Pescatarian 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 combination of almond flour and tapioca starch is what makes the texture work — you get a tender, slightly chewy wrap that holds together without any wheat in sight. Eggs bind everything into a smooth dough that rolls out beautifully between two sheets of parchment, no special equipment required. Cooking them dry on a hot skillet takes just a couple of minutes per side, and that final rest under a kitchen towel is the secret to getting them genuinely pliable rather than brittle. They're a natural fit for fish tacos, shrimp wraps, or any seafood filling you love — clean ingredients that let the real flavors shine. Store-bought gluten-free tortillas often have long ingredient lists and a cardboard texture, so making your own is a genuinely satisfying upgrade.
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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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