Almond Flour Tortillas
These Almond Flour Tortillas are the perfect gluten-free, vegan, or keto / paleo friendly homemade tortillas. They taste even better than Siete, plus they’re much more affordable! Super quick and easy to make, serve these instead of corn or flour tortillas in your favorite tacos or wraps!
- Prep Time: 20 minutes
- Cook Time: 1 minute each tortillas
- Total Time: 30 minutes
- Yield: 7-10 tortillas 1x
- Category: Breads
- Method: Griddle
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup almond flour
- 2 Tbsp psyllium husk
- 2 Tbsp coconut flour (OR additional almond flour)
- ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp coconut oil (or olive oil)
- ½ cup water
Instructions
- Combine the dry ingredients in a medium sized bowl.
- Add the wet ingredients and using your hands, mix into a cohesive dough.
- Preheat the griddle to 400F.
- Break off a small piece of dough and using a rolling pin, roll out the dough between two silpat mats into a circle. You can do this with parchment paper as well, but I’ve found that silpat mats make the process significantly easier. The circle should be similar to a thick flour tortilla.
- Pick up the silpat mat with the tortilla on it. Turn the silpat mat upside down so that the tortilla is on the griddle, wait 5 seconds, and then CAREFULLY peel back the silpat mat. This works best if you keep the silpat mat as close to the griddle as possible, and use a pancake flipper to CAREFULLY hold the tortilla onto the griddle.
- Let the tortilla cook for about 30-45 seconds. Flip the tortilla and let it cook again for another 30-45 seconds. Remove the tortilla from the griddle when it’s done and repeat the process for the rest of the dough.
Notes
Note: Leftover tortillas should be stored in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 2 tortillas
- Calories: 200
Find it online: https://dontwastethecrumbs.com/almond-flour-tortillas/
