Nut Pulp Tortillas
Prep time
Cook time
Total time
Tortillas made from nut pulp
Recipe type: Bread
Serves: 10-12
  • 1 cup dried nut pulp or almond meal/flour (112g)
  • ⅓ cup arrowroot flour (42g)
  • ⅓ cup tapioca flour (40g)
  • ⅓ cup chickpea/fava bean flour (40g)
  • 1 tsp gluten free baking powder (double if sodium free)
  • 1 small squirt of agave (a little over ¼ tsp)
  • 1¼ tsp salt
  • 2 Tbsp olive oil
  • ½ warm water (up to ¾ cup)
  1. Combine all of the dry ingredients, then cut in or work in the olive oil using a pastry blender or a fork.
  2. Add the agave and warm water, starting with ¼ cup water and mix well. Continue to add water until a soft, cohesive dough is formed, like pie crust dough. Be very careful not to use too much water. If you can squeeze a handful of dough into a semi-cohesive ball, you have enough water.
  3. Use a #24 disher to make equally sized balls. Use a tortilla press with parchment paper on both sides to prevent sticking or use a rolling pin. Try to get it as thin as you can.
  4. Cook individually on medium heat using a non-stick pan. It only takes a minute on the first side. When there are brown flecks, flip and cook the other side for about 30 seconds, then remove.
  5. If eating right away, place in a tortilla warmer or in between clean hand towels to keep warm and moist. Otherwise, place tortillas on a cooling rack.
  6. I normally get 10-12 5" tortillas out of this recipe.
  7. Store leftovers in the freezer between layers of parchment paper.
Keep the raw tortillas separated with parchment paper until you're ready to cook them. If you don't cook them right away, you can place the whole stack with parchment paper in a gallon-size bag in the refrigerator for a few hours. Wait too long and the parchment will wick away all the moisture.

If I'm not going to use them right away, I usually undercook them a tiny bit. So when I heat them up the second time, they puffy up and get brown edges. Yum!
Nutrition Information
Serving size: 1 Calories: 104 Fat: 3.9 Saturated fat: .4 Unsaturated fat: 2.3 Carbohydrates: 10.3 Sugar: .8 Sodium: 324.6 Fiber: .8 Protein: 1.5 Cholesterol: 0
Recipe by Creating Silver Linings at