These almond flour tortillas are a great way to give in to your tortilla craving while being low-carb. They are super delicious and easy to make, and make the best gluten-free wraps!
There is something special about tortillas. I wouldn't call them a comfort food, but there's nothing better than being able to eat a soft taco stuffed to the brim with all the fixin's. You know what I mean?!
The best gluten-free tortillas
These Almond Flour Tortillas are totally legit. They look like the real thing (a gluten-filled white flour tortilla), bend like the real thing, and nearly taste like the real thing, too. I think you will be very pleasantly surprised how "normal" these gluten-free tortillas are.
The secret to uniform shaped almond flour tortillas
I use a tortilla press to make my tortillas. I press the dough out between 2 sheets of parchment paper and then I use a rolling pin to roll the dough out thinner (to about the thickness of a nickel). That's my secret to making my tortillas look so round and uniform. 😉
How to make Almond Flour Tortillas
- In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
- Stir in the olive oil and then slowly pour ½ cup of warm water into the flour mixture and stir until combined.
- Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
- If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
- Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
- Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
- Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
- Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
- Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
- Continue rolling and cooking the remaining dough.
How to make a gluten-free wrap
Gluten-free wraps are a wonderful alternative to gluten-free bread. You can fill them with whatever ingredients you like, but here are a few ideas to get you started:
Choose a creamy base:
Avocado
Mayo
Creamy goat cheese
Fig jam
Homemade ranch dressing
Pile on the veggies:
Tomato
Onion
Sprouts
Shredded lettuce
Cucumber slices
Pick a protein:
Roasted turkey breast
Roast beef
Bacon
Hummus (for a vegan option)
Shrimp
How to fold a gluten-free wrap
Remember that you'll need to avoid overfilling the almond flour tortilla, otherwise your gluten-free wrap will fall apart when you roll it because it's overstuffed. When I make my wraps, I place my fillings just off center of the gluten-free tortilla, and then roll the bottom over the fillings and continue to roll into a tube. This way the fillings have the room to move around and shift.
I hope you enjoy these gf tortillas as much as my family does!
All my love,
xoxo,
Megan
Almond Flour Tortilla Recipe:
Almond Flour Tortillas
These almond flour tortillas are a great way to give in to your tortilla craving while being low-carb. They are super delicious and easy to make!
Ingredients
- 1 ½ cups blanched almond flour, gently packed
- ½ cup tapioca starch
- 3 tablespoons psyllium husk powder
- 2 tablespoons arrowroot starch or tapioca starch
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ¾-1 teaspoon sea salt
- 1 tablespoon olive oil (I'm sure lard or bacon grease would work, too)
- ½-3/4 cup warm water
Instructions
- In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, arrowroot starch, psyllium husk powder, coconut flour, baking powder, and sea salt.
- Stir in the olive oil and then slowly pour ½ cup of warm water into the flour mixture and stir until combined.
- Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
- If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
- Form the dough into 8 even balls and place them back in the mixing bowl; cover with a damp paper towel to prevent the dough from drying out.
- Preheat a lightly oiled 10-12 inch cast iron skillet over medium-high heat.
- Roll a dough ball between 2 pieces of parchment paper into a round tortilla, as thin as you can get it (about the thickness of a nickel), about 6-7 inches in diameter.
- Peel off the top layer of parchment paper and place the tortilla, dough side down, into the hot skillet. Within a few seconds, you should be able to gently peel off the remaining piece of parchment paper. Cook until bubbly and golden. Flip and continue to cook until bubbly and golden on the other side (Be careful not to overcook. If the tortillas start to burn, beyond normal charring like you see in the picture, reduce heat to medium.).
- Place the cooked tortillas on a plate between layers of paper towels (or a clean kitchen towel). Some of the tortillas might come out of the skillet somewhat crispy, but as they sit on top of each other, between the layers of paper towels, the warm moist heat makes them pliable and soft.
- Continue rolling and cooking the remaining dough.
Notes
There is a difference between whole psyllium husk and psyllium husk powder. Please make sure you use psyllium husk powder in this recipe.
The key to these tortillas remaining pliable is moist warm heat. After refrigerating, simply warm in the microwave for 10-20 seconds to "revive" its pliability.
Q: How do these freeze? A: I don't know. I haven't tried it yet, so if you do, please come back and leave a comment so we'll all know the results!
Substitutions: For those of you who are nut free, you might be able to substitute sunflower seed flour for the blanched almond flour, but I haven't tried it yet, so I can't guarantee it will work. There are no substitutions for the coconut flour, or the psyllium husk powder.
Recommended Products
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IMUSA USA MEXI-1000-TORTW Tortilla Warmer Terracota 8.5-Inch, Light Brown Brick Color -
Victoria 8 Inch Cast Iron Tortilla Press. Tortilla Maker, Flour Tortilla press, Rotis Press, Dough Press, Pataconera Seasoned with Flaxeed Oil, Black - TOR-003 -
Nutiva Organic Coconut Flour - 1 lb -
Bob's Red Mill Arrowroot Starch / Flour, 16-ounce -
NOW Supplements, Psyllium Husk Powder, 24-Ounce -
Anthony's Organic Tapioca Flour Starch -
Anthony's Almond Flour Blanched (2lb) Batch Tested Gluten-Free, Non-GMO & Vegan
Kathryn McDonald says
Looks fantastic, I haven't had a burrito in years! would love to bite into one of these!
Megan says
Thank you, Kathryn!
Melissa says
Has anyone tried flax meal instead of the psyllium husk powder?
Megan says
Hi Melissa,
Flax meal doesn't bind like powdered psyllium husk does, so it will not work as a replacement in this recipe.
Patricia says
What about ground chia seed, would that work instead of psyllum?
Megan says
To be brutally honest - I don't know, Patricia! You might need to experiment! 🙂
Cheryl harris says
this looks lovely, Megan. I haven't had a tortilla in 9 years!
Megan says
We need to change that, Cheryl!! 😉
Megan says
Thank you, sweet Shirley! That's very kind of you to say. 😉 I think you'll love these... I was actually surprised they turned out so well!
xoxo,
Megan
Debi says
As if I didn't love you enough already. Grain-free tortillas!!! 😀
Megan says
HA HA!! Love to you, too! 😉
Laura @ Gluten Free Pantry says
Oh my goodness Megan-YOU ARE A GENIUS!!! I making homemade stock today and am totally making these tortillas later on in the day. I have always dreamed of a grain-free tortilla my kids and the whole family would enjoy!
Megan says
Hi Laura,
😉 Thank you! I hope you and the fam LOVED them!
xoxo,
Megan
Melanie Binkley says
Yummy! Thank you!
Megan says
You are SO welcome! 😉
amber says
Hi Megan,
These are amazing! Seriously, they look like the "real" thing. You're a genius my friend. I can't wait to try these. I LOVE tortillas. Love them!
Hugs,
--Am
Megan says
Hi Amber,
Thank you!! I'm a tortilla lover, too!! All good stuff! 😉
xoxo,
M
Sarah says
These look great! Thanks for sharing! =)
Megan says
You bet, Sarah! Thanks for stopping by! 😉
Joanne Peterson says
Hi Megan,
These look very, very good! I will have to try them. I eventually have to get a tortilla press, it makes so much sense to have one with now wanting to make all of our baked goods.
Blessings,
Joanne
Jeanine says
These look fantastic, Megan! Wow!
Megan says
Thank you, Jeanine!
Adiryah says
What is phylum and do it have to be used, what other powder can I used instead of almond flour because of allergies what other options
Kate {Eat, Recycle, Repeat} says
These looks great! I love the idea of using bacon grease. There is nothing better than a breakfast burrito!
Megan says
Bacon grease..... I know, right? There's nothing better than a breakfast burrito - but especially one made with bacon/bacon grease! 😉 LOL!
Deanna Carter says
Wow!!!!!!! These look awesome, Megan and they are grain free!!!! Thanks for sharing!
Megan says
Thanks, Deanna! 😉 You bet!
Tamara Hamilton says
Theses look amazing. Another great recipe. Thank you. Found you page from GFE
Megan says
Hi Tamara,
Thank you! Love Shirley over at GFE! She's a great friend and mentor! 😉
Megan
Megan says
Yeah, I can't imagine making tortillas without a press. They make it so easy! 😉
Kirstie says
These look fantastic, AND I have all the ingredients on hand! Thank you for making breakfast burritos a possibility 🙂
Cassidy @ Cassidy's Craveable Creations says
No you didn't - that's awesome! Grain free AND vegan, you're a genius 🙂 I can't wait to try them.
...For some reason I quit getting your feeds, but I signed up again and hopefully I won't miss anymore recipes 🙂
-Cassidy
Jill says
I have several friends needing to be gluten-free that I'll share this recipe with. And these do look like "regular" tortillas. Very impressive! I just tried making my own, using only a rolling pin. I definitely need a tortilla press 🙂
Thanks for sharing!
Lenora Scyphers says
Havent found a gluten free tortilla that we liked yet. Looking for new ways.
Jessica M says
Love this! I lived in Alaska for a couple of years as a kid- so glad to find this. 🙂 I also have a wheat sensitivity so definitely checking this recipe out. Thanks 🙂
Karen says
This is great - I can't wait to try. My twin boys and both of my nephews are on very restricted diets...and we are lacking a good, quality tortilla. Thanks!
Mitzi says
Great idea. Would love to try. My daughter and grandson are allergic to almonds. Have you tried anything that could be used in place of the almond flour?
Megan says
Hi Mitzi,
No, I haven't. Sunflower seed flour might work, but I haven't tried it. 😉
Megan
Angela says
I would LOVE this press!!! 🙂
Tabitha says
My kids love you for this recipe, haha!
Heather@ Cook It Up Paleo says
Wow these look amazing! My dad can't eat eggs so I am so excited to find a recipe for paleo tortillas that doesn't use them! Thank you!
Megan says
You bet, Heather! Thanks! 😉
amber says
Hi Megan,
This recipe is just genius. As soon as I get some almond flour, I am making these!!!
This was by far the most popular recipe last week on AFW! Great job.
Hope you're having a great week.
Hugs,
--amber
Laura O |Petite Allergy Treats says
Megan,
This is perfection! I love everything about it including the gorgeous photos! You've really out done yourself!!
Danielle @ Poor and Gluten Free says
These look great, Megan! Thanks so much for sharing this on Waste Not Want Not Wednesday, I've pinned it 🙂
Ronalyn Hurley says
I received my order from Vitacost yesterday, with the ingredients I needed for the tortillas. I made them a couple of hours ago and feasted on two absolutely delicious soft tortilla tacos (I would have eaten three were I not trying to lose a few pounds). I have a tortilla press, thank goodness, which made the process easier. I am freezing three and keeping two in the 'fridge for tomorrow.
Megan, I honestly like them better than any gluten-full flour tortilla I ate before going gluten-free. Thank you for sharing your recipe with those of us who have sorely missed our flour tortillas.
Megan says
Thank you so much for making my day! 😉 You are incredibly welcome -- I'm so glad you enjoyed them!!
😉 Megan
Angie Lockard says
Hi Megan! These tortillas are delicious! Lane says they rival regular, store-bought tortillas. He likes the texture of these much better than the flax tortillas I had been making for him. So wonderful to have a better option. Thank you so much for sharing!! 🙂
Gwen says
I can't eat tapioca starch. Is there a substitute that you can recommend?
Megan says
Hi Gwen, you could try arrowroot starch - I haven't tried it in this recipe, but I'm confident it would work!
🙂
Jeannette says
I so much want to try these! I cannot get any GF tortillas in my area. I really like burritos and all that too. But...I don't know what husk powder is or where to get it and if I get it, do I get a lot (do a lot of your recipes call for it?) do I store it in the fridge? Also, can I use regular almond flour?
Thank you!
Megan says
Hi Jeannette,
You can find psyllium husk powder on Amazon or Vitacost, and no need to store it in the refrigerator. Store it at room temp in a dark pantry or cupboard. 😉 No, regular almond flour will not work in this recipe - only blanched almond flour will.
Thanks!
Megan
Sandii Hiatt says
I'm on a very strict diet and have been craving tortillas, I almost cried when I tried these. Thank you, thank you! I didn't have the husk powder, so just used an extra tbs of coconut flour, turned out perfect!
Lori says
I saw Sandies comment on substituting extra coconut flour in place of psyllium powder, do you have any other suggestions to substitute for the psyllium powder?
Megan says
Hi Lori,
No, I'm sorry I don't. The psyllium husk powder is the foundation of this recipe - it holds everything together. Substituting extra coconut flour will not work (sorry!).
Megan
Erin says
These are the best, easy to make and taste great! I just eat them up way to fast!
Angie Lockard says
Hi Megan! These are our favorite tortillas!! They are wonderful for so many things. I'm leaving a comment to let you know that we freeze them and it works like a charm! 🙂 Thanks for the incredible recipe! Love it in the pizza pockets, too! 🙂
Liah says
hi Megan do you by chance have any suggestions for substituting the almond flour for something else? My hubby and I have an almond allergy but I would love to make this recipe 🙂 thanks so much!
Megan says
Hi Liah,
I would try this recipe for Gluten Free & Vegan Spinach Tortillas instead. You can leave out the spinach if you'd like to, but start with only 1/2 cup of hot water, and add more as needed. 😉
Megan
Madeleine Booth-Smits says
I made these tonight . I had to added 1/2 a cup of water then about another 1/2 cup of water slowly until it was a paste. I tried to roll it but without any luck so we used our electric chapatti maker and it worked a charm. So loved these. Will definitely make these again. Thanks you so much. MX
Megan says
Hi Madeleine,
You are very welcome; I'm glad you enjoyed them! 1 cup of water is too much liquid. The dough should be just like a normal "gluten-filled" tortilla dough, and it should be very easy to work with and roll out. As per the recipe, the max amount of water you'd want to use is 3/4 cup. 😉
Megan
Jess says
Wait, I'm confused... you say you use a tortilla press but then in the next sentence you say you roll out your dough between two sheets of parchment. Do you really do both?! Help!!
Megan says
Hi Jess,
I do use both. I put the dough between 2 sheets of parchment, and then I press it in the tortilla press. This way the dough doesn't stick the press and will peel clean off of the parchment.
Jennifer says
These are delicious! After running out of almond flour I tried exchanging the almond flour with coconut flour and it worked really well (just needed more water adding) thanks for this great recipe!
Anita says
Just wanted to say thank you... this is a great recipe!! I have tried to make several versions of grain free tortillas and this one is the best. So excited to have a tortilla that we can use at our house!
Megan says
That's wonderful, Anita! I'm so happy you enjoyed it! 😉
Scott Swenson says
FYI, in case no one else has mentioned it, they freeze excellent. No issues. Also, I ended up making this both ways - powder and husks - with no difference in the results. Might be the brands I use (NOW Foods).
Megan says
Great to hear, Scott! Thanks for the tip! 😉
Amaryllis @ thetastyother.com says
Hi Megan! Thanks so much for sharing these- I love making (and eating) tortillas, but have never tried a grain free version. These are now at the top of my list for sure!
Susan Guzman says
Sounds Like A Good Recipe Can't Wait To Try It ,One Question How Many Carbs Does This Tortilla Recipe Have?
Chrissy says
Can you tell me how many carbs does 1 tortilla contain?
Megan says
I'm not sure - you could probably use an online calorie counter to find that out.
Laura Chester says
All the recipes look delicious! I have two family members who cannot eat gluten or flour. I want to try making tortillas with fresh masa and also these other recipes without flour. I don't have a tortilla press.
Thank you,
Laura
Carol says
Ok can't do almond or rice what might we try
Megan says
Hi Carol,
This recipe is written for almond flour. I don't have a substitute you can try.
Kalee says
I just tried making these and they didn't turn out at all 🙁 They were a greyish color and were very stiff. I followed directions by layering them between towels and the next day tried warming them in the microwave. What could have gone wrong??? I have a lot of gluten free friends and family and am trying to have some recipes on hand....
Megan says
Hi Kalee,
Man, that's frustrating. 🙁 It sounds like the dough didn't have enough moisture in it. Next time try adding a bit more water. You want the dough pliable enough to work with, but you don't want it too wet where you can't work with it. If the dough cracks when rolling it out, it's too dry. Hope that helps!
dolores grant says
If you use lard they will no longer be vegan. lard is solidified pig fat. Bacon grease is not vegan either, xoxo
Bernice says
I used casa a flour instead of almond flour and it worked great. Couldn’t tell the difference, I did have to add a bit more water, just went by the feel of the dough.
Bernice
Megan says
That's great, Bernice! Thanks for letting us know cassava flour worked!
Enrique Pasion says
I have always loved tortillas and I make sure to make it a staple when I prepare Mexican food. Thank you for this recipe as I intend to for the healthy direction when preparing this delicious meal.
Michaelle says
Made these I. Less than 20 minutes today. I’m going to buy a tortilla press now! They were really yummy!
Mēgan says
Wonderful! I'm glad you enjoyed them, Michaelle!
Monica says
Hi Megan! Thanks so much for an amazing flour tortilla recipe! I have Hashimoto’s and I don’t eat gluten and dairy and your story is so motivating! I wanted to let you know that I made these tortillas, froze them and they are incredibly fantastic! No more buying supermarket tortillas with tons of nasty gums.
Mēgan says
Wonderful, Monica - you're welcome! I'm happy to hear that. 🙂
Kristin Hope says
OH MY GOSH THESE ARE ASTONISHING! I have been making corn tortillas with masa since going GF so have gotten pretty good at the method (the steaming in a towel is essential!). I have recently cut out grain to try to get rid of my eczema (and it's working!!!). I was hoping these would be okay, since I love tacos so much. But these were EVEN BETTER. So much more flavor! And they actually cracked LESS than corn ones, which I find both amazing and frustrating considering how many hours I tried to perfect my corn tortillas lol. Also your gluten free pie crust is the first one I ever got to work. Thank you!
Mēgan says
Kristin, You're very welcome! Your comment totally made my day. 🙂 Thanks for coming back here and leaving me a comment with your thoughts. I'm really happy you're thrilled with this recipe!