Wheat Belly Tortillas
Elevate your homemade wraps and tacos with these soft and pliable Wheat Belly Tortillas! Made with a nutrient-rich blend of almond flour, coconut flour, and psyllium husk powder, these grain-free tortillas are not only gluten-free but also keto-friendly, perfect for those embracing a low-carb lifestyle. The recipe requires just a handful of wholesome ingredients and comes together in under 30 minutes, making it ideal for busy weeknights. These tortillas cook quickly in a hot skillet, forming golden brown spots while staying tender and flexible—perfect for burritos, quesadillas, or sandwich wraps. Whether you're meal-prepping or whipping up a fresh batch for dinner, these versatile tortillas add a healthy, homemade touch to any meal.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 0.75 cup Hot water
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined.
Add the olive oil and mix it into the dry ingredients until evenly distributed.
Gradually pour the hot water into the mixture while stirring with a spoon. Once the dough begins to form, knead it with your hands until it becomes smooth and pliable. If the dough feels sticky, let it rest for 2-3 minutes to allow the psyllium husk to absorb more moisture.
Divide the dough into 6 equal portions and roll each portion into a ball. Place one ball between two sheets of parchment paper and roll it out with a rolling pin into a thin, round tortilla (approximately 6 inches in diameter). Repeat with the remaining dough balls.
Preheat a dry skillet or nonstick frying pan over medium heat. Once hot, peel off the parchment paper from a tortilla and transfer it to the skillet.
Cook the tortilla for 1-2 minutes, or until bubbles begin to form and the bottom develops light brown spots. Flip the tortilla and cook for another 1-2 minutes on the other side.
Transfer the cooked tortilla to a plate and cover it with a clean kitchen towel to keep it soft and warm. Repeat the process with the remaining tortillas.
Serve warm with your favorite fillings, or store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet before serving.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 5.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 923 mg | 20% | |
*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.
