One of the biggest issues with Paleo/Primal tortilla is that without the gluten and proteins from the wheat or corn the wraps either are so delicate that they fall apart while you eat them, or they taste like cardboard. Not these wraps. They hold up as well as any wheat flour tortilla and taste just as good, although maybe a little “spudsey”.
Kitchen Cook Time and Prep: This recipe makes 8 -10 wraps for 4 back country servings and takes about an to prepare.
Tools: You will need a crepe pan or large cast iron fry pan to cook with.
Back Country-What to Expect: Substitute these gluten and grain free wraps where ever you would use tortilla’s or flat breads. Excellent for green eggs and ham breakfast wrap, or a pulled pork or braised beef cheek quesadillas.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends.
- 1 ¼ cup white rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 ½ tsp xanthan gum
- 2 tsp honey
- 1 tsp sea salt
- 2 tsp whole milk powder
- 1 cup warm water
- 1 tbsp melted coconut oil
- In a large mixing bowl blend rice flour, tapioca and potato starch, xanthan gum salt and milk powder.
- Add honey to warm water, mix and add slowly to flour mixture stirring to combine. Work dough with your hands and kneed for several minutes.
- Place in fridge for 30 minutes.
- Remove and cut into 8 equal pieces. Roll each piece on a floured surface, or between two pieces of parchment paper until warp is roughly 7-8 inches in diameter. I use a pot lid to form near perfect circles. There should be enough trimmed pieces to make a 9th wrap.
- On a crepe pan or large fry pan over low heat brush a small amount of coconut oil to coat pan. Cook tortillas one at a time for 1-3 minutes per side.