Pregnancy Friendly Gluten Free Almond Flour Tortillas
Soft, pliable, and made with just five simple ingredients, these almond flour tortillas are the kind of wholesome staple that belongs in every pregnancy-friendly kitchen rotation. Almond flour brings a gentle nuttiness and a satisfying dose of protein and healthy fats — nutrients that matter a lot when you're eating for two. Tapioca starch is the quiet hero here, giving the dough just enough stretch so the tortillas roll out smoothly and cook up tender rather than brittle. The ingredient list is refreshingly short and easy to trust: no additives, no preservatives, nothing you'd need to second-guess on a label. Cooking them dry on a hot skillet keeps things simple, and that five-minute steam under a kitchen towel at the end is what transforms them into something genuinely flexible and delicious. Wrap them around scrambled eggs, fill them with grilled chicken and avocado, or keep a stack in the fridge for whenever a craving strikes — they're versatile enough to handle just about anything.
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Learn more →Ingredients
8 servings
- 2 cups almond flour
- 3 tbsp tapioca starch
- ½ tsp salt
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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