These almond flour tortillas are soft, pliable, and really delicious. They are a great replacement for flour tortillas (or corn tortillas) if you’re on a low-carb or keto diet.
A lot of people ask me if I follow a low-carb diet (since I share a lot of low-carb recipes). My answer might surprise you, but no, I don’t follow a strict low-carb diet. Not because I think there’s anything wrong with it, but because I have two little kids at home.
Having studied nutrition, I know that kids are very much in tune with their parents’ eating habits. Given this powerful effect, I don’t want to be modeling restrictive diets of any kind.
If you’ve read my blog for a while, you probably also know that I struggled with anorexia when I was a teenager (I wrote about it here). So, I am very conscious about the way I eat. I want my children to have a healthy perception of their bodies and positive attitudes towards food and eating. Our fridge and pantry are stocked with a variety of vegetables, fruit, legumes, grains, nuts, and seeds.
That being said, I do cook a lot of low-carb meals. I don’t have sugar in the house (except for maple syrup, and dried fruit). My kids drink mostly water or unsweetened fruit tea (absolutely no pop!). The treats I buy for my kids are made from whole foods (if my kids are offered sugar at a friend’s house, they can choose whether or not to have it). We rarely ever eat in a restaurant or get takeout. I read labels in the grocery store (which is why it takes me twice as long to do groceries than it does my husband).
Anyway, the point I’m trying to make is that even though our family doesn’t follow a low-carb diet, I’m very conscious about the food I present to my kids. These low-carb tortillas are actually one of their favorite side dishes.
What makes these almond flour tortillas great is that they are more neutral than these earthy flaxseed tortillas or this slightly sweet coconut flatbread. You can use them as a replacement for traditional tortillas, turn them into sandwich wraps, bake them into chips, or roll them out thicker for almond flour naan bread.
Tips for Making Almond Flour Tortillas
As the title suggests, the main ingredients in these almond flour tortillas is almond flour. I know that almond flour is not cheap, but homemade almond flour works just as well. (I make a lot of almond milk, so I always have almond flour on hand). The most important thing is that the almond flour is finely ground. If you’d like to replace the almond flour with coconut flour, please, follow this recipe).
What makes the almond flour tortillas soft and flexible is psyllium. Psyllium husk is a form of soluble fiber that provides not only elasticity and structure, but also binding. It works a bit like gluten in traditional baking, and makes it possible to handle the dough. I prefer whole psyllium husk over powdered because it’s lighter in color and tastes more neutral (since it’s not as concentrated as powdered psyllium). However, psyllium powder works in a pinch.
A little bit of baking soda for leavening, olive oil for moisture, and salt.
The dough for these almond flour tortillas is really easy to make. It does take a little bit of time for the psyllium husk to absorb all the water, so the dough is moist at first. However, it gets dryer after about a minute and is really easy to work with. I like to rest the dough in a bowl for 10 minutes to let the psyllium husk absorb the moisture and create an elastic, soft dough. The dough should not be crumbly or sticky.
For the roll out, using a tortilla press is much easier. If you don’t own one, a rolling pin and two pieces of parchment paper are just fine. If this is your first time making low-carb tortillas, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8″ (20 cm) in diameter. The thicker and smaller the dough, the easier it is to handle.
To shape the tortillas, place a plate on top of the rolled-out dough and cut around the edges. Keep the edges to reform more bread.
I am comfortable lifting the rolled out dough off the parchment paper and transferring it to a hot griddle. Another option is to flip over the tortilla onto a griddle with the parchment paper and then carefully peel the parchment paper off. I also find that if you let the rolled out dough rest for even just a couple of minutes, it’s easier to handle.
Finally – and most importantly – use a non-stick pan to cook the tortillas. I have only tested this recipe with my well-seasoned cast iron pan, but I would imagine that any non-stick surface will work. A stainless steel surface will not work!
Tools You’ll Need
1. Tortilla Press (8-Inch, Cast Iron) | 2. Pan (12 Inches, Lodge, Cast Iron) | 3. Knife Set (6 Pieces, Utopia, Stainless Steel) | 4. Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 5. Rolling Pin (French, Wood) | 6. Measuring Cup (1 Cup, Pyrex, Glass) | 7. Measuring Cups (Set of 6, Stainless Steel) | 8. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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These almond flour tortillas are soft, pliable, and really delicious. They are a great replacement for flour tortillas (or corn tortillas) if you're on a low-carb or keto diet.
- 1 cup almond flour, finely ground*
- 2 Tbsp. psyllium seed husks
- 1 Tbsp. olive oil
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1/2 cup warm water
In a medium mixing bowl, combine the almond flour, psyllium husk, baking soda, and salt.
Add in olive oil and warm water. Stir it well with a spatula, then use your hands to knead the dough. Knead for 1 minute. The dough should be moist and get softer and slightly dryer as you knead.
If the dough is too sticky, add more husk, 1/2 tsp. (2.5 g) at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.
Cut the dough into 4 even pieces. Roll each piece into a small ball. Place one of the dough balls between two pieces of parchment paper (not wax paper!) and press the ball with your palm to flatten it out a little bit. Roll the dough out as thinly as you like. My tortillas are usually around 8" (20 cm) in diameter.
Unpeel the first layer of parchment paper from your tortilla. Use a plate to cut out round tortilla. Keep the outside dough to reform a ball and roll out 1-2 more tortillas - that is how I make 1-2 extra tortillas from the 4 balls above.
To cook the tortilla, heat up a cast iron (or non-stick) pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the tortilla doesn't fry).
Flip over the tortilla on the hot pan and peel off carefully the last piece of parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side.
Repeat the rolling and cooking for the next 4 tortillas. Make sure you rub the oiled absorbent paper onto the pan each time you remove a tortilla, so the tortillas don't stick to the pan.
Store leftover tortillas in an airtight container in the refrigerator for 4-5 days. Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 300°F/150°C.
For longer term storage, freeze in an airtight container with a piece of parchment paper in between each tortilla (so the tortillas don't stick together as they freeze) for up to 1 month.
*The finer the almond flour, the softer the almond tortillas will be.