Almond flour tortillas are easy to make with only 5 ingredients and your broiler. No grains, gluten, or diary or eggs. These almond flour tortillas truly are for everyone!

It’s week 3 of TACO MONTH on Hungry by Nature and I am here for it!! As I mentioned last week and the week before, I am going to be sharing recipes all month long to get you ready for Cinco de Mayo – because nothing is better than holidays dedicated to margaritas, tacos, chips and guac, tortillas, and queso.

We’ve already talked about queso (YUM) and my new favorite and super easy lettuce wraps, but today were are making the fastest tortillas ever…

5 INGREDIENT ALMOND FLOUR TORTILLAS

That’s right, you only need FIVE ingredients to make this gluten free almond flour tortilla recipe!

Almond flour: I like to use a fine almond flour (not almond meal) for this recipe. It helps to keep the tortillas moist, plus it’s high in healthy fats.

Arrowroot flour: Arrowroot flour is needed to act as the starch in this recipe. It thickens the batter, like tapioca flour would, and helps bind the tortillas so they do not break when folded.

Salt: Because you always need it.

Almond milk: I love unsweetened plain almond milk. But you could sub coconut milk as well.

Avocado oil: I really like how mild the avocado oil is in this recipe, compared to olive oil. 

If the 5 ingredient list didn’t sell you on these gluten free tortillas, I know you are going to love how easily they are to make!

All you have to do is whisk the dry ingredients together.

Then you whisk in the wet ingredients. I know this is super hard to follow 😉 

The hardest part is evenly dividing the batter between 8 tortillas on a silpat liner or parchment paper before you broil. And that’s it!

I tested this recipe using several cooking methods – stovetop, baking, and broiling.

I found the broiler to be the fastest and easiest overall, but all three methods do work! I made notes in the recipe for each method.

Because I know you are looking for other Cinco de Mayo themed recipes for taco month, don’t forget about my:

• coconut and cassava flour tortillas
• charred sweet potato and brussels sprout tacos
• whole30 taco frittata
• and my tex-mex taco casserole – also whole30 approved!

I know you are going to LOVE this 5 ingredient almond flour tortilla recipe!! When you make them during taco month, post a picture on social media and use the hashtag #imhungrybynature so that I can see!

5 Ingredient Almond Flour Tortillas

• Author: Ellie
• Prep Time: 5 mins
• Cook Time: 2 mins
• Total Time: 7 minutes
• Yield: 8 tortillas 1x
• Category: Main
• Method: Oven

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Ingredients

Scale 1x2x3x

1/2 cup almond flour

1/2 cup arrowroot powder

1/2 teaspoon salt

1/4 cup almond milk

1/4 cup avocado oil

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Instructions

The Broiler Method:

1. Preheat oven to broil and line a baking sheet with parchment or a silpat liner.
2. In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
3. Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
4. Broil for 1-2 minutes, until they are just brown on the top, making sure to watch the entire time. The tortillas can very quickly go from brown to burned.
5. Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.

The Baking Method:

1. Preheat oven to 350 degrees Fand line a baking sheet with parchment or a silpat liner.
2. In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
3. Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
4. Bake for 6 minutes – the tortillas will be just barely brown on top. Any longer and the tortillas will dry out and crack when folded.
5. Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.

The Stovetop Method: 

1. Heat a cast iron skillet over medium/low heat and drizzle (very) lightly with olive oil.
2. Pour 1/8 of batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.

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Keywords: taco, tortilla, almond flour

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