Almond Flour Tortillas

Totally Tantalizing Tortillas: Why You’ll Love This Almond Flour Tortilla Recipe

Not to toot our own horn, but we’re basically excerpts at transforming staple items into gluten-free recipes. From bread to crackers and even classic chocolate chip cookies, you name it, we can make it gluten-free! And given the amount of tortillas we use, we decided it was time we make our own homemade almond flour tortillas, too. Better than any packaged variety, our recipe is: 

• Completely gluten-free, vegan, and low-carb. 
• Soft and flexible. 
• Great to make in bulk. 
• Ready in under 35 minutes. 

Simple, Gluten-Free Ingredients You Need

You won’t find any refined sugars or additives in the recipe! Here are the six basic ingredients you need: 

• Blanched Almond Flour – This forms the base of this keto tortilla recipe. Make sure it’s super-fine as well as unblanched! 
  
• Whole Psyllium Husks – Used to help make the tortillas more pliable. Feel free to use psyllium husk powder, just be sure to measure out equal grams.

Tip: Do not substitute the psyllium husks with flax, xanthan gum, or any other alternative. Unfortunately, it alters the texture of the batter, and the end result is more similar to pancakes than wraps. 

• Tapioca Flour – Helps create a slightly fluffy, spongy texture. 
  
• Sea Salt – Just a pinch helps enhance the flavor of the rest of the ingredients. 
  
• Non-Dairy Milk – Use any dairy-free milk you like best to combine the dry ingredients. 

Important Note: Make sure your milk is at room temperature! This helps the batter absorb the moisture, rising and becoming tacky. Hot or cold milk won’t work. 

• Gluten-Free Flour for dusting – This is not used in the tortilla batter but coats the exterior of the dough to prevent it from sticking to your working surface as you roll it out. Any gluten-free flour like all-purpose flour, coconut flour, rice flour, or oat flour can be used. 

How to Make an Easy Almond Flour Tortilla Recipe

Below you’ll find the basic steps to make this recipe. Be sure to scroll down to the recipe card below for complete details. 

1. Combine the Dry Ingredients. In a medium mixing bowl, add the almond flour, psyllium husks, tapioca flour, and salt. Whisk until no clumps remain. 
   
2. Add the Milk. Gently stir the milk into the mixer, cover the bowl with a towel, and place it in the fridge to chill and expand. 

3. Form the Dough. Roll the dough into a ball, and divide it into 4 even sections. Using a rolling pin, roll out each section between two pieces of floured parchment paper. Next, use a small pot or lid to cut a circle in the dough like you would with a cookie cutter. Repeat this process until all the dough has been shaped into tortillas. 
   
4. Cook. Heat a non-stick skillet or a cast iron skillet over medium-low heat, and brush it with oil like olive oil, avocado oil, or a non-stick cooking spray. Working carefully, place a single tortilla in the pan. Cook on each side, flipping the tortillas until they’re golden brown. Repeat the process, greasing the skillet as needed until all the tortillas have been cooked. Tip – a cast iron skillet works best.

Note: Each side will rise and puff while cooking. This is supposed to happen! You aren’t doing anything wrong. 

Expert Tips 

• Use a Food Processor or Blender. To make this recipe extra fast, use a blender to or food processor to quickly pulse and combine the ingredients, guaranteeing there are no clumps. 
• Chill the Dough. Cool, chilled dough is easier to roll out between the paper as it is less likely to stick. 
• Roll the Tortillas Thin. For the best results, you want your almond flour tortillas to be ¼-⅛ inch thick. Use a tortilla press to get the perfect thickness and shape!

• Heat the Pan Properly. It’s important to allow the pan to heat to medium-high. If it’s too cool the tortillas won’t cook. Meanwhile, if it’s too hot, they’ll burn. 
• Avoid Using Too Much Oil. A small amount goes a long way to help the tortillas crisp up. You want just enough to prevent them from sticking to the pan. Otherwise, they may become soggy. 
• Avoid Overcooking. Keep a close eye on your tortillas, and remove them from the skillet as soon as both sides are golden brown. If you leave them in there longer, they’ll overcook, burn, and become hard. 

Note: These tortillas are only soft and flexible when warm. To serve leftovers, heat them between two paper towels in the microwave. 

How to Use These Keto-Friendly Tortillas

While this recipe is keto-friendly, it can be used with all your favorite meals – keto or not! For instance, some of our favorite ways to use these low carb tortillas include: 

• Gluten Free Breakfast Wraps
• Mojo Crockpot Pork Tacos, Green Chile Turkey Tacos, or Mushroom Vegan Tacos
• Burritos
• Cheese Quesadillas
• Stuffed with Eggs
• And any other recipe that calls for tortillas!  

Common Questions About Almond Flour Tortillas 

More of Our Favorite

Staple Gluten-Free Recipes 

• Easy Gluten-Free Rolls
• Gluten-Free Biscuits 
• Coconut Flour Tortillas 
• Homemade Gluten-Free Graham Crackers

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!