Nutmeg Free Gluten Free Almond Flour Tortillas
Soft, pliable, and genuinely satisfying, these almond flour tortillas are the kind of gluten-free staple that actually delivers on texture. The combination of almond flour and tapioca starch is what makes the magic happen — you get a dough that rolls out cleanly and cooks up with just the right amount of flex, no crumbling or cracking. Every single ingredient in this recipe is straightforward and easy to verify, so you never have to second-guess what's hiding in the mix. Warm spices like nutmeg are completely absent here, making this a clean, neutral base that pairs with absolutely anything — scrambled eggs, grilled chicken, roasted veggies, you name it. The dry-skillet cooking method keeps things simple and means you don't need any special equipment beyond a pan and a rolling pin. That five-minute rest under a kitchen towel at the end is a small step that makes a big difference, leaving you with tortillas that are tender and ready to fold without splitting.
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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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