(15-MINUTE!) GLUTEN FREE & KETO TORTILLAS

COURSE: BREAD
CUISINE: MEXICAN
KEYWORDS: GLUTEN FREE TORTILLAS, KETO TORTILLAS, LOW CARB TORTILLAS
PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 8 TORTILLAS
CALORIES: 89 KCAL

These (15-minute!) gluten free and keto tortillas are super pliable, easy-peasy and make the best low carb tacos… at just 2g net carbs a pop!Print

INGREDIENTS

• 96 g almond flour
• 24 g coconut flour
• 2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 teaspoons apple cider vinegar
• 1 egg lightly beaten
• 3 teaspoons water

SPECIAL EQUIPMENT

• tortilla press

INSTRUCTIONS

1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 
2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge). 
4. Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.
5. Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter. 
6. Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
7. Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
8. These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.

RECIPE NOTES

One (very important!!) thing: when cooking, coconut flour burns rather rapidly. So while this does help you to get the traditional charred marks of flour tortillas, you do need to keep an eye out for them to keep them from burning. Having said that, you do want your skillet to be very hot in order for the tortillas to cook quickly (in under a minute) and stay pliable. Like any tortilla, if the heat is not high enough it will harden and crack. 

Translated to Australian from original at: Gnom Gnom