Wheat Belly Tortillas

photo by mersaydees


- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
4 tortillas
ingredients
- 1 cup golden flax seed, ground
- 4 tablespoons almond meal or 4 tablespoons almond flour
- 1⁄4 teaspoon fine sea salt
- 2 eggs
directions
- Preheat oven to 375°F.
- Prepare a large baking sheet by lining with parchment paper.
- Add flaxseeds, almond meal/flour, and salt to a medium bowl and whisk together. Whisk in the eggs just until combined. Divide the dough into 4 equal balls.
- Using 2 pieces of parchment paper, roll each ball between pieces until 6” round. Place on the prepared baking sheet.
- Bake for 5 minutes, or until golden.
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Reviews
-
This recipe when done as it is written, makes a dry, unflexible tortilla. After the first one, and discovering this, I quickly rolled the next 3 balls in coconut oil. They came out more flexible, but not as much as I was hoping for. I am new at making tortilla's, and I was disappointed in this recipe's directions and taste. I love the Wheat Belly books, and I have converted my family to being gluten free after reading the book. I have been looking for a replacement tortilla for my husband, and I will continue to look after this attempt. Maybe I could find one that gives an oil as an ingredient, and give this one a try again, adding the correct amount of oil to it to make it more flexible.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana