Low Carb Grain Free Tortillas
Are you ready to try these 5 Star Low Carb Grain Free Tortillas?
I have had to avoid gluten for over 15 years now. 15 freaking years. Let me tell you, the products that do not contain gluten have come A LONG way but honestly I think hey still mostly suck. Not only do a lot of these products suck they also are filled with so many chemicals and bad for you ingredients. Of course, it is so much easier to go to the store and pick up a package of gluten-free tortillas but if you can hang with me I am going to show you how easy these are AND how freaking tasty they are compared to the store brands. The bonus is these do not contain any harmful ingredients and they are super versatile.
These work best if you use a food processor. I use a Kitchen Aid Processor.I have tried so many and this is by far my FAV. You can mix this by hand or with a hand mixer as well it just might take a little bit more mixing time. I also recently purchased a tortilla press and OMG I LOVE IT. It seems like such a simple gadget but it can make all the difference in the world. You can roll out the tortilla’s with a rolling pin as well, I just won’t ever do that again lol.
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/8–1/4 teaspoon kosher salt. Leave this out if you are making a sweet dish
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3 teaspoons water
Add almond flour, coconut flour, xanthan gum, baking powder and salt to the food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar ( make sure you shake it before you pour it out ) with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch. If you do not have a food processor, I would suggest using a fork to mix it all together.
Wrap dough in cling film and knead it through the plastic for a minute or two. If you are like me and do not have any of that cling film crap in your house just get your hands dirty and knead the heck out of it. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge). I do admit I skip the whole rest step sometimes 🙁
Heat up a skillet (preferably) or pan over medium heat. I have tried lots of different pans and my favorite is this cast iron skillet. It is a great little skillet and very affordable. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should really sizzle when you put them in the pan.
Break the dough into eight 1” balls. Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter. It is really important to make them as thin as you can. If you do not press down hard on the press or do not roll them out enough they tend to break at the bottom. This is demonstrated in the video above
Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides until just warm (less than a minute).
These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days.
Some of my things to do with these 5 Star Low Carb Grain Free Tortillas are :
- Avocado and red cabbage tacos
- Scrambled egg tacos topped with fresh basil
- Top the tortilla off with some fresh mixed fruit- I do this when I make them sweet not savory
- Turkey meatball and goat cheese tacos
- Avocado and cheese wrap- I send these to work with Mike a lot
- Egg salad wrap with diced dill pickles
- Salmon Fish Tacos- My favorite recipe
I could go on and on about these 5 Star Low Carb Grain Free Tortillas
These are so versatile. If you want to make them more savory add in whatever spices you like. If you want to add a little sweetness add 2-3 drops of stevia.
I use a taco stand to make the tacos once they come off the skillet. I let them cool for about 3 minutes before I put them on the stand to avoid them splitting then fill them with once in the stand. I originally bought this cool stainless steel taco stand to make parmesan cheese taco shells. OMG they are awesome and will be on Monday Munchies soon.
Recipe adapted from Gnom-Gnom.com. I love love love this site. Please visit it and check out all her amazing recipes.
If you want some eat clean beans to add as a side dish check out my favorite refried ( but not really refried ) bean recipe here.