Thanks Lis. You are so right about wheat. I found a recipe for a flour tortilla that uses cassava flour and olive oil. They are a little tricky to make but once you get how to do it it does make a soft, bendable, good tasting tortilla. The texture of the flour mixture is really different when raw but when cooked you wouldn't notice the difference from a wheat tortilla. Here it is:
Paleo Cassava Flour Tortillas from The Paleomom.com
11/2c cassava flour 3/4 tsp salt 1/4 tsp cream of tartar 1/8 tsp baking soda 3/4 cups warm water 6 Tbl extra virgin olive oil or avocado oil
Mix dry ingredients. Add wet ingredients and mix thoroughly. (use hands) If crumbly add a bit more oil. Divide into eight balls. Using a silicone mat or parchment paper or wax paper, flatten balls as much as you can. Then using paper on top flatten with rolling pin to make an 8-10" circle. Roll all pieces with their own paper. Peeling the tortilla off the paper can be tricky.
Preheat skillet (medium heat for cast iron, med-high with stainless steel). Place a a tortilla on the dry pan. Cook 1 minute or until the bottom has a few golden brown spots. The surface will start to bubble a little. Flip and cook another 30-45 seconds. If taking too long to brown or too little, adjust heat accordingly. Serve warm or cool to room temp. Store in air tight plastic bag room temp for 24 hours, Or freeze in bag separated with paper indefinitely. 51 days ago
Thanks for the encouragement, it's good to hear that people can appreciate what I'm trying to do with this diet. Even though it has an end date, I'll use many of the tips and recipes in the future. 53 days ago