Soy-Free Almond Flour Tortillas
Skip the soy and embrace the wholesome goodness of these Soy-Free Almond Flour Tortillas—soft, pliable, and perfect for gluten-free and paleo-friendly diets. Made with a simple blend of almond flour and arrowroot starch, these tortillas are elevated by the addition of ground flaxseed, creating a healthy yet satisfying base for tacos, wraps, or even breakfast burritos. With no soy, grains, or dairy, they take just 30 minutes from start to finish, making them an easy, homemade alternative to store-bought options. Lightly grilled until golden and tender, these tortillas stay soft and flexible, ready to complement any filling you dream up. Whether you're crafting a healthy lunch or prepping for taco night, these tortillas are the perfect canvas for your creativity.
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Ingredients
- 1.5 cups Almond flour
- 0.5 cup Arrowroot starch
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Ground flaxseed
Directions
Step 1
In a large mixing bowl, combine the almond flour, arrowroot starch, baking powder, and salt. Whisk thoroughly to ensure there are no lumps and that the ingredients are well-distributed.
Step 2
In a separate small bowl, mix the warm water, olive oil, and ground flaxseed together. Allow the mixture to sit for about 5 minutes to thicken slightly.
Step 3
Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough begins to form.
Step 4
Once the dough comes together, knead it gently with your hands for about 1 minute. The dough should be soft and pliable, not sticky. If too sticky, add a bit more almond flour; if too dry, sprinkle a bit more water, a teaspoon at a time.
Step 5
Divide the dough into 6 equal portions and roll each portion into a ball.
Step 6
Place each dough ball between two pieces of parchment paper and use a rolling pin to roll them into thin, round tortillas, roughly 6 inches in diameter.
Step 7
Heat a non-stick skillet or cast-iron pan over medium heat and brush it lightly with olive oil.
Step 8
Carefully peel the top parchment paper off one tortilla and place it onto the hot skillet. Cook for about 1-2 minutes on each side, until bubbles form and the tortilla is slightly golden.
Step 9
Repeat the process with the remaining dough balls.
Step 10
Transfer cooked tortillas to a plate, stacking them and covering with a clean kitchen towel to keep them soft and warm until serving.
Nutrition Facts
| Serving size | (429.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1560.4 |
| Total Fat 103.1g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1409.5mg | 0% |
| Total Carbohydrate 144.1g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 5.1g | |
| Protein 32.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 376.9mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 70.0mg | 0% |
Source of Calories