Third time is a charm! After I finished the Whole30 last year, I thought “that was way too hard and I am never doing that again!” Then I spent the rest of 2019 being rather unhealthy and gained some weight as a result. I thought it would be a great idea to start 2020 with the Whole30 again. And I felt much more positive about it this time because I had my old Whole30 journal, supportive friends, family, and this blog. It’s fun when you can use your own blog for inspiration!
One major thing that made this Whole30 easier, was these amazing almond and tapioca flour tortillas. They are so versatile. I’ve used them for tacos but also as chips with salsa, guacamole, and more!
Note: It’s technically not Whole30 compliant to make a tortilla. They fall under the “baking” category in the fine print. So if it’s your first time trying the Whole30, I’d say follow ALL of the rules and you’ll feel really good about yourself! But when it’s your third time… 🙂
I compared recipes from a few different websites before deciding on this one from Gluten Free on a Shoe String. She uses ingredients that I was familiar with and felt comfortable using. I did leave out the baking powder though in order to be Whole30 compliant.
I do have some advice if you are interested in making these. They are not the easiest and require a lot of patience! But they are worth it if you have the time and aren’t a huge fan of lettuce tacos… haha. I’ve made them twice now and the second time was much easier because I was better prepared.
Quickly cook both sides on medium. Flip after bubbles form.
Whole30 Soft Tortillas
Ingredients
- 1 1/2 cups finely ground blanched almond flour
- 1 1/4 cups tapioca starch/flour + extra for rolling out dough
- 1 tsp salt
- 1 tsp Xanthan gum
- 2 tbsp virgin coconut oil, melted and cooled
- 1 egg white at room temperature
- 3/8 – 1/2 cup warm water
Directions
- In a large bowl, mix almond flour, tapioca starch, salt, and Xanthan gum. Whisk to combine well.
- Create a space in the middle of the flour mix and pour in the egg, coconut oil, and water mixture. Mix well with a silicone spatula.
- Press dough into a disk, divide into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 3 days.
- Remove one portion of dough at a time and flatten out onto a clean, well floured counter. Use the extra tapioca flour for the counter and your hands. You’ll need a lot! The dough is very sticky!
- Use a rolling pin to get the dough as flat as possible. You’ll probably be using a pot top to cut the dough. See the pictures above. I used a 6 inch at first until l felt more comfortable and then used the larger 7 inch.
- Once you’ve gotten the dough as thin as possible without it breaking, use a metal spatula to carefully lift up the tortilla.
- Warm the cast iron skillet and oil before placing the tortilla inside. Wait for bubble to form before flipping but check to make sure it isn’t burning either. About 1 minute per side.
- Continue working with the dough, adding water or tapioca flour to make it easier to work with. You should get between 8 to 12 tortillas total. Enjoy them with your favorite toppings! Cook them longer and then slice with a pizza cutter to make stronger chips.
Not. My. Fibro. 