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Last Updated on November 28, 2020
When I was pregnant with Bubba, I started embracing all things gluten-free (including donuts – Hey I was pregnant). I ate rice with abandon and even ate beans for the first time in years. It was liberating and I realized that it was time to leave Paleo behind and embrace some aspects of the Gluten-free diet. This is my way of saying expect me to starting making more gluten-free recipes. I still very much pay attention to how my body feels after I eat something but it’s very nice to have way more flexibility in my diet.
Anyhow, a lot has changed in my life since I released my book Paleo Eats. The summer after Paleo Eats was released, I found myself at rock bottom again, but this time from stress and spiritual breakdown that started me on the amazing path that I am now on.
In the words of one of my favorite songs, I have been made new in a lot of ways. I have a deeper connection to spirit, an appreciation for every blessing in my life and a new little baby to love. I’ve been thinking about my mission in this life. What am I to give this world? I never realized that making recipes for people would turn into sharing love but I know know that my mission is to help heal the world through love.
I make it my mission that my works (past, present and future) be a channel for divine love. Make it touch you and bless all who come into contact with it. Even if you love my work or hate my work, I still know the divine will bless you.
Ok, I know you probably came to this recipe thinking I was only going to talk how I love to eat like 20 of these gluten-free tortillas and how addicting they are.
I am addicted to them.
I do hope you will love them as much as I do but I had to get these words out. This is who I am and I’m blessed to share it.
I repeat this recipe is addicting so stock up on the supplies because you will make them more than once a week.
- 1/2 cup white rice flour
- 2 Tablespoon coconut flour
- 1 Tablespoon psyillum husk powder
- 1/2 Teaspoon sea salt
- 2 Tablespoon palm Shortening, divided and at room temperature. You can also use butter or lard
- 1 cup boiling water
- In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
- Add in One tablespoon of palm shortening and then pour in the boiling water. Mix with a spoon until you have a soft dough.
- Place a skillet over medium high heat and melt the rest of the palm shortening.
- Roll the rough into 7 golf ball sized balls and flatten between two sheets of parchment paper until they are roughly 1/4" thin.
- Place one in the skillet and cook until lightly brown on one side and then flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.