Almond Flour Tortillas (Low Carb)

These chewy, versatile almond flour tortillas are made with the right mix of almond flour and coconut flour for construction that also lets the satisfying delicate nutty, buttery taste shine. They usually solely have 2 internet carbs.

With the addition of a contact of xanthan gum, the completed tortillas are as skinny as “common” flour tortillas, and can bend and fold any manner you want. Add your favourite fillings and wrap them up like a burrito that will not break!

Why this recipe makes probably the most versatile tortillas

Not like different recipes you may discover, these almond flour tortillas are rolled paper skinny for a tortilla that can be utilized in any manner our common gluten free flour tortillas can. You do not have to roll them as thick as flatbread, or have them break as you attempt to wrap them round fillings.

We add sufficient coconut flour and a contact of xanthan gum to finely floor almond flour, plus one egg, to create true construction and resilience in each the uncooked dough and the completed tortillas.

You can also make the dough in a mini chop meals processor or with only a bowl and spoon, and retailer it within the fridge for as much as per week. And the completed tortillas will keep recent at room temperature for days. Really an incredible tortilla!

Substances defined

There aren’t many substances on this recipe, and every contributes one thing to the tortillas. This is a bit in regards to the significance and background of every:

• Almond flour: Provides bulk, some construction, and taste. As a result of it has a lot fats, it is smooth, although. Remember to use finely floor and sifted blanched almond flour like Wellbee’s, Blue Diamond, nuts dot com, or Costco’s Kirkland model. Almond meal, which is coarsely floor and the almonds have intact skins, will not bind the dough collectively correctly for a easy, built-in tortilla.
• Coconut flour: Has a number of fiber which helps add construction and helps soak up among the fats from the almond flour, making these two flours right into a magic mixture of taste, construction, and low carbohydrates.
• Xanthan gum: Retains the dough from crumbling so you’ll be able to roll it out. With out it or a substitute, the uncooked dough is simply too smooth to carry collectively lengthy sufficient to switch it to the griddle. Xanthan gum is healthier right here than psyllium husk, which may add undesirable taste and probably shade if not sourced correctly.
• Baking powder: Provides rise and provides the tortillas some dimension.
• Salt: Provides style and brightens the opposite flavors.
• Egg: Helps to carry the tortillas collectively, present construction and a few rise, and moisture for water-absorbent coconut flour.
• Water: Simply sufficient to complete bringing the dough collectively.

The best way to make almond flour tortillas

1. Make the dough

Whisk collectively the almond flour, coconut flour, salt, xanthan gum, and baking powder, then add the crushed egg and a pair of tablespoons of water to type a comparatively smooth dough that appears like further smooth play-doh. Wrap it tightly in plastic wrap and refrigerate for no less than 10 minutes, if not longer. This may make the dough a lot simpler to deal with by permitting the coconut flour to soak up the moisture from the egg and water and the fats of the almond flour. It is also much less sticky when it is chilly.

2. Easy and divide the dough

Unwrap the chilled dough and sprinkle it calmly with tapioca starch. Roll it right into a tough rectangle and fold it right into a packet no less than as soon as to easy out the dough and make it simpler to work with. Use a bench scraper or sharp knife to divide the dough into 8 equal items.

3. Form the dough into rounds

Roll all 8 items of dough into easy rounds between your palms. Switch some extra dough to the primary piece of dough, then use a rolling pin to roll the dough right into a tough spherical about 7-inches in diameter so there’s extra to trim. Sprinkle the dough calmly with tapioca starch to soak up among the moisture so the dough is much less sticky.

A professional tip for completely spherical tortillas is to chop off extra with a a 6-inch steel cake cutter or steel lid of a pot. Take away the surplus, and add it to the following portion. You may skip this step and simply have messier edges, or use a knife to trim the tough elements.

The tortillas must be skinny sufficient to be clear sufficient you can see your hand by means of them once you decide one up. That is how you recognize they’re rolled skinny sufficient.

4. Cook dinner the tortillas

I form all the rounds first, sprinkling them with tapioca starch to forestall them from sticking to one another. This fashion, I can prepare dinner them unexpectedly when the skillet is scorching and never fear one will burn whereas I am shaping the following. You may form and prepare dinner every uncooked spherical because it’s prepared, although.

Warmth a griddle to 375°F or a forged iron skillet for no less than 5 minutes or medium-high warmth. Attempt including a small piece of trimmed dough to the skillet and press it down with a spatula. It ought to begin to prepare dinner in a short time when it is scorching sufficient.

Place the primary formed tortilla on the new skillet and press down firmly with a big spatula to pressure the entire spherical to make contact with the new floor. Cook dinner till bubbles type, then flip forwards and backwards a pair occasions till the tortilla is opaque and has some browning on either side. Stack the tortillas on high of each other coated in a tea towel and serve.

Skilled suggestions

These tortillas have a number of issues in frequent with all my different gluten free tortilla recipes, but in addition name for some particular dealing with. Listed here are some suggestions for achievement:

Agency up a too-soft dough

In the event you discover that the dough is simply too moist to roll out correctly, knead extra coconut flour into the dough by the pinch, and check out shaping it once more. Or knead in some tapioca starch to soak up among the fats from the almond flour, and maintain sprinkling tapioca starch to maintain the dough from cracking and sticking as you roll.

After you divide the dough into 8 equal items, take away about 1/4 of the dough from one piece and add it to a different. The additional dough makes rolling out the dough skinny sufficient a lot simpler, and the surplus dough will get trimmed and added to the following portion.

You can begin with a tortilla press

It will not press the dough skinny sufficient, but it surely’s a great way to begin. Line it with parchment paper or plastic to maintain the dough from sticking to it, then then use a rolling pin to roll it skinny sufficient.

Use a cake cutter or pot lid for clear edges

I used a 6-inch cake cutter to get neat edges on the tortillas. It is a very helpful little trinket to have within the kitchen, but it surely’s completely not needed in any respect. The lid of a pot works nice for a similar function, or tough edges left intact are after all completely positive.

Ingredient substitutions

These tortillas are already dairy free, however listed here are some concepts for changing different potential allergens:

Almond flour-free

It’s best to be capable to use finely floor cashew flour or hazelnut flour instead of almond flour.

Nut-free

Attempt sunflower seed flour, however the tortillas might flip inexperienced. The chlorophyll within the sunflower seeds reacts with baking powder, resulting in a innocent inexperienced shade.

Coconut flour-free

I examined this recipe with 6 tablespoons (48 g) of tapioca starch/flour instead of the coconut flour, and it labored. The dough is not fairly as straightforward to deal with, and the tortillas have a tendency to not bend as nicely instantly. They have been extra versatile the following day when saved in a sealed plastic zip-top bag with a moistened paper towel. Remember that the tortillas will probably be increased in carbohydrates if made with tapioca instead of coconut flour.

Egg free

I like to recommend making an attempt 1 “chia egg” (1 tablespoon floor chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel) or a “flax egg” instead of the egg. Bob’s Pink Mill egg replacer may work.

Xanthan gum-free

Guar gum ought to work as a substitute. You too can strive utilizing 8 grams of finely floor blonde psyllium husk to the dry substances instead of 4 grams of xanthan gum earlier than including the nice and cozy water.

Tapioca starch

As a substitute of utilizing tapioca starch to sprinkle throughout shaping, you should use finely floor rice flour, arrowroot, cornstarch, or potato starch. You may skip the starch and roll between sheets of parchment paper or plastic wrap, however your tortillas could have crinkle strains in them.

Storage directions

You may wrap and retailer within the fridge the unshaped, uncooked dough (or formed into rounds) wrapped tightly in plastic wrap for as much as 1 week.

In the event you’re not serving the tortillas instantly, place them in a stack in a plastic zip-top bag or tortilla hotter lined with a barely moist paper towel to retain moisture. They are going to keep recent that manner for as much as 3 days at room temperature, and as much as per week the fridge within the plastic bag. If the towel dries out, moisten it once more. You may at all times refresh the tortillas in a scorching dry skillet.

For longer storage, wrap the stack of tortillas tightly in plastic wrap, then place in a freezer-safe zip-top bag, and squeeze out all of the air you’ll be able to. Freeze for as much as 3 months. Defrost within the fridge or at room temperature, and refresh in a scorching, dry skillet.

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