These Gluten Free Tortillas are so easy to make and delicious. They’re pliable so they’re perfect for making burritos, quesadillas, and other Mexican favorites. Substitute them for regular tortillas and enjoy!
Low carb and looking for a flour tortilla recipe with the carbs? Try these Gluten Free Tortillas. They’re a great substitute when you’re looking for a low carb alternative for your favorite Mexican dishes. They can be rolled without breaking for burritos and enchiladas, which is hard with a lot of low carb and gluten-free tortilla recipes.
These Gluten Free Tortillas are Keto friendly too.
How To Make Gluten Free Tortillas – Step By Step
1. Gather all your ingredients together.
2. In a large bowl, whisk together the 1.5 cups almond flour, 6 tbsp psyllium husk powder, 1 tsp baking powder, and 1.5 tsp Himalayan pink salt.
3. Stir in 4 egg whites and mix well.
4. Slowly add 1/2 cup boiling water as you stir, mixing well. Allow the dough to rest for 5 minutes so the water can be absorbed by the psyllium husk powder.
5. Divide the dough into eight equal portions. Shape into circles.
6. Press each mound of dough, one at a time, between layers of parchment paper until flat. Each will be approximately 6 to 7 inches in diameter. Alternatively, use a tortilla press.
7. In a medium skillet over medium-high heat, add a small amount of avocado oil. Add tortillas one at a time and fry for approximately 40 to 60 seconds on each side. Transfer tortillas to paper toweling and repeat until all tortillas are cooked.
What to Eat with These Gluten Free Tortillas
These Gluten Free Tortillas are tasty (you won’t even miss regular tortillas). Add some cheese and make a delicious low carb quesadilla. Or swap them out for your favorite enchilada or burrito recipe.
These gluten free tortillas are great for gluten free Mexican dishes or kid-friendly gluten free meals.
Soft Gluten-Free Tortilla Recipe
Soft tortillas are so versatile and these are just perfect as they are soft and can be folded/rolled without bursting. They have the perfect texture, they are pliable and sturdy at the same time.
You can make them thicker (for tacos) or very thin (for burritos). You can even add spinach to the batter to make them green, which not only looks amazing but it’s also a great way to incorporate more veggies into your diet
Can You Freeze These Tortillas?
Yes! These tortillas freeze really well. Just stack the cooked tortillas, wrap them tightly in freezer-safe wrap, and freeze until ready to use.
You can either defrost them in the refrigerator overnight, and then refresh them by softening them in a hot skillet (a few seconds on each side), or pop them in the microwave covered in a wet paper towel. (The skillet method is best.) You’ll be minutes away from a wonderful meal!
If you are not using them right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours. You can freeze them to use at a later time and just defrost in the refrigerator for a few hours before use.
Top Tips For These Gluten Free Tortillas
- Don’t have a tortilla press? They are worth the investment.
- If you want clean, perfect circles on your tortillas, the secret is a cake cutter.
- You can roll these tortillas thicker, like naan bread, or as thin as possible.
- To make gluten-free tortilla chips, just make your tortillas, then cut them into triangles. Sprinkle oil or butter, and bake them on a baking sheet for around 5 minutes at 410°F.
More Recipes You Might Like
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Low Carb Tortillas (gluten free and Keto)
- 1.5 cups almond flour
- 6 tbsp psyllium husk powder
- 1 tsp baking powder
- 1.5 tsp Himalayan Pink salt finely ground
- 4 egg whites
- 1/2 cup boiling water
- 2-4 tbsp avocado oil for frying
- Gather the ingredients together.
- In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
- Stir in the egg whites and mix well.
- Slowly add the boiling water as you stir, mixing well. Allow the dough to rest for 5 minutes so the water can be absorbed by the psyllium husk powder.
- Divide the dough into eight equal portions. Shape into circles.
- Press each mound of dough, one at a time, between layers of parchment paper until flat. Each will be approximately 6 to 7 inches in diameter. Alternatively, use a tortilla press.
- In a medium skillet over medium-high heat, add a small amount of oil. Add tortillas one at a time and fry for approximately 40 to 60 seconds on each side. Transfer tortillas to paper toweling and repeat until all tortillas are cooked.
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Lisette Larsen says
it looks really delicious 😀
I love that you make gluten free recipes <3
Valerie F says
I also really miss tortillas!!! Thanks for the recipe ; )
Great recipe. I’ve really missed tortillas.
Thanks for sharing this, love the easy step by step photos, very helpful!