Easy and healthy almond flour tortillas are the perfect gluten-free substitute for store-bought tortillas. They’re made with simple ingredients and make the best tacos and wraps!
Quick Look at the Recipe
- 🍽️ Flavor: Mild and slightly nutty
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 5 minutes
- 🕒 Ready In: 15 minutes
- 👥 Servings: 6 8-inch tortillas
- 🥣 Main Ingredients: Almond flour, tapioca starch, ground chia seeds
- 📋 Method: Cook on stovetop
- 📖 Dietary Info: Gluten-free, dairy-free, egg-free, vegan, paleo, Whole30
- 👩🍳 Tip: Ground chia seeds help bind these tortillas together and create a softer texture.
A Family Staple
Tortillas have been a long-time staple in our house whether we’re enjoying enchiladas, tacos, or wraps. But when my husband had to go gluten and egg-free due to Crohn’s disease, things got a little trickier.
Most versions of gluten-free tortillas contained eggs or weird additives I don’t keep in my pantry, so I created these almond flour tortillas with ground chia seeds as a binder instead.
They’re so easy to make with just a few simple pantry staples, and they have that perfect mild tortilla flavor that pairs perfectly with so many dishes. These tortillas are proof that you don’t need weird additives to enjoy delicious food even on a restricted diet!
Ingredients
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.
Step 2: In another mixing bowl, stir together the almond flour, tapioca starch, and salt.
Step 3: Next add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.
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.
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.
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.
Step 8: Enjoy your homemade tortillas right away!
If you’re looking for more almond flour recipes, check out my almond flour brownies and grain-free crackers!
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
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.
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.
The dough for almond flour tortillas can be frozen for 2-3 months.
To do so, 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.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Almond Flour Tortillas (egg-free, no psyllium husk)
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup tapioca starch
- 1 1/2 tablespoons ground chia seeds
- 2 teaspoons salt
- water
Instructions
- Heat your skillet over medium to medium-high heat.
- 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.water, 1 1/2 tablespoons ground chia seeds
- In another mixing bowl, stir together the almond flour, tapioca starch, and salt.1 1/2 cups almond flour, 2 teaspoons salt, 3/4 cup tapioca starch
- Add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.
- 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.
- Divide the dough into 6 equal portions and form into balls.
- On a piece of parchment paper, press each ball flat with the palm of your hand.
- Between two pieces of parchment paper, roll out each tortilla into an approximately 8-inch circle.
- 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. Enjoy your homemade tortillas right away!
Notes
- I typically need to add about 2 teaspoons of water to the dough total, but this can vary depending on how tightly packed your ingredients are and the humidity of your home.
- 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.
Nutrition
If you tried these gluten-free tortillas, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
These tortillas are one of my family’s favorite recipes! Let me know in the comments if you have any questions about making them. I’d love to help!
How do you re-soften these once they’re stored/cooled and begin to get brittle?
Hi Sandee, to re-soften almond flour tortillas, mist them lightly with water and then reheat in a skillet on medium-low heat. They’ll stiffen up quickly again once they cool, so it’s best to do this immediately before serving.