Almond flour is a popular gluten-free alternative to traditional wheat flour. It is made from finely ground blanched almonds and is rich in nutrients, including vitamin E, fiber, and magnesium. Almond flour is not only low in carbohydrates but also provides a mild flavor that works well in both sweet and savory recipes. It’s an ideal choice for those following a gluten-free, Paleo, or ketogenic diet.

Gluten-Free: Perfect for those with gluten intolerance or celiac disease.
Low-Carb: Ideal for low-carb and ketogenic diets.
Nutrient-Dense: Packed with healthy fats and essential vitamins.
Versatile: Great for tacos, wraps, or as a base for various dishes.

1 ½ cups almond flour (finely ground)
2 tablespoons coconut flour (for added structure)
1 teaspoon xanthan gum (to help with elasticity)
½ teaspoon salt
1 large egg (optional, for added richness)
2 tablespoons water (more as needed)

Prepare the Dough: In a mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. If using, add the egg and water. Mix until a dough forms. If the dough is too dry, add more water, a teaspoon at a time, until it reaches a workable consistency.

Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 10 minutes. This allows the ingredients to meld together and makes it easier to handle.

Shape the Tortillas: Divide the dough into equal portions (about 8 pieces). Roll each piece into a ball, then flatten it between two sheets of parchment paper using a rolling pin or your hands, until it's about 6 inches in diameter.

Cook the Tortillas: Heat a non-stick skillet or cast iron pan over medium-high heat. Carefully peel off the top layer of parchment paper and place the tortilla in the hot skillet. Cook for about 1-2 minutes on each side until lightly browned and cooked through. Repeat with remaining dough.

Store the Tortillas: Stack the cooked tortillas and keep them warm in a clean kitchen towel. You can store leftover tortillas in an airtight container at room temperature for up to two days or refrigerate for up to a week.

Thickness: Aim for a thin tortilla for the best texture. If they are too thick, they may not cook evenly.
Add Flavor: Experiment with herbs and spices in the dough for added flavor. Cumin, garlic powder, or even a pinch of chili powder can enhance the taste.
Cooking Temperature: Ensure your skillet is hot enough before adding the tortillas to achieve that perfect golden-brown color.

Yes, you can omit the egg if you prefer. However, the egg adds richness and helps bind the ingredients together. You may need to adjust the water content slightly.

Leftover tortillas can be stored in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to six months. To reheat, warm them in a skillet for a few seconds.

Absolutely! Almond flour is low in carbs, making these tortillas a great option for anyone following a ketogenic or low-carb diet.

Almond flour tortillas are a fantastic gluten-free alternative to traditional tortillas, offering a delicious, nutritious, and versatile option for various meals. Whether you're making tacos, wraps, or simply enjoying them on their own, this easy recipe ensures you can enjoy the benefits of almond flour without sacrificing taste or texture. Give this recipe a try and enjoy the delightful flavors of homemade almond flour tortillas!