Low Sugar Gluten Free Almond Flour Tortillas
Soft, pliable, and genuinely satisfying, these almond flour tortillas prove you don't need wheat — or any added sweeteners — to get a wrap that actually holds together. The short ingredient list is the whole point: almond flour, tapioca starch, salt, eggs, and water. No syrups, no sweetened binders, nothing hiding in the dough that doesn't belong there. The tapioca starch is the quiet hero here, giving the tortillas just enough stretch so they bend around fillings without cracking. Rolling them thin between parchment sheets and cooking them dry in a hot skillet creates those beautiful golden spots you'd expect from a proper tortilla. The steam-rest under a kitchen towel at the end is a small step that makes a big difference — it's what takes them from firm to genuinely flexible. Whether you're loading them up for tacos or using them as a simple wrap, these come together with pantry staples and zero fuss.
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Learn more →Ingredients
8 servings
- 2 cups almond flour
- 3 tbsp tapioca starch
- ½ tsp salt
- 2 large eggs
- 2 tbsp water
Instructions
- 1
Whisk together the almond flour, tapioca starch, and salt in a large mixing bowl until evenly combined.
- 2
Add the eggs and water to the dry ingredients and stir until a soft, cohesive dough forms — it should hold together when pressed and not crumble at the edges.
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