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Delicious and super pliable tortillas that are completely gluten free and dairy free!


Servings

8

Total time

20 minutes

Courses

Dinner


Ingredients

  • 1¼ cup blanched almond flour
  • 6 tbsp psyllium husk powder
  • 1 tsp baking powder
  • 1½ tsp salt
  • 4 egg whites
  • ½ cup water (boiling)
  • 1 tbsp oil (for frying)


Method

  1. Mix the dry ingredients in a large bowl.Add the egg whites and mix well.
  2. Pour the boiling water a little at a time over the dough and mix with a silicone spatula.The psyllium will absorb the water as you mix.Once completely mixed, let the dough sit for 5 minutes.
  3. Separate the dough into 8 balls.
  4. Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.This will create thin tortillas, but they will thicken a bit once cooked.
  5. Repeat this step with the 7 other dough balls until you have 7 more tortillas.
  6. Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
  7. Once cooked, transfer to a plate to let them cool.You can then use them as you wish.
  8. View the recipe instructions at www.mypcoskitchen.com

Diets

Low carb

Contains allergens
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