AtkinsDiet Recipe

Collection of AtkinsDiet Recipe

Low Carb Tortillas (9 servings)

1/4 cup hot water

3 tbsp butter, soft

2 tbsp cold water

3 tbsp olive oil

1/4 cup mass harina (enriched corn flour)

1/4 cup vital wheat gluten flour

2/3 cup soy protein powder

3 tbsp unprocessed wheat bran

1/4 cup whole almond meal salt

2 tbsp soy protein powder

In a medium size mixing bowl, mix the hot water with the butter; stir to dissolve. Add the cold water and the oil. Set aside.

In another mixing bowl, combine all the dry ingredient except for the soy protein powder needed for rolling out the dough. Add the dry mixture to the liquid mixture and stir until the liquid is absorbed. Take over by hand and work into a fairly soft sough that can be rolled out. Divide the dough in nine equal chunks about size of small plums; cover.

If you have a tortilla press, press chunks of dough in one to form the tortillas.

To roll out tortillas, sprinkle a little soy protein powder (about 1 tsp) on a large, heavy cutting board (approximately 14 to 19 inches). Put a kitchen towel under towel under it to keep the board from sliding. Roll a piece of dough lightly in the soy protein powder and flatten it with your fingers into a circle about 3-4 inches in diameter. Continue with a rolling pin. Strive to make circular shapes. Make tortillas about 7 inches in diameter as it shrink about 1 diameter when cooked.

Finish rolling out the tortillas. When you come to the last one or two, heat a griddle on medium-low. Cook each tortilla on dry griddle for about 10 seconds on each side. put them on a cooling rack. If you do not want to use the tortillas right away, cool them completely and keep them in an airtight plastic bag. They keep for about a week in fridge; otherwise freeze it. If you want to warm a tortilla to fill, heat it between paper tower in a microwave.

Gram per servings 3.5

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