Seeds 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 them work — the tapioca binds everything together and gives each tortilla that slight chew you want when you're wrapping up fillings. With just five simple ingredients, there's no mystery about what's going into your food, and nothing on the list raises any concerns for those avoiding seeds. The dough comes together quickly in one bowl, rolls out between parchment sheets, and cooks in a dry skillet in just a couple of minutes per side. That final steam under a kitchen towel is a small but brilliant step — it's what transforms them from slightly firm rounds into the soft, flexible wraps you actually want to eat. Make a batch ahead and keep them covered; they reheat beautifully and are endlessly versatile for tacos, wraps, or anything else you'd normally reach for a tortilla to hold.
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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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