The Best Easy Homemade Almond Flour Tortilla Recipe Keto Gluten Free Grain Free

KETO TORTILLAS

Steps:

• Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
• Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
• Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
• Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
• I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).
• Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
• Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!

ALMOND FLOUR KETO TORTILLAS RECIPE

Steps:

• Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.
• Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If it's too dry, add more water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-y, not wet or dry. Scrape any ingredients stuck to the sides with a spatula if needed.
• Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)
• Roll each section into a ball, about the size of a golf ball, then roll into a 1/16-inch-thick (VERY THIN) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)
• Heat a very lightly oiled non-stick pan over medium-high heat. (Do not add too much oil or the tortillas will get crisp.) It's best to add a little oil and then run a crumpled paper towel all over the surface to absorb any extra. It's important that the heat is high enough as well, otherwise tortillas won't form dark spots and can also get too crisp.
• Flip the tortilla with the paper onto the pan, so that the tortilla is against the pan, then peel away the paper. Cook for 30-60 seconds per side, until brown spots form on the bottom side. (Don't brown too much, or they will be stiff.) Flip and repeat on the other side. Repeat with remaining tortillas.
• Tortillas are only pliable when they are warm, so if they cool down, reheat in the microwave if needed to make them flexible.

THE BEST EASY HOMEMADE ALMOND FLOUR TORTILLA RECIPE (KETO, GLUTEN-FREE, GRAIN-FREE)

Steps:

• Combine the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and 2 teaspoons apple cider vinegar in a food processor and press pulse.
• If the dough appears dry, you can add in water - a tablespoon at a time and pulse until it gets a dough-like consistency
• Wrap dough in saran wrap and place it in the refrigerator for at least an hour or up to four days. Gluten-free flours tend to perform better after they chill.
• When you are ready to roll - literally - get out your wax paper and separate the dough into 8 sections. Then roll each part into a ball and then use a rolling pin to flatten. Separate each with parchment paper, so they don't stick.
• Heat a cast-iron or nonstick skillet to medium and cook each tortilla for around 45 seconds per side.