These almond flour tortillas are soft, pliable, and made with just five simple ingredients. Even better, they’re ready in about 20 minutes from start to finish.
The Best Homemade Almond Flour Tortillas Recipe
We love making these almond flour tortillas and make use of them for wraps, sandwiches, tacos, quesadillas, and flatbread pizza. They are also so tasty used as dippers in my favorite Gluten-Free Dips.
A favorite of ours is making a few of these and then making breakfast wraps filled with scrambled eggs, bacon, sausage, and avocado. The options are really endless, so this recipe is on repeat weekly in our household.
Psyllium husk powder is a key ingredient in this recipe as it forms a gel when mixed with warm water, which mimics the elasticity that gluten normally provides. Psyllium is a soluble fiber derived from the seeds of Plantago ovata and is commonly used as a bulk-forming agent. This is what makes these tortillas soft and flexible instead of crumbly.
These tortillas work well if you're grain-free, paleo, or following a low-carb lifestyle. If you have leftover almond flour, try this collection of almond flour recipes.
Why You’ll Love This Almond Flour Tortillas Recipe
- Just 5 ingredients - You only need 5 pantry staples you most probably already have.
- Easy to make and store - Really, a bit of mixing, rolling, and then frying, and you can keep them in the refrigerator for 5 days.
- 20 minutes is all you need - You can have freshly made gluten-free tortillas without all the additives of store-bought.
- Dairy-free, vegan tortillas - Made with almond flour, oil, and a binding agent, we don't use any milk in this recipe.
Ingredients In Gluten-Free Almond Flour Tortillas
Get your 5 ingredients ready for this quick and easy recipe.
- Psyllium husk powder – This is the gluten substitute and is essential for the structure and flexibility of the tortillas. Do not omit it, as the tortillas will crumble without it. For optimal results, use whole psyllium husks and grind them into a powder first. Some brands may give a slight purple tint when heated, which is a normal and harmless phenomenon. Xanthan gum or chia seeds will not provide the same stretch and are not recommended as direct substitutes.
- Blanched almond flour – Use finely ground, blanched almond flour for a soft and pliable tortilla. Almond meal (which contains the skins) will create a rougher texture and less flexible result, so I don't recommend it. Do not substitute coconut flour, as it absorbs much more liquid and requires a completely different ratio.
- Warm water – Warm water activates the psyllium and helps it form the gel that binds the dough. It should be warm but not hot. If the dough feels too dry after mixing, add a small amount of water at a time until the dough feels moist but not sticky.
- Sunflower oil (or other neutral oil) – Adds moisture and helps keep the tortillas soft and flexible. You can substitute with avocado oil, light olive oil, or refined coconut oil.
- Salt – Adds to the flavor and balances the natural nuttiness of almond flour. If using kosher salt instead of table salt, you may need a slightly larger amount due to the crystal size.
Equipment Needed
This recipe uses basic kitchen equipment you most probably have on hand.
- Mixing bowls – For a small bowl for mixing the psyllium gel and a larger mixing bowl for combining the dough ingredients.
- Fork or small whisk – For whisking the psyllium into the water.
- Rolling pin or tortilla press – To roll the tortillas thin.
- Piece of parchment paper – Prevents sticking while rolling. You'll need two sheets.
- Non-stick pan or frying pan – For cooking the tortillas.
- Spatula – To flip the tortillas.
- Measuring scale or cups and spoons – For accurate measurements, I suggest a scale, but you can also use cups and spoons.
How To Make Almond Flour Tortillas
These instructions are also available for quick reference in the recipe card below. I'm incuding a bit more information here. These are my recipe notes, which will help make yours turn out just like mine.
In a small bowl, add the warm water. While whisking with a fork, slowly sprinkle in the psyllium husk powder. Whisk until fully combined. Let it sit for 5 minutes, or until it forms a gel. In a medium mixing bowl, combine the dry ingredients: almond flour, salt, and sunflower oil.
Add the psyllium gel to the almond flour mixture. Using your hands, mix until a soft dough forms. The dough should feel moist.
Form the dough into a ball and divide it into 4 equal pieces. Shape each piece into a small ball. You can roll this on your hands to get the right shape.
Roll each dough ball thinly (about 12–14 cm / 4¾–5½ inches in diameter) between two sheets of parchment paper using a rolling pin or tortilla press.
Heat a non-stick skillet or frying pan over medium heat and lightly grease with a small drizzle of olive oil. You don't need much. I like to heat the oil on high heat and then lower it to medium-high heat when I'm ready to cook them.
Carefully peel each tortilla from the parchment and cook for 1–2 minutes, until the edges begin to brown. Flip and cook for an additional 1 minute.
Then, remove them from the heat. I like to serve them warm. But you can also stack cooled tortillas and cover them with a clean kitchen towel to keep them soft.
Texture Troubleshooting
It is important to get the correct texture with these. So here are a few tips.
- Dough too dry - Add water a little at a time. Take a look at our video to see the correct consistency.
- Dough too sticky - Let it rest another minute or add a teaspoon of almond flour.
- Tortillas cracking when rolling - Lightly grease the parchment paper.
- Tortillas breaking when lifting - Roll slightly thicker or cook a few seconds longer.
Frequently Asked Questions
Can Almond Flour Tortillas Be Frozen?
Yes, almond flour tortillas can be frozen. Let them cool completely, then stack them with parchment paper between each tortilla and place them in an airtight container or freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature or gently warm in a skillet to restore their softness and flexibility.
Can Almond Flour Be Used For Tortillas?
Yes, almond flour can be used to make tortillas, but it needs a binding ingredient to replace gluten. Because almond flour contains no gluten, it won’t hold together on its own like wheat flour does. That’s why in this recipe we have used psyllium husk powder, which creates stretch and flexibility when mixed with warm water. With the right ratio, almond flour tortillas can be soft, pliable, and sturdy enough for wraps, tacos, and quesadillas.
How Do You Store These Almond Flour Tortillas?
Allow the tortillas to cool completely before storing. Stack them with parchment paper between each tortilla and place them in an airtight container or ziplock bag. Store in the fridge for up to 5 days. To keep them soft, warm briefly in a skillet or microwave before serving.
Almond Flour Tortillas
These almond flour tortillas are so soft and pliable, and made with 5 simple ingredients.
Ingredients
- 1½ teaspoons (5 g) psyllium husk powder
- ½ cup (60 g) blanched almond flour, loosely packed
- 3 tablespoons + 2 teaspoons (55 ml) warm water, not hot
- 1 tablespoon (12 g) sunflower oil, or other neutral oil
- ⅛ teaspoon table salt
Instructions
1. In a small bowl, add the warm water. While whisking with a fork, slowly sprinkle in the psyllium husk powder. Whisk until fully combined. Let it sit for 5 minutes, or until it forms a gel.
2. In a medium mixing bowl, combine the almond flour, salt, and sunflower oil.
3. Add the psyllium gel to the almond flour mixture. Using your hands, mix until a soft dough forms. The dough should feel moist.
4. Form the dough into a ball and divide it into 4 equal pieces. Shape each piece into a small ball.
5. Roll each ball thinly (about 12–14 cm / 4 ¾–5 ½ inches in diameter) between two sheets of parchment paper using a rolling pin or tortilla press.
6. Heat a non-stick skillet or frying pan over medium heat and lightly grease with a small drizzle of olive oil.
7. Carefully peel each tortilla from the parchment and cook for 1–2 minutes, until the edges begin to brown.
8. Flip and cook for an additional 1 minute.
9. Remove from the heat. Serve warm, or stack and cover with a clean kitchen towel to keep them soft.
Notes
• Psyllium acts as a gluten substitute, providing the stretch and flexibility.
• If the tortillas break while lifting them from the parchment paper, lightly grease the parchment paper before rolling them.
• We recommend following the metric system for a precise recipe.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 19gSaturated Fat: 2gUnsaturated Fat: 17gSodium: 69mgCarbohydrates: 8gFiber: 5gSugar: 1gProtein: 7g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this Almond Flour Tortillas recipe, please consider stopping by and letting me know what you think.
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