Cashew 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 is what gives them that satisfying bend without any cracking — a texture that can be surprisingly hard to nail in grain-free baking. Each tortilla cooks dry in a hot skillet, picking up just enough golden color to feel like the real thing. The short steam under a kitchen towel at the end is a small but essential step that transforms them from firm rounds into something genuinely wrap-worthy. Store-bought gluten-free tortillas often sneak in unexpected tree nuts or are processed on shared lines, so making your own means you know exactly what's in every bite. With just five straightforward ingredients and no cashews anywhere near the recipe, these are a clean, confident choice for anyone navigating nut restrictions alongside a gluten-free lifestyle. Tacos, wraps, or torn alongside a bowl — they're versatile enough to earn a permanent spot in your 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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