Whole Grain Almond Soy Tortillas Recipes

KETO TORTILLAS (3 INGREDIENTS!)

Steps:

• In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.
• Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.
• Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.
• Cut the dough into 4 large or 8 small pieces. Get one piece of dough and place a piece of parchment paper on top. Using a rolling pin, roll out the dough until thin and flat. Get a large dinner plate or small appetiser plate and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
• Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked.

THE BEST GLUTEN FREE ALMOND FLOUR TORTILLAS!

Steps:

• Heat a non-stick griddle to LOW - MEDIUM-LOW heat (I set my burner to 2.8 out of 9).
• Add the dry ingredients to a bowl and whisk to combine. Add 1 cup of the water and continue whisking until the batter is smooth, adding more, if necessary. It should be similar to crepe batter - thinner than pancake batter but not watery.
• Pour by the 1/4 cup onto griddle. Tip the pan around in a circle after dropping the batter so that a large circle is formed while the batter is still runny (as if making crepes). Cook for about 3 minute on the first side, or until the top just starts to look cooked and the bottom starts to get a little color. Flip and cook on the other side for about 3 more minutes, or until the tortilla has some color.
• Remove from heat and move to a kitchen towel laid flat on the counter. Tortillas can be served while still warm or when cool. Once the tortillas / wraps have cooled completely, they can be stacked. A piece of parchment paper can be placed between the tortillas / wraps to prevent sticking, but I haven't found it necessary. The tortillas / wraps can be stored at room temperature for about two days or in the fridge for about five days.