Gluten Free Almond Flour Tortillas
Soft, pliable tortillas can feel like a distant dream when you're avoiding wheat, but almond flour and a little tapioca starch genuinely deliver the real thing here. The dough comes together with just five ingredients — no gums, no specialty blends, no long list of additives you have to decode at the store. Rolling each portion between parchment sheets keeps the process clean and stress-free, and the tortillas cook up beautifully in a dry skillet in just a couple of minutes per side. That five-minute rest under a kitchen towel is the secret move: it lets the steam work its magic so each tortilla finishes soft and flexible rather than cracking when you fold it. The batch makes 8, so you'll have plenty for taco night, wraps, or a quick quesadilla without rationing. These are the kind of tortillas that make you wonder why you ever settled for the cardboard-stiff versions from the specialty aisle.
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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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