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
