Easy Almond Flour Tortillas (Gluten-Free, Vegan, Low-Carb)
These easy almond flour tortillas are soft, pliable and perfect for wraps, tacos or quesadillas, or even as a base for mini pizzas! The best part is that they are gluten-free, vegan and also low-carb, which means you can eat them without guilt!
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Low Carb Tortillas Made with Almond Flour
If you love eating tacos but wish to have a lower carb alternative to traditional tortillas (which are usually made or wheat or corn), then this recipe is perfect for you!
Made with almond flour instead of regular wheat flour, these easy tortillas are naturally gluten-free and vegan too!
Why You’ll Love this Recipe:
- Few Ingredients: You literally only need 3 ingredients (excluding salt and water) to make these low-carb tortillas!
- Easy to Make: The dough for these gluten-free tortillas comes together easily, and a fresh batch of these tortillas are ready in around 30 minutes!
- Totally Gluten-Free, Vegan & Low-Carb: The best part is that these grain-free tortillas are 100% gluten-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues! Plus, since these are lower in carbs you can also enjoy them if you’re on a low-carb or keto diet!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this almond flour tortilla recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almond Flour: Make sure to use blanched almond flour (which is made from processed blanched almonds without their skins) instead of almond meal (processed whole almonds).
- Psyllium Husks: Psyllium husks is a key ingredient to bind the dough together. I used whole psyllium husks  but if you don’t have access to whole husks and only have the powdered form, you can use 2 1/4 teaspoons of psyllium husk powder instead. Make sure to let the dough rest for 10 minutes so the psyllium husks can activate and bind well with the ingredients.
- Warm Water: Using warm water helps to hydrate the psyllium husks faster as opposed to cold or cool water.
- Apple Cider Vinegar: I used apple cider vinegar, but you can also use white wine vinegar if you prefer.
How to Make Almond Flour Tortillas:
Combine Ingredients: In a bowl, combine the almond flour, psyllium husk, salt, warm water, and the apple cider vinegar. Mix first with a spoon, then with your hands until a dough forms.
Shape Dough & Let Rest: Shape the dough into a ball cover with plastic wrap. Let the dough ball rest for at least 10 minutes to allow the psyllium husks to hydrate (this resting period is VERY important, so make sure you don’t skip it!).
Divide Dough: Divide the dough into 6 or 8 portions, depending on the desired tortilla size.
Roll Out Dough:Â Form a small ball with each portion, place it between two pieces of parchment paper, and roll it out to approximately 1/8-inch thickness (do NOT roll too thinly or it might tear). Carefully remove it from the parchment paper.
Cook Tortillas: Heat a large nonstick skillet over medium heat and lightly grease it with olive oil or spray with nonstick cooking spray, if desired. Cook the almond flour tortilla until lightly golden brown (2 to 3 minutes) on one side, flip it, and cook for approximately 1 to 2 minutes more.
Wrap Tortillas in Towel:Â Remove it from the skillet and wrap it in a clean kitchen towel to prevent it from drying out while you cook the remaining tortillas.
Dish by Dish Tips:
- Let Dough Rest: It’s important that you let the dough rest for 10 minutes to activate the psyllium husks before rolling it out (this will ensure that the psyllium binds the ingredients together better, and prevent the dough from breaking easily).
- Thickness: If you roll the tortilla dough too thinly, it might tear easily, which is why I recommend rolling it to at least 1/8-inch (approx. 3mm) thickness, not any thinner.
- Tortilla Size: This recipe makes 6 larger tortillas or 8 smaller ones. Divide the dough accordingly according to how many homemade tortillas you wish to have.
Other Gluten-Free Almond Flour Recipes to Make:
Gluten-Free Mexican Recipes You’ll Enjoy:
- Homemade Corn Tortillas (Gluten-Free, Vegan)
- Easy Egg White Tortillas (Gluten-Free, Dairy-Free)
- Chicken Birria Tacos (Gluten-Free, Dairy-Free)
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Almond Flour Tortillas (Gluten-Free, Vegan)
- Total Time: 35 minutes
- Yield: 8 small tortillas 1x
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb
Description
These easy almond flour tortillas are soft, pliable and perfect for wraps, tacos or quesadillas, or even as a base for mini pizzas! The best part is that they are gluten-free, vegan and also low-carb, which means you can eat them without guilt!
Ingredients
- 1 1/2 cups blanched almond flour
- 1 tablespoon whole psyllium husks
- 1/2 cup warm water
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Combine Ingredients: In a bowl, combine the almond flour, psyllium husk, salt, warm water, and the apple cider vinegar. Mix first with a spoon, then with your hands until a dough forms.
- Shape Dough & Let Rest: Shape the dough into a ball and let it rest for at least 10 minutes to allow the psyllium husks to hydrate (this resting period is VERY important, so make sure you don’t skip it!).
- Divide Dough: Divide the dough into 6 or 8 portions, depending on the desired tortilla size.
- Roll Out Dough: Form a small ball with each portion, place it between two sheets of parchment paper, and roll it out to approximately 1/8-inch thickness (do NOT roll too thinly or it might tear). Carefully remove it from the parchment paper.
- Cook Tortillas: Heat a large nonstick skillet over medium heat and lightly grease it with olive oil or spray with nonstick cooking spray, if desired. Cook the almond flour tortilla until lightly golden brown on one side (2 to 3 minutes), flip it, and cook for approximately 1 to 2 minutes more.
- Wrap Tortillas in Towel: Remove it from the skillet and wrap it in a clean kitchen towel to prevent it from drying out while you cook the rest of the tortillas.
- Serve & Enjoy! Serve the tortillas warm and enjoy!
Notes
Almond Flour: Make sure to use blanched almond flour (which is made from processed blanched almonds without their skins) instead of almond meal (processed whole almonds).
Psyllium Husks: Psyllium husks is a key ingredient to bind the dough together. I used whole psyllium husks  but if you only have the powdered form, you can use 2 1/4 teaspoons of psyllium husk powder instead. Make sure to let the dough rest for 10 minutes so the psyllium husks can activate and bind well with the ingredients.
Warm Water: Using warm water (not HOT water) helps to hydrate the psyllium husks faster as opposed to cold water.
Apple Cider Vinegar: I used apple cider vinegar, but you can also use white wine vinegar if you prefer.
- Prep Time: 10 mins
- Resting Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Mexican
