Keto Corn Tortillas Low Carb Gluten Free Recipes

(15-MINUTE!) GLUTEN FREE & KETO TORTILLAS

Steps:

• Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
• Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
• Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge).
• Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should 'run' through the skillet.
• Break the dough into eight 1" balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.
• Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
• Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
• These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.

KETO CORN TORTILLAS - LOW CARB & GLUTEN-FREE

Steps:

• ) Combine all the dry ingredients - almond flour, masa flour, psyllium husk, xantham gum, garlic, cumin, salt- in a food processor. Blend for 30 seconds until evenly combined and ground into a fine powder.
• id="instruction-step-2″>2.) Whisk together egg, warm water, and amoretti sweet corn extract in a seperate bowl. Add to your food processor and pulse until a round dough ball forms.
• "instruction-step-3″>3.) Take your dough ball out (careful not to touch the blades!) and place in a well greased (lightly sprayed with avacado oil) seran wrap. Squeeze the dough ball around a bit in the seran wrap to make a thick disc shape. Place Dough in the fridge for 5 minutes.
• truction-step-4″>4.) Prepare your parchment paper for rolling on the counter. Place a silipat mat or a damp paper towel underneath the parchment paper to keep it from sliding around underneath the dough. Cut a large piece of seran wrap and lightly spray with avacado oil spray. Set aside.
• tion-step-5″>5.) Place a large nonstick skillet or square griddle pan on the stove to heat at medium to medium/high heat. Let it heat up while you roll the tortillas ????
• ion-step-6″>6.) Take your dough ball out of the fridge and cut into 6-8 even pieces (you will re-roll the excess dough from each tortilla to form more later). Take one chunk of the tortilla dough and place on the parchment paper. Flatten out gently with your fingers, until it forms a round shaped thick disc. Place the oiled seran wrap on top and roll the dough the rest of the way into a circular shape about 1/4 thick or as thin as you can get it without breaking it. Once it's as thin as you'd like, remove the seran wrap, and press a bowl or a saute pan lid the size you want your tortillas into the dough to cut a circle out. Remove excess dough and save to re-roll for more tortillas later (see photos in post for guide and tips!). 7
• ) Take your tortilla on parchment paper towards the stove. Spray your griddle pan or nonstick skillet with avacado oil spray. Make your pan is hot (this is a must). Flip over your parchment paper with tortilla on it into your hand (upside down). The tortilla should just about fall off into your hand or you can gently help peel it off if needed. Then flip the tortilla again out of your hand and right into your hot pan! Cook each side of the tortilla for ONLY 10-15 seconds. If you overcook them, they will be become dry, brittle and will not be pliable! If your pan is not hot enough when placing the tortilla on it, then they will not cook enough! 8.) Repe
• t rolling, cutting, and frying steps for each tortilla, reusing the parchment paper and seran wrap pieces. gently knead together and re-roll any excess dough into additonial tortillas. (I can get 9 tortillas out of mine :). If you'd rather fry all your tortillas at once, or make the tortilla dough ahead of time, you can separate each dough tortilla with parchment paper in a stack, cover the whole stack with a damp papertowl or airtight container and keep in the fridge until you're ready to cook. 9.) Store
• ooked leftover tortillas in the fridge in a ziploc bag or airtight container for up to 5 days. You can also freeze these between pieces of parchment paper in an airtight container, and thaw in the fridge a few hours before eating.