Prep: 15 You only need 5 simple ingredients for this easy-to-make Almond Flour Tortillas recipe! Combine the dry ingredients with water, roll into balls, and press or roll out the tortillas. Cook for a few minutes on each side and done. Healthy, gluten-free tortillas that have the perfect flavor and texture in 30 minutes or less!
Almond Flour Tortillas Recipe
Growing up in a Hispanic home, homemade tortillas were an absolute staple. NEVER store-bought! My grandma (abuelita) would make them almost every single day. And I just have to say – there’s nothing like a fresh, homemade tortilla!
Whether you’re making tacos, quesadillas, or just want them on the side of a delicious, healthy dinner recipe, one thing is for sure: you’re going to LOVE this easy Almond Flour Tortillas recipe! They have the perfect soft, chewy texture. They also reheat well, so you can make a big batch and store them for the week ahead, too!
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5 Simple Ingredients
- Almond Flour (opens in a new tab) – finely ground is best.
- Tapioca Starch (opens in a new tab) – Also known as tapioca flour. Cornstarch works great, too!
- Psyllium Husk Powder (opens in a new tab) – see the next section for substitution options!
- Baking Powder
- Salt
- Water
Substitute for Psyllium Husk Powder?
Psyllium husk powder has unique binding properties that are essential for getting the texture of these tortillas just right. However, ground flaxseeds mixed with water can be a great alternative! Swap one tablespoon of ground flaxseeds with two tablespoons of water to replace one tablespoon of psyllium husk powder. While the results might not be identical, they’ll still be delicious and a great substitution option!
The Best Almond Flour for Tortillas
Blanched, finely ground almond flour is the best type of flour for almond flour tortillas! This gives them a smooth texture and a neutral taste, mimicking the feel of traditional flour tortillas more closely than almond meal, which tends to be coarser and can make your tortillas grainy. Here are a few of my top choices for almond flour when making homemade tortillas:
RELATED: 35+ Easy Almond Flour Recipes
How to Make Almond Flour Tortillas
1. Mix the Ingredients
Begin by combining your dry ingredients — almond flour, tapioca starch, psyllium husk powder, baking powder, and salt — in a large mixing bowl. Slowly add water and stir until the mixture forms a dough. The dough should be pliable but not sticky; adjust with a bit more almond flour or water if necessary!
2. Roll Out or Press the Dough
Divide the dough into equal-sized balls (about 5-6) based on the size of tortillas you prefer. Place each one between two pieces of parchment paper to prevent sticking. Using a rolling pin, gently roll out the dough into a thin circle (about 1/4″ thick).
3. Cook the Tortillas
Heat a non-stick skillet over medium heat. Carefully peel off the parchment paper and place the tortilla in the skillet. Cook for about 1-2 minutes on each side or until the tortilla starts to brown and bubble up. Flip carefully and cook the other side. The tortillas should be flexible with a slight crispness on the edges!
Do I Need a Tortilla Press?
While a tortilla press (opens in a new tab) can certainly make the process of flattening your almond flour tortillas quicker and more uniform, it isn’t a must-have. If you don’t have one, no worries! You can still achieve perfectly thin and even tortillas using a rolling pin and parchment paper.
The key is to keep checking the thickness and evenness as you roll. Plus, using a rolling pin gives you that extra touch of handcrafted charm — just like my Abuelita used to do! Whether you opt for a press or a rolling pin, you’ll end up with delicious, homemade almond flour tortillas that are sure to impress.
Refrigerating/Freezing/Making Ahead
One of the best things about these almond flour tortillas is their versatility and how wonderfully they store! I love making a big batch of these at once and then keeping them on hand for whenever I need them.
To refrigerate, layer the cooled tortillas between pieces of parchment paper and place them in a sealable bag. Keep them in the fridge for up to a week! To freeze them, store the tortillas the same way in the freezer for up to three months. When you’re ready to enjoy, simply reheat them in a dry skillet over medium heat until they’re warm and flexible!
More Almond Flour Recipes
- Almond Flour Waffles
- Cranberry Almond Healthy Oatmeal Bars
- Gluten-Free Lemon Bars
- Chocolate Chip Cookie Dough Energy Bites
- Almond Flour Cupcakes
Almond Flour Tortilla Pairings
- Chile Relleno Casserole
- Sofritas Meal Prep Bowls
- Chipotle Chicken Bowls (Copycat Recipe)
- Healthy Ground Turkey Taco Salad
- The BEST Chicken Fajita Tacos
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Almond Flour Tortillas Recipe
Ingredients
- 1 3/4 cups almond flour (opens in a new tab) (finely ground)
- 1 Tablespoon tapioca starch (opens in a new tab)
- 2 teaspoons psyllium husk powder (opens in a new tab)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
- Combine the dry ingredients in a mixing bowl.
- Slowly pour in the water. Mix until combined.
- Knead the dough to allow everything to come together.
- Cut the dough into 5 even balls.
- Place one between two pieces of oiled and lightly floured parchment paper. A sprinkle of tapioca starch works well.
- Press or roll into a disk, about 1/4 inch thick. Careful not to make them too thin or they can break.
- Cook on an oiled skillet for about 2 minutes on each side.
- Repeat with all dough and enjoy!
Watch Me Make This
Notes
- While a tortilla press (opens in a new tab) can certainly make the process of flattening your almond flour tortillas quicker and more uniform, it isn’t a must-have. If you don’t have one, no worries! You can still achieve perfectly thin and even tortillas using a rolling pin and parchment paper.
- Swap one tablespoon of ground flaxseeds with two tablespoons of water to replace one tablespoon of psyllium husk powder. While the results might not be identical, they’ll still be delicious and a great substitution option!
- To refrigerate, layer the cooled tortillas between pieces of parchment paper and place them in a sealable bag. Keep them in the fridge for up to a week! To freeze them, store the tortillas the same way in the freezer for up to three months. When you’re ready to enjoy, simply reheat them in a dry skillet over medium heat until they’re warm and flexible!
Nutrition
Did you make this? I’d love to see!
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Thank you!! I was trying to find almond flour for “mucusless” aspect. The only thing I tweaked was the process. I like to warm up the water in the microwave and put the psyllium husk powder in and give it a good stor before pouring it in. It really made the BEST almond flour tortillas. My 4 year old and 1 year old and husband approve. Thank you!! We will be doing these for a LONG time even for sandwiches!!
I’m so glad you enjoyed this recipe, Alexandria! Thanks for the review.
Thank you so much for this recipe!! I have a special needs son and we’re working on healing his gut! And he loved these and so do I! These came out perfect! The texture was great and they’re perfect for making tacos or little rolled up taquitos!
These taste really great! I had a pretty hard time rolling them out and them not sticking. I’m a newbie to GF flours so I’m still learning! They weren’t pliable after cooking so we used them more as tostados and tore them up into nacho style chips. Any recs on problem solving? I use to make regular tortillas before we went GF!
Hello, is there anything I can use to replace the tapioca starch? I want to keep it keto friendly.
I haven’t tried it with a keto friendly option, but you could try subbing it with coconut flour!