- 1 c. almond flour
- 1/4 c. coconut flour
- 2 tsp. xanthan gum
- 1 tsp. ground flaxseed
- 1 tsp. baking powder
- 1/2 tsp. pink Himalayan salt
- 3 tsp. lime juice
- 1 egg, lightly beaten
- 1 tbsp. water
Combine almond flour, coconut flour, xanthan gum, flaxseed, baking powder, and salt in the bowl of a food processor. Pulse for 5 seconds, until combined.
With the food processor running, slowly pour in lime juice, then egg, and then water, to the flour mixture. When dough comes together and forms a ball, empty it onto a piece of plastic wrap and wrap tightly. Knead the dough for a minute or two in your hands, then place in refrigerator to rest for 10 minutes.
Divide dough into 8 small balls, about 1 1/2″ in diameter. Place one ball between two pieces of parchment or wax paper and roll until it’s about 1/8″ thick. (The tortilla should be about 5″ to 6″ in diameter.)
Heat a large cast iron or non-stick skillet over medium-high heat. When hot, add tortilla and cook until slightly charred, about 20 seconds per side. While one tortilla is cooking, continue rolling out the next. Continue until all tortillas are rolled and cooked and serve immediately.
(not necessarily in that order)
“Sometimes life, will lift you up, mend your soul, fill your cup.” Deej Johnson