Almond Flour Tortilla Recipe Vegan and Easy to Make

If you’ve been searching for a delicious, gluten-free, and vegan alternative to traditional tortillas, look no further! Almond flour tortillas are not only incredibly tasty but also packed with nutrients and friendly to those with dietary restrictions.

These soft, pliable tortillas are perfect for wraps, tacos, or even quesadillas, offering a rich, slightly nutty flavor that pairs beautifully with a variety of fillings. Whether you’re gluten intolerant, following a low-carb lifestyle, or simply want to try something new in your kitchen, this almond flour tortilla recipe is sure to become a staple.

Best of all, it’s straightforward to make and requires just a handful of wholesome ingredients. Let’s dive into how you can whip up these vegan almond flour tortillas at home with ease and confidence!

Why You’ll Love This Recipe

Almond flour tortillas are a fantastic alternative to wheat-based wraps, especially if you’re looking to avoid gluten or grains. They’re high in protein and healthy fats, which keep you fuller for longer and support sustained energy.

Unlike traditional tortillas that can sometimes be dry or tough, these almond flour tortillas come out soft, flexible, and easy to fold, making them perfect for tacos, burritos, or even breakfast wraps.

This recipe is entirely vegan and allergy-friendly, using no eggs or dairy, and naturally free from refined sugars or preservatives. Plus, almond flour adds a subtle, delicious nuttiness that elevates your meals.

Preparing your own tortillas also means you control the ingredients and avoid additives often found in store-bought options. Give this recipe a try and discover a new favorite way to enjoy your meals!

Ingredients

• 1 ½ cups almond flour (finely ground, blanched almond flour works best)
• 2 tablespoons ground flaxseed (mixed with 6 tablespoons water to create flax “egg”)
• ¼ teaspoon baking powder (gluten-free)
• ½ teaspoon salt
• 1 tablespoon olive oil (or avocado oil)
• 4-5 tablespoons warm water (adjust as needed)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork (for mixing flaxseed and water)
• Rolling pin or clean bottle
• Non-stick skillet or cast-iron pan
• Parchment paper or silicone mat
• Spatula
• Kitchen towel or plate for stacking tortillas

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons warm water. Whisk well and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
2. Mix dry ingredients: In a large mixing bowl, combine 1 ½ cups almond flour, ¼ teaspoon baking powder, and ½ teaspoon salt. Stir well to evenly distribute.
3. Add wet ingredients: Pour the flax egg and 1 tablespoon olive oil into the dry ingredients. Begin mixing while gradually adding 4 tablespoons warm water, adding more as needed to create a soft, pliable dough that is not sticky.
4. Form the dough: Knead the dough gently in the bowl until it comes together. If the dough is too crumbly, add water one teaspoon at a time; if it’s too sticky, add a little more almond flour.
5. Divide and roll out: Divide the dough into 6 equal portions and roll each into a ball. Place a ball between two pieces of parchment paper or on a silicone mat and roll out into a thin circle about 6-7 inches in diameter.
6. Cook the tortillas: Heat a non-stick skillet or cast-iron pan over medium heat. Carefully peel off the top parchment and transfer the tortilla to the pan. Cook for 1-2 minutes on each side, or until lightly golden and slightly puffed. Repeat with remaining dough balls.
7. Keep warm and serve: Stack cooked tortillas on a plate and cover with a kitchen towel to keep them soft and warm until ready to serve.

Tips & Variations

For best results, use fresh almond flour as older almond flour can make the tortillas crumbly.

• If you prefer a thinner tortilla, roll out the dough thinner but be gentle to avoid tearing.
• Try adding herbs or spices like cumin, garlic powder, or smoked paprika to the dough for an extra flavor boost.
• For a nut-free version, you can experiment with oat flour or chickpea flour, though texture and flavor will vary.
• Store leftover tortillas in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
• Reheat tortillas on a dry skillet for 30 seconds each side or wrap in a damp towel and microwave for 20 seconds.

Nutrition Facts

Serving Suggestions

These almond flour tortillas are incredibly versatile and make a wonderful base for various meals. Use them to craft vegan tacos filled with sautéed mushrooms, avocado, and fresh salsa.

Or create hearty wraps stuffed with roasted vegetables, hummus, and leafy greens for a quick lunch.

For breakfast, try rolling them up with tofu scramble and sautéed spinach for a nourishing start to your day. You might also enjoy them alongside your favorite vegan chili or stew for dipping and scooping.

For more creative vegan meal ideas, check out the Blackstone Lo Mein Recipes or the 50 Cupcake Recipes, both perfect companions to your homemade tortillas.

Conclusion

Making almond flour tortillas at home is not only rewarding but also a fantastic way to enjoy a healthy and flavorful alternative to traditional tortillas. This vegan recipe combines simplicity with nutrition, offering you a gluten-free, grain-free option that can be customized to suit your palate.

With just a few pantry staples, you can prepare soft, tender tortillas perfect for any meal of the day. Whether you’re packing them with your favorite veggies, beans, or vegan cheeses, these tortillas will elevate your dishes and impress your guests.

Don’t forget to explore more recipes to complement your cooking adventures. For instance, try the Breakfast Wellington Recipe for a savory morning treat or the Bread And Gravy Recipe for a cozy dinner.

Happy cooking!

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