Best gluten free low carb tortillas, similar to corn tortillas. Keto friendly at only 1 carb per tortilla.
They are amazing when fresh.. Freezes well but you can keep them in the fridge for a week possibly even more. They won't get hard.
TOOLS and GADGETS
- Mixing Bowls and Measuring Cups
- Parchment Paper or silicon mat
- Rolling Pin
- 8 or 9 inch round lid of pot that has somewhat sharp edges. Only if you want perfectly round tortillas,
- Shallow Skillet ans a spatula to turn
TIPS and SUBSTITUTION
- You can use coconut flour instead of oat fiber if you want the tortillas grain free
- You can skip both chia and psyllium husk by increasing the flax seed amount. Tortillas may be a little less flexible
- Roll them as thin as possible, it will not break.
- Add any flavor to the tortillas, like paprika, mint, oregano, even chili peppers
- You can make taco shells or taco bowls.
- For shells, spray them with avocado oil and hang them like laundry over the oven shelves and bake them 5-10 mins at 400 oven
- For bowls spray an oven safe bowl with avocado oil and press the tortilla inside and bake them in the oven 10-15 mins on the middle rack at 400
- You can cut them into triangles and fry them in ghee, lard or coconut oil to make tortilla chips
- Make sure your chia is fresh, somehow chia gets bitter as it gets stale and it will be more prominent when ground.
- Some brands of psyllium husk turns the dough purple when baked or cooked. The taste will be same but your tortillas will look funky.
KETO Gluten Free Tortillas
Best Gluten Free Tortillas, Very tasty when fresh.. Turn them into taco bowls, tortilla chips easily. Recipe yields 12 very thin 8 inch torillas
- 3/4 Cup Almond Flour
- 3/4 Cup Ground Flax Seed
- 1/4 Cup Oat Fiber
- 2 tbs Psyllium Husks
- 2 tbs Chia Seeds, ground
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 1/4 Cups Warm Water
- 1 tbs Avocado Oil, for cooking
- If you dont have ground chia seeds, you can process it in a small grinder like a coffee or pepper grinder
- Combine all ingredients in a deep bowl
- Mix using your hands just until it starts to take shape. Do not over mix
- Cover and let it rest for 10 mins
- Form the dough into about 10-12 tennis balls
- Roll the balls between parchment paper sheets with rolling pin as thin as possible
- Remove parchment paper and cut the tortilla with lid sized about 8-9 inches in diameter
- Grease a shallow pan with some oil and start to heat on medium high
- Cook each side about 2 minutes, adjust time to make sure you don't overcook them. They will just change color golden brown here and there
- Repeat it for all tortillas
- Use them immediately or keep them in the fridge for at least a week. You can also freeze them after they cool down
Leave a comment