Turmeric Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made with just five simple ingredients, these almond flour tortillas are the kind of kitchen win that makes you wonder why you ever bought the packaged kind. The dough comes together quickly — a mix of almond flour, tapioca starch, salt, eggs, and water — and rolls out beautifully between two sheets of parchment paper. No specialty equipment, no tricky techniques, just a hot skillet and a little patience. Cooking them dry on a griddle gives each tortilla those satisfying golden spots, and the five-minute steam under a kitchen towel is the secret to getting them genuinely flexible rather than crackly. Many store-bought gluten-free wraps sneak in spice blends or anti-caking agents that can be hard to vet, so making your own means you know exactly what's in every bite. These are sturdy enough for tacos, burritos, or wraps, and the almond flour base gives them a subtle nuttiness that pairs well with both savory fillings and something sweet like nut butter and fruit.
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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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