Almond Flour Tortillas Recipe
Making soft, flexible almond flour tortillas is always a huge win in my kitchen. These are made with almond flour, coconut flour, olive oil, and I have them ready on the table in under 30 minutes. They are easy to fold, and have a distinct tenderness and flavor that ready-made tortillas just cannot live up to.
Servings: 4
Calories: 240kcal
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp salt
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 egg room temperature
- 2 tbsp water
- 1 tbsp olive oil
- ½ tbsp apple cider vinegar
Instructions
- Whisk together the almond flour, coconut flour, salt, xanthan gum, and baking powder until well combined.
- In a separate bowl, whisk together the egg, water, olive oil, and apple cider vinegar.
- Pour the wet ingredients into the dry and mix to form a dough.
- Remove and shape into a ball. Allow the dough to rest for 10-15 minutes.
- Divide the dough into 4 even balls.
- Place one ball in between 2 sheets of baking paper. Roll dough to form a thin circle.
- Remove the top layer of baking paper, place a small plate over the dough, and cut to form a neat circle.
- Remove plate and repeat steps 6 and 7 with remaining dough.
- Heat a large frying pan over medium heat, place a tortilla (dough side down) into the frying pan and remove the bottom sheet of paper.
- Cook for 10-15 seconds minutes, flip and cook for another 10-15 seconds minute. Repeat if needed (if the tortilla doesn't feel fully cooked through). Remove and repeat with remaining tortillas.
- Store tortillas covered in an airtight container for up to 2 days.
Notes
- My #1 Secret Tip for these almond flour tortillas is to always let the dough rest before rolling it. That 10-15 minutes rest gives the coconut flour time to continue absorbing the liquid, which takes the dough from feeling slightly tacky and uneven to smooth. It also makes the dough easier to roll thin without tearing.
- Preheat your pan: I always make sure my skillet is fully heated before the first tortilla goes in. A pan that is not hot enough causes the dough to stick and makes it harder to flip cleanly.
- Keep the egg at room temperature: A room temperature egg has a lower surface tension, which allows it to blend more easily with the other ingredients.
- Always use parchment: Rolling this dough directly on a floured surface will not work for this recipe. Rolling it between 2 pieces of parchment is the only way I maintain full control.
- Stack warm: I keep cooked tortillas stacked and covered so they stay soft and slightly moist, instead of drying out.
- Adjust dough: If the dough seems too dry, I add a teaspoon of water at a time until it softens.
Nutrition
Serving: 1tortilla | Calories: 240kcal | Carbohydrates: 11g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 345mg | Potassium: 120mg | Fiber: 6g | Sugar: 2g