These homemade almond flour tortillas are tender, soft, pliable, and flavorful. 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. They are vegan, grain-free, and 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
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. 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 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. Also, know that psyllium comes in different grades 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 the highest purity level you can find (so your tortillas turn out light-colored).
A little bit of baking powder for fluffiness, olive oil for moisture, and salt.
Technique
To make the dough, mix the dry ingredients first. Then add the oil, water, and stir until you get a pliable dough. 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 let the dough rest for a few minutes to let the psyllium absorb all the moisture and create a soft, elastic, and slightly sticky dough. If the dough is too dry or doesn’t bind well, add more water, 1 Tbsp./15 ml at a time.
When you’re ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a smooth spherical shape. Place the dough ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten the dough 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. As the tortilla goes from disk to roundish shape, you may need to use a varied technique to form it into a clean circle.
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 dough, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
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.
Finally – and most importantly – use a non-stick skillet to cook the tortillas. I have only tested this recipe with my well-seasoned cast iron skillet, but I would imagine that any non-stick surface will work. A stainless steel surface will not work!
More Low-Carb Tortilla Recipes
A very similar recipe to these almond flour tortillas is coconut flour flatbread. I usually use that recipe for thicker naan, but it works for tortillas as well. If you’re all about quick and easy recipes, another great high-fiber alternative are flaxseed tortillas.
If you try this recipe, please, let me know! Leave a comment, share your feedback, rate the recipe. It always means a lot when you do.
Tools You’ll Need
1. Skillet (12 Inches, Lodge, Cast Iron) | 2. Knife Set (6 Pieces, Utopia, Stainless Steel) | 3. Mixing Bowls(Set of 3, Pyrex, Glass)| 4. Rolling Pin (French, Wood) | 5. Measuring Cup (1 Cup, Anchor Hocking, Glass) | 6. Measuring Cups (Set of 6, Stainless Steel) | 7. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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These homemade almond flour tortillas are tender, soft, pliable, and flavorful. 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.
- 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
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Prepare the dough. Add the almond flour, psyllium, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 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.
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Roll out the dough. Cut the dough into 4 even pieces. Roll each piece into a tight ball. Place one of the dough balls between two pieces of parchment paper (not wax paper!) and press the ball with the palm of your hand to flatten it out a little bit. Using a rolling pin, roll out the dough as thinly as you like. My tortillas are usually 1⁄16-in/1.6-mm thick.
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.
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Cook the tortillas. Preheat a well-seasoned cast iron (or non-stick) griddle 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.
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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.
*The finer the almond flour, the softer the almond flour tortillas will be.
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.
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 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 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”).
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 🙂
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. ❤️
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 🙂
2 net camussrbs is what I believe
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.