Mustard Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry-friendly ingredients, 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 chew that holds up beautifully to fillings without cracking or falling apart. Store-bought tortillas and wraps can be a minefield for anyone avoiding certain condiment-adjacent ingredients, since mustard shows up in unexpected places like seasoning blends and pre-made dough additives — here, every single ingredient is clean and straightforward. The dough comes together with just eggs and water, no specialty binders or mystery flours required. Cooking them dry in a hot skillet takes only a couple of minutes per side, and that final steam under a kitchen towel is the small but essential step that transforms them from stiff to genuinely foldable. Tuck them into tacos, use them as wraps, or serve them warm alongside a bowl of soup — they're versatile enough to earn a permanent spot in your rotation.
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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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