Recipes
Almond Flour Wraps
- Yield: 8 Servings
- Prep Time: 25 Mins.
- Cook Time: 3 Mins.
- Note: If you don’t have a tortilla press these can be pressed by hand with a sturdy cutting board or other similar object. Just do your best to get them as thin and evenly pressed as possible.
Ingredients
- 1/3 cup water
- 1 cup Fisher® Chef’s Naturals Almond Flour
- 1/3 cup tapioca starch (substitute potato or cornstarch)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- cooking spray
Directions
- Bring ⅓ cup water to boil in small saucepan, then immediately turn off heat.
- Combine all dry ingredients in large bowl and stir to incorporate.
- Pour hot water into dry ingredients and stir until clumping and cool enough to knead by hand. Mix with hands until dough comes together and is slightly tacky.
- Divide dough into 8 pieces. Roll each piece into ball.
- Heat large skillet over medium-low heat.
- While pan is heating, lightly spray piece of plastic wrap with cooking spray. Place it sprayed side up on a tortilla press, or on a sturdy counter space.
- Place one of dough balls in center of plastic. Grease a second piece of plastic wrap. Place second piece on top and use tortilla press to flatten into circle. Rotate circle a quarter and press again. Repeat twice more, until wrap has been pressed on all four sides.
- Once pressed, carefully remove top layer of plastic and reserve for remaining wraps.
- Gently transfer wrap into hand and carefully peel other sheet of plastic off; reserve or the other wraps.
- Place wrap in a skillet over medium-high heat and cook for 10 to 15 seconds; flip and cook another 10 to 15 seconds. Repeat cooking and flipping once more, then transfer to wire rack to cool.
- Repeat with remaining tortillas.
- Serve warm or store in airtight container in refrigerator for up to a week. Warm before using.
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