Cinnamon 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 to fillings without cracking or falling apart — something store-bought alternatives often fail to deliver. Every single ingredient in this recipe is straightforward and naturally free from the spice blends and flavoring agents that can sneak cinnamon into unexpected places. The dough comes together quickly with just a bowl and a whisk, and rolling each ball between parchment sheets keeps the process clean and frustration-free. Cooking them dry in a hot skillet takes only a couple of minutes per side, and that final rest under a kitchen towel is the small but essential step that transforms them from firm discs into genuinely flexible wraps. Tuck them around grilled chicken, roasted vegetables, or your favorite fillings and no one at the table will miss the wheat.
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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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