Since I went gluten free two years ago I’ve satisfied a lot of my cravings for bread with corn tortillas. Fish tacos especially have been a staple in my diet. Now that I’m grain free I’ve been looking for a good tortilla replacement. I finally found a recipe for almond flour tortillas. I made them tonight and can call it a great success. The tortillas are pretty fragile. They don’t hold up to folding but work great as chips or as a flat bread. I spread mashed avocado on mine and topped it with a fried egg. It was sturdy enough I could pick it up and eat it.
I halved this recipe since I was only cooking for myself. I formed my tortillas by hand and they were a little thick but that doesn’t change the taste. If using this method, dampen your hands slightly to prevent the dough from sticking to your hands. The balls of dough can also be pressed between two plates with waxed paper. Be careful, though. I discovered if they’re too thin they won’t hold together during cooking. Make sure the pan you’re using is lightly oiled and very hot. A cast iron griddle would be perfect for cooking tortillas.
2 cups almond flour
2 egg whites
1/4 cup water
1 tsp salt
In a medium sized bowl, mix together almond flour and salt. Add egg whites and half the water. Stir ingredients together adding more water as needed to incorporate all ingredients and form a dough. Not enough water and the the tortillas won’t hold together but too much water and they have the same problem. Preheat a heavy bottomed frying pan or griddle. Divide the dough into six equal segments and form into balls. Press the balls into tortillas using either hands or between sheets of waxed paper and two plates. Once pan is hot, cook each tortilla for 3-5 minutes on each side until lightly brown.