- 1 cup almond flour (blanched, finely ground)
- ½ cup tapioca starch
- ¼ tsp salt
- ⅛ tsp xanthan gum
- 1 - 1 ½ cups water
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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.
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).