A low carb tortilla recipe that doubles up for nachos
- Carbohydrate 0.0855091666666666 g
- Cholesterol 0 mg
- Fat 0.0205232291666667 g
- Fiber 0.050346876780192 g
- Protein 0.0229409375 g
- Saturated Fat 0.00294911458333333 g
- Serving Size 1 1 serving (0g)
- Sodium 0.0837499999999999 mg
- Sugar 0.0351622898864746 g
- Trans Fat 0.00228725 g
- Calories 0 calories
Step-by-step
- Mix all the dry ingredients together
- Add in the water and make into dough
- Leave to rest for 45 minutes and portion the dough
- Roll out thing between parchment paper
- Cook on a frying pan on the stove or bake in the oven
- Serve
Failing to hydrate psyllium husk correctly leaves grain-free dough crumbly and impossible to press thin. Without adequate resting time, the flour mixture absorbs moisture unevenly, resulting in tears when flattened.
Blending almond flour, flaxseed meal, coconut flour, and psyllium husk requires warm water to activate the gelling properties of the psyllium. Allow the dough to sit undisturbed for forty-five minutes before handling. Portion the mass into six equal pieces. Roll each piece between sheets of parchment paper using a heavy rolling pin to achieve an even thickness of approximately two millimeters. Cook the rounds on a hot cast-iron skillet over medium heat for sixty seconds per side until light brown spots appear.
Freshly milled flaxseed meal offers a grassy, clean profile, whereas older, pre-ground packages stored at room temperature often develop a bitter, oxidized flavor due to the high oil content. Store leftover cooked tortillas in an airtight container in the refrigerator for up to five days, or crisp them in a 350 degrees Fahrenheit oven to transform them into durable chips.
