Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tablespoons konjac powder (glucomannan powder)
  • 1 teaspoon salt
  • 4 large eggs
  • 2 tablespoons oil
  • 1 cup hot water

Instruction

  • Boil the water.
  • Measure the dry ingredients in a medium bowl and whisk together with a whisk.
  • Mix the egg and oil together then blend into the dry ingredients with a hand mixer. Pour the hot water into the tortilla ingredients and continue to mix with the hand mixer, until the ingredients become a light fluffy dough. The dough will be firm, soft and stick to your fingers a bit when manipulated. Cover the dough, leaving a space for the steam to escape, and let cool completely. I put mine in the refrigerator for a few hours.
  • When ready to cook the tortillas, heat a skillet over medium heat. I used a big pancake griddle and cooked 3 at a time. Divide the dough into 12 sections. I weighed mine to make sure they were the same. Mine weighed about 1 1/2 ounces each. Roll the dough into balls. Roll the dough into tortillas between two sheets of oiled parchment paper. (I use a tortilla press and it was worth every penny. I also use it to make chips and crackers. Buy one, you need one. It makes things MUCH easier.) Peel the parchment off of the tortilla and cook on both sides until it changes to a lighter yellow color (resembling a corn tortilla) and browns around the edges.