“Gluten-free tortillas are the best!” Nope, I’ve pretty much never heard anyone say that phrase. Ever. That’s because store bought gluten-free tortillas are pretty horrible. They crack, crumble and fall apart, leaving whatever delicious fillings you had planned to eat inside a tortilla on your plate instead. I can usually say that I don’t miss gluten. When I am faced with a cracked tortilla and sad pile of fillings on my plate, I do.
At least until I came up with this magical recipe! These tortillas are soft, pliable, and stay together even when stuffed full of greasy fillings. They also taste great, unlike store-bought gluten-free tortillas that tend to have a weird flavor. Since they’re made mostly with almond flour, they’re far more nutrient-dense and low-carb than their traditional counterparts. Did I mention that they can also be used as a wrap? As if I haven’t provided enough reasons for you to love these, they’re also easy to make, only require a few ingredients, and are friendly to special diets! Delicious, pliable tortillas that are easy to make, nutritious and gluten-free, grain-free, vegan, Paleo, Primal, low-carb and Whole30-friendly? Yes, please!
I was inspired by a couple of different recipes I found on Pinterest, but both were more labor intensive than I wanted. One called for finishing the tortillas in the oven and most others called for rolling a ball of dough out into a tortilla shape before cooking on a griddle. Call me lazy, but I was looking for a recipe that was easier. Something about having to stop a dozen times to chase a 2 year old and 4 year old in the short time it took me to make these. Fortunately, these are about as easy as homemade tortillas get!
To make these tortillas / wraps, you won’t need to roll out a ball of dough. Instead, these are made by dropping batter onto a griddle and tipping the pan to spread it around. It’s similar to making crepes! The result is tortillas that are mostly round but have a handmade look. Below is a short video that will help you visualize my description. You can spread them even thinner than I did in this video, they just might not end up as pretty. No worries, I promise these will get scarfed down anyways. My whole family loves them!
As always, here are some helpful tips to make these as easy and affordable as possible. I’ve included Amazon links to products below for your convenience. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links.
- Almond flour can be expensive, especially blanched, fine-ground almond flour! I find that Costco usually has the best price. They had a 3-lb bag of blanched, fine-ground almond flour for around $12 last time I was there! Natural Grocers also offers their brand of almond flour for a reasonable price. Amazon also offers a few reasonably-priced options, such as the Hughson Nut Super Fine Blanched Almond Flour that sells for $19.99 for a 3-lb bag.
- I lay these tortillas on a kitchen towel on my counter to cool as soon as I pull them off the heat. They are great still warm or a day old! The trick is to let them cool completely before stacking them for storage. When in doubt, place a piece of parchment paper between the tortillas. Store in a sealed container at room temperature for two days or the fridge for a week. Just let them sit at room temperature before serving to assure maximum pliability.
These gluten-free tortillas / wraps were featured on thefeedfeed.com! Go to thefeedfeed.com/gluten-free-vegan and search “tasteabounds” to check it out!
Gluten-free Tortillas or Wraps
Grain-free | Vegan | Paleo | Primal | Low-Carb | Rice-free | Whole30
- 1 cup almond flour (blanched, finely ground)
- 1/2 cup tapioca starch
- 1/4 tsp salt
- 1/8 tsp xanthan gum
- 1 - 1 1/2 cups water
Heat a non-stick griddle to LOW - MEDIUM-LOW heat (I set my burner to 2.8 out of 9).
Add the dry ingredients to a bowl and wisk to combine. Add 1 cup of the water and continue wisking until the batter is smooth, adding more, if necessary. It should be similar to crepe batter - thinner than pancake batter but not watery.
Pour by the 1/4 cup onto griddle. Tip the pan around in a circle after dropping the batter so that a large circle is formed while the batter is still runny (as if making crepes). Cook for about 3 minute on the first side, or until the top just starts to look cooked and the bottom starts to get a little color. Flip and cook on the other side for about 3 more minutes, or until the tortilla has some color.
Remove from heat and move to a kitchen towel laid flat on the counter. Tortillas can be served while still warm or when cool. Once the tortillas / wraps have cooled completely, they can be stacked. A piece of parchment paper can be placed between the tortillas / wraps to prevent sticking, but I haven't found it necessary. The tortillas / wraps can be stored at room temperature for about two days or in the fridge for about five days.
NOTE: If you know your griddle resists sticking, do not add oil since you want the batter to stick enough that you can spread it out by tipping the pan around (with oil the batter will just slide around). If you need oil to prevent sticking, ensure you don't overdo it by using oil in a sprayer, such as the Misto (as seen in the ad the end of this post).
Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.