Soft and foldable almond flour tortillas recipe are not only easy to make, but a gluten-free way to enjoy wraps, tacos, and more. Learn how to make no flour tortillas using only grain-free almond flour with 3 simple ingredients!
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Easiest Almond Flour Tortilla Wraps
This almond flour tortilla recipe has officially become my newest obsession when it comes to my favorite gluten-free recipes made with almond flour. Their soft, flexible texture makes them ideal for taco shells and wraps, while their great taste makes it hard to believe they are GF and made using almond flour only.
Since the the simple ingredients – almond flour, psyllium husk powder, baking powder, and eggs – are commonly stocked in my kitchen, I make these weekly to freeze for meal prep. Tortilla wraps for lunch with a big, old fluffy almond flour pumpkin muffins with streusel topping is my idea of a perfect culinary day.
Fill tortillas with sandwich fixings for a GF lunch or stuff with eggs, cheese, and breakfast meats for a hearty on-the-go gluten-free breakfast idea. They also work for quesadillas, taco shells, an open-face flatbread for chicken or tuna salad, or fry them into tortilla chips.
These turned out perfectly, glad I doubled the recipe! It made 12. I am going to try making burritos next, larger ones, so I can make breakfast burritos with them. They are great super flexible. They don’t break when you bend them even completely, which is hard to find with a gluten-free recipe. And they also also aren’t gummy like the cassava flour ones I’ve tried in the past! 5 stars!!!!
—Kelly
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Ingredient Tid Bits
This flatbread doesn’t require a lot of speciality ingredients or fancy equipment, but here’s the why behind the ingredients and any substitutes that will work.
- Almond Flour – Generally blanched, fine almond flour, versus almond meal, works better in recipes where texture is key.
- Psyllium Husk – Key ingredient for making the tortillas soft and flexible. It helps absorb the liquid so the dough is soft and pliable. Be sure to use psyllium husk powder and not whole psyllium husks. The linked brand is the one I use because it will not turn the wraps a dark or purplish hue. I have not tested a substitute, but ground flaxseed may work.
- Baking Powder – For a grain-free or paleo-friendly recipe, you may omit the baking powder, but it does add a little lift and will result in a denser tortilla.
Let’s Make Almond Tortillas Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix, Rest, and Divide
To make the dough first whisk together the almond flour, psyllium, baking powder, and salt. Make a well in the middle and pour in eggs and warm water. Mix together, in the well, then gradually work into the dry ingredients. Cover and let rest for 10 minutes to let everything hydrate.
Pat the dough into a thick disc. Use a knife to divide into 6 equal wedges and then shape into smooth equal balls.
Shaping and Rolling The Dough
Take one ball to roll, but cover the rest so they don’t dry out.
Place a ball between pieces of parchment paper. Use a rolling pin to flatten into a 6-inch diameter circle, rotating quarter turns as you roll.
For perfectly round circles, place a 6-inch lid on top of the parchment and press down. Use the lines to scrape away excess dough. I set aside the excess dough under the plastic wrap and was able to make 2 bonus tortillas.
Take off one sheet of parchment, leaving the rolled tortilla still adhered to one side. At this point you can roll out all the tortillas, stacking between parchment so they don’t dry out, until ready to cook.
Time To Cook!
Heat a non-stick pan or seasoned cast iron skillet over medium heat. If the pan’s surface is truly non-stick, you will not need any oil to grease the surface. Otherwise, drizzle a tiny bit of avocado oil, or any preferred oil, and wipe up excess with a dry paper towel.
Flip the tortilla onto the hot pan, so the parchment paper is facing up. Gently and slowly peel away the paper all around the edges until it releases.
If there are any creases, use your finger to smooth the dough. Where creases remain will cause the tortillas to crack while folding or rolling.
Cook about 30 seconds per side, being careful to not overcook so they stay soft.
Pro Tips To Remember
- For extra seasoning, add spices such as pinches of garlic powder, paprika, onion powder, or Italian seasoning, depending on how the tortillas will be used.
- Don’t force off the top layer of parchment paper when transferring to the hot skillet. It will gradually release as it cooks.
- If sticking to the paper, use a sharp knife or spatula to loosen the edges from the paper.
- Be sure to press away any creases as it cooks so the almond flour wraps don’t crack as they bend.
- If you prefer to roll out all the dough before cooking, stack between pieces of parchment.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Soft, Flexible Almond Flour Tortillas (Easy Recipe)
Ingredients
- 1 cup blanched almond flour
- 3 tablespoons psyllium husk powder, (what is psyllium husk?)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs
- 3 tablespoons hot water
Instructions
- In a large mixing bowl, stir together the almond flour, psyllium, salt, and baking powder.1 cup blanched almond flour, 3 tablespoons psyllium husk powder, ½ teaspoon salt, ¼ teaspoon baking powder
- Make a well in the middle and pour in eggs and warm water. Mix together, in the well, then gradually incorporate with the dry ingredients. Cover with plastic wrap and let rest for 10 minutes.2 large eggs, 3 tablespoons hot water
- Pat the dough into a thick disc. Use a sharp knife to divide into 6 equal wedges and then shape each section into smooth equal balls. Cover with plastic wrap while rolling each ball.
- Place a ball between pieces of parchment paper. Use a rolling pin to flatten into a 6-inch diameter circle, rotating quarter turns as you roll. For perfectly round circles, place a 6-inch lid on top of the parchment and press down. Use the imprinted lines to scrape away excess dough with a knife. I set aside the excess dough under the plastic wrap and was able to make 2 additional tortillas. Alternatively, just roll out and leave natural edges. Take off one sheet of parchment, leaving the rolled tortilla still adhered to one side.
- At this point you can roll out all the tortillas, stacking between parchment so they don't dry out, until ready to cook.
- Heat a non-stick pan over medium heat until hot. If the pan's surface is truly non-stick, you will not need any oil to grease the surface. Otherwise, drizzle a tiny bit of preferred oil and wipe up excess with a dry paper towel.
- Flip the tortilla onto the hot pan, so the parchment paper is facing up. Gently and slowly peel away the paper all around the edges until it releases. If there are any creases, use your finger to smooth the dough. Where creases remain will cause the tortillas to crack while folding or rolling.
- Cook about 30 seconds per side, being careful to not overcook so they stay soft. Cool on a wire rack while the other balls are cooked.
Notes
How to Store and Reheat
After they are completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock bag. Place in the fridge up 3-4 days, or in the freezer up to 3 months. When ready to enjoy, briefly microwave those stored in the refrigerator for 10 seconds or rewarm in a dry, hot skillet. For frozen tortillas, thaw at room temperature or microwave at 50% power for 45-60 seconds.Expert Tips
- Don’t force off the top layer of parchment paper when transferring to the hot skillet. It will gradually release as it cooks.
- If sticking to the paper, use a sharp knife or spatula to loosen the edges from the paper.
- Be sure to press away any creases as it cooks so the almond flour wraps don’t crack as they bend.
- If you prefer to roll out all the dough before cooking, stack between pieces of parchment.
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Excellent. to aid in cooking and removing the parchment paper i used a clean, damp cloth to lightly press the tortilla down in the pan as it started to cook. 30 seconds and the parchment came off super easy.. i used and 10 inch cast iron low sidewall fry pan.
Great tip, Robert! Thanks for taking the time to share. I appreciate this!
Best,
Melissa
Any suggestions on how to turn these into crunchy taco shells? I’ve tried baking them in taco holders after the non-stick pan frying but they still have this softer texture to them–even though they look like they’re about to burn. I’d love to figure out a way to get a more crispy shell with this recipe if you have any suggestions! Trying to eat cleaner with less carbs and no sugar so this would be so perfect if there was a way!
Hello,
Hmm, The only thing I can think of is frying them in oil after making them. The other option would be to spray them with oil and then put them in the air fryer. I would say 350 temp, for about 5-6 minutes.
Hope this helps!
Melissa
These turned out perfectly, glad I doubled the recipe! It made 12. I am going to try making burritos next, larger ones, so I can make breakfast burritos with them. They are great super flexible. They don’t break when you bend them even completely, which is hard to find with a gluten-free recipe. And they also also aren’t gummy like the cassava flour ones I’ve tried in the past! 5 stars!!!!
Oh, you made my day, Kelly! Thank you for the very kind words 🙂
Best,
Melissa
Hi there. It is nice to finally come across an almond tortilla recipe where they turn out soft vs like a cracker. The only problem is they would not come off of the parchment paper when trying to place them on the pan. I wound up having to remove the dough all together. Any suggestions?
Hi Christina,
I’m glad you enjoy the texture! Can you not remove either parchment or just when you flip them over in the pan? When I flip them over, the parchment may not release immediately, but I let it sit in the pan for a few seconds and as it cooks I slowly pull off the parchment. If that doesn’t work, I would roll all the dough between pieces of parchment, stick them in the fridge to chill for 15 minutes, and then cook them. They will release easier if they are cold.
Best,
Melissa
I had the same issue but what I did was flip the shell back over on top of the loose parchment that I pulled off from the top, peel the second stuck parchment off the shell, so the shell is now loose. You can now use the parchment to transfer to the pan since it’s no longer stuck.
Can I ask what recipe’s you’ve come across that gave crunchy shells? That’s what I’m actually trying to do with these but can’t get them crispy! Would love some crunchy taco shells!
The tortillas turned out perfect. They held together and the texture was just right!
I ate 2 while making them, lol.
Glad to hear, Gayla! Thanks for taking the time to share!
Best,
Melissa
I made these tortillas and their color were darker then your, is that because of the psyllium husk ??
Hello, yes that is exactly what it is from. The psyllium I have linked in the post I know doesn’t turn baked goods darker. I’m welcome to hearing other options if anyone else knows them! I’ve tried (and thrown away) a lot of different brands…
Best,
Melissa
Have you ever tried to make these larger, like burrito size. I am looking to make burrito size almond flour tortillas and was wondering if these would work.
Hi Shannon,
I haven’t. Technically it would work. My only concern is if they still be as pliable and bend being that large, but I don’t think it should be a problem!
Best,
Melissa