These Grain Free Pumpkin Seed Flour Tortillas are just as pliable, nutritious and delicious as my original grain-free almond flour tortillas, but ground pumpkin seeds instead of almond flour makes them nut-free as well as gluten-free, grain-free, vegan and Paleo. They're also easy to make and only require four ingredients. Time to conquer taco night!
- 1 cup ground pumpkin seeds (pepitas)
- ½ cup tapioca flour/starch
- ¼ tsp xanthan gum
- ¼ tsp salt
- 1 ¼ to 1 ½ cups water
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Heat a pan over low heat. The surface of your pan will need to be about 200 degrees, which according to Google is the "low" setting on most cooktops.
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While your pan warms up, whisk the dry ingredients together in a large bowl. Add 1 cup of the water. Whisk well and let sit for 1 minute. Add more water, a little at a time, until the desired consistency is reached. The batter should be slightly thinner than pancake batter. Check out the video to see the proper consistency.
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Pour by the ¼ cup onto a hot skillet. Pick up your pan and tilt it to spread the batter around. Cook for about 3 minutes on the first side, or until you start to see a little bit of color. Flip and cook for about 2 more minutes. You can see this process in the short video above.
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When done, lay each tortilla on a lint-free towel on your counter or table. Let cool slightly before adding your fillings and serving.
Any leftover tortillas can be stored at room temperature in a sealed container for two days or in the fridge for 4 days. Just be sure to let the tortillas cool completely before stacking. A piece of parchment paper can be placed between the tortillas to ensure they don't stick.