Almond Flour Tortillas Recipe

2 servings

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Whisk together the almond flour, coconut flour, salt, xanthan gum, and baking powder until well combined.
In a separate bowl, whisk together the egg, water, olive oil, and apple cider vinegar.
Pour the wet ingredients into the dry and mix to form a dough.
Remove and shape into a ball. Allow the dough to rest for 10-15 minutes.
Divide the dough into 4 even balls.
Place one ball in between 2 sheets of baking paper. Roll dough to form a thin circle.
Remove the top layer of baking paper, place a small plate over the dough, and cut to form a neat circle.
Remove plate and repeat steps 6 and 7 with remaining dough.
Heat a large frying pan over medium heat, place a tortilla (dough side down) into the frying pan and remove the bottom sheet of paper.
Cook for 10-15 seconds minutes, flip and cook for another 10-15 seconds minute. Repeat if needed (if the tortilla doesn't feel fully cooked through). Remove and repeat with remaining tortillas.
Store tortillas covered in an airtight container for up to 2 days.