Prep Time::10 mins
Cook Time::5 mins
Additional Time::10 mins
Total Time::25 mins
Servings::8
Yield::8 tortillas
Ingredients
1 cup blanched almond flour
3 tablespoons coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1 pinch salt
2 teaspoons apple cider vinegar
1 large egg
3 tablespoons water
cooking spray
Directions
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.