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An easy step-by-step recipe for making almond flour tortillas at home in minutes!

This simple recipe for Paleo tortillas made with almond flour will become a staple on taco night, guaranteed.

image: three grainless tortillas sitting on a counter next to a tortilla press nad balls of homemade tortilla dough

If there’s any cuisine that is sure to please my kids every time, it’s Mexican food. I know that no matter what I cook; if I add some of my homemade taco seasoning, my kids will eat it. And, since they love the flavors so much, I’ve been able to introduce my kids to new foods and veggies while still giving them something they’re familiar with.

The most difficult part of eating gluten & grain-free is finding substitutions of classic dishes that taste just as good as the original. And we all know that some store-bought substitutes tend to taste like cardboard, not to mention they can put a hole in your wallet.

I wrote The Best Grain-Free Meals on the Planet to help families dealing with food allergies and dietary restrictions because I know how hard it can be to make one meal for the whole family. The recipes in this cookbook are fresh, simple, and just as delicious as the originals.

These grain-free tortillas are one of the recipes that I couldn’t wait to share with you! With this recipe, you’ll be able to make any taco recipe in this blog and across the internet.

Ingredients

The measurements for the ingredients that go into these paleo tortillas with almond flour will be in the printable recipe card. Here are some notes that are important for each:

Almond flour: the main ingredient that makes up these tortillas. It cannot be substituted.
Tapioca flour: a starch that gives the tortilla a foldable texture. You can use potato starch.
Salt: adds flavor.
Cumin: a little to enhance their taste, can be omitted.
Oil: use avocado or olive oil for this recipe. Coconut oil can be used too but the flavor does come through.
Warm Water: to form the tortilla dough.

image: Side by side final process shots making tortillas in a press

How to Make Paleo Tortillas

Okay, you have the ingredients. Now how do you make them?

These tortillas are awesome because they come together in just one bowl (easy clean-up!), plus you can make the dough balls and refrigerate it for up to one week. That way, you can have the dough ready at all times and make tortillas all week. I know my kids would definitely not complain about tacos all week.

Combine
In a medium bowl combine flours and salt. Whisk until thoroughly combined.
Add water & oil
Mix in the oil. Slowly at the water, one tablespoon at a time and knead with your hands to combine.
Knead
Move dough to a flat surface and knead for a minute. If the dough is too wet you can add more almond flour, if it is too dry, add a teaspoon or two of water. Generally, the dough should feel like playdough at this point in the mixture.
Divide the dough
Divide dough in half and then evenly into 8 pieces. Knead and roll each piece with your hands into small balls.
Roll out the dough
You can roll out the dough balls with a rolling pin, between two pieces of parchment paper or, you can use a tortilla press. Flatten the dough into 4-6 inch tortillas.
Cook
Peel off the top parchment paper and flip the tortilla onto a hot skillet, pulling the second piece of parchment paper away quickly. Cook the first side for around 20 seconds, and brown the second side for 30-45 seconds.
Keep them warm
Immediately transfer warm tortillas into a tortilla warmer. Or place warm tortillas between two kitchen towels to keep warm.

Watch this quick video to see how to make paleo tortillas step-by-step

Leftover tortillas can be refrigerated for a couple of days. To reheat, simply warm them in the taster oven.

image: Side by side process images making tortillas in a press

Grain-Free Taco Night Ideas

Now you can enjoy taco night even if you’re gluten & grain-free. Set out all your family’s favorite fillings – we love ground beef, cheese, lettuce, salsa, and guacamole – and let everyone create their own epic taco. It’s a dinner that will never get old! Try these with my Shredded Chicken Tacos, slow cooker Pulled Pork Tacos, Mexican chicken tacos or even these rotisserie chicken tacos.

Okay, I could easily go on and on about tacos, but you get the idea. Grab your favorite taco fixings, and these grain-free paleo tortillas and you’ll be ready for your next taco Tuesday in no time!

Psst..this recipe can be found on page 35 of The Taco Tuesday Cookbook!

Easy Almond Flour Tortillas (Paleo)

Servings: 8 tortillas

Prep Time: 15

Cook Time: 5

Total Time: 20

An easy step-by-step recipe for making almond flour tortillas at home in minutes!

4.91 from 22 votes

Print Pin

Watch how it’s made:

Ingredients

1 cup almond flour, packed
½ cup tapioca flour, packed
¼ sea salt
¼ teaspoon cumin, optional
3 tablespoons avocado oil or olive oil
3 tablespoons warm water

Instructions

Make the dough:

In a medium bowl, whisk almond flour, tapioca flour, and salt to combine.
Add oil and combine. Slowly add the water, one tablespoon at a time, and knead with your hands to combine.
Transfer dough onto a flat surface and knead for about a minute to combine. If the dough is too wet, add a little more almond flour. If too dry, add a teaspoon or two of water. Dough texture will vary by how you measure the flour, but generally, it should feel like playdough. For additional tips, see kitchen notes below.

Form the tortillas:

Divide dough in half, and then evenly into 8 pieces total. Knead and roll each piece with your hands into small balls. At this point, you can refrigerate the dough balls for right before cooking.
Place one dough ball between two pieces of parchment paper. Using a rolling pin, roll dough between two pieces of parchment paper. With a tortilla press, flatten dough into a 4-6-inch tortilla.

Cook the tortillas:

Heat a large cast iron skillet over medium-high heat. Do not grease.
Peel off the top parchment and flip the tortilla onto a hot skillet, pulling away from the second piece of parchment paper. Cook the first side for about 20 seconds, to brown the other side for 30 to 45 seconds until the other side is browned and bubbly. Repeat with the remaining dough.

Serve & Store:

Immediately transfer the warm tortilla inside a tortilla warmer or place it between two kitchen towels to keep warm. These tortillas are best served warmed.
Refrigerate leftover tortillas. To reheat, warm them in the toaster oven. The dough can also be kept in the fridge for up to a week and make these tortillas when you need them.