Vegetarian Gluten Free Almond Flour Tortillas
Soft, pliable, and genuinely satisfying, these almond flour tortillas are the kind of thing you'll want to keep stocked in your kitchen at all times. The combination of almond flour and tapioca starch is what makes the texture work — you get a wrap that bends without cracking and holds its filling without falling apart. Just five simple ingredients come together into a dough that rolls out cleanly between sheets of parchment, no special equipment required. Cooking them dry in a hot skillet gives each tortilla those gorgeous golden spots and a slightly toasty flavor that store-bought versions rarely deliver. The steaming step at the end is a small but brilliant move — a few minutes under a kitchen towel transforms them from firm to beautifully supple. Whether you're loading them up for tacos, wraps, or a quick quesadilla, these are endlessly versatile and genuinely easy to pull off on a weeknight.
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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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