These Almond Flour Tortillas are soft pliable wraps perfect for tacos, burritos, sandwiches and more. The best gluten free tortillas that are low carb, gluten free, and dairy free.
Gluten free tortillas that are so easy to make with no xanthan gum or psyllium husk needed.
A super flavorful soft wrap made with only a handful of ingredients.
We also love to make these 2 ingredient egg wraps for a quick snack or breakfast.
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Ingredients needed
- Almond flour- blanched
- Tapioca flour
- Almond milk- unsweetened
- Eggs
- Cornstarch- non gmo
- Baking powder
- Sea salt
Substitutions
- Almond milk- this can be substituted with another plant based milk just make sure it's unsweetened. If you don't need it to be dairy free you can always use regular milk. Water can also be used if needed, although I recommend only using half the amount of water. I've tested all of these methods and personally prefer all unsweetened almond milk.
- Corn starch- You can use extra tapioca flour if you're trying to avoid cornstarch.
How to make almond flour tortillas
{full directions are in the recipe card below}
- Whisk together almond flour, tapioca flour, baking soda and salt.
- In separate bowl beat eggs with almond milk.
- Add wet ingredients to the dry ingredients and using a hand mixer thoroughly blend together.
- Keep whisk handy near mix so you can stir between cooking.
- Pour approximately 6 tablespoons into preheated skillet and cook till edges are starting to brown.
- Flip tortilla and cook several more minutes.
Storage
Store in an airtight ziplock bag in the fridge for 3-5 days.
They can be frozen for 3-4 months for longer storage.
FAQ
I recommend using a non stick pan or cast iron skillet that's 8 inches for best results.
My preferred method is in a preheated skillet on the stove top for a 10-15 seconds per side. You could also warm them them in a 300 degree preheated oven wrapped in aluminum foil approximately 10 minutes or until heated through.
More almond flour recipes
- Almond Flour Biscuits (Gluten Free, Low Carb
- Chocolate Almond Flour Banana Bread (Gluten Free, Paleo
- Chocolate Chip Zucchini Muffins (Paleo & Gluten Free
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
📖 Recipe
Almond Flour Tortillas Recipe
Ingredients
- 1 cup blanched almond flour
- ½ cup tapioca flour
- ½ tbsp. corn starch
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups unsweetened almond milk
- 3 eggs
Instructions
- Preheat 8 inch non stick skillet over medium heat.
- Combine almond flour, tapioca flour, cornstarch, baking powder, & salt in large mixing bowl and combine well.
- In separate small bowl add beaten eggs and almond milk or milk of choice.
- Mix liquid into flour mixture using a hand mixer until everything is thoroughly incorporated.
- Using a ¼ cup measuring cup pour mixture into heated pan and swirl around. You may have to add another couple tbsp. along with the ¼ cup depending on if it covers the bottom of the pan.
- Cook 2-3 minutes on one side and flip and cook another 2-3 minutes on opposite side.
- Place on waxed paper lined plate and continue to cook remaining tortillas.
- Can be served immediately or allow to cool and store in a large zip-lock bag in the fridge for up to a week.
Notes
Nutrition
Updated post from June 2018
Andrea
Substituted water for almond milk and fried very slowly and they turned out great and a lot less carbs (keto diet). Only need 1.5 cups of water.
Stephanie
Yay! Thanks for the feedback! 🥰
Moshe
Why tapioca? Why not straight Almond...with neither starch nor tapioca? I am trying to low low carb it.
Stephanie
The cornstarch or tapioca gives the almond flour tortillas that soft pliable texture. I haven't tested the recipe with straight almond flour so I'm not sure what the results would be.
Jamila
Is there a substitute for the tapioca flour?
Stephanie
Hi Jamila, I haven't personally tested it, but you could try cassava flour or even corn starch for the tapioca flour! Let me know if you try it and how it works out.
Charmin
Cornstarch is NOT whole 30 compliant
Stephanie
Correct! If you are following Whole 30, you could try leaving it out and just use a little extra tapioca flour.
Caitlin
Has anyone tried using these to then make enchiladas in the oven? I’ve been using cabbage leaves as the wraps but I’d really like a more tortilla-esq experience. Unless someone has had a major flop, I’ll try it! TIA
Stephanie
Hi Caitlin, I actually have a recipe for Black Bean & Corn Enchiladas that you can reference using these wraps! The enchiladas are so much better with the homemade wraps and I also have a recipe for homemade enchilada sauce. Let me know if you give it a try! 😉
Jelena
These Tortillas are absolutely fantastic! They are perfectly pliable and taste delicious. I make them instead of wheat based wraps, fill with bacon and eggs, bake and then freeze for easy breakfast. They thaw in the microwave perfectly 👌
Thank you so much for sharing your recipe!
Stephanie
Thanks Jelena and you're welcome! Glad to hear you love them! 🥰
April Schutt
Ok, I rarely post comments on recipes I try but just have to this time! These are THE best!! I did increase the amount of salt so make them seem more savory and less like a pancake. We had fish tacos with them and they were so so good! Since being gluten free tortillas are one of those things that have been hard to find a reasonably priced alternative. This is it!!
I have a very large electric griddle and am able to fry about 3 at a time! Works awesome. Thanks for sharing!
Stephanie
You're sooo Welcome April! And I appreciate you taking the time to comment and let me know. That really means a lot! 😘❤️
Marjorie Dornan
These were definitely pancakes
Stephanie
Possibly you made them too thick?
Geneva
These turned out to be crepes. Ok if you don’t mind using crepes as shells for tacos, but definitely not what I was expecting. Should be labeled as savory crepes instead of tortilla shells.
Stephanie
Hi Geneva, if you followed the recipe exactly they should have turned out a lot thicker than crepes. So I'm not sure if you possibly measured something wrong or didn't use the right amount in the pan. Let me know if you have other questions.
Barbara
When cooked are the centers moist? I’m having trouble finding something that’s not moist in the middle dale when done cooking.
Stephanie
Hi Barbara, I'm not really sure what you're asking about regarding these Almond Flour Tortillas. They're soft and pliable after being cooked but I wouldn't say they're moist. Hope this helps. Let me know if you try them.
Olga
Stephanie, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Stephanie
Thanks Olga 😘
Heather M. Whipple
My husband is on a diet he found on the internet,
it is put out by a dr gundry and he says no corn ,
no soy and no potato products for my husband.
What can I
use instead of corn starch in this recipe. My
husband loves tortillas.
Stephanie
Hi Heather, I would just use an extra tablespoon of tapioca flour to replace the cornstarch. Hope this helps 🙂
Sharon Naismith
I made a half recipe to test it. I followed the recipe exactly, using cashew milk. Wow! They made really tasty, flexible tortillas that also are good for just snacking. Even my non-gluten-free husband likes them, which is why I'm now making a FULL recipe! This time I'll have two non-stick skillets going at one time, to speed up the process. The only drawback in making these is the standing time it takes. It's hard on my back. It definitely is worth it, though. The tortillas freeze really well, too. I just separated the cooled tortillas with pieces of wax paper and put them in a zip-top freezer bag, with the air squeezed out. When I wanted a tortilla, I took one out, put it between two paper towels and microwaved it for 30 seconds. Yummy!
Stephanie
Thanks for stopping by to let me know Sharon! And that's a great idea about using two skillets if you want to speed up the process. I often just make half a batch at a time myself. The husband and I love these as well so I do make them fairly often. But we usually eat them so fast never had to freeze any of them. And I agree that they're worth the time to make... will never buy the store brands again. 😉
Jennifer A Cole
If using almond milk solely would that lower the carbs?
Stephanie
And yes using unsweetened almond milk would lower the carbs. 😉
Jackie
I made them the other day they turn really good. My daughter is dairy free that's why I made them she really enjoyed them. I just would like to know if is possible made like half of the recipe if it is how many eggs should I use.?
Stephanie
So glad she Enjoyed them and yes you can easily make half of the recipe... I've actually done half a recipe and they come out perfectly every time. Just use 2 eggs instead of 3.
Samantha
Solely? Taking place of which ingredients? I’d like to lower the carbs as well if possible and have plenty almond milk to spare. Can someone specify?
Stephanie
Are you asking about substituting ingredients? And yes, you could easily use all Almond milk in this recipe.. Or even water if you're looking to lower the carbs. Hope this helps!
Jennifer A Cole
Hello Stephanie, maybe I missed your note but how many net carbs per tortilla are there? Thank you!
Stephanie
Hi Jennifer, 1 serving would be 1 tortilla and the carbs can vary based on what type of milk you use. But if using all whole milk the carbs would be approximately 10.2g. I used half milk & half water and in that case it would be 5.6g. Hope this helps 😀
Rosalie
I lived in Mexico for many years and I’m sorry these are not tortillas! However, let me say they make some of the best pancakes I’ve ever eaten. Add a couple of teaspoons of sweetener and you have a winner.
Stephanie
Hi Rosalie, Thanks for the feedback and I'm glad you Enjoyed them either way...even as pancakes.
Carrie Sherman
These are delicious! I used them as tortillas to make bean burritos, and I also used them as crepes this weekend. They are great both ways! Thanks for sharing your recipe.
Stephanie
You're welcome Carrie and glad to hear that you're enjoying them 😀
Marian
How many net carbs are in one serving and is one serving 1 tortilla?
Stephanie
Hi Marian, 1 serving would be 1 tortilla and the carbs can vary based on what type of milk you use. But if using all whole milk the carbs would be approximately 10.2g. I used half milk & half water and in that case it would be 5.6g. Hope this helps 😀
Cynthia Elsafarini
I was very excited to see this recipe. My doctor put me on a new diet and I'm very limited in what I can eat. I am not allowed to eat eggs so I substituted flaxseed meal for that and used almonds milk.
So I'm not sure if mine came out the way they should however I love them! I spent a lot of money at the Whole Foods Co-op buying tortillas I could have on my diet that were horrible and so tough to chew! These are wonderful and like everyone else I couldn't stop eating them while I was cooking them without any filling at all!
A couple things I had to do differently and it's probably because of using the flaxseed however I'm not sure of that, I had to use a nonstick spray between each one or they would stick horribly in a cast iron skillet.
Also mine are very thin and a little moist. They're not sticking to each other, however if whatever I put in them is at all moist sometimes they fall apart. Any clue what I'm doing wrong here or what I could do differently?
Wonderful recipe! I'm going to check out the one for your buns next 🙂
Stephanie
Hi Cynthia, I'm glad you've been Enjoying these! I've not tried those substitutions so I can't really say if that was the problem. But I can tell you that I used a good quality non-stick pan when making them and that's probably why I didn't have that issue. Maybe try using coconut oil to grease the pan if you're having problems with sticking. As far as them being too thin for you maybe you could just try adding more batter to the pan and see if that helps. Let me know how it goes. 😉
Dawn
Can I freeze them?
Stephanie
Hi Dawn, I haven't actually tried freezing them yet since we usually eat them before I've had a chance to try 😆 But I think they would freeze well... let me know if you try it!
Jen
can I use extra tapioca instead of the corn starch?
Stephanie
Hi Jen, I haven't personally tried it so I'm not really sure what the end result would be. But tapioca can be substituted for corn starch in certain recipes so it's worth trying. I would just use 1 extra tablespoon of tapioca in place of the 1/2 tablespoon of corn starch. Let me know how it works out for you. 😀
Elisabeth
These are fantastic! I made a half recipe and can’t stop eating them before I can get the filling in! Thank you! Will be making over and over. Might even water it down a bit more for crepes!
Stephanie
Yeah! 🙂 🙂 I'm so glad you're enjoying them Elisabeth! I'm the same way..they're awesome just plain but my favorite way so far has been with some hummus. Thanks for stopping by and letting me know. 😀
Sonia
These almond tortilla looks and sounds so darn good! I use almond flour for baking.. but never thought of this! Can't wait to try it.
BJ
How much coconut flour can I substitute for the tapioca flour? I don't have any and I don't know where to find it. Almond flour is $11 a lb out here. I don't want to waste it.BJ
Stephanie
Hi BJ, I'm not sure if you would want to substitute with coconut flour since it is extraordinarily absorbent and you want the batter to be really thin. Tapioca flour is usually fairly easy to find in most stores but if you want to try adding extra cornstarch that is what I'd recommend since it is similar to tapioca flour or starch. Since I've not experimented with that I'm not sure if it will turn out the same as my recipe. Let me know how it works out for you. 🙂
Elaine @ Dishes Delish
I'm so excited about this recipe!! I love baking and cooking with almond flour! And I love tortillas, so I can't wait to make your delicious recipe!
Marie
I'm so glad you kept recipe testing. Making good tortillas sounds tricky. Thanks for all the wonderful tips. These tortilla look so soft and perfect to hold all the things that a tortilla wrap can hold!