Almond Flour Tortillas (Egg-Free, No Psyllium Husk)

Name: Almond Flour Tortillas (egg-free, no psyllium husk)
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
Ingredients: 1 1/2 cups almond flour; 3/4 cup tapioca starch; 1 1/2 tablespoons ground chia seeds; 2 teaspoons salt; water

Jump to Recipe

Quick, healthy, and so delicious, almond flour tortillas are the perfect gluten-free substitute for store-bought tortillas. They’re made with simple ingredients and will help you create the best tacos and wraps!

Stack of almond flour tortillas wrapped in a cloth in a bowl.

Ever since we started eating gluten free, tortillas were a splurge for us. We loved them in recipes like chicken enchilada casserole and easy chicken enchiladas, so anytime we found them on sale we scooped them up.

For years I kept saying I would figure out how to make them myself, and I finally did!

These tortillas are not only incredibly delicious, but they’re so easy to make! They make for amazing gluten-free tacos and wraps and have quickly become a new favorite in our home.

Why You’ll Love this Recipe

Quick and easy – They’re ready to eat in just 10 minutes!

Delicious flavor – The almond flour gives these wraps a mild, slightly buttery flavor that pairs perfectly with any recipe!

Egg-free – This recipe uses ground chia seeds to hold the dough together. No eggs required!

Versatile – No matter what types of wraps or tacos are your favorite, these tortillas will make them extra delicious.

No psyllium husk – Many vegan gluten-free tortillas use psyllium husk, but this recipe doesn’t need it.

How to Store

Almond flour tortillas are best served fresh, but they can be stored in at room temperature in an airtight container for up to a week.

Keep in mind that as they cool, they will lose their softness and break easily.

Prep in Advance

If you want to always have tortillas on hand, you can freeze the dough for later!

After dividing the dough into even portions and rolling into balls, freeze the balls on a baking sheet. Once the dough has frozen, you can place the balls in a freezer bag or airtight container.

When you’re ready to cook the tortillas, let the dough thaw overnight in the fridge. Then roll them out and cook as usual.

Tips for Success

Add water gradually – It always surprises me how little water these tortillas need! Add 1/2 teaspoon at a time and mix well before deciding if you need more.

Roll the dough thin – If the dough is too thick, they won’t fry properly.

Fry in a cast iron skillet – Cast iron skillets don’t stick and give these tortillas a richer flavor a better texture. If you don’t have a cast iron skillet, you can use a traditional non-stick skillet.

Let the skillet heat up before frying – If the skillet isn’t hot enough, the tortillas will cook too slowly and get crispy instead of staying soft.

Serve right away – These tortillas are best served warm while they are soft.

FAQs

How long do almond flour tortillas last?

Almond flour tortillas last up to a week when stored in an airtight container. Keep in mind that as they’re stored, they will lose their softness and break easily.

Are almond flour tortillas healthy?

Yes, almond flour tortillas are a healthy alternative to regular tortillas. They’re gluten-free and made without any highly processed ingredients. They’re also higher in protein and healthy fats than typical tortillas.

Violet’s Tips for Serving

In addition to using these tortillas to make wraps and tacos, they’re also delicious served with soup or other dishes like a flatbread.

Tools You May Need

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Ingredients

Almond flour – Not almond meal.
Tapioca starch – Also called tapioca flour. Don’t leave this out or the tortillas won’t hold together as well.
Ground chia seeds – To hold these tortillas together without an egg. You can substitute a ground flax seeds if you prefer.
Water
Salt – Sea salt or Himalayan

Step-By-Step Instructions

Step 1: First, heat your skillet over medium to medium-high heat.

Then in a small bowl, combine the ground chia seeds with 4 tablespoons of water and whisk to create a chia egg. Set aside to thicken.

Dry ingredients including almond flour and tapioca starch in a bowl.

Step 2: In another mixing bowl, stir together the almond flour, tapioca starch, and salt.

Chia egg and water in a bowl with dry ingredients.

Step 3: Next add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.

Hand holding clump of almond flour tortilla dough.

Step 4: Continue adding 1/2 teaspoon of water at a time until the dough comes together nicely but isn’t yet sticky. It should feel similar to play dough.

I typically use about 2 teaspoons of water total, but this can vary depending on how tightly packed your ingredients are and the humidity of your home.

Step 5: Divid the dough into 6 equal portions and form into balls. Then on a piece of parchment paper, press each ball flat with the palm of your hand.

Rolled out tortilla with balls of dough and rolling pin.

Step 6: Next, between two pieces of parchment paper, roll out each tortilla into an approximately 8-inch circle.

You want the tortillas to be very thin but still be able to handle them without breaking.

Tortilla cooking in a cast iron skillet.

Step 7: Place the tortilla on the hot skillet and cook for approximately 30 seconds. Flip and cook for another 30 seconds or until it’s cooked through.

The key to soft tortillas is to cook them quickly at a hot temperature. If they take too long to get done, they’ll get crispy instead of soft.

Stack of almond flour tortillas partially covered with a cloth.

Step 8: Enjoy your homemade tortillas right away!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

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