Low Sodium Flour Tortillas Recipes

LOW SODIUM FLOUR TORTILLAS

Low Sodium Flour Tortillas image

Store bought flour tortillas are sky high in sodium for just one tortilla. Try these Low Sodium Flour tortillas that have almost ZERO sodium!

Provided by Bill

Categories Bread

Time 35m

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
2 tsp Hain Featherwieght no sodium baking powder
⅓ cup extra virgin olive oil or vegetable oil
1 cup hot water
1 tbsp Mrs. Dash no sodium seasoning (your favorite) (optional)

Steps:

Place water and oil in bread pan, then flour and no sodium baking powder along with optional seasoning. Place on Dough Only cycle and let your machine cycle go about 3/4 until kneading is finished. It does not need a rise time.
Combine flour and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
Place dough ball on a lightly floured work surface. Divide into 10 equal portions. Form each piece into a ball and flatten with the palm of your hand and sprinkle with flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes.
After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, roll from center out. Keep work surface and rolling pin lightly floured. Don't stack uncooked tortillas on top of each other or they will stick together. I roll when one is cooking but you need to be quick.
When the pan is hot, place one rolled dough circle into the pan and allow to cook about 45 seconds or until the bottom surface has a few light brown spots and the top surface is bubbly. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. Increase or decrease pan heat so total cooking time is just over 1 minute.
Remove from pan with tongs and stack on cloth covered plate to keep the tortillas soft.
Store in an airtight container or Ziploc bag and refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a Ziploc bag and plce in the freezer.

Nutrition Facts : Calories 195 kcal, Fat 7.1 g, Sodium 2 mg, Carbohydrate 28.9 g, Protein 3.9 g, Sugar 0.1 g, Fiber 1 g, ServingSize 1 serving

THICK-STYLE FLOUR TORTILLAS

Thick-Style Flour Tortillas image

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

Provided by Lela

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 37m

Yield 14

Number Of Ingredients 5

Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups warm water, or more as needed
¼ cup canola oil

Steps:

Mix flour, baking powder, and salt together in a large bowl.
Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 27.4 g, Fat 4.3 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 237.1 mg, Sugar 0.1 g

LOW FAT TORTILLA CASSEROLE (VEGETARIAN)

Low Fat Tortilla Casserole (Vegetarian) image

From our local newspaper. You can use black beans or pinto beans instead. You can use stewed tomatoes instead of the diced. You can also use flour tortillas if you prefer. Likewise, you can substitute any kind of hard cheese.

Provided by windhorse23

Categories Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) can kidney beans
1 (14 ounce) can diced tomatoes
1 (4 ounce) can chopped green chilies
2 cups corn kernels
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
8 corn tortillas
1 1/2 cups grated reduced-fat cheddar cheese
1 teaspoon taco seasoning (optional)

Steps:

Combine the first seven indgredients in a mixing bowl and mix thoroughly.
Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
Top with lite sour cream and salsa if desired.

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