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Gluten Free Tortillas


These are delicious if you use the almond flour OR coconut flour. Truly, the dough is forgiving and easy to work with. The most difficult part for me was to fry these one at a time on a flat skillet ... time consuming. BUT well worth it, they freeze well.

I divided the dough into 10 equal size balls (I weighed them to try to get them as equal as possible ... but not necessary)

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Rate this recipe 4.7/5 (10 Votes)
Gluten Free Tortillas 1 Picture


  • 1 1/4 cup blanched almond flour (or 3/4 cup coconut flour)
  • 5 TBS psyllium husk powder
  • 1 tsp Celtic sea salt
  • 2 eggs (4 if using coconut flour)
  • 1 cup water (or Marinara – for “tomato basil” flavor)


Servings 10
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

In a medium sized bowl, combine the almond/coconut flour, psyllium powder (no substitutes: flaxseed meal won’t work), and salt. Add in the eggs and combine until a thick dough. Add water (or marinara) into the bowl. Mix until well combined. Let sit for a minute or two until the dough gels up.
Separate into 10 balls (about 2 inches in diameter). Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Top with another greased piece of parchment. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout. This dough is very forgiving, so if you don’t make a circle with the rolling pin, use your hands to perfect your tortilla.
Heat a large pan to medium-high heat with coconut oil or coconut oil spray. Once hot, place an unbaked tortilla on the pan (if the tortilla sticks to the parchment the first time, as it did for me, use your hands to close up any holes…the dough is still very forgiving) and saute until light brown, then flip and bake through. Makes 10 servings.


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