Almond Flour Tortillas (Gluten-Free, Vegan)

Ingrédients

• 1 1/2 cups blanched almond flour
• 1 tablespoon whole psyllium husks
• 1/2 cup warm water
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt

Préparation

1. 1

   Combine Ingredients: In a bowl, combine the almond flour, psyllium husk, salt, warm water, and the apple cider vinegar. Mix first with a spoon, then with your hands until a dough forms.

2. 2

   Shape Dough & Let Rest: Shape the dough into a ball and let it rest for at least 10 minutes to allow the psyllium husks to hydrate (this resting period is VERY important, so make sure you don’t skip it!).

3. 3

   Divide Dough: Divide the dough into 6 or 8 portions, depending on the desired tortilla size.

4. 4

   Roll Out Dough: Form a small ball with each portion, place it between two sheets of parchment paper, and roll it out to approximately 1/8-inch thickness (do NOT roll too thinly or it might tear). Carefully remove it from the parchment paper.

5. 5

   Cook Tortillas: Heat a large nonstick skillet over medium heat and lightly grease it with olive oil or spray with nonstick cooking spray, if desired. Cook the almond flour tortilla until lightly golden brown on one side (2 to 3 minutes), flip it, and cook for approximately 1 to 2 minutes more.

6. 6

   Wrap Tortillas in Towel: Remove it from the skillet and wrap it in a clean kitchen towel to prevent it from drying out while you cook the rest of the tortillas.

7. 7

   Serve & Enjoy!: Serve the tortillas warm and enjoy!