- 2 cups almond flour
- 1 cup potato starch (not potato flour)
- 3 teaspoons gelatin
- 2 1/4 teaspoons guar gum
- 1/4 teaspoon salt
- 3 red peppers
- 1 tablespoon olive oil
- 1 egg
- Preheat oven to 400 degrees
- Place three red peppers on parchment lined baking sheet and rub lightly with olive oil and salt. Bake for 35 minutes, rotating peppers every 10 minutes. Skin will be wrinkled and charred when done. Remove from oven and cut in half. Carefully peel skin and remove stem and seeds. Collect the meat and puree in a small blender or food processor. Set aside.
- In a large bowl, whisk together almond flour, potato starch, gelatin, guar gum and salt.
- Add your red pepper puree and olive oil to your dry mix. Crack egg overtop. Combine with large spoon or by hand. Dough will be sticky and loose initially. Let dough stand for 5 full minutes-it will start to thicken.
- Then form dough into a ball. Place dough on plate and loosely cover with saran wrap. Place in fridge to cool and firm up while you cut out your 18 parchment paper circles (as mentioned in post above)
- After you’ve cut your parchment rounds, take the dough from the fridge and scoop out large spoonfuls and form into balls (about 3 inches in diameter). The dough is easier to handle if your hands are a touch wet.
- Place each ball on it’s own parchment paper circle. 16 in total. The dough will be sticky to work with, rinsing your hands at the half way point will help.
- Place one of your parchment circles on your tortilla press as shown above. Position one ball of dough a bit to the left, as seen in the photo above. Dip you fingers in water and dab the ball of dough on the surface. Place saran wrap overtop-we use Glad Press N’ Seal, put the top down and pull the lever taught. (Alternatively, you can use a frying pan to press the tortillas).
- Lift the lever back up and carefully remove the saran wrap from your tortilla. Carefully slide tortilla onto a baking sheet. You can fit 3-4 per each baking sheet. Continue with all 16.
- Bake tortillas at 375 degrees for 8-10 minutes. (Do not let them get crispy around the edges, a slight crisp is ok, but they should be mostly soft). Remove from oven and flip them over onto a heat safe surface. Gently pull back the parchment paper. Stack hot tortillas on top of one another, this will keep them soft.
- Tortillas can be re-softened easily by heating them in the microwave for 10-15 seconds.
- Store leftovers in airtight container or large ziplock bag. Refrigerate. As mentioned above, just microwave for 10 seconds to return them to their soft and flexible state. These can be used to make wraps, fajitas, soft tacos, tostadas, quesadillas, enchiladas + more! Enjoy!
Keywords: grainfree, glutenfree, dairyfree, redpepper, tortillas, wrap, dinner, lunch