Homemade Almond Flour Tortillas (gluten-free, grain-free, sugar-free)

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A while back I posted recipes for both gluten-free tortillas made with brown rice flour and grain-free tortillas made with almond flour.  I hadn’t taken pictures of any of my tortillas though so I didn’t have any to share.  I finally made a point of photographing my grain-free tortillas so that you can see what they look like.  I also took pictures during the different stages of prep and cooking again so that you can get the full picture!

Also, I am still working on trying to get these more flexible so that they can be used as wraps.  Right now I use them for tostadas (flat tacos).  If I try to fold them for a taco, they usually break and turn into sandwiches.  They are still very tasty, just different from regular tortillas.  I have also discovered that they are more flexible after you have stored them for a day or so in plastic or a container.

Here is the revised recipe:

Grain free Almond Flour Homemade Tortillas: (gluten-free, grain-free, sugar-free, yeast-free)
Servings:  6-8
Prep and cook time:  35-50 minutes

Ingredients:
3 cups blanched almond flour
1 tsp sea salt
1 Tbsp ground flax seeds
3 Tbsp boiling water
2 tsp honey
1 egg

Steps:

1.  Combine the flax and boiling water in a small bowl.  Let sit for 5 minutes.  Mix the flour and salt together in a separate medium bowl.  To the dry ingredients, add the egg, flax mixture and honey.  Combine mixtures until it forms a firm dough that isn’t too sticky to handle.  If it is too sticky, add more flour until you can easily roll it into a ball.

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2.  Cut the ball into 8 pieces.  I cut it in half first and then cut each half into fourths.

almond-flour-tortillas53.  Place a piece of plastic wrap on a counter or cutting board.  Take one piece of dough and roll it into a ball with your hand.  Place the piece of dough in the center of the plastic.  Place one more piece of plastic over the piece of dough.  Roll the dough very gently.  Roll it until it is as thin as you can get it without it falling apart.

Note:  Don’t expect perfection – these are not going to be your ordinary completely round tortillas like you buy in the store.  Each one of these tortillas has a personality and uniqueness – they will have jagged edges, and some little holes here and there but that’s okay!

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3.  Oil a cast iron skillet with olive oil and then heat skillet to medium heat. Heat it well before you add the first one.  (As you make the tortillas, you may need to lower the heat to low-medium so that they don’t burn, but it depends upon your stove and what kind of skillet you’re using).

Take off the plastic wrap on top of the tortilla.  When hot, gently put your non-dominant hand underneath the plastic wrap under the tortilla.  Flip the tortilla onto your dominant hand while you peel away the plastic wrap.  Then gently “plop” it into the skillet in the middle of the pan.   If there are folds, try to even them out, or just mush them down with a spatula.

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"Ta da!"

4. Cook for about 1 minute on each side, or until they are golden brown. You will see the edges start to brown and the middle will start to bubble:

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After about a minute on the skillet.

5. Flip and cook on the other side for another minute or less.

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6.  Cook each one, one at a time.   You may not need to use oil every time (could use butter or coconut oil too), but add a little bit if the skillet becomes dry.  I usually roll one while another one is cooking.  It is a bit of  a dance when they only need to cook a minute per side, but it works out well this way.

Stack them up on a plate until you’re ready to use them.  If you are making these ahead of time, you can freeze them once cooled in a freezer bag, or just keep them in the fridge in a Tupperware for a few days.  It actually works out better to make these on the weekend or sometime when you have extra time because they are a bit of work.

Enjoy!  Please let me know how you like these.  In the meantime, I’m going to keep experimenting to see if I can make them more flexible. I do have another recipe that is like a thick flour “Gyros” wrap but it is kind of thick and a little too “eggy” tasting for a regular tortilla.  But I will post that one soon too!

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17 Responses to Homemade Almond Flour Tortillas (gluten-free, grain-free, sugar-free)
  1. [...] looking for step by step instructions with photos on how to make grain-free almond flour tortillas, click here to see my photo tutorial of my grain-free [...]

  2. [...] This post was mentioned on Twitter by Michelle Mangen and Stacy Kinney, Lyle Hawkins. Lyle Hawkins said: RT @mmangen: Homemade Almond Flour Tortillas (gluten-free, grain-free, sugar-free) http://bit.ly/c2UOTs -via @HeartOfCooking [...]

  3. Lisa
    July 5, 2010 | 11:55 am

    I love your site! I just posted a pizza recipe on my site using GF tortillas but need to try it with this recipe. I would prefer using an almond flour base then the brown rice I was using. Do you think this would hold up well on a skillet with melted cheese?

  4. tracker
    August 24, 2010 | 5:58 pm

    Looks like you could use a tortilla press…

  5. Podiatrist in Charlevoix
    May 20, 2011 | 5:49 pm

    I’ll have to try these. Does almond flour make them taste a little too cakey though? Maybe with the flax it evens it out. I’ll just have to try them I guess haha

  6. Sarah
    May 25, 2011 | 9:32 am

    Hi – It’s not so much cakey as it is like a cracker – they don’t fold that great but are similar to a corn tortilla. Try it out and let me know what you think.

  7. chris
    September 27, 2011 | 8:02 pm

    yum. these are good, for cracker purpose at least. they taste like a wheat thin cracker. its nice to eat something crunchy since eating grain free. ive only paired mine with cheese but im also going to try them with salsa!

    thanks

  8. Nancy
    December 17, 2011 | 6:58 pm

    This recipe is not sugar free. It has honey in it which includes fructose and glucose which are both sugars.. It is as high in “sugar” as granulated sugar. Truly sugar free recipes would have no fruit, molasses, maple syrup, honey, agave, white sugar, brown sugar, etc.

  9. Sarah
    December 19, 2011 | 11:19 am

    Hi Nancy,
    I agree with you and I realize the way I worded “sugar-free” was not accurate. However I was referring to white granulated sugar – not all forms of sugar. The honey is optional and one could use a pinch of stevia in its place.
    thanks,
    Sarah

  10. Shelly
    February 3, 2012 | 11:40 pm

    Just found your site tonight and made them, and you saved the day! My husband was very happy with them. I can’t have rice (brown or white) the new studies show glutens in them and though it’s a small amount it still not good. I was told by Dr. Peter Orborne on-line to avoid it. I have been missing my tacos and for the first time in I don’t know how long I got to have them :) thanks to you and your almond recipe. My husband said over and over how good they were. Thank you I will be sharing your site with Peter’s on glutenfreesociety.org :)

  11. Dr. Peggy Parker
    March 4, 2012 | 9:39 am

    I just wanted to provide a little professional insight to the “sugar free” issue. While honey is a sweetener it isn’t sugar so the terminology is correct. Plus there is a world of difference in how sugar and honey are utilized in the body. Raw honey contains many minerals and enzymes that cause it to be uptaken slowly and it has been used medicinally for centuries because of its constituents. White sugar has NO redeeming qualities. It’s true that all sweeteners can contribute to inflammation but when honey is used judiciously it can be very therapeutic. BTW I’m a naturopath and a biological medicine doc.

  12. Sarah
    March 7, 2012 | 12:47 pm

    thanks Dr. Peggy for clearing this up!

  13. LeeAnn
    March 17, 2012 | 5:30 pm

    I used almond flour with tapioca flour mix, 2 eggs, tapioca starch, salt, and a little milk. Adding more tapioca flour to make a stiff texture. Then rolled out from the center in all directions and fried in a dry pan. Came out really good!
    Thank you for posting this!!

  14. Sandy
    April 7, 2012 | 9:58 am

    For a new Paleo person, this ‘bread’ is a life saver! So tasty … mine came out moist like a pancake which was superb. Thanks so much.

  15. Angela @ HomeCookedHealthy
    June 21, 2012 | 3:53 pm

    Thanks for this recipe. I tweaked just a bit to fit our sugar-free lifestyle using stevia instead of sugar – they turned out GREAT. Now I’m going to experiment with putting in some herbs in for a tasty flat bread. Love the inspiration!

  16. Rebecca
    January 13, 2013 | 3:15 pm

    What do you mean blanched flour ? I make my own almond milk with sprouted almonds and was hoping i could use the flour I end up with , as i have quite a bit

  17. Sarah
    January 17, 2013 | 3:00 pm

    HI Rebecca,
    I’m sorry for the delayed response. Blanched flour means it comes from blanched almonds (skins removed). You can do this by plunging them in boiling water for 1 minute and then removing the skin if you want to make your own flour. I buy mine from Honeyville. http://www.honeyvillegrain.com/index.html. Have a great day,
    Sarah

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