Hazelnut 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 dough comes together with just five ingredients — almond flour, tapioca starch, salt, eggs, and a splash of water — so there's no guesswork and no long ingredient list to parse at the store. Tapioca starch is the secret weapon here, giving the tortillas that satisfying bend and chew that can be so hard to achieve in grain-free baking. Each round gets cooked dry in a hot skillet until golden spots appear, then rested under a kitchen towel so they steam into something genuinely flexible and tender. For anyone navigating tree nut sensitivities, it's worth noting that almond flour is the star here, making this a great fit as long as almonds are on your safe list — and completely free of hazelnut in any form. Taco night, breakfast wraps, or a quick quesadilla — these hold up to whatever filling you throw at them.
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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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