Almond flour should be kept in a cool place and a relative humidity of 50-60%. I use almond flour on a regular basis so I keep a 2lb canister on the counter in a shady corner and the rest I put in gallon or 1/2 gallon glass mason jars in the freezer or refrigerator(I got this tip from Elana Amsterdam) Keep in mind that when you bring almond flour out of the refrigerator that it will be a clumpy mess until it hits room temp (which is why I always have some on the counter ready for use!). Almond flour stored like this is good for up to 6 months and sometimes longer though I confess it doesn't sit around for too long at my house!
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BLENDER ALMOND FLOUR PALEO TORTILLAS
Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!

So, just so you know, this is one of those top secret, I made it when I was fifteen, too-special-to-share-recipe-secrets, that I’ve had stashed away for years (I have a whole book of those kinda recipes kept safe under my bed). I made these tortillas for the first time during my first year of paleo; my sister and I were shocked at how tasty and easy it was to come up with a delicious grain free tortilla… We like them even better than regular ones!

Last night I served these soft gluten free tortillas with taco fixings for the whole family, and even the wheat eaters loved them and said they couldn’t tell a difference! I’m guessing that’s a good sign. And you probably want the recipe, right?

BLENDER SOFT SHELL TORTILLAS
If there’s a hack for making cooking easier, I’ve probably tried it. My food processor never leaves arms length when I’m cooking, parchment paper is my best friend, and convection toaster ovens whip out the best crispy sweet potato fries in just minutes, so I’m a fan. Basically, don’t be surprised in this recipe when I tell you to whip out the food processor or blender for these tortillas! Because, who wants tortillas in thirty minutes, when you can have them in five?
This is the part where you really have to tune in, okay? Ready?
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet. Absolute cooking bliss right there. Meal prep, DONE.
Also, these tortillas are freezer friendly. If you cook them ahead of time, you can store in the fridge, freezer, or on the counter top in an airtight container. Yum yum!

Blender Almond Flour Paleo Tortillas
Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!
RECIPE NOTES
*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet. INGREDIENTS
• 1 cup almond flour
• 1 cup tapioca flour can sub for arrowroot
• 3/4 cup coconut milk or any other milk
• 1/2 cup avocado oil or olive oil
• 1/2 teaspoon sea salt
• avocado oil for cooking
INFO
Cook Time 2-4 minutes each
Prep Time 5 minutes
Servings six inch tortillas
MetricUS Imperial
Course Bread
INSTRUCTIONS
1. In a food processor or blender combine all ingredients until smooth.
2. Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
3. Pour 1/4 cup batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.
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I'm am fairly strict Paleo, but one of my favorites recipes of all time, which is a bit high inn carbs is Naan.
1 cup almond flour
1 cup tapioca or arrowroot starch
1 tsp salt
Mix well so all ingredients are combined.
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Almond Bread
https://sugarfreelondoner.com/almond-flour-bread-keto-bread-recipe/
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https://sugarfreelondoner.com/?s=almond+flour
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Add:
1 can coconut milk or coconut cream
Stir well.
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Very little wheat is grown in Alicante, Spain, but almond trees abound, so a number of traditional desserts in the region use ground almonds in place of—or to supplement—precious flour. The almond base gives these flourless cookies a wonderfully nutty flavor.
Bake at 350F on a baking sheet lined with parchment paper for 10 minutes. You'll want to spread it fairly thin on the baking sheet, smoothing out as evenly as possible. It should cover a 9"x13" baking sheet just about right. If you don't use parchment paper you're going to be very disappointed and likely throw the entire thing away. After ten minutes at 350F, reduce heat to 325F and bake another 10-15 minutes.
Bake it less for a pliable bread or tortilla. For crackers, bake until golden. Try variations: garlic powder, herbs, Parmesan cheese, etc.
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How to Make It
Preheat oven to 350°.
Place 2 cups almonds in a food processor; process until finely ground. Add sugar, lemon rind, salt, and egg; pulse 10 times or until dough forms a ball.
Shape dough into 24 balls, about 1 tablespoon each. Place 1 inch apart on baking sheets coated with cooking spray. Sprinkle evenly with cinnamon. Gently press one whole almond into the center of each dough ball. Bake at 350° for 16 minutes or until edges are golden brown. Cool 5 minutes on pans. Remove from pans; cool on wire racks.
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