Low Carb Corn Tortilla

Low Carb Corn Tortilla

INGREDIENTS

  • 1/4 Cup Almond Flour•2 Tbsp of Coconut Flour
  • 1.5  Tsp of Baking Powder 
  • 2 Tbsp Whole Psyllium Husk
  • 1/4 Tsp Salt
  • 1/4 Cup Lupin Flour
  • 1 Tbsp of Olive Oil
  • 1/4 Tsp of Xanthan Gum
  • 1 Tbsp of Apple Cider Vinegar
  • 1 Egg White
  • 1/8 Tsp of Chili Powder
  • 1/8 Tsp of Ground Cumin
  • 1/4 Tsp of Garlic Powder
  • 1/4 Tsp of Onion Powder
  • 1 Tbs Extra Virgin Olive Oil
  • 1/2 Cup Warm Water
  • 1/4 Tsp OOOFlavors Corn Tortilla Flavoring

DIRECTIONS

  1. Add your dry ingredients to a bowl and mix well.
  2. Add olive oil to your dry ingredients & mix until well blended.
  3. Add in boiling water, apple cider vinegar, Corn Tortilla Flavoring, & mix well until you can form a ball. 
  4. Cover dough with plastic wrap and allow it to rest for 5-10 minutes.
  5. If the mix looks too dry add more hot water 1 Tbsp at a time. Keep dough covered with a damp paper towel while you make your tortillas.
  6. Dough should be slightly sticky (kind of like play-doh) & hold shape when rolled into a ball without too much cracking. If dough dries out, wet hands with warm water and sprinkle some water over the dough and knead again.
  7. Divide dough into 6 equal pieces. Roll each piece into a ball & press it in a tortilla press lined with a lightly oiled ziploc bag. 
  8. Carefully remove tortilla from press and place in a lightly oiled hot pan over medium heat. Cook for approx 2-3 minutes per side. Place tortillas in a warmer or on a plate covered with a clean dish towel. Serve warm.

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Recipe By: @@finding_katie_d

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