Almond Flour Tortillas
Soft, pliable, and bursting with nutty flavor, these Almond Flour Tortillas are a gluten-free, low-carb alternative to traditional tortillas that don’t compromise on taste or texture. Made with a blend of almond flour and tapioca flour, these tortillas are perfectly tender and easy to roll, making them ideal for wraps, tacos, or even as a base for flatbread. With minimal prep time—just 15 minutes—and a simple skillet-cooking method, this recipe is quick and foolproof. Plus, ingredients like olive oil and sea salt lend a hint of richness and balance, ensuring every bite is deliciously satisfying. Whether you're following a paleo diet or just looking for healthier tortilla options, these homemade delights are sure to become a versatile staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3 tablespoons Tapioca flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 1 large Egg
- 0.25 cup Water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt. Whisk them together until there's a uniform consistency.
In a separate bowl, beat the large egg and then add the water and olive oil. Mix until well blended.
Pour the wet ingredients into the dry ingredients and stir together until a dough forms. It should be soft and a little sticky, but manageable.
Divide the dough into 8 equal portions and roll each portion into a ball. You may want to lightly dust your hands with tapioca flour to prevent sticking.
Place a piece of parchment paper on a flat surface and dust lightly with tapioca flour. Place a dough ball on the parchment and flatten it slightly by hand.
Cover the dough with another piece of parchment paper and roll it out into a thin circle, about 6 inches in diameter, using a rolling pin. Roll all the dough balls in the same way.
Heat a non-stick skillet or cast iron pan over medium-high heat. Do not add oil to the pan.
Once the pan is hot, carefully remove the top piece of parchment paper and lift the tortilla using the bottom piece of parchment paper. Gently peel the tortilla off and place it in the hot pan.
Cook each tortilla for about 1-2 minutes on one side, until bubbles form and the edges begin to lift. Flip and cook for another 1-2 minutes. The tortilla should have golden-brown spots.
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep it warm and pliable while you cook the remaining tortillas.
Serve the tortillas warm. You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them on a skillet to regain pliability before using.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 7.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 446 mg | 34% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
