Almond Flour Tortillas (Gluten Free, Dairy Free)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 tbsp water
- 1/2 cup almond flour (i love using bob's red mill blanched
- 4 tbsp arrowroot starch (i used bob's red mill)
- 1 tbsp melted coconut oil
- a few pinches of pink sea salt or real salt
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.0740625 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a large mixing bowl, combine almond flour, arrowroot starch and salt.Add in coconut oil and water. Mix with a spoon until it comes together into a paste-like consistency.Form 8 golf ball-sized balls of the dough with your hands (if the dough feels like it's drying out at all, wet your hands slightly before rolling them).Place a piece of parchment paper down onto the stabilized size of the tortilla press.Place one ball onto the parchment, then top with another piece of parchment so that the dough ball is sandwiched between the two pieces of parchment.Close the lid of the tortilla press to press the tortillas out.Open the tortilla press lid, and carefully remove the top layer of parchment paper.Meanwhile heat a small pan on medium heat.Carefully remove the second layer of parchment, and place the tortilla into the pan.Cook for 1-1.5 minutes on the first side, then flip and cook for another minute to 1.5 minutes on the second side.Remove from the pan and repeat the steps for the other 7 dough balls to make the tortillas.Cool before storing the fridge in an airtight container or bag for 5-7 days.
