Almond Flour Tortillas
Ingredients
The dough
-
1
cup
blanched almond flour
-
3
Tablespoons
whole psyllium husks
-
½ to 1
Tablespoon
tapioca flour
-
¼
teaspoon
fine sea salt (optional)
-
½
cup
non-dairy milk, room temperature
For dusting
-
as needed
gluten-free flour
for dusting and rolling out tortillas
Instructions
- Combine the almond flour, psyllium husks, tapioca flour, and optional salt in a mixing bowl and whisk until smooth.
- Stir in the room temperature non-dairy milk and let the mixture sit covered in the fridge for 10 to 15 minutes.
- Form the dough into a ball and divide it into 4 sections. Roll each section out between two pieces of parchment paper to ⅛ to ¼ inch thick and cut into circles.
- Heat a non-stick or cast iron skillet over medium-low heat and lightly grease it.
- Cook each tortilla for 1 to 2 minutes on each side until golden brown, then serve immediately or store in the fridge.
Nutrition Facts (estimated)
Servings
4 to 6 tortillas
Calories
121
Total fat
3.6g
Total carbohydrates
6.1g
Total protein
2.8g
Sodium
114.9mg
Cholesterol
0mg
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