1 1/4 cups (140 g) finely ground blanched almond flour
1 1/2 cups (180 g) tapioca starch/flour, plus more for sprinkling
1 teaspoon kosher salt
1 teaspoon grain-free baking powder
1 teaspoon xanthan gum (optional, but highly recommended)
2 tablespoons (24 g) virgin coconut oil, melted and cooled
1 egg white (25 g), at room temperature
3/8 to 1/2 cup (3 to 4 fluid ounces) warm water
In a large bowl, place the almond flour, tapioca starch/flour, salt and baking powder, and (optional) xanthan gum, and whisk to combine well. Create a well in the center of the dry ingredients, add the coconut oil, egg white, and about 3 fluid ounces warm water, and mix to combine well. The dough should come together and be thick but relatively soft. Add more water by the teaspoonful if necessary to bring the dough together. Press the dough into a disk, divide it into two portions, wrap each tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, and up to 3 days.
Once the dough is chilled, heat a cast iron skillet or tortilla pan over medium heat until quite hot. Working with one half of the dough at a time, knead the dough in between your palms a bit. Lightly sprinkle a flat surface with tapioca flour, place the dough on top and sprinkle it lightly with more tapioca flour. Moving the dough frequently and sprinkling with more flour as necessary to prevent it from sticking, use a rolling pin to roll the dough until it’s about 10 inches wide. The dough will be thicker than the final tortillas will be. Using a 6-inch cake cutter or the lid of a pot about the same size, cut out a proper 6-inch round. Remove the scraps of dough and set them aside. Sprinkle the round with more flour and roll it out again, moving it frequently to avoid its sticking, until it’s about 1/4-inch thick (no thinner). Cut out a 6-inch round again. Place the raw tortilla in the hot skillet and it to cook until bubbles form on the underside (about 45 seconds). Using a wide, flat spatula, flip the tortilla over and continue to cook on the other side until just set (about 20 seconds more). Remove the tortilla from the skillet and place it in a tea towel to keep warm. Gather the remaining dough and repeat the process at least 3 other times with this half of the dough. You won’t likely have to cut a round and then reroll the dough thinner after the first tortilla. Repeat with the second half of the dough.
If you’re not planning to serve the tortillas right away, wrap them tightly and refrigerate for up to 3 days and freeze for longer storage. To refresh before serving, microwave the tortillas at full power for about 20 seconds before serving. They’ll be good as new. If you freeze the tortillas, defrost at room temperature and then refresh as you would if they had been refrigerated.
Originally published on the blog in 2015. Recipe changed a bit (optional xanthan gum added, egg whites reduced, swapped grain-free baking powder for baking soda), photos, video, and text mostly new.