Almond flour tortillas are a great low-carb alternative to regular tortillas. These homemade almond flour tortillas are tender, pliable, soft, and will not break when you roll them. They are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
What do you appreciate the most about tortillas? How soft and pliable they are? Their slight chewiness? Fluffy texture straight off the griddle? Or perhaps the slightly nutty, neutral flavor? Believe it or not, all these amazing qualities come from gluten.
Gluten is a protein found in the grains wheat, rye, barley and triticale. Gluten is actually made up of two smaller peptides, or proteins, called glutenin and gliadin. When gliadin and glutenin are combined with water and mixed or kneaded, the bonds between the proteins become longer and stronger. More compact gliadin proteins allow the dough to flow like a fluid, whereas glutenins contribute strength. As mixing continues, the chains of protein organize into sort of a webbing that has both elasticity (the ability to stretch) and extensibility (the ability to hold shape). During fermentation gluten helps dough rise by trapping gas bubbles. It also absorbs and retains water, preventing baked goods from turning dry and powdery. Without this little protein tango, bread would be a very different thing: flatter, crumblier, denser, and less chewy.
So, as you can imagine, when you remove gluten, you add challenges. Without gluten, tortillas tend to be dry, powdery, rubbery, and tasteless. Doesn’t sound very appetizing, does it.
To get around this problem, commercial gluten-free products tend to use a combination starches and flours, and one or two hydrocolloid sources (such as xantham gum, guar gum, cellulose gum, alginates, or psyllium). Using the right combination of key functional ingredients can indeed replace gluten without compromising the taste and texture of gluten-free tortillas. Here’s how it’s done.
Tips for Making Almond Flour Tortillas
Ingredients
- Almond flour: look for finely ground almond flour. I don’t recommend using almond meal for low-carb tortillas because it’s coarser in texture and darker in color. Almond flour and almond meal are quite similar, but almond flour is made from blanched almonds, which have had the skins removed, and is ground more finely than almond meal. If you’d like to replace the almond flour with coconut flour, please, follow this recipe.
- Psyllium husk: what makes the almond flour tortillas soft and flexible is psyllium. Psyllium 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 over ground because it has usually a higher grade of purity. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get whole psyllium husk with the highest purity level you can find (so your tortillas turn out light-colored).
- Olive oil: this is completely optional, but I like to add a tiny bit of olive oil for moisture.
- Baking powder: to give a little bit of lift and fluffiness to the tortillas, I used a leavening agent. If you like flat tortillas, you can leave it out.
- Salt: almond flour is naturally slightly sweet. Adding salt balances the sweetness out.
How to Make Almond Flour Tortillas
Ready to learn how to make almond flour tortillas? Here is a step-by-step guide:
- Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water – it takes about a minute or two – the dough will get drier and easy to work with.
- Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn’t stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at a time.
- Roll out the dough. When you’re ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. 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 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
- Shape the dough (optional). As the tortilla goes from disk to roundish shape, you may want to use a varied technique to form it into a clean circle. I usually use a bowl or a lid to make a round shape and cut out a perfectly 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.
- Cook the tortillas. Flip the tortilla onto a hot, non-stick skillet and cook it for 2-3 minutes on the first side. Then flip it over, and cook it for 1-2 more minutes on the other side. I use a well-seasoned cast iron skillet, but I imagine that any non-stick surface will work. A stainless steel surface will not work!
How to Serve Almond Flour Tortillas
There are so many ways to serve low-carb tortillas. I typically turn them into bean burritos, quesadillas, or wraps for grilled vegetables. Of course, you can also use these low-carb wraps as a side dish for stews and soups.
My kids love these in sweet applications – with sliced bananas and a sprinkle of cinnamon or baked into cinnamon chips.
You could also roll out the tortillas a bit thicker for almond flour naan bread.
How to Store Almond Flour Tortillas
- Refrigerating: allow the tortillas to cool to room temperature. Transfer to an airtight container and refrigerate for 4-5 days.
- Freezing: allow the tortillas to cool to room temperature. Transfer to an airtight container and freeze 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.
More Low-Carb Tortillas Recipes
I have several variations of this recipe on the blog:
- Coconut flour flatbread: a very similar recipe to these almond flour tortillas, but with coconut flour. I usually use this recipe for thicker naan, but it works for tortillas as well. This version of low-carb flatbread is slightly sweeter and softer.
- Almond-coconut flour flatbread: another option is a combination of almond flour and coconut flour.
- Flaxseed tortillas: one of the most popular recipes on this blog are flaxseed tortillas – 1-ingredient low-carb tortillas.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Almond Flour Tortillas
Ingredients
- 1 cup almond flour , finely ground*
- 2 Tbsp. psyllium husks , whole
- 1 Tbsp. olive oil
- 1/4 tsp. baking powder
- 1/2 cup warm water
- salt , to taste
Instructions
- Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water - it takes about a minute or two - the dough will get drier and easy to work with.
- Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn't stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5g psyllium at a time. If it's too dry, add 1 tsp./5 ml water at a time.
- Roll out the dough. When you're ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. 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 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
- Shape the dough (optional). As the tortilla goes from disk to roundish shape, you may want to use a varied technique to form it into a clean circle. I usually use a bowl or a lid to make a round shape and cut out a perfectly 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.
- Cook the tortillas. Preheat a well-seasoned cast iron (or non-stick) griddle/skillet over medium-high heat. Add 1 tsp./5 ml olive oil and rub the surface of the skillet with a piece of an absorbent paper towel to get rid of any excess oil. Flip over the tortilla on the hot skillet and peel off carefully the second 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 skillet each time you remove a tortilla, so the tortillas don't stick to the skillet.
- Store. Leftover tortillas keep well in an airtight container in the refrigerator for 4-5 days. 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.
They look great. What are the net carbs per tortilla?
Thank you Jose! 1 tortilla has 2.8 g net carbs.
Awesome Recipe, I may get totally away from all grains with this Recipe, THANKS SO VERY MUCH
Thank you so much for your comment, William! I really appreciate your feedback.
Is it possible to use Xanthum Gum?
Hi Rebecca – are you thinking of using xantham gum instead of psyllium? If so, it’s definitely not a one-for-one substitution (it’s more like 1 tsp. of xantham gum for 2-3 Tbsp. psyllium). However, I don’t really use gums in my cooking, so I am not sure how much exactly you would need to use.
Can you use ground psyllium husk? That was all I could find at the store
Hi Vicki – you can use ground psyllium husk, but the results will be slightly different. I prefer whole psyllium husk because it doesn’t oxidize (psyllium powder does sometimes, which can result in your tortillas turning purple or even dark clay color). The tortillas are still perfectly edible (even if they change color), but it’s just something to keep in mind. Another difference is that powdered psyllium is more concentrated, which reflects in the flavor a little bit. The tortillas have an earthier taste. As far as texture goes, it doesn’t change much except that with the powder the tortillas are a bit smoother (there is no “psyllium texture”), which is a plus, in my opinion.
These are pretty great! Just a couple notes about my experience. I only have psyllium powder and read elsewhere on the internet that you cut the amt in half when swapping so I only used 1Tbl. They are delicious and only turned a little darker than your pictures. The first time I made these, I used the cast iron and med-high was way too hot, burned the first one. The second time I used a nonstick and it was much easier. Just a quick spray of nonstick olive oil spray between tortillas.
My next try I want to try combo almond/coconut flour tortillas. I’ll experiment and post back!
Thank you so much for the feedback, Mel! That is really helpful. Yea, I have experimented with psyllium powder a bit and find that sometimes you can just use half the amount. When I make bread, it is usually 3/4 the amount. Some recipes call for 1:1 substitution. it is good to know that the recipe worked for you when you just used 1 Tbsp. I actually do have a recipe with a almond flour/coconut flour combo, if you’re interested: https://nutritionrefined.com/almond-flour-pizza-crust/ It is for a pizza crust, but you can use it for tortillas as well.
Love this recipe. tried it many times and every time the result was better than before. Can I store the dough in the fridge?
Hi Samira – yes, I have done it in the past. I prefer storing the cooked tortillas (as opposed to the dough), but as long as the dough is tightly wrapped, so it doesn’t dry out or absorb any odors from the fridge, it should be fine.
Hi! I made already this recipe twice. First time with parchment paper and rolling pin, i did tortillas to go with salad (fast lunch). Today I did them again, cause i got together with friends to do gözleme but they did the original vegan version with wheat flour and for me i used this recipes to make the tortillas with a tortilla press and them you put on a plate, then the filling (onion, spinach, chili etc, vegan cheese) and then another tortilla on top, i baked it on the oven and it was super good! Thank you so much for doing these gluten free recipes that are so easy!
That’s so awesome, Ana! Thank you so much for the feedback!!❤️
Nice recipe.
Thsnks.
Thank you Nancy!
What can I use to subsitute
The phsillum husk or can I leave it out. I’m allergic
Hi Arlene, unfortunately, the psyllium husk is an essential ingredient in this recipe and cannot be substituted. Sorry!
Hello I’m looking to make this, but in the video it says coconut flour is the only flour used, but in the written recipe it says to use almond flour. Which is it? I just want to be sure before making it.
Hi Sima – I have two recipes. One is for almond flour tortillas: https://nutritionrefined.com/almond-flour-tortillas/ and one for coconut flour flatbread (which can be made into tortillas as well): https://nutritionrefined.com/coconut-psyllium-flatbread/
Hello Petra,
New subscriber to your channel here! I proudly shared your YouTube channel with my friends as I am so happy to have found a fellow Canadian with such good recipes!
I would like to try this recipe this weekend and I am not sure I will find the psyllium brand or something similar in my area.
However, I have some Metamucil capsules at home. Could I use the content of these capsules ? I guess that would do the job ?
Thank you so much and kind regards,
Lucy
Hi Lucy – thank you so much for your support! Yes, that will technically work. However, your tortillas will most likely turn out darker. I have never bought Metamucil capsules but I am suspecting that the content of the capsules is powdered psyllium. I am using whole psyllium husk in this recipe. Psyllium husk powder does work as a substitute, but it’s more concentrated than whole psyllium husk. (The powder is darker in color and has more concentrated flavor). Please, let me know if you have any questions 🙂
I made these today and loved the flavor. I had trouble getting the raw tortillas to unstick from the parchment. They ripped. Still delish! However, for the future I’d like them to be whole. Ideas??
Hi Leslie – first of all, I would try rolling the tortillas out a bit thicker or smaller, just in the beginning. The more you practice, the easier it gets, I promise. Second, how are you transferring the tortillas onto the pan? Have you tried peeling only the top layer of parchment paper and then flipping the tortilla (with the second piece of parchment paper still attached) onto the pan?
Leslie–I’ve found it makes a big difference if I roll out Petra’s great tortillas using the sheets I use with my Excalibur food dehydrator when drying wetter foods. If you look up “Paraflexx Premium Non-stick Dryer Sheets,” you’ll see photos and buying options.
Bara
I’ve found using freezer paper (the glossy side) with my tortilla press works a lot better than parchment paper.
Oh really? I have heard of freezer paper but never actually used it. Thank you for the tip, Jill!
I just made a batch for supper 🙂 YUMMMMM Great flavour and awesome texture! Thank you for the excellent recipe!! <3
Awesome! Thank you so much for the feedback, Cindy. I really appreciate it ❤️
Ich liebe deinen Blog, deine Rezepte und deine Offenheit, danke fürs teilen!!!
Ich weiß sehr sehr gut wie unter einer Magersucht zu leiden, ich bin Männlich habe auch sehr lange als Teenager drunter gelitten.
Heute achte ich immer noch sehr sehr genau was ich zu mir nehme!
Seid 28 Jahre lebe und esse ich jetzt schon vegan und fühle mich damit glücklich.
Ich wünschte es sollten noch viel mehr Eltern, wenn ihr dann welche werdet, geben!
Grüße,
Jesse-Gabriel
Thank you for the comment and kind words, Jesse-Gabriel. It means a lot!
Unfortunately, it was a complete fail for me. I was able to roll it out and transfer to the pan. That was fine. But frying it turned these tortillas into a one big rigid chip. I have tried the other recipe – with flax seeds – same thing – all dried out in the frying pan. Making sure that the tortilla is no longer raw, I seem to not be able to keep them flexible.
These are not easy to get going :=(
I am so sorry you had difficulties with the recipe. I am sure we can figure out what the problem is. Let me ask you a few questions: What frying pan are you using? How long do you cook the tortillas for? Are you using any oil to cook the tortillas or just a dry pan?
For some reason my tortillas look like a blue corn tortilla color. They taste great and fold great but the color looks nothing like yours. Could it be the brand of psyllium husk?
YES! Some brands of psyllium do turn purple. And sometimes it’s not even necessarily the brand, but the batch you get. I have purchased psyllium from NOW foods a few times and it turned purple once. Pomme Naturals brand never turned purple (at least not yet 🙂
Thanks for your response! I will give that brand a try This recipe is really great.
Thank you Vanessa! 🙂
If using powdered psyllium husk powder, would you use the same amount?
Thanks,
Kim
Hi Kim – yes, just use the same amount. I responded to a similar question somewhere in the comments section. So, I’m just gonna copy and paste my answer here 🙂
“I just finished making a batch of this flatbread using psyllium powder (instead of whole psyllium husk), and here are my results:
1. You can substitute the psyllium husk for psyllium powder. The recipe works just as well. So, instead of 2 Tbsp. psyllium husk, you would use 2 Tbsp. psyllium husk powder.
2. My psyllium husk powder was pretty dark (a cross between brown and gray … almost like a clay), so my flatbread turned out rather dark too (much darker than when I use whole psyllium husk).
3. The powdered psyllium is more concentrated, which reflects in the flavor a little bit. The flatbread tastes more earthy.
4. The texture doesn’t change much except that with the powder the flatbread is a bit smoother (there is no “psyllium texture”), which is a plus, in my opinion.”
Hope it helps 🙂 Let me know if you have any questions.
Thank you!!!
What name brand of psylliam husk do you use. Do you have a picture of the package?
Hi Dorothy – so sorry for the late reply! I just updated the link with the brand that I am currently using (Organic India). However, I normally use psyllium from Island Natural, which is a health food store here in BC (the label on the package says “Island Natural”).
this is my go to recipe for flatbread. its an inexpensive way to make bread without all the other “luxury” ingredients like cheese, cream cheese, butter etc.. I am also trying to go dairy free and gluten free so this recipe was the best. thank you for figuring this out, it really helps.
Hi Petra,
Thanks for the recipe. Was looking forward to try it out but i had just bought the powdered husk. Do not want to try it and get a fail. I have tried searching the Pomme naturals brand you recommended but i cannot seem to find it. Was that a typo or the brand actually exists?
Kindly advise.
Thanks
Hi Beryl – you can use the powdered husk. The result will just be slightly different. Here is an answer I wrote to one of my subscribers who asked the same question:
1. You can substitute the psyllium husk for psyllium powder. The recipe works just as well. So, instead of 2 Tbsp. psyllium husk, you would use 2 Tbsp. psyllium husk powder.
2. My psyllium husk powder was pretty dark (a cross between brown and gray … almost like a clay), so my flatbread turned out rather dark too (much darker than when I use whole psyllium husk).
3. The powdered psyllium is more concentrated, which reflects in the flavor a little bit. The flatbread tastes more earthy.
4. The texture doesn’t change much except that with the powder the flatbread is a bit smoother (there is no “psyllium texture”), which is a plus, in my opinion.
Yes, Pomme Naturals does exist. It’s a health food store chain here in Canada that carries all sorts of different brands plus their own products (“Pomme Naturals”). I don’t think you would be able to find that brand unless you live in Canada (and maybe even specifically in BC).
Please, let me know if you have any questions 🙂
The flavor of these tortillas was great. However, I had to add quite a bit more almond flour and psyllium to get the dough to not be extremely sticky. They were brown colored, not white like you show in your photo, and they cracked when rolling up into a taco.
Hi Christine – hmm, that’s odd. I am sure we can figure out what went wrong. Did you use whole psyllium husk or psyllium powder? If you used psyllium powder, that would explain why your tortillas were darker than mine. Psyllium husk powder is much darker than whole psyllium husk. If you did use whole psyllium, would you mind sharing the brand? Did you use parchment paper to roll out the dough? The dough should be moist and slightly sticky. However, when you use parchment paper to roll out the dough (and a non-stick or seasoned cast iron pan to cook it), it shouldn’t be a problem. I am suspecting that the tortillas cracked because the extra flour and psyllium dried them out. (The tortillas are normally extremely soft and pliable). Please, let me know. I am happy to help 🙂
Mine are purple!!!
Hi Emily – the psyllium is definitely the culprit. I write more about it here. I would recommend getting a different brand of psyllium. Did you use whole psyllium husk or psyllium powder? Also, what was the purity level? Psyllium seed husk comes in different grades of purity, starting from 85% to 99.8% pure. The higher the purity level, the lighter the psyllium. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get the highest purity level you can find.
I just tried this. I also got the purple-ish color. I used Its Just – Psyllium Husk Power. Although the color doesn’t bother me, I am glad to see I’m not the only one.
I won’t say my first try is a complete fail, but they certainly didn’t turn out as they are supposed to. I believe I cooked them took long, and possibly my cast-iron pan was too hot, so that is why they are not pliable (ok – to be honest, they are slightly burnt).
I did make myself a chicken & cheese wrap with one and it was fine. They turned out well enough to ease my craving, so I call that a win!
On a side note, I’m thinking I can use my purple, over cooked, low-carb tortillas and make tortilla chips out of them. (ooo…did someone say nachos??!) 🙂
I will give these another go.
Thank you for the recipe!
Hi Toni – I would recommend using whole psyllium husk if you can find it. Powdered psyllium works too, but the tortillas turn out much darker and I find that the powder turns purple much more frequently than whole psyllium husk. I have never had whole psyllium husk turn purple and have gone through a few different brands. However, I have had psyllium powder turn purple a few times now. Just a tip 🙂
Did you use any oil to cook the tortillas? That could have made them crispy because the oil would essentially fry them. If did not use any oil, then I would suggest taking the tortillas off the heat sooner, so they stay nice and pliable. Please, don’t hesitate to reach out if you have any questions.
I made these a few days ago and had a problem with them being too moist. Some of the hints and tips really helped in the process the second time. I did add more whole psyllium husk. I formed the dough in a log shape and cut into 6 portions. I then made into balls while adding some more almond flour while I kneaded the ball in shape..This helped me make it less moist and more dough like. I put it on a Tortilla press with parchment paper. After pressing into a 6″ round I played it on face down on a almond flour surface and pulled the parchment paper slowly off the tortilla. That was a key factor in keeping these together. It is also easier to slide a spatula under the tortilla to place in a very lightly oiled pan……Thanks for the tips……
Thank you for the tips and feedback, Bill! I’m sure other readers will find your comment really helpful.
Hi Lilly – I am so sorry the recipe didn’t work for you. May I ask what happened? I am sure we can figure out what went wrong.
I’ve made these tortillas twice already; the first time it was too salty, so the second time, I reduced the salt to half and they were perfect. However, both times the tortillas are very grainy, it feels like I’m eating pieces of soil. What can you do to get rid of the grainy feel? I used NOW psyllium husk powder.
Hmm, if you didn’t say that you used psyllium powder, I would say that it’s the psyllium because it does have a grainy feel to it for sure. The powder has a slightly grainy feel as well, but it’s not very prominent (at least not compared to the whole psyllium husk that I use). What brand of almond flour did you use? I use Bob’s Red Mill almond flour, which is finely ground. Did you use finely ground almond flour?
Thank you for the recipe. These tortillas look really good and I have been searching for a low carb tortilla. I can’t wait to make them. This may be a silly question but does it matter if you use extra virgin olive oil or does it have to be just regular olive oil?
Hi Lana – you can use any oil you like. Extra virgin olive oil has a distinct, pungent taste. But if you like that flavor, go ahead and use it 🙂
Can u find these flours in any reg stores or just health stores and sm of the ingredients as well?
Hi Vay – I do find both the almond flour and the psyllium in regular grocery stores, but I guess it depends on where you live. I live in Canada. Health food stores and/or online stores (such as Amazon or iHerb) carry them as well.
Do you have to use psyllium husk?? If not is there an alternative
Hi Aly – yes, the psyllium is absolutely essential in this recipe. Without it, the tortillas would fall apart. You might be able to use a different binder, but I haven’t tested it, so I’m not sure. Sorry!
i googled that ground chia seeds are good as a substitue for psyllium, but the recipe is failing for me, it is too stick sticky. i have tried adding more flour and more chia but still fails. So, i assume i have to buy husk instead. If using a substitute, do you have to alter the recipe at all, or are chia just a bad substitute to use?
Hi Alan – psyllium is one of the strongest binders you can find and works the best for breads. Chia seeds, on the other hand, are one of the weakest binders and are almost always used together with another binder in breads. They provide a lot of softness and flexibility, but by themselves don’t lend as much strength as other binders. Flax seeds provide moderate strength and flexibility. They are effective enough to be used alone in breads but do give you the best texture when combined with other binders.
Please, let me know if you have any more questions 🙂
I tried this and my tortilla turned into a big crispy cracker 🙁
Hi Arooj – I am so sorry you had troubles with the recipe. The tortillas cook quite fast. The longer you cook them, the crispier they get (and the harder they are to roll). There are two things you can do to fix the problem:
1. Roll the tortillas thicker (at least the first few times).
2. Cook the tortillas for a shorter time. I recommend that you stop cooking the tortillas when they are still soft in the center.
Hopefully this helps. Please, let me know if you have any questions.
Good for cancer patients ?
Hi Kassem – I don’t think I have enough knowledge to give you an answer. Sorry!
I love both your almond and coconut flour tortilla recipes, which have allowed me to enjoy low carb, gluten free wraps (that resist falling apart!) again. The almond flour recipe didn’t turn out as well as the coconut, and I later did better using 1 tsp. baking powder (as in your coconut flour recipe), rather than 1/4 tsp. baking soda. I also used 1/2 c. of almond flour with 1/2 c. of the coconut flour. This made a wonderful “lively” dough that was a joy to work with and less sweet than all coconut. I’m wondering what the “chemistry” or your rationale is for using baking soda with the almond flour, rather than the baking powder you used in your coconut flour version.
Thanks so much for sharing these recipes–and in such a calm and straightforward video.
Hi Bara – so sorry for the late reply! I completely missed your comment. So happy you are enjoying the recipes. Thank you for the kind comment! I used a leavening agent for the coconut flour flatbread because I wanted it to rise a bit (similar to naan). The tortillas don’t actually need any leavening agent or just a tiny bit (so they don’t rise much – unless you want more of a fluffy texture).
Hi,
Can these be baked ? Please let me know
Thank you
Hi Sara – I have never tried baking the tortillas, so I’m not sure. However, I suspect that if you bake them (unless you use a really low temperature), you will end up with crackers.
Great recipe! I’m glad I finally found this keto tortilla Been making this recipe for 2 weeks now every Taco Tuesday in the house and my family loves it! Thank you! When I make mine, I have to make them 3-4 hours before meal so the psyllium seed husk works then I don’t need to add more of it than what’s mentioned. I also did not knead in the very beginning since it’s too wet. So, I let it stand for hours then rolled it in a parchment paper and rolling pink… Its very much like a tortilla! So happy Thank you.
That makes me so happy! Thank you so much for sharing your feedback. ❤️
Can I use a tortilla press instead of a rolling pin?
Hi Corina – I haven’t tried it, but I believe that someone has reported that a tortilla press does indeed work for this recipe.
Dear Petra,
thank you for sharing genuine work with us. You always bring a unique ingredient in each of your recipes.
Your portfolio is finely cultured, and from a designer’s aspect, I even enjoy the aesthetic code of your approach to work.
While many recipes seem simple, they require a good technique! As a professional of a field, you do it with joy and ease. I won’t be discouraged to challenge myself in cooking.
My question: since almond flour is 3-4 times more expensive than coconut (which I prefer more) in my country (Montenegro, EU), is the amount of coconut flour the same as for almond flour? Given the fact that coconut flour absorbs liquid?
Thank you Jana! You’re too kind. ❤️ No, the recipes (ratios) are different. You can find the recipe for coconut flour flatbread here: https://nutritionrefined.com/coconut-psyllium-flatbread/ Please, let me know if you have any questions 🙂
No, no! I am saying the truth. We should point the positiveness in people who provide value. Thank you for your continuum Nutrition refined is the superb example of how big-league brands nourish their overall image, from communication to delivery. ✨
Thank you for accurate feedback and I look forward to new stories
I truly appreciate all the encouragement ❤️
My cooking skills are not the best but I made these Almond Flour Tortillas for the first time today and I am absolutely delighted with how they turned out. I watched your video first then followed the recipe exactly as directed and I couldn’t be happier with the end result.
Thanks you for sharing this fabulous recipe.
Your comment made me so happy, Katherine! Thank you so much for your rating and feedback! ❤️
Hi Petra,
I appreciate all your time and effort spent researching how to make the best tortilla. My question is the recipe information says Serves: 6. But your instructions say divide into four balls.
Thanks for the help. 🙂
So sorry for the confusion! I just realized I only specified this in the actual recipe (under instructions). I am just going to copy and paste what I wrote “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.” I will update the actual “technique” section as well. Thank you for catching that 🙂
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I made these tonight and am in love!!! Thank you so much for this recipe!!! I do have a question though, once cooked, cooled and refrigerated what is the recommendations for reheating? I think I finally got the hang of cooking them just long enough to be pliable instead of a chip lol. If I reheat in a skillet won’t it crisp up? Any advice?
Hi Misty – so happy you love the recipe!! Thank you so much for the feedback. I do reheat the tortillas in a skillet and they never crisp up. However, the microwave should work too 🙂
Hi Misty–Warming up these great tortillas a very short time in a toaster oven works well too!
Mine didn’t come out white but brown . Did I do something wrong?
Hi Divina – the color depends on the psyllium you use. There are different grades of purity, ranging from brown to white (white being the highest grade). I wrote about it here: https://nutritionrefined.com/bread-rolls/the color
Made these tonight. Love them! Mine came out blue-ish. I used psyllium flour. I want to make them again, cook them longer until they’re crisp and have them as tortilla chips which I miss !!!!
Hi Jenny – so happy you enjoyed the tortillas 🙂 Thank you so much for the rating! ❤️ The reason the tortillas came out blue-ish is psyllium. I wrote more about it here: https://nutritionrefined.com/bread-rolls/ If you have access to whole psyllium, I would highly recommend it.
Can I subsitute the psyllium husk for xantham gum?
Hi Ale, unfortunately, xantham gum will not work in this recipe.
Hi! I know its almond flour- but is it pliable close enough like the usual tortilla using APF and Shortening? Thanks!
Hi Iris – the tortillas are super pliable (the psyllium makes them so). It’s really important to use the right kind of psyllium (not so much for texture, but for color – the higher the grade, the lighter the tortillas will be). I write more about it here, if you’re interested: https://nutritionrefined.com/bread-rolls/
Came out great! They were more blue, so I will need to change the type of psyllium for next time. Really yummy though.
Yes, try different brands – some do turn purple – blueish. Glad you enjoyed the recipe regardless. Thank you so much for the feedback and rating!❤️
Hi I made these and followed to recipe exactly and they came out a purple-blue color….
Hi Kimberly – the purple-blue color is caused by the psyllium. Would you mind sharing what brand you used? Also, did you used whole psyllium husk or powdered? I write about psyllium and what to look for here, if you’re interested.
I just made these tortillas (for “tacos al pastor”). Although I won’t say they are super pliable they are quite good. The last ones I made stuck less to the pan, I think because they had a longer rest (1/2 hour). The good point is I made them with the tortilla press (18€ in Amazon) and parchment paper, and that helps a lot: they are superthin!!
I would strongly reccomend this receipe. I will upload a photo in Pinterest.
Thank you so much for the feedback and rating, Marta! I really appreciate it!❤️
My first try, first to sticky. Then after adding more psyllium. Still sticky, I added more almond flour, dough seemed fine but tortilla fell apart in pan. Not a whole lot of taste, but I took a piece added a little cheese and microwave 5 seconds. Tasteful like a soft cracker! Any suggestions on how to make a tortilla?
Hi Linda – I am so sorry you had trouble with the recipe. I am sure we can figure out what the problem was. Let me ask you a few questions first – 1. what brand of almond flour did you use? Was it finely ground? 2. did you use whole psyllium husk or psyllium powder? 3. what pan did you use to cook the tortillas? (non-stick, cast-iron, stainless steel, ceramic …).
I had dabbled with making Keto bread before and it didn’t go so well. But after having some bread made at a Keto place in Vancouver, and my wife going Keto for a while, I took to the kitchen again.
This time was a real success! This recipe, although simple, did the trick.
I found that I needed to cover the dough on both sides with paper whilst rolling, and you really do need to roll this recipe thin for a more pleasing result. The resulting bread toasted with some cheese really well and I could imagine serving it instead of chapati for a nice Saag Paneer curry.
Thank you.
Yay! So happy you enjoyed the recipe, Hugh! Thank you so much for taking the time to share your feedback and rating. I really appreciate it.
These. Are. Divine. I made them for burritos tonight and they were perfect! Turned out excellent and the flavour is great! I rolled them out between 2 silpat cookie mats, which was perfect because I find the parchment gets a little moist and then wrinkles and this can cause the tortillas to break. The silpat mats were perfect and I’m so excited to have found a recipe that tastes so great! Thanks so much!
Oooh, I love the tip with silpat! Thank you so much for sharing, Rebecca! I will have to give that a try as soon as possible (because parchment paper does indeed wrinkle). I really appreciate your comment and rating.❤️
You’re a genius! I have several applications where I roll out something between two pieces of parchment. This is going to make it SO much easier!
Hi!
Can you please provide the measurements for 1/2 of this amazing looking receipe? I don’t really know what half of a 1/4 tsp or half of a 1/2 LOL
For sure – you can actually adjust the servings yourself. Say, you want to make 3 tortillas (instead of 6). In the recipe box, there is a text that says “Servings” – right under the intro. If you hover over the number, a slider will appear. Simply move the slider to the left or right to get the quantity you want (the measurements will automatically adjust). Hope it makes sense. Please, let me know if you have any questions.
Can I substitute flax or chia seeds for the psyllium?
Hi Christalla – unfortunately, the psyllium is an essential ingredient in this recipe. I have a recipe for flaxseed tortillas if you’re interested, but the flavor and texture is different.
Made these earlier today and oh my are they good!!! I would of given this recipe 5 star rating but unfortunately I had a mild allergic reaction to the Psyllium whole husk powder.
Hi Aly, so sorry to hear that. Psyllium does have the potential to cause an allergic reaction in some people, unfortunately!
The best low carb tortillas, so easy to make them, few ingredients. Today I just finished my second batch. Thank you!!!!!
So happy you like the recipe so much, Maria! Thank you so much for taking the time to share your feedback and rating.❤️ I really appreciate it.
Just a quick question. In the video you are shown adding almond flour and coconut flour to the almond flour tortillas, but recipe only contains almond flour. Please clarify.
Hi Diane – I have two separate recipes for the flatbread – these almond flour tortillas and coconut flour flatbread. In the video, I combined the two recipes into one. My apologies for the confusion!
The tasted was fine, but how do you keep them from sticking to the parchment paper?
Hmm, mine never stick to the parchment paper. Just to clarify – did you use parchment paper or wax paper to roll out the dough? Did you have an issue rolling out the dough or just transferring it to the pan?
I tried this almond recipe today, w/ mixed results. I did use ground psyllium husk, but otherwise the same. Perhaps you can help me get this better. The tortilla dough in 8″ rounds was almost too delicate to handle, certainly not to get into the skillet neatly. So not perfect, but I can deal w/that. However these are never going to be flexible at 2 min. one side, 1 min. the second. I used a heat at power level 6 after 7 seemed too strong. I’m willing to try again, but is it enough to just use lower heat? Am I missing something else? I do want them flexible, but also cooked through.
Hi Sue, I always recommend using whole psyllium husk because it’s so much easier to work with. It bulks up better, is lighter in color (in most cases, especially if you get psyllium with high purity level), and the taste is milder since it’s not that concentrated. The results are just better. Psyllium powder absorbs water more readily, which might be why your tortillas turned out drier/harder/not as flexible. I haven’t done much experimenting with psyllium powder (I always buy whole psyllium). However, I have tried this recipe with powdered psyllium and remember the tortillas being pliable. Unfortunately, I do not remember how high my heat was. I would try using medium heat (as opposed to medium-high heat) and cooking the tortillas for a shorter period of time. Also, I should mention that it’s completely ok to consume psyllium and almond flour raw, so even if you under-cook the first tortilla (to experiment), it will still be safe to eat. What type of pan did you use to cook the tortillas? What material was it made of?
Thanks, Petra! I used a well-seasoned 8″ iron skillet, wiped out w/ olive oil, as you suggested. (Any excuse to use my cast iron!)
Too high a heat may well be the answer, & possibly too long, too. I will find some whole psyllium husks for my next trial, & adjust times & heat. Where the tortillas go brown is where they are crisp, & being wrinkled means that happens unevenly, but all over the place.
Is there a trick to placing the rounds into the skillet? It occurs to me I could leave them on the parchment & turn that over & place the whole thing into the skillet before peeling off the paper. Straight from my hands at various speeds gave a wrinkled tortilla every time. Can’t flatten them: they tear.
Hi Sue – you can definitely leave the tortilla on the parchment paper and then just flip it over into the skillet. The way I do it is a bit trickier You have to put it into the skillet slowly, making sure that it’s completely stretched before it touches the skillet. Once the tortilla touches the hot skillet, you can’t move it anymore otherwise it will tear (just like you’re describing). I actually practiced on a cold skillet to make sure I knew how to stretch the tortillas properly (so I would get it right on the camera). Now it’s a breeze, but it did take some practice for sure!
You have said 1 cup of flour 2 tbspn of physillium…
Can u plz say it in gram wise. How much gram of almond flour requires how much gram of physillium husk to bind it?
Some add physillium a lot. Some add less.. What is the exact amount to be added for perfect tortilla.
Hi Sadiya – all my recipes have both imperial and metric measurements. In the recipe box, under the list of ingredients, you will be a green text that says “US Customary – Metric”. Just click on “metric” and the measurements will automatically convert. Let me know if you need any further assistance.
Petra i did made almond flour tortilla today
I used 50 gms of Almond flour
10 gm of physillium husk
Baking powder
Salt
Oil
Luke warm water
I made the dough and let it sit for 20 min.
When rolling the dough. The dough cracks and i cldnt roll a perfect tortilla. It cracks
This is the third time. And i was really looking fwd to make a perfect one. I dont knw why i codnt get it. I m very much upset abt it.
Hi Sadiya – I am so sorry you had trouble with the recipe! I have honestly never had that happen, but I am sure we can figure it out. What brand of almond flour did you use? Was it finely ground? Did you use whole psyllium husk or powdered (ground) psyllium? Did you use two pieces of parchment paper to roll out the dough?
Hi Petra,
Thank you for sharing these recipes. Have you tried freezing the almond or coconut tortilla and if so how did they hold up when they we used? Any suggestions for freezing them?
Thank you.
Yes, I have and they freeze well. The freezing instructions are in the recipe box, under “Instructions”, Step 4.
I have made these with blanched almond flour, a mix of blanched and whole flour, and all whole almond flour, and they came out great each time.. After the first time I boosted the flavor by using La Tourangelle roasted pecan oil for both the dough and in the skillet, which adds a wonderful toasty flavor and aroma. I used my trusty big Lodge cast iron skillet for making them. I thought making my own tortillas would be too hard, but it’s fast and easy with this recipe, and a doubled recipe makes enough to freeze. After I am done, I just cut up the parchment paper I used to roll out the dough and place the squares between each tortilla so they won’t stick together. (I bought flat sheets of parchment paper so it’s not trying to roll up on me all the time, it helps a lot.)
What an amazing review! Thank you so much for sharing your tips!❤️ So happy you are enjoying the recipe!
Is it okay to prepare the dough, and keep it in the fridge before rolling out the tortillas? Will this change how they turn out? Or is it best to make the dough and roll them out right away?
Hi Sabrina – you can leave the dough in the fridge. I have done it multiple times and it doesn’t change how the tortillas turn out. Just make sure to store it in an airtight container, so it doesn’t dry out.
I made these using ground psyllium husk for taco night and they turned out incredible! So easy to make, super healthy and delicious!
Thank you so much for taking the time to share your feedback, Melissa!❤️
hi, those look AMAZING, you just saved me like 10 dollars from buying them from a bakery
So happy to hear that, Ahmed! Hope you love them 🙂
Absolutely perfect! What a great recipe! So easy and delicious. I’ll definitely be making these often. I’m trying to go gluten-free, which I find really hard to do because I love breads and flatbreads. This will be perfect for helping me kick the habit.
That makes me so happy, Vicki! Thank you so much for the feedback and rating!❤️
The recipe looks great – just a few clean, simple ingredients. My question is about how many servings this makes. The recipe instructs us to divide the dough into 4 equal pieces. The servings below are listed as 6 however. Am I reading something wrong?
Hi – I am sorry it is confusing. Yes, divide the dough into four pieces … and then “To make perfectly round tortillas, you can use a cutter, a bowl, or a small plate (and cut around it). 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.” You can find the instructions in the recipe box 🙂 Let me know if you have any other questions.
Hi I think I am doing something wrong. When I make my dough it looks and feels like marzipan not doughy. When I cook it, it turns into cracker like texture, not pliable at all. What am I doing wrong? I really want these to work for me and my family.
Hi Madhu – I am so sorry you had trouble with the recipe. Let me ask you a few questions:
1. Did you use whole psyllium husk or did you use ground? And how much did you use? I suspect that there was too much psyllium in the mixture.
2. What brand of psyllium did you use?
3. Did you make any modifications to the original amount of ingredients called for in the recipe?
Just to be 100% certain, can you take a look at the products I’ve posted on google photos and tell me which one is the right ‘whole psyllium husk’? And maybe the possible purity determined by look. One of those brands mentions a purity of 99% while the other only mentions a higher absorption capability compared to others (on their site, but that also makes me worry). From the looks of it, I think you used what we call psyllium husks here, but those names are SO CONFUSINGG!
link: https://photos.app.goo.gl/p877wk3dGELbNUJQ9
Yes, totally! Psyllium can be confusing for sure – it ranges in colors and textures. I would say that the psyllium by Woele is similar to what I used. My psyllium seems to be a bit finer but it might be just the photo. The color is perfect! I would give it a go (perhaps making just half a batch of the tortillas to begin with). Please, let me know how the recipe turns out 🙂
this is my go to recipe for flatbread. its an inexpensive way to make bread without all the other “luxury” ingredients like cheese, cream cheese, butter etc.. I am also trying to go dairy free and gluten free so this recipe was the best. thank you for figuring this out, it really helps.
Thank you so much for taking the time to share your feedback and rating, Sarah!❤️ It means a lot!