Almond Flour Low Carb Tortillas | soft and flexible
These almond flour low carb tortillas are made with just enough added coconut flour, and the dough is amazingly easy to handle. With less than 2 net carbs per tortilla, they're going to be your new favorite gluten free tortilla!
Yield: 8 tortillas
Equipment
- Food processor fitted with steel blade a miniature food processor is fine
Ingredients
- 13 tablespoons (98 g) finely ground blanched almond flour
- ¼ cup (28 g) coconut flour
- 1 teaspoon (4 g) xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (50 g (weighed out of shell)) egg at room temperature, lightly beaten
- 2 tablespoons (1 fluid ounce) lukewarm water plus more as necessary
Instructions
Prepare the dough.
- In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine.
- If the dough holds together well and feels moist but not wet, process until it forms a ball and mostly clears the dough from the bottom of the container.
- If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency. Continue to process until the dough forms a ball as directed.
Let the dough rest.
- Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s best to allow the dough to chill for at least 10 minutes.
Shape and cook the tortillas.
- When you’re ready to make the tortillas, heat a nonstick or cast iron griddle until hot (if using an electric griddle with a temperature gauge, heat it to 375°F).
- Unwrap the dough and divide it into 8 pieces of equal size. Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.
- Place on a large piece of unbleached parchment paper and top with another large piece of parchment paper. Use a rolling pin to roll the dough into a round about 7-inches in diameter.
- For best results, periodically remove the parchment paper from either side, flipping it frequently to prevent the paper from sticking or wrinkling too much.
- Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6-inch round using a 6-inch cake cutter or the lid of a pot. Remove the excess dough and replace the top parchment.
- Flip the dough over and carefully pull the paper away from the dough. It should now be rather easy to lift the dough from the papers entirely.
- Place the shaped, raw tortilla on the hot griddle and allow to cook, flipping frequently and pressing down with a wide spatula, until it’s opaque on both sides and the tortilla has developed a bit of color.
- Repeat with the remaining dough, stacking the warm tortillas on top of one another.
How to store the tortillas.
- Serve immediately, or place a stack in a zip-top plastic bag. Place a moistened paper towel into the bag before sealing it tightly. This will help keep the tortillas moist until you are ready to serve them.
- They can be refreshed in a hot, dry skillet before serving if desired.
Notes
Nutrition information is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors.
I believe I adapted this from Farm To Jar, who seems to have adapted it from the new to me blog, Gnom-Gnom.com.