these tortillas provide the perfect base for tacos, wraps, quesadillas, or even breakfast burritos. They’re easy to make with simple ingredients and offer a slightly nutty taste while remaining tender and flexible.
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons psyllium husk powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 cup warm water
- 1 large egg (or flax egg for vegan option)
Instructions
- Mix Dry Ingredients – In a medium bowl, whisk together almond flour, psyllium husk powder, salt, and baking powder.
- Add Wet Ingredients – Stir in apple cider vinegar, warm water, and egg. Mix well until a dough forms. Let it rest for 5-10 minutes to allow the psyllium husk to absorb moisture.
- Divide & Roll – Divide the dough into 4-6 equal portions. Roll each piece between two sheets of parchment paper until about 6-8 inches in diameter.
- Cook the Tortillas – Heat a non-stick skillet or griddle over medium heat. Cook each tortilla for 1-2 minutes per side until lightly golden and flexible.
- Serve & Enjoy – Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- If the dough is too sticky, sprinkle a bit more almond flour.
- For a crispier texture, cook longer or lightly toast before serving.
- Store in the freezer with parchment between each tortilla for easy reheating.
These almond flour tortillas are a fantastic addition to your gluten-free kitchen—soft, nutritious, and incredibly versatile. Enjoy them in your favorite dishes!
Would you like any variations or additional serving ideas? 😊
