Brazil Nut Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry staples, these almond flour tortillas are the kind of gluten-free win that actually delivers on texture. The combination of almond flour and tapioca starch is what makes them work — the tapioca binds everything together and gives each tortilla that satisfying, slightly chewy bend instead of a crumbly snap. A quick cook in a dry skillet brings out light golden spots on each side, and the steam rest under a kitchen towel is the small but crucial step that takes them from firm to genuinely flexible. Store-bought gluten-free tortillas can be hit or miss, often loaded with hard-to-pronounce additives and prone to cracking the moment you try to fold them. These come together with just five ingredients, and every single one is straightforward and easy to verify as safe. They're sturdy enough for tacos, wraps, or quesadillas, and the recipe scales easily if you need a bigger batch for the week.
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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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