MYO: Low Carb Atkins Tortillas
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1/2 cup almond flour
1/2 cup Wheat Gluten Flour *
1 cup soy protein powder
3 Tablespoons lard
1 teaspoon salt
1 cup water
Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in
lard until mixture resembles fine crumbs - like little peas (a pastry blender
works well for this.) Slowly add water, 2 Tablespoons at a time, mixing well
until ingredients form a ball. Cover and let dough rest for 20 minutes. Divide
dough into 16 equal pieces. Roll each piece into a ball. Sprinkle countertop
with protein powder or a thin coating of oat flour. Flatten balls, one at a
time, as much as possible then roll each flattened ball out into a circle
approximately 6-inches in diameter.
Heat nonstick skillet over medium-high heat. Place dough circles in pan, one
at a time. Cook just until lightly browned then turn over and lightly brown
other side. Repeat with remaining dough. Store cooked tortillas between damp
paper towels until done cooking all tortillas. These freeze very well. Reheat
wrapped in damp paper towel for about 15 seconds or until warm and soft.
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