Description
A gluten-free almond flour tortilla recipe featuring a vibrant red pepper and smoked paprika swirl, designed to be soft, pliable, and perfect for tacos or wraps.
Ingredients
- 160 g (1.5 cups) Superfine Almond Flour
- 60 g (0.5 cup) Tapioca Flour
- 5 g (1 teaspoon) Xanthan Gum
- 3 g (0.5 teaspoon) Fine Sea Salt
- 120 ml (0.5 cup) Warm Water
- 15 ml (1 tablespoon) Olive Oil, plus extra for cooking
- 60 g (0.25 cup) Roasted Red Pepper, drained and dried
- 5 ml (1 teaspoon) Smoked Paprika
- 1 g (0.25 teaspoon) Garlic Powder
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, tapioca flour, xanthan gum, and fine sea salt for at least one minute to ensure even distribution.
- Form the Shaggy Dough: Combine the warm water and olive oil in a separate small bowl. Pour the liquid mixture into the dry ingredients and mix with a spoon until a shaggy dough forms.
- Knead the Dough until Smooth: Transfer the shaggy dough to a lightly floured work surface (use tapioca flour). Knead for 3-4 minutes until the dough is smooth and soft. If resistant, rest for 10 minutes before proceeding.
- Prepare the Red Pepper Swirl Paste: Combine the drained roasted red pepper, smoked paprika, and garlic powder in a small food processor or use an immersion blender. Process until a very smooth, thick paste forms.
- Divide and Color the Dough: Divide the smooth dough into two portions: one larger portion (two-thirds) and one smaller portion (one-third). Knead the red pepper paste into the smaller portion until evenly colored.
- Layer and Roll the Swirl Log: Roll out both the plain dough and red pepper dough into 8 x 6 inch rectangles on a lightly floured surface. Layer the red pepper portion on top of the plain portion. Roll the layered dough tightly from the long end into a log.
- Slice and Roll Individual Tortillas: Cut the log into 8-10 equal pieces. Flatten each piece and roll it out into a thin, even circle (around 6-7 inches in diameter).
- Cook on the Griddle: Heat a non-stick skillet or cast-iron griddle over medium heat. Lightly brush with olive oil and cook each tortilla for 1-2 minutes per side until lightly browned and pliable.
- Keep Warm and Serve: Transfer cooked tortillas to a plate and immediately cover tightly with a clean kitchen towel to keep them soft and pliable while you finish cooking the batch.
Notes
Keep cooked tortillas soft by transferring them to a plate and covering tightly with a clean kitchen towel immediately after cooking. For best results, use superfine blanched almond flour and do not skip the xanthan gum for elasticity. These tortillas freeze well, making them perfect for meal prep.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 tortilla
- Calories: 165 calories
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg