Ingredients
Scale
1/2 cup almond flour
1/2 cup arrowroot powder
1/2 teaspoon salt
1/4 cup almond milk
1/4 cup avocado oil
Instructions
The Broiler Method:
- Preheat oven to broil and line a baking sheet with parchment or a silpat liner.
- 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.
- 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.
- 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.
- Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
The Baking Method:
- Preheat oven to 350 degrees Fand line a baking sheet with parchment or a silpat liner.
- 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.
- 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.
- 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.
- Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
The Stovetop Method:
- Heat a cast iron skillet over medium/low heat and drizzle (very) lightly with olive oil.
- 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.
Keywords: taco, tortilla, almond flour