Five ingredient almond flour tortillas are soft, pliable and the perfect gluten-free, vegan option for wraps, tacos and snacking. These are simple, quick and so much more affordable than store-bought options.

A stack of almond flour tortillas on a white plate, with a halved avocado, a bowl of mixed greens, and spinach leaves on a light-colored surface in the background.

If I sit here and think about the amount of money I’ve spent on store-bought tortillas, specifically Siete and Rise and Puff brands over the last few years, it’s borderline sickening. I have no idea why it took me so long to look into making my own, but now that I have, I’m never going back.

When soft, pliable, tasty tortillas that also happen to be gluten-free, egg-free, low-carb and vegan are this simple, there’s truly no need to buy pre-made stuff any more.

For the past year, I’ve been making homemade gluten-free sourdough bread, but if I had to choose just one “bread” product to have on hand at all times, it’d be wraps. They’re incredibly flexible, working for any meal of the day and it’s hard to name a better snack than some peanut butter and jelly slathered on a wrap and rolled tight.

With these almond flour tortillas, all of that is possible with five ingredients and about 30 minutes to make a batch that can last you all week.

Make These!

Limited ingredients
Perfect for a gluten-free, grain-free lifestyle
Versatile
Free of gums

Ingredient Breakdown

A bowl of almond flour, a pitcher of water, and three small bowls with vinegar, salt, and psyllium husk are arranged on a white marble surface.

There’s just a handful of ingredients in these tortillas which makes them so easy to whip up.

Almond flour: Use the finest ground almond flour you can find. If you use blanched, the tortillas will appear whiter in color. Regular almond flour will give you an appearance similar to whole wheat.

Psyllium husk: This is the crucial ingredient in these almond flour tortillas. If you’ve done any gluten-free baking, you’re probably familiar with psyllium husk and the magic it can perform on binding breads together. It’s important to use whole psyllium husks, not powder.

Warm water: The water should be luke warm, not hot or boiling. This helps activate the psyllium husk best.

Vinegar: While the recipe calls for apple cider vinegar, you can use any other vinegar or lemon juice in its place.

Salt: This gives the tortillas some flavor and keeps the almond flour base from tasting too bland.

How to Make Homemade Almond Flour Tortillas

These tortillas come together in minutes, the key is the rest time to let the psyllium husk activate. If you rush this, the tortillas will crumble and not have the signature soft, chewy, pliable texture you want in a good tortilla.

A stack of gluten-free almond flour tortillas is served on a white plate, with one tortilla folded on top. An avocado and leafy greens are visible in the background.

Serving Suggestions

Now that you have a delicious batch of healthy almond flour tortillas, how are you going to use them?

For savory breakfasts, they’re wonderful filled with eggs, bacon and cheese. Or make something like this easy breakfast quesadila with them.

Of course, any taco whether it’s lamb tacos, shrimp tacos, salmon tacos or fried chicken tacos will taste delicious wrapped up in one of these tortillas.

Use these as a gluten-free option for sheet pan fajitas, quesadillas or making tortilla pizza.

They’re also excellent for lunches and wrapped up your favorite chicken salad, tuna salad or egg salad.