Almond Flour Tortillas Recipe Vegan With Water Made Easy

Are you looking for a delicious, gluten-free, and vegan alternative to traditional tortillas? Look no further!

These almond flour tortillas made with just a few simple ingredients, including water, are incredibly easy to prepare and perfect for anyone following a vegan or low-carb lifestyle. Almond flour lends a mild, nutty flavor and a soft, pliable texture that makes these tortillas ideal for wraps, tacos, or even as a base for quick pizzas.

Best of all, they are naturally grain-free and free from any eggs or dairy, so they fit beautifully into allergy-friendly cooking.

Making your own tortillas at home allows you to control the ingredients and avoid preservatives. Plus, these almond flour tortillas come together quickly, with no special skills required, making them a perfect go-to recipe for busy weeknights or weekend meal prep.

Let’s dive into this versatile recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

These almond flour tortillas are not only vegan but also gluten-free, grain-free, and free of any artificial additives. They are soft, flexible, and have just the right amount of chewiness to hold your favorite fillings without cracking or breaking.

Using water as the only liquid keeps the recipe simple and accessible. No need for oil or any dairy substitutes, making it light and healthy.

The recipe requires minimal ingredients and equipment, and you can whip up a batch in under 30 minutes.

Whether you’re meal prepping, hosting a Mexican-themed dinner, or just craving a healthier wrap option, these tortillas will impress your family and friends. Plus, they pair wonderfully with many dishes, from savory to sweet.

Ingredients

• 1 ½ cups almond flour (finely ground, blanched)
• ¼ cup tapioca flour (for elasticity and stretch)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup warm water (adjust as needed)

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or cast-iron pan
• Rolling pin or tortilla press
• Parchment paper or silicone baking mat
• Spatula
• Kitchen towel

Instructions

1. Combine the dry ingredients: In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and salt until evenly mixed.
2. Add warm water: Slowly pour in the warm water while stirring with a fork or whisk. Mix until a dough forms. The dough should be soft but not sticky. If it’s too dry, add a teaspoon of water at a time; if too sticky, sprinkle a little more almond flour.
3. Rest the dough: Cover the bowl with a kitchen towel and let the dough rest for 10 minutes. This helps the flours absorb moisture and makes rolling easier.
4. Divide the dough: After resting, divide the dough into 8 equal portions and roll each into a ball.
5. Roll out the tortillas: Place one ball between two sheets of parchment paper or on a silicone baking mat. Using a rolling pin, roll it out into a thin, round tortilla about 6-7 inches in diameter. Repeat with all dough balls.
6. Cook the tortillas: Heat a non-stick skillet or cast-iron pan over medium heat. Carefully peel off the top parchment paper and transfer the tortilla to the skillet. Cook for 1-2 minutes on the first side until you see bubbles and light golden spots.
7. Flip and cook the other side: Using a spatula, flip the tortilla and cook for another 1-2 minutes. The tortilla should be flexible and lightly golden. Repeat for all tortillas.
8. Keep warm and serve: Stack the cooked tortillas and cover with a clean kitchen towel to keep them soft and warm until ready to use.

Tips & Variations

For the softest tortillas, don’t roll them too thin; aim for about 2-3 mm thickness. If you roll them too thin, they might tear during cooking.

Substitute tapioca flour with arrowroot powder if you prefer, but the texture might vary slightly.

Add a pinch of smoked paprika, garlic powder, or cumin to the dough for a flavorful twist.

Store leftover tortillas in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat on a dry skillet for best results.

Nutrition Facts

Serving Suggestions

These almond flour tortillas are incredibly versatile. Use them to make:

• Vegan breakfast burritos filled with scrambled tofu, avocado, and salsa.
• Soft tacos stuffed with grilled veggies, black beans, and a drizzle of vegan sour cream.
• Wraps loaded with hummus, fresh greens, and roasted chickpeas for a light lunch.
• Mini pizzas topped with your favorite tomato sauce, veggies, and vegan cheese.

For more delicious vegan recipe ideas, check out our Blackberry Juicing Recipes or try the Zucchini Peppers Onions Tomatoes Recipe for a fresh veggie-packed meal.

Conclusion

If you’re searching for a simple, healthy, and vegan tortilla recipe, these almond flour tortillas with water are your new best friend. They combine wholesome ingredients to provide a grain-free alternative that doesn’t compromise on taste or texture.

With minimal prep and cooking time, they’re perfect for busy individuals who want to enjoy homemade wraps without the hassle or gluten.

Whether you’re making tacos for Taco Tuesday or assembling a quick wrap for lunch, these tortillas will hold up beautifully and satisfy your cravings. Don’t forget to experiment with the optional spices and fillings to make each meal uniquely yours.

For more inspiration, explore our other recipes like the Breakfast Wellington Recipe or the hearty Bread And Gravy Recipe. Happy cooking and enjoy your homemade almond flour tortillas!

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