Whenever I want a quick, easy, and protein-packed lunch, I turn to these homemade almond flour tortillas. I combine almond and coconut flour to create a tortilla that’s pliable yet sturdy enough to hold all of my favorite fillings! This simple recipe is also naturally gluten-free, dairy-free, vegan, and egg-free. I always cook up a batch of these tortillas for a week’s worth of lunches or snacks!

Almond Flour Tortillas Recipe

As much as I love my original gluten-free tortillas, these almond flour tortillas are lower-carb and rich in fiber. They also bend and fold just like regular flour tortillas, and the dough rolls out like a dream! It’s the combination of almond flour, coconut flour, xanthan gum, and oil that gives these tortillas their perfect texture. Not to mention, you don’t need any special equipment to make them – just a rolling pin and some parchment paper!

Ingredients

• Almond Flour: I recommend using super fine blanched almond flour, not almond meal. The texture of the tortillas is smoother and less grainy when using blanched almond flour.
• Coconut Flour: Adds structure and stops the tortillas from being too fragile.
• Xanthan Gum: This helps with binding and gives the dough its elasticity. If you don’t have any xanthan gum, you can try guar gum or omit it altogether. However, I haven’t tested this recipe for almond flour tortillas without it, and they might turn out differently.
• Baking Powder: Gives a little lift to the tortillas, making them softer and easier to fold.
• Salt: A pinch of salt enhances the overall flavor.
• Vegetable Oil: Adds moisture and pliability to the dough. I use canola oil, but any neutral-tasting vegetable oil will work.
• Water: The water should be warm but not boiling. This helps to activate the xanthan gum and form a dough.

Tips and Suggestions

• Combine the dry ingredients before adding the wet. Doing this ensures the xanthan gum is evenly distributed and helps prevent clumping.
• Always roll out the dough by placing it between two sheets of parchment paper or plastic wrap. Otherwise, the dough will stick to your rolling pin.
• Don’t skip the resting time for the dough. It lets the flours absorb the moisture and makes it easier to roll out! This step makes all the difference and is one reason why I don’t need to use a tortilla press to shape the tortillas.
• I always measure my almond and coconut flour using the ‘spoon and measure’ method. If you scoop the flour directly from the bag, it can become densely packed and affect the accuracy of your measurements. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife.
• If your skillet is not non-stick, you might need to add some oil before cooking each tortilla to prevent sticking. I prefer using a well-seasoned cast iron or ceramic non-stick pan to make these almond flour wraps.
• Every ingredient in this recipe is gluten-free, but I always recommend checking the labels anyway. Some brands may produce wheat or gluten-containing products in their facilities.

Are Almond Flour Tortillas Healthy?

Tortillas with almond flour are lower in carbs and higher in healthy fats compared to traditional wheat-based tortillas. Almond flour is also rich in protein, fiber, and various vitamins and minerals. Plus, this almond flour tortilla recipe is also gluten-free, dairy-free, and egg-free, making it suitable for those with dietary restrictions or allergies!

Can I use These Tortillas for Baking or Frying?

Yes! My kids love it when I cut these tortillas into triangles and fry them in some oil to make homemade tortilla chips. They also work well for baking! Try using them as a crust for mini pizzas or for cheesy quesadillas.

Can I use Homemade Almond Flour?

Of course! In fact, I have a detailed tutorial on how to make almond flour at home. It includes all my tried-and-true tips and tricks for the best results.

Storage Instructions

Pop your almond flour tortillas into an airtight container or resealable bag and store them in the fridge for 3-4 days. You can also freeze them for future use by placing parchment paper between each tortilla (to prevent sticking) and storing them in a freezer-safe bag or container. They can be frozen for 2-3 months. Let them thaw in the fridge overnight or microwave them briefly until warm.

Always let your tortillas cool completely before storing them to prevent moisture buildup and sogginess.

More Almond Flour Recipes to Try!

• Almond Flour Bread
• Almond Flour Pumpkin Bread
• Almond Flour Pancakes
• Almond Flour Biscuits
• … and more Almond Flour Recipes!

How To Make Almond Flour Tortillas Step by Step

Whisk together 2 cups of almond flour, 1/4 cup of coconut flour, 1 tablespoon xanthan gum, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl. Add 1 tablespoon vegetable oil and 1 cup of warm (not boiling) water. Stir well until combined and a dough forms. I usually use my hands to knead the dough to make sure everything is well-mixed.

Divide the dough equally into 8 portions and roll each portion into a ball. Place each ball onto a parchment-lined baking sheet and flatten it slightly into a disc shape. Cover with a clean kitchen towel and allow the dough to rest for 10 minutes.

After 10 minutes have passed, place a dough ball between two sheets of plastic wrap or parchment paper. Using a rolling pin, roll out the dough into a thin circle – I aim for 6-7 inches in diameter.

Remove the top sheet of plastic wrap/parchment paper and repeat with the remaining dough balls. I usually roll out the first tortilla and then start on the next one when the first is cooking in the pan.

Heat a non-stick skillet over medium-high heat. As soon as it gets hot, place a tortilla in the pan and cook for about 1-2 minutes or until golden-brown spots form on the bottom.

Flip the tortilla and cook for 1-2 minutes on the other side. Repeat this process with the remaining tortillas. Adjust the heat if the pan gets too hot to avoid burning.

Once done, stack the tortillas on a plate and cover with a clean kitchen towel to keep them warm until ready to serve. Stuff them with your favorite fillings, and enjoy!