Xanthan Gum Free Gluten Free Almond Flour Tortillas
Soft, pliable, and made with just five ingredients, these almond flour tortillas are the kind of gluten-free staple that actually delivers on texture. Many store-bought gluten-free tortillas lean heavily on xanthan gum or other binders to hold things together, which can be a dealbreaker for people who react to it or simply want a cleaner ingredient list. Here, tapioca starch and eggs do all the work — binding the dough naturally so it rolls out smoothly and cooks up with those satisfying golden spots you want from a real tortilla. The parchment paper rolling method keeps things tidy and consistent, and the dry skillet cook means no added oil is needed. That five-minute rest under a kitchen towel at the end is the secret move — it lets the steam soften each round into something genuinely flexible and wrap-ready. Stuff them with whatever you love, because these hold up beautifully to fillings without cracking or falling apart.
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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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