We've found that tortillas are one of the tougher things to make low-carb. Whether they fall apart, don't fold enough, or just don't taste quite right, keto tortillas are often a let down. However, those are concerns you can kiss goodbye with this quick and lovely low-carb tortilla recipe.
These keto and gluten-free tortillas are the perfect way to spice up your next lunch or dinner. Getting a nice tortilla texture from lupin flour and oat fiber, they're quick, easy, and darn delicious. Give them a shot with your favorite shredded meat, a topping of fresh veggies, and a dollop of your favorite keto salsa.
1 Cup Modern Mountain Lupin Flour
1 ½ TBSP Modern Mountain Oat Fiber
1 TSP Xanthan gum
1 Large egg
½ Cup Water
1 TSP Salt
Combine all dry ingredients into food processor.
Pour ½ cup water into bowl or cup and crack egg into water.
Turn on the food processor and pour in egg and water mix.
Dough will form and will resemble a paste. With an oiled scraper (rubber or silicone spatula) scoop the dough from the food processor onto saran wrap. The dough will be very sticky.
After you scoop all the dough out, form into a ball and wrap the plastic around the dough. Allow it to sit for 30 minutes.
After 30 minutes remove it from the plastic. It will be less sticky to where you can roll it. Divide and roll out 1.75 ounces in to smaller dough balls.
Using a tortilla press, press out each tortilla between plastic or parchment paper. Do not put it directly on the tortilla press.
In a hot pan (350-400° F) place a tortilla down for no more than 30 seconds each side. Due to the heat, they will get begin to darken very quickly.
The longer you leave the tortillas on the press, the less foldable they will become.
Fold the tortillas slowly, as they may not fold a complete 180 degrees without cracking.
If the tortillas become cold, they will become less foldable. Simply place in the microwave 10 seconds to make them more pliable again.
You can make these in a blender or with your hands, but a food processor makes it much easier.
Allowing the dough to rest after mixing is important to allow it to come together in order for you to
be able to actually use it. It is a paste that will form into a dough once it sits.