These low carb tortillas are so easy to make and delicious. They're pliable for burritos, quesadillas, and other Mexican favorites.
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.
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.