Wheat Free Gluten Free Almond Flour Tortillas
Soft, pliable tortillas that actually bend without cracking — that's the promise here, and almond flour plus tapioca starch delivers on it beautifully. The combination of the two gives you that satisfying chew and flexibility you expect from a good tortilla, without a single grain of wheat in sight. Just five simple ingredients come together into a smooth dough that rolls out easily between sheets of parchment, making the whole process surprisingly low-stress. Each round cooks up in minutes on a dry skillet, developing those characteristic golden spots that signal it's ready to flip. The real trick is the steam rest at the end — tucking the finished tortillas under a kitchen towel for five minutes transforms them from slightly firm to genuinely soft and wrap-ready. These are sturdy enough for tacos, burritos, or quesadillas, and clean enough in flavor to let your fillings shine. Whether you're navigating a wheat sensitivity or just want a wholesome homemade option, this is the kind of recipe that earns a permanent spot in your weekly rotation.
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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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