Description
Soft, flexible almond flour tortillas that are gluten-free, low carb, and perfect for wraps, tacos, or quesadillas.
Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 2 tbsp tapioca flour or arrowroot powder
- 1/2 tsp salt
- 2 tbsp olive oil or melted butter
- 1 large egg
- 2–3 tbsp warm water (as needed)
Instructions
- 1. Add almond flour, tapioca flour, and salt to a bowl and mix well.
- 2. Stir in olive oil and egg until a dough forms.
- 3. Add warm water 1 tablespoon at a time until the dough is soft and pliable.
- 4. Divide dough into 6 equal balls.
- 5. Place each ball between two pieces of parchment paper and roll into thin circles.
- 6. Heat a nonstick skillet over medium heat.
- 7. Cook each tortilla for 1–2 minutes per side until lightly golden and set.
- 8. Remove from skillet and keep warm wrapped in a towel.
Notes
- Do not overcook or tortillas will become brittle.
- These tortillas store well in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla
- Calories: 170
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: almond flour tortillas, gluten free tortillas, low carb tortillas