Soy-Free Almond Flour Tortillas
Elevate your tortilla game with this recipe for Soy-Free Almond Flour Tortillas—an easy, gluten-free, and paleo-friendly alternative to traditional wraps. Made with wholesome ingredients like almond flour, arrowroot starch, and ground flaxseed, these tortillas are soft, flexible, and perfect for anyone avoiding soy or grains. With just 15 minutes of prep time, you'll have six delicious tortillas ready to complement your favorite tacos, wraps, or breakfast burritos. These homemade tortillas boast a subtle nutty flavor and are incredibly easy to roll out and cook, making them ideal for beginners and seasoned cooks alike. Whether you're looking for a healthy meal option or adhering to a restricted diet, these tortillas are the perfect blank canvas for your culinary creations!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Arrowroot starch
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Ground flaxseed
Instructions
In a large mixing bowl, combine the almond flour, arrowroot starch, baking powder, and salt. Whisk thoroughly to ensure there are no lumps and that the ingredients are well-distributed.
In a separate small bowl, mix the warm water, olive oil, and ground flaxseed together. Allow the mixture to sit for about 5 minutes to thicken slightly.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough begins to form.
Once the dough comes together, knead it gently with your hands for about 1 minute. The dough should be soft and pliable, not sticky. If too sticky, add a bit more almond flour; if too dry, sprinkle a bit more water, a teaspoon at a time.
Divide the dough into 6 equal portions and roll each portion into a ball.
Place each dough ball between two pieces of parchment paper and use a rolling pin to roll them into thin, round tortillas, roughly 6 inches in diameter.
Heat a non-stick skillet or cast-iron pan over medium heat and brush it lightly with olive oil.
Carefully peel the top parchment paper off one tortilla and place it onto the hot skillet. Cook for about 1-2 minutes on each side, until bubbles form and the tortilla is slightly golden.
Repeat the process with the remaining dough balls.
Transfer cooked tortillas to a plate, stacking them and covering with a clean kitchen towel to keep them soft and warm until serving.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 144.1 g | 52% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 70 mg | 1% | |
*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.
