I wanted SO badly to make enchiladas today and was experimenting with a psyllium cracker recipe when it dawned on me that I could make tortillas out of psyllium. So, hence, my tortilla baby was born. I have to say these totally did the job and I could easily use them as pita or sandwich wraps. This recipe is a keeper in my book.
Makes 6-8 tortillas (depending on how thin you roll it out) - the entire recipe has two net carbs.
Ingredients
1/4 Cup Psyllium Powder
1 1/4 Teaspoon Xantham Gum
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Tablespoon Olive or Avocado Oil
1 Cup Water
Directions
Preheat oven to 375
Mix dry ingredients
Mix in oil
Mix in wate and allow it to congeal to cream of wheat texture
Plop onto a lined baking sheet
Place plastic wrap over it and roll to roughly 1 centimeter (or 1/4 inch) thickness.
Remove plastic wrap and bake for 20 minutes until dry looking and until the edges start to brown lightly.
Remove from oven, allow to cool and cut into pieces. If you have a muffin top pan you can use it to make pretty circular tortillas, just be sure to grease it as this does tend to stick.
Enjoy!
Makes 6-8 tortillas (depending on how thin you roll it out) - the entire recipe has two net carbs.
Ingredients
1/4 Cup Psyllium Powder
1 1/4 Teaspoon Xantham Gum
1 Teaspoon Sea Salt
1 Teaspoon Onion Powder
1 Tablespoon Olive or Avocado Oil
1 Cup Water
Directions
Preheat oven to 375
Mix dry ingredients
Mix in oil
Mix in wate and allow it to congeal to cream of wheat texture
Plop onto a lined baking sheet
Place plastic wrap over it and roll to roughly 1 centimeter (or 1/4 inch) thickness.
Remove plastic wrap and bake for 20 minutes until dry looking and until the edges start to brown lightly.
Remove from oven, allow to cool and cut into pieces. If you have a muffin top pan you can use it to make pretty circular tortillas, just be sure to grease it as this does tend to stick.
Enjoy!