Almond Flour Tortillas Recipes
PALEO TORTILLAS
Great paleo recipe for crepes or tortillas. Season with herbs of your liking.
Provided by Mouretsu
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Mix almond flour, eggs, honey, and salt together in a bowl.
- Heat butter in a skillet over medium heat. Pour a few tablespoons of batter into the skillet and rotate the skillet to spread batter out in a thin layer. Cook until lightly browned, 1 to 2 minutes per side. Transfer to a plate and repeat with remaining batter.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 5.1 g, Cholesterol 158.6 mg, Fat 7.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 94.5 mg, Sugar 2.4 g
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ALMOND FLOUR TORTILLAS - NUTRITION REFINED
It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5 g psyllium at a time. If it’s too dry, add 1 tsp./5 ml water at …
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5/5 (19)Total Time 20 minsEstimated Reading Time 7 minsCalories 131 per serving
From nutritionrefined.com
5/5 (19)Total Time 20 minsEstimated Reading Time 7 minsCalories 131 per serving
- Prepare the dough. Add the almond flour, psyllium husk, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to create a dough. The dough will be wet and sticky at first, but as the psyllium absorbs all the water - it takes about a minute or two - the dough will get drier and easy to work with.
- Knead the dough. Scoop the dough and knead it just until smooth, elastic, and pliable. There is no need to knead the dough for a long time since there is no gluten. I also like to let the dough rest for 5-10 minutes to let the psyllium absorb all the moisture. The dough will always be slightly moist, but it shouldn't stick to your hands. It should come together as a soft, elastic dough. If the dough is too wet, add ½ tsp./2.5g psyllium at a time. If it's too dry, add 1 tsp./5 ml water at a time.
- Roll out the dough. When you're ready to cook the tortillas, divide the dough into 4 equal pieces. Pick up one piece and shape it into a ball. Place the ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten it with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. If this is your first time making low-carb tortillas, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla comes from about a 1⁄16-in/1.6-mm thickness.
- Shape the dough (optional). As the tortilla goes from disk to roundish shape, you may want to use a varied technique to form it into a clean circle. I usually use a bowl or a lid to make a round shape and cut out a perfectly round tortilla. Keep the outside dough to reform a ball and roll out 1-2 more tortillas - that is how I make 1-2 extra tortillas from the 4 balls above.
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For those who like to use tortillas as their carb-fix, our tortilla with the lowest carb count is the Grain Free Almond Flour Tortilla; it has 10g of carbs per tortilla, or 20g of carbs per serving (2 tortillas). If you’d like to see us make keto …
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