Barley Free Gluten Free Almond Flour Tortillas
Soft, pliable, and golden-spotted from the skillet, these almond flour tortillas are the kind of flatbread that makes you forget you ever needed a wheat-based version. The dough comes together with just five ingredients — almond flour, tapioca starch, salt, eggs, and water — so there's no long ingredient list to stress over and nothing hiding in the mix that could cause a problem. Tapioca starch is the quiet hero here, giving the tortillas that satisfying bend and chew that almond flour alone can't quite pull off. Rolling them thin between parchment sheets keeps the process clean and easy, and a dry skillet is all you need to get those beautiful golden spots. The steam-rest under a kitchen towel at the end is a small but essential step — it's what takes them from slightly firm to genuinely flexible and wrap-ready. Use them for tacos, wraps, or quesadillas, and they'll hold up to fillings without cracking or falling apart.
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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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