Macadamia Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry staples, these almond flour tortillas are the kind of find that makes gluten-free cooking feel genuinely exciting rather than like a compromise. The combination of almond flour and tapioca starch is what gives them that satisfying bend without crumbling — a texture that store-bought alternatives rarely nail. A quick cook in a dry skillet brings up those light golden spots that signal a perfectly set tortilla, and the steam rest under a kitchen towel is the small but crucial step that takes them from good to genuinely wrap-worthy. There are no tree nuts here beyond almond, so anyone avoiding macadamia specifically can dig in without scanning a label for hidden additions. Five simple ingredients, no oil needed in the pan, and you get eight tortillas ready to fill with whatever you're craving. Tacos, wraps, quesadillas — this dough handles it all with ease.
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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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