Paleo Gluten Free Almond Flour Tortillas
Soft, pliable, and genuinely satisfying, these almond flour tortillas solve one of the trickiest challenges in grain-free cooking — getting a flatbread that actually folds without cracking. The dough comes together with just five ingredients: almond flour, tapioca starch, salt, eggs, and a splash of water. That combination is what makes the magic happen, giving you the flexibility and chew you'd expect from a traditional tortilla without any grains or legumes in sight. They cook up quickly in a dry skillet, developing those signature golden spots that signal they're ready to flip. The real trick is the five-minute rest under a kitchen towel after cooking — the steam softens them into something genuinely wrap-worthy. Whether you're loading them up with grilled meat and fresh salsa or keeping things simple, these tortillas hold their own at the table.
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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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