"Gluten-free tortillas are the best!" Nope, I've pretty much never heard anyone say that phrase. Ever. That's because store bought gluten-free tortillas are pretty horrible. They crack, crumble and fall apart, leaving whatever delicious fillings you had planned to eat inside a tortilla on your plate instead. I can usually say that I don't miss gluten. When I am faced with a cracked tortilla and sad pile of fillings on my plate, I do.
At least until I came up with this magical recipe! These almond flour tortillas are soft, pliable, and stay together even when stuffed full of greasy fillings. They also taste great, unlike store-bought gluten-free tortillas that tend to have a weird flavor. Since they're made mostly with almond flour, they're far more nutrient-dense and low-carb than their traditional counterparts. Did I mention that they can also be used as a wrap? As if I haven't provided enough reasons for you to love these, they're also easy to make, only require a few ingredients, and are friendly to special diets! Delicious, pliable tortillas that are easy to make, nutritious and gluten-free, grain-free, vegan, Paleo, Primal, low-carb and Whole30-friendly? Yes, please!
I was inspired by a couple of different recipes I found on Pinterest, but both were more labor intensive than I wanted. One called for finishing the tortillas in the oven and most others called for rolling a ball of dough out into a tortilla shape before cooking on a griddle. Call me lazy, but I was looking for a recipe that was easier. Something about having to stop a dozen times to chase a 2 year old and 4 year old in the short time it took me to make these. Fortunately, these are about as easy as homemade tortillas get!
To make these grain free almond flour tortillas, you won't need to roll out a ball of dough. Instead, these are made by dropping batter onto a griddle and tipping the pan to spread it around. It's similar to making crepes! The result is tortillas that are mostly round but have a handmade look. Below is a short video that will help you visualize my description. You can spread them even thinner than I did in this video, they just might not end up as pretty. No worries, I promise these will get scarfed down anyways. My whole family loves them!
Tips, Tools & Ingredients
As always, here are some helpful tips to make these as easy and affordable as possible. I've included Amazon links to products below for your convenience. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links.
- Almond flour can be expensive, especially blanched, fine-ground almond flour! I find that Costco usually has the best price. They had a 3-lb bag of blanched, fine-ground almond flour for around $12 last time I was there! Natural Grocers also offers their brand of almond flour for a reasonable price. Amazon also offers a few reasonably-priced options, such as the Hughson Nut Super Fine Blanched Almond Flour that sells for $19.99 for a 3-lb bag.
- I lay these tortillas on a kitchen towel on my counter to cool as soon as I pull them off the heat. They are great still warm or a day old! The trick is to let them cool completely before stacking them for storage. When in doubt, place a piece of parchment paper between the tortillas. Store in a sealed container at room temperature for two days or the fridge for a week. Just let them sit at room temperature before serving to assure maximum pliability.
These gluten-free tortillas / wraps were featured on thefeedfeed.com! Go to thefeedfeed.com/gluten-free-vegan and search "tasteabounds" to check it out!
These gluten free and grain free almond flour tortillas are pliable and delicious, easy to make, nutritious, Paleo and vegan. Finally, you can enjoy tacos again!Click To Tweet
The Best Gluten Free Almond Flour Tortillas!
Ingredients
- 1 cup almond flour (blanched, finely ground)
- ½ cup tapioca starch
- ¼ tsp salt
- ⅛ tsp xanthan gum
- 1 - 1 ½ cups water
Instructions
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Heat a non-stick griddle to LOW - MEDIUM-LOW heat (I set my burner to 2.8 out of 9).
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Add the dry ingredients to a bowl and whisk to combine. Add 1 cup of the water and continue whisking until the batter is smooth, adding more, if necessary. It should be similar to crepe batter - thinner than pancake batter but not watery.
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Pour by the ¼ cup onto griddle. Tip the pan around in a circle after dropping the batter so that a large circle is formed while the batter is still runny (as if making crepes). Cook for about 3 minute on the first side, or until the top just starts to look cooked and the bottom starts to get a little color. Flip and cook on the other side for about 3 more minutes, or until the tortilla has some color.
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Remove from heat and move to a kitchen towel laid flat on the counter. Tortillas can be served while still warm or when cool. Once the tortillas / wraps have cooled completely, they can be stacked. A piece of parchment paper can be placed between the tortillas / wraps to prevent sticking, but I haven't found it necessary. The tortillas / wraps can be stored at room temperature for about two days or in the fridge for about five days.
Recipe Notes
NOTE: If you know your griddle resists sticking, do not add oil since you want the batter to stick enough that you can spread it out by tipping the pan around (with oil the batter will just slide around). If you need oil to prevent sticking, ensure you don't overdo it by using oil in a sprayer, such as the Misto (as seen in the ad the end of this post).
Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Very yummy!
Thank you! 🙂
Pleasantly surprised, exceeded expectation.
Seriously, these are AMAZING!! So much better than store bought and very easy to make. Thank you for posting these!!
Thank you. I'm so glad you are enjoying these tortillas!
Hi, I am here in South Africa, and we don't have xantham gum where I live. I also plan on replacing almond flour with coconat flour and the starch with cornstarch. So, out come a different recipe. Will it work?
Hi Babsi, thanks for the question! I'm glad you asked, because no, I don't think the substitutions you mentioned will work.
Coconut flour is very unique and soaks up large amounts of liquid. As a result, it behaves very differently than almond flour. While the recipe may still be successful with cornstarch instead of tapioca starch, I don't know how successful the tortillas would be without xanthan gum.
A couple of suggestions. Both xanthan gum and almond flour are available on Amazon (see my post for links to almond flour and find xanthan gum on Amazon). If Amazon will not ship to you in South Africa, you could try a recipe for tortillas using the ingredients that you have. I've listed one below. I have not tried it, but the blogger who shared it has lots of great recipes!
https://www.wholesomeyum.com/recipes/coconut-tortillas/
I hope I gave you the information you needed. Happy cooking!
This is by far the best recipe nice ever found! I also like to add some chopped roasted garlic to the batter! It's a total game changer!!!
Hello Babsi!
You should be able to get Xantham Gum from Dischem.
I get mine from caring candies in cape town. They also deliver around the country.
Annette, thanks so much for taking the time to provide this info to Babsi!
Do you happen to have nutrition facts for these? They sound delicious!
Hi Desiree, thanks for the question! Each gluten-free tortilla has about 7 net carbs (9 total minus 2 grams of fiber), 5 grams of protein, and 10 grams of fat (mostly monounsaturated fat).
I hope you enjoy these tortillas!
What are the calories for one tortilla?
Hi Gayle, according to the nutrition calculator I use, there are 104 calories per tortilla. Enjoy ~ Laura
I'm sorry to be the bummer post here, but these were super frustrating for me. I had all the ingredients listed and combined them as suggested. I've made crepes and pancakes and even other tortillas before, and never had such a problem as with these!
Initially I started out with my standby pan sized for such things, good ol' stainless steel, with only the smallest spray of olive oil to prevent sticking. I have a gas stove, so I turned it down very low (mine is too old for numeric settings). The batter started out as slightly thinner than pancake batter... Then things got crazy.
No matter what I tried, all I got was a gummy, goopy, gross mess that managed to not cook while simultaneously sticking like glue to my pan. I tried various heat settings, and slowly kept adding water to my batter until it was obviously much too watery. I even switched to a large nonstick skillet halfway through, in the hopes that a complete absence of oil would help (it didn't). I really liked the crunchy bits I managed to scrape off the bottom of the pan, though, so I'll give this recipe another shot... hopefully sometime when dinner doesn't require them! 😥
Hi Abigail,
I'm so sorry these didn't work for you! If it's okay, I'd like to help you troubleshoot. It sounds like you would really like these tortillas, and I'd love for you to be able to enjoy them!
I've had an old, finicky gas stove, so I can understand how difficult it can be to find the right temperature. I will get the exact surface temperature of my pan on the heat setting I use and post it here, to help you and others. Hopefully it'll make it easier to find the right temperature using your stove. It's unbelievable how different they can be!
I use stainless steel pans for some things, but I have found that these tortillas really need a non-stick pan. If your non-stick pan is a newer pan with a quality non-stick surface, you can probably forego the oil. However, if it's an older pan, you may need a little oil. Using a sprayer or even wiping the pan with a towel dipped in oil should do the trick.
I will reply with the pan/burner temperature within the next few days. I am also planning to post a video of the full recipe soon. Hopefully all of that will help!
Regards,
Laura
Hi Abigail,
I used a thermometer to measure the temperature of the cooking surface I use to make these tortillas. Holding the thermometer about 1 millimeter above the surface of my pan, I got a temperature of 200 degrees Fahrenheit. A Google search claims that this corresponds to the "low" setting on most stovetops.
I hope that helps you to find the right temperature on your stove to cook these tortillas! I'll also post a video soon, but please let me know if you have any more questions 🙂
Yes, agree with the last comment. Just one big sticky goopy mess. Really hoped these would work as I’m in Australia and we can’t get Siete here.
I really wish there would have been mention that it's pretty much mandatory to make these using a non-stick pan. I used an expensive large stainless steel pain lightly sprayed. Furthermore, I even sprayed the spatula to ensure I could lift the edge. The batter stuck like glue to the pan. It was a total waste. I will use the batter to make some almond crackers, probably in an attempt to not waste the expensive ingredients. I would remove any suggestions of using anything other than a NON-STICK pan.
I was so excited to try these with dinner, but I had to quickly cook up some rice to go with our dinner, as everything was all ready, except the tortillas.
Thank you for the feedback, Samantha. I'm sorry these didn't work for you. I do state in the instructions to cook these in a nonstick griddle, but I will update to more clearly state that these don't work in a stainless steel pan. Cheers ~ Laura
Am allergic to nuts, so, what can use as a substitute for almond flour? Would love to try these. Have tried a couple of different recipes, but so far none has "panned" out. Sorry about the pun.
Great question!
I have not tried to make these tortillas with seed flour, but I have a few recipes on my website that use pumpkin seed flour, and I have also cooked with ground sunflower seeds. I will try making the tortillas with ground pumpkin or sunflower seeds soon and let you know if either is a workable substitute.
If you are looking for a grain-free tortilla recipe, you could try making tortillas with cassava flour. This recipe from Fork & Beans is on the back of the Otto's Cassava flour bag! https://www.forkandbeans.com/2015/01/10/grain-free-tortillas/
I'll reply with the results of my tortillas using seed flour soon, but please feel free to contact me if you have any more questions 🙂
Cheers,
Laura
I love making this recipe.....so yummy.
I make them on my tortilla press and after some experimentation figured out how long to bake/cook? them.
A shorter time you get wraps/tortillas.
A longer time you get crackers. If I’m making crackers I like to add a bit of salt, pepper, onion and garlic powder.
Thanks for the recipe.
Terri, I'm so glad that you enjoy this recipe!
I have also discovered that cooking the tortillas longer makes them crispy and cracker-like, so I'm glad you took the time to share this fun trick! Adding onion, garlic and S&P sounds delicious 🙂
Others have expressed interest in how this recipe could be modified for a tortilla press. Would you mind sharing what you do?
Thanks, Terri. I'm so glad that you enjoy this recipe!
The result is a very thin tortilla I see but the video shows pouring like batter for a pancake and doesn’t appear thin like a tortilla. I’m wondering about getting it thin? I usually think of having more of a dough consistency to roll or press to a thin consistency.
Hi Michael,
You are correct that the batter for these is pretty thin. I describe it in the post as similar to that of crepes. You can make the batter and tortillas a little thicker by adding a little bit more xanthan gum (no more than 1/4 tsp total), but this recipe is not meant to be a dough that is rolled and pressed to a the thinness of a tortilla in a tortilla press.
I hope that answers your question and that you enjoy these tortillas!
Can you use something other than tapioca flour?
Hi Cathy,
Great question! You can also use arrowroot starch/powder as a 1-1 substitute.
Let me know if you have any other questions.
Thank you, and enjoy!
Laura
I have been vegan since 2012. My husband has not though. However he recently learned of a serious health issue requiring that he eat vegan, as well as eliminating other foods: grains, beans, walnuts, peas, and more. I am going to make these tortillas and will be trying more and more new recipes. If you have any suggestions, I would appreciate them.
Blessings,
Debbie
Hi Laura! Those tortillas look so amazing 😍 Quick question, are there any substitutions for the xantham gum? 🙂
Hi Joye,
Thanks for your question!
Guar gum exhibits similar action to xanthan gum, but that is the only substitute that might work. Grain-free baking can be tricky!
Please feel free to share the results with guar gum, if you'd like 🙂
I hope guar gum works and that you enjoy these tortillas!
Thank you!
Laura
I am having the same issue as a previous commenter. I have a non stick griddle like the one you use on the video. It is fairly new. The tortillas are sticking and I cannot lift them off. Not sure what I am doing wrong...I tried using coconut oil. That didn’t work. I am so envious that yours come right off the griddle.
Hi Debbie, I'm sorry to hear that your tortillas are sticking to the pan! I'd love for you to be able to enjoy these, so I'd like to help you troubleshoot.
The temperature of the pan can make a huge impact on how much the batter sticks. I assume you're not using a high temperature, but the tortilla batter also may stick if the temperature is too low. Temperatures of the same setting can vary on different stoves, so if you're using the "low" setting on your stove, try increasing it to medium or even medium-high and let me know what happens.
I've got my fingers crossed that it helps!
Hi can I use tapioca flour instead of tapioca cornstarch or is the same?
Hi, Lilly!
Great question. Tapioca starch and tapioca flour are usually the same thing. I know Bob's Red Mill calls it tapioca flour and that is what I use. 🙂
Thanks!
Laura
I am SO glad u gave the pan temp! My gas stove at home is WAY different than the propane gas stove in my camper (where I Iive and cook all winter). Luckily I have the NuWave pic and can control the exact temp for my cookware (use that in the camper too). I wonder if this would work on a well seasoned castiron griddle?
Sorry, can't rate yet...still on a restricted diet and not sure if I am permitted all the ingredients but may yet get to try these yet.
Hi Helen, thanks for your comment! I'm glad to hear that you found the pan temp helpful 🙂
I haven't tried making these tortillas in a well-seasoned cast iron griddle yet. I think it's likely to be successful, especially if a very thin layer of oil is used and the tortillas are cooked at a sufficient temperature for the pan to "release" them after cooking for a few minutes on each side. If you try it, please post here with how it goes!
Enjoy, and thanks again for your comment!
Could you make a large batch and freeze them? How would they defrost?
Hi Mallory, thanks for your question!
I've actually never froze these since they disappear so quickly in my house! I expect that they would freeze and thaw just fine, though. I will try it soon and post an update here 🙂
So good!! Thank you for sharing.
I grew up with homemade tortillas. My mom made them all the time. But now that I'm trying to do the Keto diet I understand the ingredients have to be different. But with the Keto diet it's acceptable to do oils, fats and even lard. Why is it then that all the recipes I've seen do not have any fats or oils in them? It seems that tortillas do better with some kind of fat in them. Just curious.
Hi Evelyn, great question!
You are right that most of the tortilla recipes out there are low-fat or fat-free. The U.S. got so afraid of fat for awhile there, and that mindset still lingers in a lot of ways. Dietary fat is making a comeback, though, thanks to LOTS of research and diets like Paleo, low-carb and keto. Thank goodness!
Since these tortillas are made with almond flour, they contain the fat that is naturally occurring in almonds. I think that is part of the reason why they are so pliable, despite being gluten-free!
I'd love to hear what you think 🙂
Cheers,
Laura
Oh wow these are amazing!! My whole family loved these. Came together and cooked so easily. And they taste amazing! Thank you!!
My pleasure, Kimberly. I'm so glad that you and your family enjoy them!
I'm allergic to tapioca, Is there a substitute I can use in place of the tapioca?
Hi, and thanks for your question! Yes, arrowroot powder/starch can be used in place of tapioca starch. Enjoy!
~Laura
Can you please tell me how you know about the nutrition facts in these homemade tortillas
Blufi, the nutrition facts disappeared due to a technical issue. It's fixed, so you can now see the nutrition info for these gluten free tortillas / wraps. Thanks, and enjoy! ~ Laura
With patience to get the pan heat and thickness of batter in the pan just right, these are lovely. Thank you!
I'm so glad you're enjoying them, Julie! Thanks for letting me know 🙂 ~Laura
I have to say I was very skeptical of these at first. I have tried so many that just fall apart. In all honesty the first tortilla I made was a mess. The rest turned out delicious! One thing that is definitely key is the temperature setting. I had to keep messing with the temp before they came out well. Love these!!
I cannot thank you enough for this recipe. It is a life changer and I’m not even done cooking the whole batch!
I have tried so many GF DF tortilla/wrap recipes, ALL of which required some ridiculous form of rolling out with copious amounts of tapioca starch, or keeping them moist with a damp towel so they don’t harden, or some other absurd “trick” that never seemed to make a difference anyways. They always turned out hard, dry, or just not at all.
This recipe is soooo different and good in every way. Soft, pliable, delicious, and just so beautifully simple!
A couple things: I have a propane range so the low heat thing was slightly different for me but not really. I am using an old crepe pan that is a bit scratched up so I added quite a bit of oil and then would smear it around with a paper towel (it seemed to disappear on the nonstick surface of my pan so I found I needed a bit extra to make up for that). So I’ve actually been using a lot more oil than you recommend.
I also added a tiny bit of olive oil (1/2 -1tsp) to the batter itself to help with the nonstick aspect just in case as I found the edges were initially sticking to the pan still. Not sure if it was the extra oil in the pan or the oil added to the batter but it’s not sticking to the pan anymore 🙂
I also found that the inside seemed to be a little uncooked still so I’ve been leaving them a bit longer and reduced the heat a smidge to make up for the extended cook time. So about 4-5 mins on each side.
Another thing to note is that the heat itself on my low setting doesn’t seem to be too high. The batter sizzles quick loudly when I first add it and twist around the pan but it doesn’t burn or overcook on the bottom.
Not sure if this helps at all but thought I’d mention it anyways.
Thank you again!!
I'm so glad you enjoyed this recipe! Thank you for taking the time to share your experience. Cheers! ~Laura
This recipe was surprisingly yummy. As I was cooking them, they had very strong almond odor to them. Which worried me. There is a paleo pancake mix that I use and the kids hate them because of the almond flavor. These were not at all like the pancakes. Two out of the four kids liked them. I consider that a win. Even the hubby gave them his stamp of approval. Being new to the paleo movement, I'm sure with time, my kids taste palettes will change and I might even get a 4 out 4 kid approved rating.
These also replaced the cheese satiation. They were chewy in texture, just like cheese. Give these a try. You might be as pleasantly surprised I was.
For reference, I used my gas stove top with a nonstick pan. I can't imagine these would do well on a cast-iron or stainless steel pan. I did not need any oil. I also kept a close watch on the heat and adjusted as I went. I ended on a medium-low heat.
Thanks for the great recipe! I will be making these again.
I really want to try this recipe. Life is bleak without tortillas. I am on an anti-candida diet and am not sure if I can use xanthan gum. Is there something I can substitute?
Hi Sheree, unfortunately no, there really is no substitute for xanthan gum in this recipe. Guar gum may work, but I'll admit I've never tried it.
Chris Kresser has an interesting article on xanthan gum here: https://chriskresser.com/harmful-or-harmless-xanthan-gum/ .
I hope this helps to answer your question 🙂
These are fantastic! I followed the recipe as written and heated my pan to what I thought was the correct temperature. I started to have a problem with the first one when I went to flip it after cooking for about 2 minutes. The batter stuck to my spatula and was like the the gooey, globby, hard to describe texture another commenter described. I turned up the heat on my pan to medium and waited a bit. When the pan came up to temperature, the middle of the tortilla had cooked and I was able to flip and then cooked it for another 5 minutes. I turned my stove up to med/high and that's when things went much better. The pan was hot enough that the batter sounded like it was sizzling while I was spreading it. I realized that the tortilla was ready to flip when I could give the pan a quick, gentle shake and the tortilla began to slide on its own. I found that these do take about 2-3 minutes per side and the longer they cook, the better the taste. Reheating in a hot dry pan for a minute or two is a must. I wrote this book in the hopes that it may help someone else because these are so good once you get the hang of it. Thank you for this great recipe; its a game-changer for us!
Thanks so much for the detailed comment, Tonya!
Cooktop temperatures can vary quite a bit, which makes it difficult to recommend a heat setting that will work for everyone. Your feedback will really help others find the heat setting on their stove that works best for this recipe!
I'm so glad that you're enjoying these tortillas 🙂
The texture looks so perfect! I'm always looking for grain free tortillas and I can't wait to make these for our next taco night.
These really do look legit! I can't wait to try them for our next taco night!
These look so good! And so easy, which is just as important. 😉
They looks so easy to make and super pliable. Making them stat!
Tapioca flour for the win! I love what it does for tortillas. These are beautiful! So pliable, you've made them so picture perfect!
I'm absolutely in love with these tortillas. It's hard to find good gluten-free tortillas but this recipe shows it all - easy to make, pliable, and soft.
That looks so delicious and I love it's low carb and healthy, too!
I just made these AMAZING, I made 6 total. I did made them a little thicker. I see where the 1/2 cup of water comes in to play, when the mixture is sitting it tends to thicken on its own and you said the consistency of crepes. Thank you so much I don’t have to deprive myself no longer. I also did a test on griddle didn’t want to waste, used 1/4 teaspoon to test.
I've made gf tortillas with coconut flour, but never almond flour. Can't wait to try these. The texture looks perfect!
These look like perfection! I'm going to try them. The ones in the store are so pricey!
I am super excited to try this!!! I was wondering if I was able to use agar agar as a substitute for the xanthan gum?
Thank you
Hi Elizabeth,
Agar agar creates a gel-like substance and does not provide the elasticity that xanthan gum does in this recipe.
Guar gum may be a good alternative to xanthan gum, but I will admit that I haven't had a chance to try it yet.
Thanks for asking such a great question!
Laura
May I suggest for those who are having issues of gooey, muss, tortillas that you do a test before using the 1/4 cup. I would use perhaps 1/2 -1/4 teaspoon in the middle of pan/griddle. Therefore you won’t waste.
Hello! the amount of calories is based on one tortilla or 7?
Hello! Great question - the nutrition information provided is based on one tortilla.
Hope that helps.
Thanks!
Laura
I made these tonight to go along side my pork green chili. I definitely appreciated the softness and pliability! In that sense they rival my traditional gluten tortillas which tonight were sorely missed. The taste just wasn't there for me. But let's be honest...we've eliminated the gluten and things are just never quite the same when we do that. With that said these gf tortillas were not terrible! I could definitely eat these for smothered burritos, quesadillas, breakfast burritos, sandwich wraps etc. I just didn't enjoy it dipped in my green chili. OH AND...by the way for those looking for a xanthan gum substitute...I used 3/4 tsp psyllium husk powder!! Worked like a charm!
Thanks so much for your comment, Leigh Ann. I agree that these almond flour tortillas don't quite have that quintessential tortilla flavor, but I'm glad that you still enjoyed them. I also appreciate that you shared your success substituting 3/4 teaspoon psyllium husk powder for the xanthan gum. A lot of people will be excited to hear that!
XOXO,
Laura
Saving grace right here!
Can't wait to try these. I bet they will be great on the cast iron skillet. We have swapped to using it almost exclusively
These are incredible!!! Thank you so much!
I'm so glad you enjoyed them!
These are amazing. I tried the first one while the rest cooked and already whipped up a second batch. I got about 8 per batch which is not bad at all!
Thanks for the feedback. I'm so glad these tortillas worked well for you!
Enjoy!
Laura
After 3 attempts.. I finally got them right! I believe I was cooking them at too low of a temperature and then not cooking them long enough.. They were gooey.. But, I persevered and now I am thrilled with them! I have a bunch of food allergies/sensitivities and was truly excited for your clean recipe.. I use them for All different types of meals.. Breakfast. Lunch. Dinner. Snacks!
Thank you for sharing!
Thank you for sharing your feedback, Kas! This recipe can have a learning curve based on different stoves and pans, but I'm glad to hear that you figured out the right cooking time and temperature and enjoyed the tortillas!
~ Laura
I made a half batch just now to eat with vegan tofu mole and avocados. It cooked perfectly! I used a non-stick pan. My family was impressed.
I'm so glad to hear that you enjoyed my tortillas recipe, Amy! The meal you made sounds yummy 🙂
Cheers!
Laura
Wow, these were delicious, they don't crack like the store bought ones when you fold them and and a fraction of what I pay for Siete or Whole Foods brand. I feel like this is a game changer for me 🙂
Thanks for your feedback, Angela. I'm so glad that you enjoyed these tortillas! ~Laura
Could you use arrowroot powder instead of the tapioca starch?
Hi Melanie,
Yes, you absolutely can use arrowroot powder instead of tapioca starch.
Enjoy!
Laura
Awesome wraps. I didn’t have xantang gum and added psyllium husk and they came out amazing. This recipe is a keeper.
Thanks for the comment, Ruthy. Another reader commented that psyllium husk worked well in place of the xanthan gum for them, too. I'll have to update the recipe. I'm glad that you enjoyed the wraps!
Laura
I want to get to making these. However, need to know if expandex Modified tapioca starch will work the same as just tapioca starch, that is all I have at the moment.
Hi Danette,
I've never used Expandex modified tapioca starch, but a quick peek on The Spruce Eats (https://www.thespruceeats.com/expandex-in-gluten-free-recipes-1451198) suggests that no, you cannot use Expandex to replace regular tapioca starch 1 for 1. The Spruce Eats explains that Expandex should only be used to replace a portion of the gluten-free starch in a recipe, not all of the gluten-free starch in a recipe. The good news, however, is that it sounds like you may not need any xanthan gum if you replace some of the tapioca starch with Expandex.
Hopefully that answers your question. Thanks for reaching out!
Laura
These by far are the best I’ve ever had. I always thought I was going to be subjected to a life without tortillas. Now I can enjoy them. I read all the comments and I’m glad I did. Having a higher heat is the key. I’m so glad I came across this recipe.
Thanks for sharing, Sheila. It makes me happy to hear that you enjoy my recipe so much!
I’m excited to try these I have all ingredients have you ever used them to make enchiladas (baking) after they are made?
Yes, I have used them to make enchiladas, and other readers have used them to make quesadillas and other dishes and reported good results 🙂 Enjoy ~ Laura
Once I figured out the correct consistency of the mix, the right non-stick pan, and temperature they are easy and delicious. I use a copper chef induction cook too at 200F with the copper chef pan. Prior to that I was an ultimate failure at these. Keep trying, could be a game changer. Good luck.
Thanks for sharing your experience with this recipe and what worked on your induction cooktop. It will help others enjoy this recipe, too! Cheers ~ Laura
Hi, Laura! I made them last night for the first time, and it was a blast! I made delicius quesadillas with them. I use a homemade almond flour that I make with almond pulp leftovers from homemade almond milk, dried and grinded, and they turned out grate. I have one question, if I'd wish to make a sweet version of them, do you think that I could sub salt with stevia, and it could work? Thank you in advance from Argentina!
Thanks for sharing your experience with this recipe. I'm glad you enjoyed it! A sweet version sounds yummy 🙂 The amount of stevia will depend on which type and brand you use, but I think it could work! Cheers ~ Laura