Soft tortillas that fold around your favorite fillings without cracking—no wheat flour, eggs, processed starches, or stabilizers needed. The secret is psyllium powder and warm water: psyllium forms an elastic gel that stands in for gluten (I explain how in my guide to the science of psyllium). These tortillas have a mild, nutty flavor and work beautifully for wraps, tacos, or thin-crust pizza.
Ingredients (Makes 6 Tortillas, 15 cm (6.0 in) / 6 Inches Across)
- 96 g (¾ cup plus 1 tablespoon) finely ground almond flour
- 18 g (2 tablespoons) coconut flour
- 10 g (1 tablespoon) ground psyllium powder
- ½ teaspoon baking powder (optional)
- ¼–½ teaspoon salt
- 1 tablespoon olive oil (or avocado or coconut oil)
- 120 ml (½ cup) warm water—warm to the touch, not boiling
A kitchen scale is your friend here. Coconut flour and psyllium are especially sensitive to small changes in quantity, so weighing in grams is best.
Instructions
- Mix the dry ingredients: In a bowl, combine the almond flour, coconut flour, psyllium, baking powder, and salt.
- Make the dough: Add the warm water and oil, then knead for 40 seconds until the dough is soft and smooth. If it's sticky, let it rest for 5–10 minutes so the fiber can absorb the moisture. If it cracks, add a little water.
- Divide: Divide the dough into 6 balls and keep them covered.
- Roll: Roll each ball between two lightly greased sheets of parchment paper until 1.5–2 mm (about 1/16 inch) thick. For a perfect circle, cut around an upside-down bowl. Peel off the top sheet of parchment.
- Cook: Heat a lightly greased skillet over medium heat. Flip a tortilla into the skillet and peel off the remaining parchment. Cook for 2–3 minutes, then flip and cook for another 1–2 minutes, until golden spots appear.
- Keep them flexible: Transfer to a plate and cover with a towel—the trapped steam keeps them soft.
Filling Ideas
Start with hummus or avocado, add seasoned tofu, tempeh, or falafel for protein, then pile on roasted or fresh vegetables and finish with sprouts. In the mood for something sweet? Try peanut butter and berries.
Estimated Nutrition
| Nutrient | Full Batch (6 Tortillas) | Per Tortilla |
|---|---|---|
| Calories | About 770 kcal | About 128 kcal |
| Protein | About 24 g | About 4 g |
| Carbohydrates | About 39 g | About 6.5 g (about 2.5 g net) |
| Fat | About 64 g (2.3 oz) | About 10.7 g |
| Dietary fiber | About 24 g | About 4 g |
Frequently Asked Questions
How do these tortillas hold together without gluten or eggs?
Psyllium absorbs the warm water and forms an elastic gel network that mimics gluten, letting the tortilla fold without tearing.
Can I substitute another flour for the coconut flour?
I wouldn't recommend it. Coconut flour absorbs several times more liquid than other flours and gives the dough structure. You won't taste the coconut.
Can I make these nut-free?
Yes. Replace the almond flour with finely ground sunflower seed flour. It absorbs liquid a little differently, so add the water gradually.
Can I use whole psyllium husks?
Powder works best. If you're using whole husks, use about 2 tablespoons, or grind them in a spice grinder.
How do I store and reheat them?
Store in an airtight container in the refrigerator, separated by parchment paper, for up to 4 days, or freeze for up to 3 months. Reheat in a skillet for 30–60 seconds per side, or sprinkle with a little water and microwave for 20 seconds.
Want to get comfortable cooking with almond flour? Read the complete guide to almond flour and low-carb eating →
