Almond Flour Tortillas

3.67 from 3 votes

Homemade almond flour tortillas are perfect for a quick, easy, protein-packed lunch. They're also gluten-free, dairy-free, and egg-free!

Prep Time20

Cook Time10

Total Time30

Course: Lunch, Side Dish

Cuisine: Mexican

Keyword: Almond flour tortillas

Servings: servings

Author: Sabine Venier

Ingredients

2 cups almond flour
¼ cup coconut flour
1 tablespoon xanthan gum
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vegetable oil
1 cup warm water not boiling

US Customary - Metric

Instructions

In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt until well combined.
Pour in the vegetable oil and warm water into the dry ingredients. Stir well until a dough forms. You may need to use your hands to knead the dough to ensure it's well mixed.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten slightly into a disc shape. Cover the dough balls with a clean kitchen towel and let them rest for about 10 minutes.
After resting, place a dough ball between two sheets of parchment paper or plastic wrap. Use a rolling pin to roll out the dough into a thin, round tortilla, about 6-7 inches in diameter. Repeat this process with the remaining dough balls.
Heat a non-stick skillet over medium heat. Once hot, carefully transfer one tortilla onto the skillet and cook for about 1-2 minutes on each side, or until lightly golden-brown spots appear. Repeat with the remaining tortillas, adjusting the heat as needed to prevent burning.
Once cooked, stack the tortillas on a plate and cover them with a clean kitchen towel to keep them warm and soft until ready to serve. Serve them with your favorite fillings and enjoy!

Notes

Combine the dry ingredients before adding the wet. Doing this ensures the xanthan gum is evenly distributed and helps prevent clumping.
Always roll out the dough by placing it between two sheets of parchment paper or plastic wrap. Otherwise, the dough will stick to your rolling pin.
Don't skip the resting time for the dough. It allows the flours to absorb the moisture and makes it easier to roll out! This step makes all the difference and is one reason why I don't need to use a tortilla press to shape the tortillas.
I always measure my almond and coconut flour using the 'spoon and measure' method. If you scoop the flour directly from the bag, it can become densely packed and affect the accuracy of your measurements. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife.
If your skillet is not non-stick, you might need to add some oil before cooking each tortilla to prevent sticking. I prefer using a well-seasoned cast iron or ceramic non-stick pan to make these almond flour wraps.
Every ingredient in this recipe is gluten-free, but I always recommend checking the labels anyway. Some brands may produce wheat or gluten-containing products in their facilities.
To Store: Let them cool before storing in an airtight container in the fridge for 3-4 days.
To Freeze: Layer some parchment paper between each tortilla before freezing for 2-3 months. Thaw in the fridge or microwave before serving.
To Reheat: Place a single tortilla into a dry skillet and heat for 20-30 seconds. You can also reheat it in the microwave for about 20 seconds.

Nutrition