Lactose 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, slightly chewy texture that holds up beautifully to fillings without cracking or falling apart. Every single ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just straightforward cooking you can feel good about. The dough comes together quickly in one bowl, rolls out between sheets of parchment, and cooks dry in a hot skillet in just a couple of minutes per side. That five-minute rest under a kitchen towel at the end is the secret move — it steams the tortillas into something genuinely soft and flexible rather than stiff or brittle. Whether you're loading them up for tacos, wraps, or a quick quesadilla, these deliver real tortilla satisfaction without a drop of butter, cream, or cheese in sight.
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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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