Almond Flour Tortillas Recipes

PALEO TORTILLAS

Paleo Tortillas image

Great paleo recipe for crepes or tortillas. Season with herbs of your liking.

Provided by Mouretsu

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup almond flour
5 eggs
2 teaspoons honey
1 pinch salt
2 teaspoons butter, or as needed

Steps:

Mix almond flour, eggs, honey, and salt together in a bowl.
Heat butter in a skillet over medium heat. Pour a few tablespoons of batter into the skillet and rotate the skillet to spread batter out in a thin layer. Cook until lightly browned, 1 to 2 minutes per side. Transfer to a plate and repeat with remaining batter.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 5.1 g, Cholesterol 158.6 mg, Fat 7.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 94.5 mg, Sugar 2.4 g

ALMOND FLOUR TORTILLA RECIPE

Almond Flour Tortilla Recipe image

Almond flour tortillas are easy to make and so delicious!

Provided by Debby Mayne

Categories Bread and Chaffles

Time 20m

Number Of Ingredients 6

Ingredients

1-1/2 cup almond flour
1 whole egg and 1 egg white
1 tablespoon xanthan gum
3/4 teaspoon of baking powder
1/4 teaspoon salt
1 tablespoon of water + 1 teaspoon of water if needed

Steps:

Mix the dry ingredients in a medium bowl.
Add the remaining ingredients. If you have a food processor, use it. If not, be ready to do some serious stirring.
Remove the mixture and place it on a surface covered in almond flour
Knead the dough for a couple of minutes.
Place the dough to the side and cover it with plastic wrap. Let it rest for about 10 minutes so the almond flour can absorb some of the moisture.
Divide the dough into 6 or 7 pieces. Form them into balls.
Place one ball of dough at a time between 2 pieces of parchment paper or wax paper. You can either flatten it with a tortilla press or roll it with a rolling pin until it is flat.
Be careful not to make the edges too thin, or you'll have a difficult time peeling off the wax paper.
Turn the stove burner on medium-high heat. Place a nonstick skillet on the burner to heat up.
After the skillet is hot, place each tortilla on the pan, one at a time. After 2 minutes, flip it. Allow it to cook for about 30 seconds on the flip side and remove it from the pan.

Nutrition Facts : Calories 236 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

More about "almond flour tortillas recipes"

ALMOND FLOUR TORTILLAS - NUTRITION REFINED

2019-07-06 It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at a …
From nutritionrefined.com
5/5 (19)
Total Time 20 mins
Estimated Reading Time 7 mins
Calories 131 per serving

Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water - it takes about a minute or two - the dough will get drier and easy to work with.
Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn't stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5g psyllium at a time. If it's too dry, add 1 tsp./5 ml water at a time.
Roll out the dough. When you're ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making low-carb tortillas, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
Shape the dough (optional). As the tortilla goes from disk to roundish shape, you may want to use a varied technique to form it into a clean circle. I usually use a bowl or a lid to make a round shape and cut out a perfectly round tortilla. Keep the outside dough to reform a ball and roll out 1-2 more tortillas - that is how I make 1-2 extra tortillas from the 4 balls above.

Almond Flour Tortillas Recipes

PALEO TORTILLAS

Great paleo recipe for crepes or tortillas. Season with herbs of your liking.

ALMOND FLOUR TORTILLA RECIPE

Almond flour tortillas are easy to make and so delicious!

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