Pecan Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry staples, these almond flour tortillas are the kind of recipe that quietly becomes a weekly staple. The dough comes together with just five ingredients — almond flour, tapioca starch, salt, eggs, and a splash of water — so there's no long ingredient list to navigate and no mystery additives to second-guess. Tapioca starch is the secret weapon here, giving the tortillas that satisfying bend and chew that can be so hard to achieve without wheat flour. Each round gets cooked dry in a hot skillet until golden spots bloom across the surface, then rested under a towel so they steam into something genuinely flexible and tender. They're completely free from tree nuts like pecans, relying instead on almond flour as the base, which means anyone avoiding pecans can dig in without a second thought. Tuck them into tacos, wraps, or quesadillas — or just tear one off the stack warm and eat it as-is.
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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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