

I first learned about these from an amazing website called StupidEasyPaleo.com.

Yes, I have made these tortillas with adaptions for many many months now on a weekly basis. My goal is to get faster and better each time and I am making a tinsy bit of progress on this with each batch I make. Every time I make them, I think of this tip and that tip that would make it easier for you to make them too. So it is time to share these tips.

First, here is the link to the blog post of the Fabufit Paleo-adapted recipe.

1. MULTIPLY  YOUR  RECIPE

Once you get the hang of making these, it is just as easy to make multiple batches at once. I make seven recipes if I have enough Arrowroot Flour on hand. It is really fun letting the grandchildren help (one grandchild at a time as it takes close supervision with the smaller ones.) Our 8 year old, Carter, is great at making them. Nathan is 6 and does rather well himself, but needs a bit more coaching.

2. ADD ONE TSP. WATER PER RECIPE

Adding just this one teaspoon of water per batch makes them so much more workable in cooking them. I see no difference at all in taste. It also stretches the recipes into a few more tortillas.

3. BE SURE YOUR SKILLET IS HOT ENOUGH BEFORE YOU BEGIN

I do use a Cuisinart ceramic small 9 inch skillet. The past two times I made them, I didn’t get my heat high enough before I poured my first batter in. Ooops. It stuck right to the pan. My stove is an electric one and works well for me on exact medium heat.

Each time you pour in your next tortilla’s batter, lift your skillet off of the burner and begin to slowly swirl the pan around to get the batter to spread. I learned that if I leave it on the burner or don’t begin swirling quick enough, the tortilla clumps in the middle where the first part of the batter hit. My goal is to get them as thin as I can so I have more to use for the week:)

4. LAY OUT COOKIE SHEETS ON YOUR COUNTER

I use about 4 cookie sheets in order to spread each tortilla out to cool as I go. My couple of old cookie sheets need a piece of wax paper on them : – )

5. CUT WAX PAPER TO PLACE BETWEEN TORTILLAS TO STORE THEM ONCE COOL

This tip was learned as I put my tortillas in my storage container. (I use the snap glass storage piece.) Hmm….they were nice and thin…..and they stuck together. The waX paper is perfect to prevent this. Then, they are also easily ready to move tothe  refrigerator or freezer and again be easy to separate when ready to use them.

I cook my tortillas on the first sidefor  about one minute or so until I see them coming away from the edge of the pan slightly. Once you flip them, you will be able to determine if that time was too short or too long for you. We want them just a little bit brown (tan), but sure not much. During this minute of cooking time on side one, I cut my wax paper in strips and wash up the utensils,and  dishes used. One minute at a time; but you can get a bunch done in one minute if you have a plan.

6. PLACE TORTILLAS IN THE REFRIGERATOR ON DAY THREE IF NOT ALL EATEN

You don’t ever want them to spoil. They are made of fresh ingredients, so they will spoil if left out too long OR if not cooked quite enough. With this rule for placing in the refrigerator in place, this is prevented.

7. FREEZE ANY LEFT-OVER TORTILLAS ON DAY FOUR USING WAX PAPER TO EASILY SEPARATE FOR LATER USE.

They are still delicious after being frozen. We just remove the wax paper from the number we wish to use and put them in a corning ware dish with a lid on about 300 degrees for maybe five or so minutes. Maybe longer if several and frozen.

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