I have a confession. I LOVE TORTILLAS! It’s not the most scandalous confession, but it’s true, and I feel like we’re close enough now where I can tell you these kinds of things. So thanks for letting me get that off my chest 🙂
But in all seriousness, tortillas usually just the vehicle by which tacos make their way into my mouth. Nothing fancy or special, they just have to hold up and not take away from my taco fillings. My gluten-free options as far as tortillas go are corn tortillas, or expensive store-bought almond flour tortillas that we all know and love (did I mention that I LOVE THEM?!). I wanted to try to re-create these almond flour tortillas as best I could to see if I could save a few bucks over buying them from the store.
Well folks, WE’VE DONE IT! I’ve got the recipe that will make all of your gluten free, taco dreams come true.
And for bonus points, I wanted to see if I could make them without xantham gum, which the store-bought tortillas have. And yes, I was able to make that work!
These tortillas have just 4 ingredients (5 if you could a few pinches of salt).
To make them uniformed shape and thickness, I highly recommend using a tortilla press. I have this tortilla press and it works great, but you can find plenty of other kinds online.
They come together very quickly and cook in just 2-3 minutes total, per tortilla.
Now grab this recipe, and plan a taco party, because you’ll want everyone to try these tasty tortillas!
- ½ cup almond flour (I love using Bob's Red Mill blanched super fine almond flour)
- 4 TBSP arrowroot starch (I used Bob's Red Mill)
- 1 TBSP melted coconut oil
- 1 TBSP water
- a few pinches of pink sea salt or Real Salt
- In a large mixing bowl, combine almond flour, arrowroot starch and salt.
- Add in coconut oil and water. Mix with a spoon until it comes together into a paste-like consistency.
- Form 8 golf ball-sized balls of the dough with your hands (if the dough feels like it's drying out at all, wet your hands slightly before rolling them).
- Place a piece of parchment paper down onto the stabilized size of the tortilla press.
- Place one ball onto the parchment, then top with another piece of parchment so that the dough ball is sandwiched between the two pieces of parchment.
- Close the lid of the tortilla press to press the tortillas out.
- Open the tortilla press lid, and carefully remove the top layer of parchment paper.
- Meanwhile heat a small pan on medium heat.
- Carefully remove the second layer of parchment, and place the tortilla into the pan.
- Cook for 1-1.5 minutes on the first side, then flip and cook for another minute to 1.5 minutes on the second side.
- Remove from the pan and repeat the steps for the other 7 dough balls to make the tortillas.
- Cool before storing the fridge in an airtight container or bag for 5-7 days.