Name: KETO Gluten Free Tortillas
Prep time: 45 min
Cook time: 15 min
Yield: 10
Ingredients: 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

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

Servings

10-12

Prep Time

45 Minutes

Cook Time

15 Minutes

Net Carbs

1.2g

Calories

100

Best Gluten Free Tortillas, Very tasty when fresh.. Turn them into taco bowls, tortilla chips easily. Recipe yields 12 very thin 8 inch torillas

Ingredients

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

Directions

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

Keto Gluten Free Tortillas