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.