Almond Flour Tortilla Recipe: Ever crave soft, bendable tortillas but want to stay gluten-free or keto? You’re in the right place. These almond flour tortillas are the perfect solution for those trying to avoid wheat, grains, or unnecessary carbs. Made with simple ingredients, this recipe will give you tortillas that roll without cracking, taste great, and work with just about any filling you love—from breakfast burritos to dinner wraps.
These aren’t your average store-bought alternatives either. They’re homemade, healthier, and incredibly easy to make. You don’t need fancy equipment or culinary skills—just follow this step-by-step guide, and in less than 30 minutes, you’ll have warm, homemade tortillas on your plate!
Health Benefits of Almond Flour
Why almond flour? It’s not just about being gluten-free. Almond flour is a nutrient powerhouse. Made from blanched almonds ground into a fine meal, it’s rich in healthy fats, fiber, protein, vitamin E, and magnesium. It’s perfect for low-carb and paleo lifestyles, helping you stay fuller longer and avoiding blood sugar spikes.
Unlike white flour, which is mostly empty carbs, almond flour brings real nutritional value to your meals. Plus, it’s naturally grain-free, which is great for those with Celiac disease, gluten sensitivity, or those simply aiming to eat cleaner.
What You’ll Love About This Recipe
Let’s be real—many gluten-free tortillas fall apart, taste bland, or are just plain hard to work with. But not these!
Here’s why you’ll love this almond flour tortilla recipe:
- Super flexible: No more cracking or splitting when you roll them.
- Simple ingredients: All pantry staples. No weird additives.
- Quick to make: From mixing to cooking, it takes about 20–25 minutes.
- Customizable: Add herbs, spices, or flavors as you like.
- Meal prep friendly: Make a batch and store them for later.
So whether you’re wrapping up eggs for breakfast or making a burrito bowl for dinner, these tortillas got you covered.
List of Ingredients You’ll Need
You’ll be surprised at how simple and clean this ingredient list is. These are all easy-to-find items you might already have:
Basic Ingredients:
- 1 ½ cups almond flour (fine blanched almond flour works best)
- 2 tablespoons psyllium husk powder (for binding and elasticity)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil (or avocado oil)
- ¾ cup hot water (not boiling, but very warm)
Optional Add-ins:
- ½ teaspoon garlic powder or onion powder
- A pinch of cumin or paprika for flavor
- Chopped herbs like cilantro for extra freshness
Want to make it extra fancy? Add a pinch of turmeric for color or some chili flakes for heat!
Tools You’ll Need in the Kitchen
You don’t need much, but a few tools will make your life easier when whipping up these tortillas.
Essential Tools:
- Mixing bowl
- Silicone spatula or wooden spoon
- Measuring cups and spoons
Helpful Add-ons:
- Rolling pin or tortilla press
- Non-stick skillet or cast-iron pan
- Parchment paper (for easier rolling and no sticking)
- Flat spatula for flipping
A rolling pin is key if you want thin, uniform tortillas, but if you’re in a rush, even your hands can do the job!
Before You Start: Key Tips
Before we dive in, here are some golden nuggets of advice:
- Use fine almond flour, not almond meal. The latter is coarser and won’t give you that smooth texture.
- Psyllium husk powder is a must for elasticity. It keeps your tortillas from breaking.
- Don’t skip the resting time after mixing the dough. It helps the psyllium do its magic.
- Use warm water—this activates the psyllium husk and helps the dough come together better.
- If the dough is too sticky, let it sit for 5-10 minutes before shaping.
Ready? Let’s roll!
Step-by-Step Guide to Making Almond Flour Tortillas
Now, let’s get into the fun part—making the tortillas from scratch.
1. Mix the Dry Ingredients
In a large mixing bowl, combine:
- 1 ½ cups almond flour
- 2 tablespoons psyllium husk powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Stir everything until well combined.
2. Add Wet Ingredients
Add:
- 1 tablespoon olive oil
- ¾ cup very warm water (not boiling)
Mix everything using a silicone spatula until a dough begins to form. You’ll notice the psyllium absorbing the water quickly.
3. Let the Dough Rest
Cover the bowl and let the dough rest for 5-10 minutes. This allows the psyllium to bind everything and give the dough that flexible texture.
4. Divide the Dough
Once rested, divide the dough into 6 equal portions. Roll them into smooth balls using your hands.
5. Roll Out the Tortillas
Place a dough ball between two sheets of parchment paper. Use a rolling pin to roll it out into a thin, round tortilla shape—around 6-7 inches in diameter.
If you have a tortilla press, now’s the time to shine!
6. Cook the Tortillas
Heat a non-stick or cast-iron skillet over medium heat. Once hot, gently peel the tortilla from the parchment paper and lay it in the pan.
Cook for 1–2 minutes per side, or until you see light golden spots and the tortilla puffs slightly.
Repeat with remaining dough balls.
Pro Tips for Perfect Almond Flour Tortillas
Want your tortillas to look and taste like they came from a professional kitchen? Here are some insider tips:
- Don’t skip the psyllium husk powder: This ingredient isn’t just optional—it’s the secret to making flexible, stretchy, non-crumbly tortillas. It mimics the elasticity of gluten.
- Let the dough rest: Psyllium husk absorbs water gradually. Letting the dough sit allows it to firm up and become easier to roll without sticking or breaking.
- Use parchment paper: Almond flour dough can be delicate, so rolling between two sheets of parchment keeps things neat and easy.
- Keep it medium heat: Cooking at too high of a temperature can cause the tortillas to burn quickly on the outside while staying undercooked inside.
- Store cooked tortillas in a towel: Once they’re off the skillet, wrap them in a clean kitchen towel to trap steam. This keeps them soft and pliable.
These little hacks go a long way in helping you avoid disappointment and cook tortillas that actually behave like real ones!
Storage Instructions
Made a big batch? Awesome! These almond flour tortillas store beautifully.
In the Refrigerator:
- Allow tortillas to cool completely.
- Stack them with parchment paper between each one.
- Store in an airtight container or zip-lock bag.
- Good for up to 5 days.
In the Freezer:
- Again, let them cool completely.
- Place parchment paper between tortillas and store them in a freezer-safe bag.
- They’ll last up to 2 months.
- To use, thaw at room temperature or gently warm in a skillet.
Bonus Tip: If freezing, label the bag with the date so you don’t forget when you made them.
How to Reheat Almond Flour Tortillas
Reheating is simple, and doing it right brings the texture back to life.
Skillet (Best Option):
- Heat a non-stick or cast-iron skillet over medium heat.
- Place tortilla in the pan and warm for about 30 seconds per side.
- This keeps them soft and slightly toasted.
Microwave:
- Wrap tortilla in a damp paper towel.
- Microwave for 15–20 seconds.
- Not ideal if you want a firmer texture, but good for speed.
Oven:
- Preheat oven to 300°F (150°C).
- Wrap tortillas in foil and heat for 10 minutes.
Use whatever method suits your time and texture preference. Just don’t overheat—they’ll dry out.
Best Fillings & Toppings for Almond Flour Tortillas
Now that you’ve got your tortillas, let’s talk about what to stuff them with. The possibilities are endless!
Savory Options:
- Breakfast burrito: Scrambled eggs, avocado, cheese, and salsa.
- Chicken fajita wrap: Grilled chicken, sautéed peppers and onions, and sour cream.
- Keto taco: Ground beef, cheddar, lettuce, and guac.
- Vegan delight: Hummus, roasted veggies, spinach, and tahini.
Sweet Twists:
- Almond butter & banana: Drizzle of honey optional.
- Berry wrap: Cream cheese, strawberries, and a sprinkle of cinnamon.
- Chocolate spread & nuts: A sweet treat without the guilt.
These tortillas are neutral enough to pair with anything—sweet, savory, spicy, or creamy!
Common Mistakes to Avoid
Even with a simple recipe, there are a few pitfalls that can mess things up. Watch out for these:
- Too much psyllium husk: It can make the tortillas gummy or too thick.
- Using almond meal instead of flour: Almond meal has skins and makes the texture gritty.
- Skipping the parchment paper: Rolling out directly can cause sticking and tearing.
- Overcooking: This makes tortillas dry and hard to fold.
- Not letting dough rest: You’ll get uneven texture and harder-to-roll dough.
Avoiding these mistakes can make the difference between frustrating flops and tortilla perfection.
Nutritional Info Breakdown
Here’s an approximate nutritional breakdown per tortilla (based on a batch of 6):
| Nutrient | Amount |
|---|---|
| Calories | 160–180 |
| Carbohydrates | 4–6g |
| Fiber | 3–5g |
| Protein | 5–6g |
| Fat | 13–15g |
| Sugar | 1g or less |
These values may vary based on your specific ingredients, but overall, almond flour tortillas are a great low-carb, high-fat, moderate-protein option for keto or paleo diets.
FAQs about Almond Flour Tortilla Recipe
Can I use coconut flour instead of almond flour?
Nope—not in this recipe. Coconut flour absorbs way more liquid, and you’d need to completely adjust the proportions. Best to stick with almond flour unless you have a coconut-specific recipe.
Are these tortillas vegan?
Yes! As long as you use plant-based oil (like olive or avocado oil), this recipe is naturally vegan.
Why are my tortillas cracking?
Most likely, the dough didn’t rest long enough or the tortillas were rolled too thin. Make sure your psyllium is evenly mixed, and don’t rush the process.
Can I make these without psyllium husk?
It’s highly recommended to use psyllium husk powder—it gives the tortillas their flexibility. Without it, they may crumble or fall apart.
What’s the best way to serve almond flour tortillas?
Warm and fresh off the skillet is always best, but they also reheat wonderfully. Use them for tacos, wraps, quesadillas, or even as pizza crusts!
Conclusion
There you have it—a full guide to making soft, bendable, and tasty almond flour tortillas from scratch. Whether you’re keto, gluten-free, or just trying to eat a little healthier, this recipe gives you a simple, wholesome option for all your favorite meals. Once you try these, you might never go back to store-bought again. They’re that good!
So, roll up your sleeves, grab your almond flour, and get ready to transform your meals with this easy step-by-step tortilla recipe. Your tacos, wraps, and snack cravings will thank you.
