Anti Inflammatory Gluten Free Almond Flour Tortillas
Soft, pliable, and genuinely satisfying, these almond flour tortillas are the kind of kitchen win that makes you wonder why you ever settled for anything else. Almond flour is naturally rich in healthy fats, vitamin E, and magnesium — ingredients that support an anti-inflammatory lifestyle rather than working against it — and tapioca starch gives the dough just enough stretch to roll out beautifully without any grain-based fillers. The short ingredient list means no hidden inflammatory culprits sneaking in, just clean, whole-food basics you can feel good about. Cooking them dry on a hot skillet keeps things simple and lets the natural nuttiness of the almond flour come through with those gorgeous golden spots. The steam-rest under a kitchen towel at the end is a small but brilliant step that transforms them from slightly firm to wonderfully soft and bendable. Use them for tacos, wraps, or even as a base for a quick flatbread-style snack — they're versatile enough to earn a permanent spot in your weekly rotation.
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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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