Mix together the almond flour, coconut flour, baking powder, xanthan gum, egg, butter, and salt in a bowl. Stir in 2 tbsp of water, or more if batter is dry. Cover and refrigerate dough for 15 minutes.
Separate dough into 6-8 balls. Lay down a piece of parchment paper, and place one of the balls on it. Put another parchment paper on top. Using a rolling pin, gently roll the dough out until it is thin and reaches desired size. They are best if they are a little bit see through. Optionally, after the dough is rolled out, use a stencil and a knife to make the tortilla perfectly round.
Gently remove dough from parchment paper using a flat, wide spatula, and set aside. Do not stack uncooked tortillas on top of each other because they will stick. Roll out the remaining balls of dough.
Melt butter or oil in a skillet on medium high heat to prevent tortillas from sticking to pan. Place one of the tortillas on the skillet and cook for two minutes on each side or until they start to show a little color.
Ingredients
Directions
Mix together the almond flour, coconut flour, baking powder, xanthan gum, egg, butter, and salt in a bowl. Stir in 2 tbsp of water, or more if batter is dry. Cover and refrigerate dough for 15 minutes.
Separate dough into 6-8 balls. Lay down a piece of parchment paper, and place one of the balls on it. Put another parchment paper on top. Using a rolling pin, gently roll the dough out until it is thin and reaches desired size. They are best if they are a little bit see through. Optionally, after the dough is rolled out, use a stencil and a knife to make the tortilla perfectly round.
Gently remove dough from parchment paper using a flat, wide spatula, and set aside. Do not stack uncooked tortillas on top of each other because they will stick. Roll out the remaining balls of dough.
Melt butter or oil in a skillet on medium high heat to prevent tortillas from sticking to pan. Place one of the tortillas on the skillet and cook for two minutes on each side or until they start to show a little color.