Dairy Free, Gluten Free, Paleo, Recipes, Special Diets

Almond Flour Tortillas – Similar to Siete

almond flour tortillas on wooden cutting board with a metal tortilla press in the background style and stewardship dot com
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If you are anything like me you Love Siete Tortillas. But, if your store doesn’t carry them or, let’s be real, they may not be in this weeks’ budget, I have a solution.

You can create this homemade almond flour tortilla recipe at get a similar tortilla from the comfort of your own home kitchen.

If you already have a Gluten-Free pantry stocked with staples like almond flour and other gluten-free options, you may already have everything you need.

If not, check out this video with my favorite Gluten-Free Pantry Staples.

To make these homemade almond flour tortilla you only need 2 ingredients, well, four if you count the salt and water.

These tortillas come together quickly and you should have 6 tortillas in 15 minutes. 

My family and I take “Taco Tuesday” so seriously that it happens a few days of the week! 

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tortillas with golden brown spots laying across a thick wooden cutting board

Ingredients for Almond Flour Tortillas

Ingredients you will need for this recipe:

An above view of open bags of almond flour, tapioca flour next to mixing bowls, and spoons.

Equipment you will need for this recipe:

How to Make Simple Grain-Free Tortillas

  • Add blanched almond flour, tapioca starch, and salt to a bowl and mix.
  • Add warm water a little at a time until your dough forms into a smooth texture (it will look and feel like play dough when it’s right)!
  • Cut the dough into 6 even pieces
  • Roll each piece into a ball.
  • If you’re using a tortilla press cut two pieces of parchment paper and Place them at the bottom of the open tortilla press.
  • Place your rolled dough ball and gently press with your fingers
  • Apply the second piece of parchment paper on top of the dough ball
  • Close the top of the press and fold the tortilla press arm over until the dough ball is a round disk.
  • Preheat a non-stick pan to medium high-heat (my settings go to 10 and I set it to 8)
  • Add your raw tortilla to the preheated pan and allow to cook
  • The visible surface of the tortilla will have little bumps and will rise slightly.
  • Flip your tortilla over in the pan. It should have small browned dots.
  • Cook the second side for slightly less time.
  • Add a damp paper towel to a plate and cover your cooked tortilla to keep it moist.
  • Add each subsequent tortilla directly on top of the previous cooked tortilla and recover with the damp paper towel or kitchen towel.   
  • Makes 6 tortillas

Almond Flour Tortilla Tips

This is a pretty straight-forward recipe but here are some tips to make things easier.

    A few helpful tips

    • Measure out each flour by spooning the mixture into your measuring cup.
    • The tortilla dough should be smooth like play dough.
    • If your dough is too sticky add a little more tapioca starch. 
    • Parchment paper dusted with some tapioca flour should help. 
    • If using a rolling pin don’t apply heavy pressure, because this dough is quite delicate.
    • If your tortilla gets stuck to the parchment paper after rolling or pressing into shape, don’t worry.
    • Leave the parchment on one side of the tortilla, place the tortilla side onto a heated skillet, rub your finger across the top of the paper, and as the tortilla cooks you can peel the parchment right off.
    • Use a bit more tapioca for the next tortilla if needed.
    • If you overcook the tortilla it may be more brittle and stiff – use it for a tostada instead (wink).

    Make This Gluten Free Tortilla Recipe

    almond flour tortillas on wooden cutting board with a metal tortilla press in the background style and stewardship dot com

    Homemade Almond Flour Tortillas

    5 from 1 vote
    These gluten free and grain free tortillas are my homemade version that comes together with just a few ingredients. They don't require any eggs, or oil.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Servings: 3 people
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 1/2 Cup Blanched Almond Flour
    • 1 Cup Tapioca Flour
    • 1/2 tsp salt or to taste
    • 1/4 cup warm water *see notes *Add 1/4 cup warm water and add more 1 tablespoon at a time until dough reaches a smooth texture (just like play dough) I find that around 1/3 – 1/2 cup water may be in the final product this all depends on the brand that is used and it's consistency. 

    Equipment

    • 1 tortilla press or rolling pin
    • Measuring Cups
    • Measuring Spoons
    • parchment paper
    • whisk or fork
    • Mixing Bowl
    • non stick pan
    • Spatula

    Method
     

    1. Add blanched almond flour, tapioca starch, and salt to a bowl and mix.
    2. Add warm water a little at a time until your dough forms into a smooth texture (it will look and feel like play dough when it’s right)!
    3. Cut the dough into 6 even pieces
    4. Roll each piece into a ball.
    5. If you’re using a tortilla press cut two pieces of parchment paper and Place them at the bottom of the open tortilla press.
    6. Place your rolled dough ball and gently press with your fingers
    7. Apply the second piece of parchment paper on top of the dough ball
    8. Close the top of the press and fold the tortilla press arm over until the dough ball is a round disk.
    9. Preheat a non-stick pan to medium high-heat (my settings go to 10 and I set it to 8)
    10. Add your raw tortilla to the preheated pan and allow to cook
    11. The visible surface of the tortilla will have little bumps and will rise slightly.
    12. Flip your tortilla over in the pan. It should have small browned dots.
    13. Cook the second side for slightly less time.
    14. Add a damp paper towel to a plate and cover your cooked tortilla to keep it moist.
    15. Add each subsequent tortilla directly on top of the previous cooked tortilla and recover with the damp paper towel or kitchen towel.

    Notes

    *Add 1/4 cup warm water and add more 1 tablespoon at a time until dough reaches a smooth texture (just like play dough) 
    I find that around 1/3 – 1/2 cup water may be in the final product this all depends on the brand that is used and it’s consistency.
     
    Large wooden board with grain-free almond flour tortillas, like Siete. Style and Stewardship dot com
    Posted In: Dairy Free, Gluten Free, Paleo, Recipes, Special Diets

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    6 Comments

    2. I really want to try this recipe but I don’t see the quantities for each flour anywhere. Can you please help?

      Reply

    3. I can’t get tapioca flour at the moment. Can I use corn starch instead, if not are there any substitutes you can suggest?

      Reply

      1. Hi Julia! A good substitute would be arrowroot starch. If you use cornstarch, using 1/2 cup (half the amount of tapioca starch the recipe calls for) may work. I have not tried this so please report back and let me know if that works:)

        Reply

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