Legume Free Gluten Free Almond Flour Tortillas
Soft, pliable, and golden-spotted from the skillet, these almond flour tortillas are the kind of thing you'll want to keep on rotation for tacos, wraps, and everything in between. The short ingredient list — almond flour, tapioca starch, eggs, and a splash of water — comes together into a dough that rolls out beautifully between two sheets of parchment. Since the recipe relies entirely on tree nuts and pantry staples rather than any legume-based flour, it's a genuinely clean option for anyone avoiding beans, lentils, peas, or soy in all their forms. Cooking them dry in a hot skillet gives each tortilla those satisfying little char spots without any added oil, and the steam rest under a kitchen towel is the small but crucial step that transforms them from stiff rounds into something genuinely flexible. Eight tortillas come out of one batch, making this practical enough for a weeknight dinner and impressive enough to serve to guests who won't believe how simple the process was.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!