Five ingredient almond flour tortillas are soft, pliable and the perfect gluten-free, vegan option for wraps, tacos and snacking. These are simple, quick and so much more affordable than store-bought options.
If I sit here and think about the amount of money I’ve spent on store-bought tortillas, specifically Siete and Rise and Puff brands over the last few years, it’s borderline sickening. I have no idea why it took me so long to look into making my own, but now that I have, I’m never going back.
When soft, pliable, tasty tortillas that also happen to be gluten-free, egg-free, low-carb and vegan are this simple, there’s truly no need to buy pre-made stuff any more.
For the past year, I’ve been making homemade gluten-free sourdough bread, but if I had to choose just one “bread” product to have on hand at all times, it’d be wraps. They’re incredibly flexible, working for any meal of the day and it’s hard to name a better snack than some peanut butter and jelly slathered on a wrap and rolled tight.
With these almond flour tortillas, all of that is possible with five ingredients and about 30 minutes to make a batch that can last you all week.
Make These!
- Limited ingredients
- Perfect for a gluten-free, grain-free lifestyle
- Versatile
- Free of gums
Ingredient Breakdown
There’s just a handful of ingredients in these tortillas which makes them so easy to whip up.
Almond flour: Use the finest ground almond flour you can find. If you use blanched, the tortillas will appear whiter in color. Regular almond flour will give you an appearance similar to whole wheat.
Psyllium husk: This is the crucial ingredient in these almond flour tortillas. If you’ve done any gluten-free baking, you’re probably familiar with psyllium husk and the magic it can perform on binding breads together. It’s important to use whole psyllium husks, not powder.
Warm water: The water should be luke warm, not hot or boiling. This helps activate the psyllium husk best.
Vinegar: While the recipe calls for apple cider vinegar, you can use any other vinegar or lemon juice in its place.
Salt: This gives the tortillas some flavor and keeps the almond flour base from tasting too bland.
How to Make Homemade Almond Flour Tortillas
These tortillas come together in minutes, the key is the rest time to let the psyllium husk activate. If you rush this, the tortillas will crumble and not have the signature soft, chewy, pliable texture you want in a good tortilla.
- Combine all the dry ingredients together in a bowl. Pour the water in and mix everything together with a utensil to start.
- Use your hands to more thoroughly combine and form the mixture into a ball. Let the dough rest for 10 minutes.
- Flatten the ball of dough out a bit and divide into 6-8 portions depending on how large you want the tortillas to be.
- Roll each piece out between two sheets of parchment paper until desired thickness.
- Carefully remove the tortilla from the parchment paper by peeling slowly and brown in a skillet over medium heat with a spray of olive oil (if desired) until golden brown on each side.
My Pro Tips
Helpful Tortilla Making Tips
- Tortilla thickness is best around 3mm – thick enough to not tear, thin enough to be pliable.
- Keep the cooked tortillas covered with a clean kitchen towel as you prepare the batch so they don’t dry out.
- If you have a tortilla press, you can absolutely use it instead of rolling the tortillas out with a rolling pin and parchment paper.
- Store extra tortillas (make sure they’re cooled first) in the refrigerator layered between sheets of parchment paper and reheat in the skillet before using.
- While chia seeds and flaxseeds are typical in the gluten-free baking world as binders, only psyllium husk will work in this recipe.
Serving Suggestions
Now that you have a delicious batch of healthy almond flour tortillas, how are you going to use them?
For savory breakfasts, they’re wonderful filled with eggs, bacon and cheese. Or make something like this easy breakfast quesadila with them.
Of course, any taco whether it’s lamb tacos, shrimp tacos, salmon tacos or fried chicken tacos will taste delicious wrapped up in one of these tortillas.
Use these as a gluten-free option for sheet pan fajitas, quesadillas or making tortilla pizza.
They’re also excellent for lunches and wrapped up your favorite chicken salad, tuna salad or egg salad.
Almond Flour Tortillas
Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon psyllium husk
- 1/2 cup warm water
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- In a bowl, combine the almond flour, psyllium husk, salt, warm water, and vinegar. Mix first with a spoon, then with your hands until a dough forms.
- Shape the dough into a ball and let it rest for at least 10 minutes to allow the psyllium to hydrate. (*see note)
- Divide the dough into 6 or 8 portions, depending on the desired tortilla size.
- Form a small ball with each portion, place it between two sheets of parchment paper, and roll it out thinly. Carefully remove it from the parchment paper.
- Heat a skillet over medium heat and lightly grease it with olive oil, if desired.
- Cook the tortilla until lightly golden brown on one side, flip it, and cook for approximately 1 to 2 minutes more.
- Remove it from the skillet and wrap it in a clean kitchen towel to prevent it from drying out.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
