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
- 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