Almond Flour Tortillas

These have a more similar texture to actual corn tortillas, and (cook up more similar to them - less tender, a bit “heavier”). However I estimate them at around 150-180 calories per since almond flour is much more caloric than coconut flour.

Ingredients Directions

  • 40g (~1/3 cup) almond flour
  • 5g (1 tbsp) psyllium husks (not powder!)
  • Pinch of salt
  • Spices - garlic or onion powder, etc. (optional)
  • 1 tsp olive oil
  • 40g (~1/6 cup) warm water
  • 2 drops of sweet corn extract (optional)

  1. In a small bowl, mix the almond flour, psyllium husk, salt and optional spices, breaking up any lumps.
  2. Add the water, oil, and optional extract to the mix, stirring until combined
  3. Then kneading/folding by hand until very well combined. Let stand 10 minutes to thicken.
  4. Divide the dough into 2 (for tacos) equal portions - they should each measure about 45 grams, and shape with tortilla press.
  5. Cook in a cast iron skillet or griddle, additional oil should not be required. They will release easier as they cook.

Notes

These also appear to keep their strength after being stored in the refrigerator and re-heated (better than actual corn ones).

Larger Batch

Yields 6 taco sized tortillas:

  • 120g (~1 cup) almond flour
  • 15g (3 tbsp) psyllium husks
  • 1/2 tsp salt
  • Spices - garlic or onion powder, etc. (optional)
  • 1 tbsp olive oil
  • 120g (~1/2 cup) warm water
  • A few drops of sweet corn extract (optional)

Original Recipe

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recipes/almond_flour_tortillas.txt · Last modified: 2022/03/14 20:32 by phook

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