Citric Acid Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made with just five simple ingredients, these almond flour tortillas are the kind of kitchen win that makes you wonder why you ever bought the packaged kind. Store-bought tortillas and wraps are notorious for sneaking in citric acid as a preservative, which makes finding a genuinely safe option frustrating — but this recipe sidesteps all of that by keeping things completely from scratch. Almond flour and tapioca starch do the heavy lifting here, giving each tortilla a tender chew and just enough flexibility to fold without cracking. The eggs bind everything together beautifully, so there's no need for any additives or preservatives whatsoever. Rolling them thin between parchment sheets and cooking them dry in a hot skillet is the move — those light golden spots are your cue that they're ready to flip. The steam-rest under a kitchen towel at the end is a small but brilliant step that transforms them from slightly firm to genuinely soft and wrap-ready. Use them for tacos, burritos, or just rolled up with your favorite fillings — they're endlessly versatile and completely clean-ingredient from start to finish.
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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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