Cutting Board; Food Processor; measuring cups; measuring spoons; Rolling Pin
100 g almond flour, 1 cup 120 g Wheat Gluten Flour, 1/2 cup 200 g protein powder, 1 cup ( I used whey) 6 tbsp Shortening 1 tsp salt 3 tbsp water
Mix ground almonds, wheat gluten flour, soy protein powder and salt.in processor bowl. While processor is running,sSlowly add water,1 Tablespoon at a time, until ingredients form a ball. Cover and let dough rest for 20 minutes. Divide dough into 16 equal pieces. Roll each piece into a ball. Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6-inches in diameter. A tortilla press is not necessary but it sure makes this quicker!
Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just until lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels until done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or until warm and soft. ______________________________________________________________________ Per Serving: 226 Calories; 12 g Fat; 2 g Sat Fat; 0 mg Cholesterol; 605 mg Sodium; 3 g Carb; 1 g Fiber; 24 g Protein.
This was originally from a great site called Low Carb Luxory. We just modified it a bit. It is important to make sure you get the pale, blanched almond meal/flour. If you get the brown, coarse almond meal, your tortillas will fall apart when you try to cook them.