Soy Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made entirely from pantry-friendly ingredients, these almond flour tortillas are the kind of find that makes weeknight tacos feel effortless again. The combination of almond flour and tapioca starch is what gives them that satisfying bend without any cracking — a texture win that's genuinely hard to achieve in grain-free baking. Every single ingredient in this recipe is naturally free of soy, so there's no label-scanning or ingredient-swapping required. The dough comes together quickly with just eggs and a splash of water, and the parchment paper rolling method means you don't need any special equipment to get an even, thin round. Cooking them dry on a hot skillet takes only a couple of minutes per side, and that final steam under a kitchen towel is the secret to getting them soft and flexible enough to fold without tearing. They're the kind of tortilla that works just as well stuffed with scrambled eggs at breakfast as they do loaded up for dinner.
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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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