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Author:
Franco Salzillo
Tortillas are the most versatile side dish on the planet. You can top them with anything, and you’ve got yourself a taco, and that’s just the beginning!
There are two classic tortilla styles, the ones made with corn and those made with wheat flour. They’re unique differences make them all you need for any Mexican-inspired meal, but there’s a problem — one is packed with carbs, and the other one is carbs plus gluten. There are no low-carb tortillas yet.
That’s why today, we’re making some uncomplicated but delicious tortillas with almond flour. They’re gluten-free, keto-friendly, low carb, and delicious!
The recipe below is quite simple: almond flour and tapioca starch keep the dough together, a pinch of salt gives some flavor, and then you only need water.
If you find almond flour tortilla recipes calling for eggs or milk, close your Internet browser immediately, we’re making tortillas, not pancakes!
Real tortillas are just corn and water, and that’s the feeling we’re looking for. Why? Because tortillas are meant to complement other food, not steal the spotlight.
To make almond flour tortillas, you need almond flour, and make sure it’s as fine as all-purpose flour — there’s another product called almond meal, and it’s coarser. We don’t want that one.
You must add some tapioca starch, too, because it helps keep the tortillas together. As you know, almond flour is just crushed nuts, so nothing is keeping the dough together. A pinch of salt and a splash of water will take our tortilla dough home.
Here’s some more controversy. You must cook the tortillas in the griddle and flip them once, that’s it. Please don’t attempt to bake tortillas; that’s just crazy!
That’s easy. Make yourself tacos, and by tacos, I mean anything, from scrambled egg tacos to grilled octopus tacos. Tortillas are noble like that; they make any food a street food snack.
You can also make quesadillas by stuffing the tortillas with melted cheese or fill them with shredded chicken and coat them with a spicy tomato sauce for authentic enchiladas! Who’s hungry?
Combine all the ingredients in a bowl and knead to form a uniform dough.
Using a tortilla maker or a rolling pin, flatten fist-sized balls into tortillas and cook in a griddle turning one after 1-2 minutes.
Prepare right before serving and keep them warm.
