Almond Flour Tortillas
Soft, flexible almond flour tortillas made with five simple ingredients and no gums. An easy homemade option for gluten-free wraps, tacos, and everyday meals that actually hold together.
Servings: 6 servings
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
*The rest time is imperative in this recipe to allow the psyllium husk to hydrate and build in elasticity to the tortillas. If you skip this step, they will crumble and not hold together well.
Nutrition
Serving: 1SERVING | Calories: 165kcal | Carbohydrates: 7g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 1mg | Fiber: 4g | Sugar: 1g | Calcium: 64mg | Iron: 1mg