- 2 cups almond flour
- 1 cup potato starch (not potato flour)
- 3 teaspoons gelatin
- 2 1/4 teaspoons guar gum
- 1/4 teaspoon salt
- 3/4 cup water
- 2 tablespoons olive oil
- 1 egg
- In a large bowl, whisk together almond flour, potato starch, gelatin, guar gum and salt.
- Add water + olive oil to your dry mix. Crack egg overtop. Combine with large spoon or by hand. Dough will be very sticky. Let stand for 5 full minutes. Go ahead and cut out your parchment paper circles (as mentioned in post above)
- Scoop out large spoonfuls and form into balls (about 3 inches in diameter) and place them on parchment paper. 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 , put the top down and pull the lever taught. (Alternatively, you can use a frying pan to press the tortillas).
- Lift the top back up and carefully remove the saran wrap from your tortilla. Carefully slide tortilla onto a 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!
- Prep Time: 40 min
- Cook Time: 10 min
Keywords: grainfree, glutenfree, dairyfree, tortillas, lunch, dinner, fajita