BHA & BHT Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made with just five clean ingredients, these almond flour tortillas are the kind of kitchen win that makes you wonder why you ever reached for a store-bought pack. Many packaged tortillas — even gluten-free ones — sneak in preservatives like BHA and BHT to extend shelf life, so making your own is the most reliable way to keep those additives off your plate. Almond flour and tapioca starch team up beautifully here: the almond flour brings a subtle nuttiness and tender bite, while the tapioca starch gives the dough just enough stretch to roll out without cracking. Two eggs bind everything together, and a splash of water keeps the dough workable and smooth. They cook dry in a hot skillet in just a couple of minutes per side, developing those gorgeous golden spots you want on a good tortilla. The steam-rest under a kitchen towel at the end is the secret move — it transforms them from slightly firm to genuinely soft and flexible, ready to wrap around whatever filling you have in mind. Tacos, quesadillas, or a simple roll-up with your favorite ingredients — these tortillas handle it all without compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!