If you're missing tender, fluffy tortillas as part of a gluten-free or low carb diet, you'll absolutely love this almond flour tortilla recipe! Thanks to almond flour and one special ingredient, you'll soon be able to enjoy delicious homemade tortillas with your tacos, burritos, sandwiches, and so much more.
Tortillas or flatbreads are a staple ingredient in many cultures. They're used to sop up delicious sauces and soups or to hold roasted meats or melted cheese. Finding gluten-free tortillas that don't instantly fall apart when you bend them is trickier than it should be. Fortunately, there's one ingredient that can give you that foldable, moldable texture: psyllium husks! With just five simple ingredients, you'll be enjoying these homemade almond flour tortillas in no time.
This recipe is also naturally low in carbohydrates, making this a great keto tortilla recipe. You can easily enjoy these low carb tortillas on a keto diet or if you're gluten-free!
If you like these grain-free tortillas, you'll love these other gluten-free replacements as well! Bake up some gluten-free English muffins to enjoy with your favorite jam. This gluten-free French bread is perfect to take along with a picnic or to use for sandwiches. Serve these gluten-free breadsticks with your favorite soups or gluten-free pasta recipes!
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Ingredients
- Almond flour - Almond flour is tender and light, perfect for baking, so it's the main ingredient in this great recipe. It also has a pale color that really makes these look like the real thing! This is the brand of almond flour I use and recommend.
- Whole psyllium husks - If you used just almond flour, these tortillas would crack and break apart. Psyllium husks absorb water really well, allowing you to make flexible tortillas without any gluten. This is the brand of whole psyllium husks I use and recommend.
- Sea salt - This will draw out the flavor in the tortillas to make them full of flavor.
- Olive oil - A little oil will soften the tortilla dough and help it become flexible.
- Warm water - Use slightly warm (80 degrees F) water to hydrate the psyllium husks and bring the tortilla dough together.
Instructions
Step One: Heat a medium pan to medium heat. In a medium bowl, add almond flour, whole psyllium husks and salt. Stir until combined.
Step Two: Add the olive oil and water to the bowl.
Step Three: Stir using a sturdy spoon.
Step Four: Stir for one minute until a ball of dough forms that holds its shape.
Step Five: Form dough into a round shape on a piece of parchment.
Step Six: Cut dough into four equal pieces.
Step Seven: Place dough ball on a piece of parchment paper.
Step Eight: Top with another piece and roll out to a 6-7 inch circle, turning the parchment as you roll to make a circle shape.
Step Nine: Make sure the tortillas are thin enough before cooking.
Step Ten: Lightly spray the pan with cooking spray. Place one rolled tortilla in the pan and cook for 1-2 minutes.
Step Eleven: Flip the tortilla and cook for an additional 1-2 minutes or until golden brown. Repeat with remaining tortillas.
Step Twelve: Serve warm or at room temperature.
Substitutions
- For best results, follow the recipe as written in the recipe card. Other types of gluten-free flour or binders may have different results.
- Substitute another liquid oil for the olive oil, like avocado oil or sunflower oil.
- If you don't have whole husks on hand, you can use psyllium husk powder, but you will need less.
- Replace the psyllium husk with ½ teaspoon of xanthan gum.
- Almond meal is not the same as almond flour and is not a good substitute.
Variations
- Make a double batch - Use twice as much of each ingredient to make 8 tortillas. They freeze great for later!
- Add fresh herbs or spices - This almond flour tortillas recipe tastes wonderful with different spices or herbs like garlic powder, a little cumin, or a little chopped parsley. Get creative with it!
- Adjust the size - For street tacos or mini quesadillas, you can divide the dough into smaller pieces, then roll and cook on a hot griddle like normal.
Equipment
To make your own almond flour tortillas, you will need:
- Medium non-stick pan or cast iron skillet
- Medium bowl
- Parchment paper
- Rolling pin or tortilla press
Storage
Tortillas will last for up to 2 days in an airtight container at room temperature.
For longer storage, place pieces of wax paper in between each tortilla and freeze for up to 1 month. Defrost in the microwave for 30 seconds and enjoy.
Top Tip
Since this recipe comes together in so little time, it's best to preheat your skillet as soon as you start making the dough.
Food Safety
- The tortilla dough should be griddled in a non-stick skillet within 2 hours or wrap it in plastic wrap and store in the fridge for later.
- Once cooked, these keto-friendly tortillas can be stored at room temperature for 2 days.
FAQ
To make your own almond flour low-carb tortillas at home, you'll need just a handful of ingredients: almond flour, psyllium husk, water, oil, and salt. It's important to get the right proportion of ingredients to make sure your tortillas are tender and flexible.
No, you can store your leftover paleo tortillas at room temperature for two days. You can also refrigerate them in an airtight container to keep them fresh a little longer.
To get the right texture and flexibility, it's really important to use the right flour. Almond flour is a fantastic choice as it is already so fine and performs so well in baked goods. Combined with a great binder like psyllium husks, it's tender and pliable, perfect for tortillas. Cassava flour tortillas are also soft and rollable.
Related
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Recipe
Almond Flour Tortilla Recipe
Ingredients
- 100 grams almond flour about 1 cup
- 15 grams whole psyllium husks about 3 Tablespoons
- ½ teaspoon salt
- 1 ½ teaspoons olive oil
- ½ cup water warmed to 80F
Instructions
- Heat a medium pan to medium heat.
- In a medium bowl, add almond flour, whole psyllium husks and salt. Stir until combined.
- Add the olive oil and water to the bowl and stir using a sturdy spoon.
- Stir for one minute until mixture forms a ball that holds its shape.
- Place dough on a piece of parchment paper.
- Top with another piece and roll out to a 6-7 inch circle, turning the parchment as you roll to make a circle shape.
- Repeat with remaining dough for 4 tortillas total.
- Lightly spray the pan with cooking spray.
- Place one rolled tortilla in the pan and cook for 1-2 minutes on each side.
- Repeat until all tortillas are cooked.
- Serve warm or at room temperature.
Notes
- Measure by weight where weight is given.
- Use room temperature water.
- Heat the pan when you start the recipe as it comes together quickly.
- Rotate the parchment paper as you roll the tortillas to get a circle shape.
- Tortillas will last for up to 2 days in an airtight container at room temperature. For longer storage, place pieces of wax paper in between each tortilla and freeze for up to 1 month.
- Defrost in the microwave for 30 seconds and enjoy.
- Recipe can be doubled for 8 tortillas.
Leslie Ann Clark
I could only find the psyllium husk powder. How would I adjust this recipe? Is it possible?
Christine
Hi Leslie,
Sure so you'll need to reduce the amount by quite a bit. Use 2 teaspoons of the powder.
Christine
Leslie Ann Clark
Thank you so much~