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Almond Flour Tortillas

These almond flour tortillas are a great way to give in to your tortilla craving while being low-carb. They are super delicious and easy to make, and make the best gluten-free wraps!

There is something special about tortillas. I wouldn’t call them a comfort food, but there’s nothing better than being able to eat a soft taco stuffed to the brim with all the fixin’s. You know what I mean?!

The best gluten-free tortillas

These Almond Flour Tortillas are totally legit. They look like the real thing (a gluten-filled white flour tortilla), bend like the real thing, and nearly taste like the real thing, too. I think you will be very pleasantly surprised how “normal” these gluten-free tortillas are. 

The secret to uniform shaped almond flour tortillas

I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That’s my secret to making my tortillas look so round and uniform. 😉 

How to make Almond Flour Tortillas

  1. In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
  2. Stir in the olive oil and then slowly pour 1/2 cup of warm water into the flour mixture and stir until combined.
  3. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
  4. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
  5. Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
  6. Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
  7. Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
  8. Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
  9. Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
  10. Continue rolling and cooking the remaining dough.

 

How to make a gluten-free wrap

Gluten-free wraps are a wonderful alternative to gluten-free bread. You can fill them with whatever ingredients you like, but here are a few ideas to get you started:

Choose a creamy base: 
Avocado
Mayo
Creamy goat cheese
Fig jam
Homemade ranch dressing

Pile on the veggies:
Tomato
Onion
Sprouts
Shredded lettuce
Cucumber slices

Pick a protein:
Roasted turkey breast
Roast beef
Bacon
Hummus (for a vegan option)
Shrimp

How to fold a gluten-free wrap

Remember that you’ll need to avoid overfilling the almond flour tortilla, otherwise your gluten-free wrap will fall apart when you roll it because it’s overstuffed. When I make my wraps, I place my fillings just off center of the gluten-free tortilla, and then roll the bottom over the fillings and continue to roll into a tube. This way the fillings have the room to move around and shift. 

I hope you enjoy these gf tortillas as much as my family does! 

All my love,
xoxo, 
Megan

Almond Flour Tortilla Recipe:

Almond Flour Tortillas

Almond Flour Tortillas

Yield: eight 6-7 inch tortillas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These almond flour tortillas are a great way to give in to your tortilla craving while being low-carb. They are super delicious and easy to make!

Ingredients

  • 1 1/2 cups blanched almond flour, gently packed
  • 1/2 cup tapioca starch
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons arrowroot starch or tapioca starch
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 3/4-1 teaspoon sea salt
  • 1 tablespoon olive oil (I'm sure lard or bacon grease would work, too)
  • 1/2-3/4 cup warm water

Instructions

  1. In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
  2. Stir in the olive oil and then slowly pour 1/2 cup of warm water into the flour mixture and stir until combined.
  3. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
  4. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
  5. Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
  6. Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
  7. Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
  8. Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
  9. Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
  10. Continue rolling and cooking the remaining dough.

Notes

There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.

The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.

Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!

Substitutions: For those of you who are nut free, you might be able to substitute sunflower seed flour for the blanched almond flour, but I haven't tried it yet, so I can't guarantee it will work. There are no substitutions for the coconut flour, or the psyllium husk powder.

almond flour tortillas pinterest pin with text, "gluten-free | vegan, almond flour tortillas"

 

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