Carrageenan Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry staples, these almond flour tortillas are the kind of recipe that quietly becomes a weekly staple. The combination of almond flour and tapioca starch gives each round a tender chew that holds up beautifully to fillings without cracking or falling apart. Many store-bought tortillas — even those marketed as "clean" or alternative-grain — rely on additives and thickeners that can be hard to track down on a label, so making your own is a genuinely smart move. Here, the short ingredient list is refreshingly straightforward: just almond flour, tapioca starch, salt, eggs, and water. Rolling each portion between parchment sheets keeps the process tidy, and a dry skillet over medium heat is all you need to get those signature golden spots. The steam-rest under a kitchen towel at the end is a small but crucial step — it's what transforms a just-cooked tortilla into something soft and flexible enough to fold without a fight. Taco night just got a serious upgrade.
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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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