Almond Flour Tortillas

Ingredients

• 1 cup finely ground almond flour
• 3 tablespoons psyllium husk powder
• 3 tablespoons linseed (flax) flour
• 1/2 tbsp xantham gum
• 1 teaspoon sea salt
• 2 large eggs
• ⅓ cup boiling water

Instructions

1. Place the almond flour, psyllium husk powder, xantham gum, salt, linseed flour, and eggs into a bowl and mix thoroughly.
2. Add the water and mix for 30 seconds longer.
3. Transfer the dough to a clean bowl and form into a ball.
4. Allow to rest for 10 minutes.
5. Divide the dough into 8 circles.
6. Place a portion in between 2 pieces of parchment paper and flatten with a rolling pin, plate, or tortilla press.
7. Oil a fying pan or skillet and place over medium heat.
8. Peel the parchment from a tortilla and place in your hand.
9. Flip into the skillet and cook for 2 minutes.
10. Flip and cook on the other side for another 1 to 2 minutes.
    • Repeat with the remaining tortillas
    • Leftovers may be stored in a zip-top bag in the refrigerator for up to 1 week.

Macros (Per tortilLa)