Gluten free flour tortillas are among the most constant requests for gluten free replacements and one of the most challenging replacement items to find. There are many different ways to use tortillas, and finding a gluten free option that does everything a regular tortilla does is a tall order.
Siete Almond Flour Tortillas work well in the microwave, oven, frying pan, and fryer. They bend well when raw and can be rolled up for a flauta or a burrito. They should be microwaved for no more than 15 seconds total for a single tortilla. Their largest flaw is the high fat content, which negatively impacted the texture and flavor, particularly the fryer.
Flour tortillas have been a product that I’ve searched for a suitable alternative without much luck, so I was excited to try these when I found them at Costco. I’ve tested these tortillas against every popular way to use tortillas I could find.
The Verdict On Siete Almond Flour Tortillas
Going into this experiment and series of trials, I didn’t have high hopes despite the mostly positive reviews I’d seen in online communities.
I purchased the tortillas from Costco. It came with two sealed packages within the bag, and each box contained ten tortillas.
I expected the tortillas to be stiff and break coming out of the package before I ever tried to roll anything. I anticipated needing to microwave them before they would be pliable enough for most of the dishes on my list.
As soon as I tore open the package and took them out, I could see I underestimated them. The tapioca flour softened up the typically stiff almond flour.
They rolled easily but seemed to get stiffer and break the longer they sat at room temperature. Getting harder at room temperature is exactly contrary to how most gluten free goods work. They usually soften as they warm.
The flavor, texture, and overall results of the fried tortillas surpassed my expectations. A few tortillas broke in rolling, but I expected this. I used those broken tortillas to make tortilla chips, so it worked out in the end.
Tortillas in a package: 20 (two packages of 10).
In the fryer, the tortillas puffed up and became crispy. However, the high-fat content negatively impacted the end product’s taste, texture, and overall enjoyment.
In the frying pan, the tortillas puffed up slightly and behaved like wheat flour tortillas. But they will crack if the tortilla is bent over too far.
In the oven, the tortillas browned, got crispy, and gave us satisfactory results. However, it turned out more on the stale side of crisp compared to the fryer.
In the microwave, the tortillas cooked much quicker than expected.
In general, these tortillas were some of the best gluten free tortillas I’ve tried, much to my surprise.
Despite what the instructions on the package say, do not microwave them for longer than 10-15 seconds, or the tortilla will start to get hard. It would help if you kept in mind that these tortillas have a higher fat content than other tortillas due to the almond flour. This fat content means you should avoid preparations using oil such as the fryer or added oil in a pan.
However, if you don’t mind the added fat, the tortillas puffed up nicely and created some great products in the fryer. I ended up wishing that the fat wasn’t so high because they turned out pretty good in other ways. But the fat content likely is what keeps them from being dry and cracking. So it is a Catch 22.
Siete Almond Flour Tortillas Ingredients And Storage
Siete says on their package that they cover many special diets and allergens. But there isn’t space to address every diet that might be able to fit these tortillas in.
The diets that they say this product is appropriate for: Paleo, Non-GMO, Gluten Free, Dairy Free, Soy Free, Vegan.
Ingredients: Almond Flour, Tapioca Flour, Water, Sea Salt, Xanthan Gum source
As far as gluten free goes, and we are the most concerned about this one, it is Certified Gluten-Free. I appreciated the label because I can easily see that they follow strict procedures and testing to ensure it is safe for my family.
Since they are made with almond flour, as the name suggests, wouldn’t they be appropriate for a keto diet as well? After glancing at the ingredient list and nutritional facts, I’m torn about the appropriateness for a keto diet.
They are paleo and grain-free but contain two types of flour: almond and tapioca. Tapioca flour is very high in carbohydrates and highly starchy. I love what is possible with tapioca!
But that makes it hard for the question of a ketogenic diet. There are different opinions on how many carbs are allowed on this diet, and strictly speaking, as long as the person remains in ketosis, they would be following the diet correctly.
Each tortilla contains 10g of carbs. A regular flour tortilla of similar size includes 26g of carbs. source
So while 10g of carbs in one meal might not qualify as ketogenic, it certainly is lower carb than the original version.
Siete Almond Flour Tortillas In The Fryer
I love an excellent flauta, and it’s been a decade since I’ve been able to order one in a restaurant, so this seemed like a great opportunity.
I did end up with some tortillas that I broke, so I used that opportunity to cut them into triangles for flour tortilla chips.
The entire point of the experiment is to see how these compare to standard flour tortillas on the market. This product is marketed as a replacement, so the comparisons should be harsh and genuinely compare them.
When you fry flour tortillas, they expand, get crunchy, and have certain qualities that can be difficult to reproduce. Achieving this texture can be especially difficult for a product imitating another that needs to perform well uncooked, microwaved, toasted, and pan-fried.
Tortilla Chips With Siete Almond Flour Tortillas
Tortilla chips are an obvious choice for testing how well tortillas fry up.
I chose them for another reason: gluten free tortillas tend to break in a line. It was inevitable that they should tear, which did happen. So I cut the chips into triangles and fry them in oil.
What I’m looking for in a fried tortilla are a few things. I am looking for the right color, texture, flavor to hold together well and mimic the real thing.
I was hoping to achieve a replacement for the tortilla chips at Mexican restaurants that are fresh-fried and brought to the table still warm.
Color The color was surprisingly on-point. I anticipated they would brown too early, as I have experienced with almond flour recipes. But they were pale and turned the same delicious light-brown color of those forbidden table tortilla chips.
Texture Overall, the texture was great. Crispy without any bend to it. The one negative is that they are a little bit heavy and greasy. I tried the chips again a few hours after I initially fried them, and they were still greasy. I think the reason for this is the almond flour. Almonds are already high in fat, and then when fried, the oil is absorbed rather than mostly repelled.
Flavor The chips tasted a little nutty, but it wasn’t the prominent flavor. It was nutty in the way that a toasted grain is nutty. If anything, this added to the appeal as wheat has a slightly nutty flavor when toasted. The heaviness that the oil left did have a negative impact.
Did They Fall Apart They held together and separated in the oil as efficiently as frying corn tortilla chips.
Comparison To Wheat Version I’ll admit it’s been a while since I’ve had the real version, but I was pretty excited with these.
Flauta With Siete Almond Flour Tortillas
Flautas are one of those forbidden dishes, so it was exciting to have an opportunity to fry them up.
I wanted to test with these by adding fillings, how they changed during frying, and what the added moisture would do to the overall product.
I filled the inside with refried beans and shredded cheddar cheese, rolled them up as tightly as the tortilla allowed without fracturing, then dunked them in the fryer with tongs. After a few seconds, I let go when the tortilla started to hold its shape.
Color The color was as I would expect it to be. It wasn’t too dark, but it achieved the golden-brown color of perfectly fried food without getting too dark.
Texture There was an issue with the oil, just as in the chips. The texture was very crunchy. If I were to pick something besides the oil to critique, it would be too crispy. Usually, you get a soft inside bit of tortilla with the fillings.
Flavor It worked well if we ignored how oily it was. The flautas were heavy due to the oil I fried them in and the oil in the almond flour. They were how you might expect a fried tortilla with refried beans and cheese to taste.
Did They Fall Apart Two tortillas fractured as I rolled them up, another one unrolled in the fryer. A few of them stuck to the tongs, and I struggled to separate them.
Comparison To Wheat Version They are a bit heavier than a flauta from a restaurant and oiler. But the taste, flavor, and overall impression were great. If you are searching for a suitable replacement and don’t mind the added oil, this is a good option.
Siete Almond Flour Tortillas In The Microwave Vs Raw
The directions on the front of the package say they should be heated. While I want to follow the directions to review the product how the manufacturer intended, I want to make sure that this is the best way to do it.
I made two dishes to compare the raw tortillas and microwaved: burritos and tortilla roll-ups.
The tortillas were more pliable when heated first but didn’t maintain integrity.
The instructions on the package suggest microwaving the tortillas for 15 seconds per side. However, I cannot recommend microwaving them for more than 15 seconds in total. After heated, the tortillas are much more pliable and have a more pleasant texture for eating, but they aren’t awful cold either.
Burritos Using Siete Almond Flour Tortillas
For the burritos, I wanted to try rolling the tortillas up with one end tucked in like a “real” burrito. Its one of the things that is sorely lacking in most gluten free tortillas.
First I tried microwaving the burrito. I put the tortilla down on a plate and added refried beans and cheese. I microwaved it for 30 seconds. Then I added sour cream and avocado before rolling it up.
Unfortunately, that burrito had a large tear in it over where the refried beans laid on it in the microwave. From this test I can recommend not microwaving anything with moisture on the tortilla if you want to roll it up after and maintain the tortilla’s integrity.
Next, I microwaved the refried beans and cheese without the tortilla before adding the warm contents to the cold tortilla. Then I added sour cream and avocado before rolling it up in the exact same manner as the one that was microwaved.
If I’d had another tortilla for testing, I would have microwaved the tortilla without the contents to test it. I think that this option is the best way. However, don’t microwave it more than 10 seconds when doing the tortilla alone on a plate.
The raw tortilla did really well and didn’t break open like the one that was microwaved. Where the tortilla was folded on one end, the raw tortilla did flake a layer or two off and was a little stiff. The heat of the contents seemed to soften the tortilla just enough to make it more pliable.
Siete Almond Flour Tortilla Roll-Ups
My priority when making the tortilla roll-ups was to find the best way to prepare the tortilla to make the best tortilla roll-ups. I wanted to find the best way that maintains an intact tortilla, can be cut with a knife into slices, and stays intact and rolled after the cut.
You can see some of the results in the photos above.
First I tried the tortilla that I warmed in the microwave. I microwaved it for 15 seconds on a plate with only 1 tortilla. After it came out I added the interior contents and rolled it up. Then I sliced it and placed it with the cross-section up on a plate without supports to see if it would stay rolled.
Then I repeated it without microwaving the tortilla to compare them.
If you look through the photos above, it is pretty obvious which one gave the best results. The raw tortilla didn’t stay rolled up well even before it was cut. After cut, they unrolled immediately.
The tortillas that I microwaved could stick the outside piece of tortilla together to keep it from unrolling. They stayed together fairly well after they were cut.
My recommendation here is to microwave the tortilla on one side for 10-15 seconds before rolling them. While I didn’t test it, I do believe that they would stay rolled when stored in a lunchbox for a few hours and would be okay to eat.
Siete Almond Flour Tortillas In The Oven
To test how the Siete Almond Flour Tortillas would work in the oven I put refried beans and shredded cheese between two tortillas and baked it for about 20 minutes. I flipped it over halfway through.
What I was looking for was whether the tortilla would get crispy, burn easily, and how it compared to the frying pan, microwave, and fryer.
After I put it in the oven at 350 degrees F, I turned it over about halfway through in order to get crispy tortillas on each side. When I flipped it, they hadn’t even started to get crispy yet.
The pan I used was a cookie sheet with a silicone baking mat on it. I find this baking mat gives me the best results. I wouldn’t expect the same results directly on a metal cookie sheet or on a glass pan.
The tortilla puffed up and got crispy on both sides. It was less cripsy and puffy than the tortillas in the fryer, less crispy than the tortilla in the frying pan, but much crispier and better than the options in the microwave.
The one thing I didn’t try was tortillas in the oven in a sauce, such as enchiladas. I had limited tortillas to test and based on my other tests I think that these would work fine for enchiladas or other dishes with tortillas in them. However, I usually use corn tortillas for that purpose and they would also work well.
Siete Almond Flour Tortillas In The Frying Pan Vs Microwave
I wanted to see how the Siete Almond Flour Tortillas would perform in the frying pan. I made Quesadillas in both the frying pan and the microwave.
To make them I took a tortilla and added shredded cheese. Then I folded over the tortilla before heating it in either the microwave or the frying pan. I was careful to not break the tortillas when I folded them over, but they were quite flexible and it was easy to fold.
For my first microwaved quesadilla I set the timer for 1 minute. This is the typical amount of time I microwave a quesadilla or other dish with tortilla and cheese.
I was shocked when I found the tortilla and cheese not only fully melted but cooked until it had become crispy. I allowed it to sit on the plate for a few minutes and when I attempted to cut it into slices the cheese was crispy all the way through.
The next one I allowed to cook for only 30 seconds and it came out just as expected.
For the frying pan I put the tortilla down in the pan over medium heat without any added oil. I let it warm for a few seconds and then turned it over to add shredded cheese and folded over one side of the tortilla to cover the cheese. After letting it cook I flipped it over until the tortilla crisped up on the other side as well.
For the quesadilla that was microwaved too long and the quesadilla in the frying pan they both had air pockets that formed and expanded. The ones in the frying pan show up nicely in the pictures as they created browned spots.
The tortillas in the frying pan didn’t get as much air as the ones that were fried, but they were noticeably less oily.
The main suggestion I can make after this test is to not over-microwave these tortillas. The best guess I have is that since these tortillas have such a high fat content from the almond flour, the microwave heats them up faster than other tortillas. Microwaves target moisture and fat to heat up the contents so something without moisture or fat will take longer while something with much more moisture or fat will take less time.