When you’re looking for an incredibly tasty, utterly pliable, and totally hearty gluten free tortilla, these are the bad boys for you!
They love to be filled with taco fillings, sandwich fillings, and even just almond butter and jelly, so get all of your dream ingredients together, and start building your favorite nosh!
Pile them high on the plate and get ready to dig in.
You’re living the good gluten-free life!
Almond flour tortillas ingredients + substitutions
To make this simple recipe, you’ll need:
- 1 1/4 cups almond flour
- 1 large egg
- 1 tablespoon xanthan gum
- 1 tablespoon water
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
To make this vegan: You’ll need a vegan substitute for the egg. My recommendation? JustEgg, which bakes just like an egg but is made fully vegan.
To amp up the flavors: Add in onion powder, garlic powder, paprika, and a little cumin, and cayenne to make these the perfect base for tacos!
I recommend using a nonstick pan for the tortillas, but if you have a favorite cast iron skillet that’s incredibly well seasoned, that will work too!
And that’s it! Fortunately, this delicious recipe is already Keto-friendly and gluten-free, so it’s a really inclusive dish for people.
How to make almond flour tortillas
First, gather your ingredients. Then…
- Place all of the ingredients in a large bowl.
- Stir well to combine.
- Knead in the bowl for 1 minute.
- Roll the dough into a 5 inch log.
- Divide the dough into 4 balls.
- Refrigerate dough balls for 15 minutes.
- Preheat nonstick pan over medium heat, until a drop water in the pan sizzles.
- Place a dough ball in between 2 pieces of parchment.
- Roll out into an approximate 4-5 inch circle.
- Place dough in pan, and cook for 3-4 minutes, or until it bubbles and is nearly white in color.
- Flip and cook for an additional 1 minute, or until lightly browned. Reserve.
- Repeat with remaining dough balls.
Recipes and Tips:
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Almond Flour Tortillas Recipe (Keto + Gluten Free)
You’ll love these almond flour tortillas! They’re simple to put together, supple, and work for savory or sweet meals!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
1 1/4 cups almond flour
1 large egg
1 tablespoon xanthan gum
1 tablespoon water
2 teaspoons baking powder
1/2 teaspoon kosher salt
Instructions
Place all of the ingredients in a large bowl.
Stir well to combine.
Knead in the bowl for 1 minute.
Roll the dough into a 5 inch log.
Divide the dough into 4 balls.
Refrigerate dough balls for 15 minutes to firm them up.
Preheat nonstick pan over medium heat, until a drop water in the pan sizzles.
Place a dough ball in between 2 pieces of parchment.
Roll out into an approximate 4-5 inch circle.
Place dough in pan, and cook for 3-4 minutes, or until it bubbles and is nearly white in color.
Flip and cook for an additional 1 minute, or until lightly browned. Reserve.
Repeat with remaining dough balls.
Notes
To store: Place parchment between the cooked tortillas, and place in a large resealable plastic bag in the refrigerator for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 238
- Sugar: 0.1g
- Sodium: 323mg
- Fat: 17.9g
- Saturated Fat: 1.6g
- Carbohydrates: 10.6g
- Fiber: 3.8g
- Protein: 9.1g
- Cholesterol: 47mg
