Flexible Almond flour tortillas recipe – Gluten free

if you’re living gluten-free, finding a soft, bendable tortilla that doesn’t fall apart or taste like cardboard can feel like a miracle. That’s exactly what I was chasing when I started working on this almond flour tortillas recipe — gluten-free, grain-free, and surprisingly easy to make at home. The result? A 3-ingredient base that’s keto-friendly, paleo-approved, and satisfying enough to replace any store-bought wrap.

Whether you’re skipping gluten by necessity or by choice, these almond flour tortillas can level up your breakfast tacos, wrap your favorite roasted veggies, or stand in for sandwich bread with zero guilt. In this post, I’ll walk you through what makes this recipe work, how to adjust it if you’re avoiding eggs or gums, and why it deserves a place in your weekly rotation.

You’ll also learn how to make them without psyllium husk or xanthan gum — because good food should be simple.

Looking for more gluten-free goodness? Don’t miss our 3-Ingredient Chickpea Flatbread or this delicious Homemade Gluten-Free Pizza Dough that won’t let you down.

The Gluten-Free Rise of Almond Flour Tortillas

The idea for this recipe started the day I gave up gluten and realized how much I missed soft, fresh bread. Bread is one thing, but tortillas? They’re life. Whether you’re stuffing them with scrambled eggs or rolling them around grilled chicken and guacamole, tortillas are more than just wrappers—they’re comfort, versatility, and tradition.

Almond flour quickly became my go-to flour alternative. It’s naturally gluten-free, low-carb, and adds a subtle, nutty flavor to anything you use it in. More importantly, it plays nicely in soft doughs. When used in the right ratio with eggs or moisture, it creates a pliable base perfect for rolling out into tortillas.

Inspired by brands like Siete, which made almond flour tortillas mainstream, I set out to recreate the texture of theirs—but at home, with fewer ingredients. What I learned was that eggs, a little fat, and a hot pan were all it really took to get that soft, flexible wrap I had been craving.

Want more real-deal gluten-free kitchen tips? Check out our Ultimate Guide to Gluten-Free Flours, where we break down the best swaps for every kind of recipe.

Almond Flour Tortillas Without Psyllium or Xanthan Gum

Most gluten-free tortilla recipes rely on binders like psyllium husk or xanthan gum. While those ingredients do help create elasticity, they aren’t always accessible, and some people find them hard to digest. So I made it my mission to craft a recipe that skips the gums but still delivers that soft, bendy feel you want in a tortilla.

Here’s the secret: eggs and almond flour. That’s it. Just two ingredients, plus a little water or oil to get the consistency right. Eggs act as a natural binder, adding structure and moisture, while almond flour provides bulk and texture.

Letting the dough rest for 5 to 10 minutes is a game-changer. It allows the almond flour to absorb moisture fully, which makes the dough easier to roll out and helps the tortillas cook evenly.

If you’re avoiding eggs, flax or chia eggs will work in this recipe. Just be sure to give the mixture extra rest time so it thickens well. For a version with extra chew, you can stir in a touch of tapioca starch, though it’s completely optional.

Need a totally eggless option? Our Vegan Chickpea Omelet Wraps are another great choice for flexible, savory pancakes without gluten or eggs.

Why These Tortillas Fold Without Cracking

One of the biggest struggles with gluten-free tortillas is that they break or crumble. What makes this almond flour version so different?

Almond flour’s natural fat content keeps the dough moist and soft. This means no dry edges or cracking as long as you keep the pan hot and avoid overcooking.

Eggs add elasticity. They firm up the tortillas just enough to hold them together while keeping things flexible.

Resting the dough is non-negotiable. This allows the flour to fully absorb the liquid and gives the tortilla its signature soft chew. Don’t skip this step!

When cooking, keep the pan medium-hot and dry. There’s no need for oil—just flip when golden bubbles form. Each side takes only about a minute to cook.

For more gluten-free wraps and roll-ups, don’t miss our Cauliflower Tortilla Recipe. It’s another great grain-free option for low-carb diets.

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The 3-Ingredient Almond Flour Tortilla Recipe

Ready in 20 minutes, freezer-friendly, and totally reliable, this recipe is a staple I make at least twice a week. It’s just as good for a quick lunch wrap as it is for taco night. Below, you’ll find the complete recipe with optional add-ins and swaps.

Ingredients:

• 1 cup blanched almond flour
• 2 large eggs
• 2 tablespoons warm water or olive oil
• Optional: pinch of sea salt or herbs like cumin or oregano

Instructions:

• In a bowl, whisk eggs with water or oil until smooth.
• Add almond flour and stir until a soft dough forms.
• Let rest for 10 minutes to hydrate.
• Divide dough into 4 equal balls.
• Roll each between parchment paper into thin circles.
• Heat a skillet over medium heat (no oil).
• Cook each tortilla for 1 minute per side until golden spots form.
• Stack under a clean towel to keep warm and soft.

Looking for a dairy-free queso to pair with these? Try our Creamy Vegan Cheese Sauce. It’s perfect for dipping or drizzling.

Adapt This Recipe for Any Diet

One of the best things about this almond flour tortilla recipe is how easily it adapts.

Want it egg-free? Use a chia or flax egg (1 tbsp seeds + 2.5 tbsp water). Let sit until gelled before mixing with the flour.

Need it vegan? Follow the egg-free swap and use olive oil instead of water for a bit more richness.

Looking for a Siete-style copycat? Add 1 tbsp arrowroot starch and a splash of apple cider vinegar to mimic the soft, chewy texture of store-bought almond flour tortillas.

Want extra protein? Stir in a scoop of unflavored collagen or plant protein for a higher-protein tortilla.

Want more gluten-free lunch options? Our Grain-Free Veggie Wraps are stuffed with fiber, color, and flavor.

Why This Recipe Supports a Gluten-Free Lifestyle

For people like me, living gluten-free isn’t a trend — it’s a necessity. And when you’re giving up so many familiar foods, finding replacements that actually satisfy can be life-changing.

These tortillas are:

• Low in carbs
• Naturally gluten-free
• Paleo and keto-friendly
• Rich in healthy fats
• Quick to make and freeze well

They also keep meals simple. Pair them with roasted veggies and hummus for a plant-based lunch, or wrap them around grilled steak and avocado for something more filling.

If you’re just starting out with gluten-free cooking, recipes like this give you back some normalcy — something soft, warm, and perfectly foldable.

More comfort-food remakes? Don’t miss our Gluten-Free Naan Bread or this reader-favorite Sweet Potato Flatbread.

FAQs

Conclusion: Why This Recipe Just Works

This almond flour tortillas recipe has become a staple in my gluten-free kitchen. It’s simple, quick, endlessly adaptable, and delivers on that chewy, bendable texture we all want in a tortilla. No gums, no grains, no frustration.

Whether you’re keto, gluten-sensitive, or just looking for a lighter wrap, this recipe proves that gluten-free eating can be simple, nourishing, and satisfying.

Keep a stack in your fridge, double the batch for the freezer, and let them become your go-to base for tacos, wraps, or even gluten-free quesadillas. Your tastebuds (and your gut) will thank you.

Almond flour is rich in protein, low in carbs, and full of vitamin E. According to Healthline, it may also help regulate blood sugar and support heart health.