Skip store-bought tortillas and make these Almond Flour Tortillas using six simple ingredients. They’re an easy, gluten-free, keto-friendly, and vegan recipe you can feel good about. Soft and flexible, a single batch yields up to six tortillas to enjoy with all your favorite fillings!
Totally Tantalizing Tortillas
Not to toot our own horn, but we’re basically experts at transforming staple items into gluten-free recipes. From bread to crackers and even classic chocolate chip cookies, you name it, we can make it gluten-free! And given the amount of tortillas we use, we decided it was time we make our own homemade almond flour tortillas, too. Better than any packaged variety, our recipe is:
- Completely gluten-free, vegan, and low-carb.
- Soft and flexible.
- Great to make in bulk.
- Ready in under 35 minutes.
Ingredients You Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Blanched Almond Flour – This forms the base of this keto tortilla recipe. Make sure it’s super-fine as well as unblanched!
- Whole Psyllium Husks – Used to help make the tortillas more pliable. Feel free to use psyllium husk powder, just be sure to measure out equal grams.
Tip: Do not substitute the psyllium husks with flax, xanthan gum, or any other alternative. Unfortunately, it alters the texture of the batter, and the end result is more similar to pancakes than wraps.
- Tapioca Flour – Helps create a slightly fluffy, spongy texture.
- Sea Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Non-Dairy Milk – Use any dairy-free milk you like best to combine the dry ingredients.
Important Note: Make sure your milk is at room temperature! This helps the batter absorb the moisture, rising and becoming tacky. Hot or cold milk won’t work.
- Gluten-Free Flour for dusting – This is not used in the tortilla batter but coats the exterior of the dough to prevent it from sticking to your working surface as you roll it out. Any gluten-free flour like all-purpose flour, coconut flour, rice flour, or oat flour can be used.
Expert Tips
- Use a Food Processor or Blender. To make this recipe extra fast, use a blender to or food processor to quickly pulse and combine the ingredients, guaranteeing there are no clumps.
- Chill the Dough. Cool, chilled dough is easier to roll out between the paper as it is less likely to stick.
- Roll the Tortillas Thin. For the best results, you want your almond flour tortillas to be ¼-⅛ inch thick. Use a tortilla press to get the perfect thickness and shape!
- Heat the Pan Properly. It’s important to allow the pan to heat to medium-high. If it’s too cool the tortillas won’t cook. Meanwhile, if it’s too hot, they’ll burn.
- Avoid Using Too Much Oil. A small amount goes a long way to help the tortillas crisp up. You want just enough to prevent them from sticking to the pan. Otherwise, they may become soggy.
- Avoid Overcooking. Keep a close eye on your tortillas, and remove them from the skillet as soon as both sides are golden brown. If you leave them in there longer, they’ll overcook, burn, and become hard.
How to Make Almond Flour Tortillas
- Combine the Dry Ingredients. In a medium mixing bowl, add the almond flour, psyllium husks, tapioca flour, and salt. Whisk until no clumps remain.
- Add the Milk. Gently stir the milk into the mixer, cover the bowl with a towel, and place it in the fridge to chill and expand.
- Form the Dough. Roll the dough into a ball, and divide it into 4 even sections. Using a rolling pin, roll out each section between two pieces of floured parchment paper. Next, use a small pot or lid to cut a circle in the dough like you would with a cookie cutter. Repeat this process until all the dough has been shaped into tortillas.
- Cook. Heat a non-stick skillet or a cast iron skillet over medium-low heat, and brush it with oil like olive oil, avocado oil, or a non-stick cooking spray. Working carefully, place a single tortilla in the pan. Cook on each side, flipping the tortillas until they’re golden brown. Repeat the process, greasing the skillet as needed until all the tortillas have been cooked. Tip – a cast iron skillet works best.
Note: Each side will rise and puff while cooking. This is supposed to happen! You aren’t doing anything wrong.
How to Use These Keto-Friendly Tortillas
While this recipe is keto-friendly, it can be used with all your favorite meals – keto or not! For instance, some of our favorite ways to use these low carb tortillas include:
- Mojo Crockpot Pork Tacos, Green Chile Turkey Tacos, or Mushroom Vegan Tacos
- Burritos or a Burrito Bake
- Gluten-Free Breakfast Wraps
- Cheese Quesadillas
- Stuffed with eggs
- Chicken Salad Wraps
- And any other recipe that calls for tortillas!
Note: These tortillas are only soft and flexible when warm. To serve leftovers, heat them between two paper towels in the microwave.
Common Questions
Of course, everyone has a different definition of healthy. However, these tortillas are low-carb, gluten-free, grain-free, refined sugar-free, and full of healthy fats and fiber. As a result, they can be included as a healthy component of most diets. Be sure to check with your doctor regarding any specific concerns!
Yes, almond flour contains 3 grams of total carbs and has only 1 gram of net carbs per every 2 tablespoons, making it the most popular low-carb, keto flour option on the market.
Stored in an airtight container, these tortillas will stay fresh in the fridge for up to 2 weeks. To prevent them from sticking together, place a clean paper towel between each piece.
Yes! To freeze, place a piece of parchment paper between each tortilla, transfer them to a sealable bag, and keep them in the freezer for up to 2 months. Then, let them thaw in the fridge before enjoying them.
We don’t recommend substituting the almond flour. Different flours will yield different consistencies and textures, and we cannot guarantee your results. If you’re looking for a different option, try out our gluten-free coconut flour tortillas instead!
Sure! Feel free to incorporate any spices you like best into the mixture of dry ingredients before forming the batter. Some of our favorite options include paprika, onion powder, and garlic powder for a slightly warm, savory taste.
More of Our Favorite
Gluten-Free Staples
Gluten Free Almond Flour Tortillas Recipe
- Total Time: 35 minutes
- Yield: 4 to 6 tortillas 1x
- Diet: Gluten Free
Description
Learn how to make the best gluten free and vegan almond flour tortillas recipe with just six ingredients in less than 35 minutes!
Ingredients
- 1 cup (112 g) blanched almond flour
- 3 Tablespoons (13 g) whole psyllium husks (if using powder, measure for similar grams)
- ½ to 1 Tablespoon tapioca flour
- Optional: ¼ teaspoon fine sea salt
- ½ cup (118 mL) non-dairy milk, room temperature
- Additional gluten free flour for dusting and rolling out tortillas
Instructions
- In a medium-sized mixing bowl, add the almond flour, psyllium husk fiber, tapioca flour and optional salt. Whisk together to ensure there are no flour clumps or use a blender to quickly pulse ingredients together.
- Gently stir the room temperature milk into the flour mixture. Place batter aside, cover with a towel, and place in the fridge for 10 to 15 minutes to chill, it will also expand in size (see notes).
- Form the dough into a ball and cut the dough into 4 even sections. Using a rolling pin, roll out each section of dough between two pieces of floured parchment paper to ⅛ to ¼ inch thick. Then use a small sauce pot lid (about 5 inch diameter) to cut a circle in the dough. See notes* Repeat until you have 4 to 6 tortillas.
- Heat a nonstick or cast iron pan over medium-low heat. Brush the pan evenly with 2 teaspoons of olive oil or spray with non-stick spray. Pick up the parchment paper holding the rolled out tortilla, carefully flip the paper over to place the tortilla into the hot pan and peel off the parchment paper carefully.
- Cook for 1 to 2 minutes on each side, until golden brown. (Each side will slightly rise and puff while cooking.)
- Serve tortillas right away or store in the fridge for up to 2 weeks. Place a paper towel between each tortilla and store in an airtight container.
Notes
Prep Tips – Chilled dough is easier to roll out between parchment paper, preventing sticking. Use a tortilla press (vs pot lid) to get the perfect thickness and shape!
Storage Tips – For long-term storage in the freezer, place parchment paper between each tortilla and place in an airtight container or plastic storage bag for up to 2 months.
- Prep Time: 15 minutes
- chill time: 10
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 wrap/tortilla
- Calories: 121
- Sugar: 0.7 g
- Sodium: 114.9 mg
- Fat: 3.6 g
- Saturated Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 2.4 g
- Protein: 2.8 g
- Cholesterol: 0 mg
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