Aunt Rocky’s All-Purpose Low Carb Tortilla (Gluten-Free)

Please read all instructions before starting!

Mix all of the dry ingredients well in a medium bowl (I use a 4-cup glass measuring bowl). Add egg whites and vinegar, and mix well. Set aside to thicken for 5 minutes.

While mixture thickens, tear paper towels to make separators for each cooked tortilla: Use regular paper towels torn into quarters, or pick-a-size towels torn in half. Set on counter. Get a plate to stack the cooked tortillas, place near paper towels. Get a 7-inch nonstick skillet and cooking spray ready. Set out a large cooling rack or 2 small racks.

Warm skillet thoroughly on medium heat. Spray with cooking spray (do not skip this step or they will stick!). Pan will continue to heat as you go along, so you may need to reduce the heat a bit after cooking a few tortillas.

Using a 1/4 cup measure, ladle a scant 1/4 cup of batter into the hot skillet and quickly swirl into a tortilla shape. Use the back of the measure cup to help shape the edges, if you need to. Put the pan back on the heat and cook side 1 until the edges begin to dry and brown a bit. Run the corner of the thinnest spatula you have gently around the under side of the wrap to loosen it from the pan, working your way gently toward the center, then flip. The first side will look all uniform in color, like a pancake. The second side will come out looking more like a tortilla (as in the photo).

When the second side is lightly browned, flip the tortilla again and cook about 15 more seconds on the first side. Then flip and give the second side another 15 seconds or so. The purpose is to help the tortilla dry out without overcooking or burning it. Remove to cooling rack, and allow to cool completely before stacking on the plate.

Spray the pan again, and make another tortilla. Repeat until you’ve used all of the batter. I got 10 wraps out of this recipe, each about 7 inches in diameter (a little larger than a corn tortilla). Batter will thicken as it sits. Add 1-2 tablespoons water now and then if it gets too thick to swirl around the pan quickly.

These wraps fit perfectly in a quart size freezer bag, or Ziploc XL sandwich bag. Leave the paper towel dividers in for storage. May be stored in refrigerator for up to 10 days, or in freezer for months.

Notes:
1. NuNaturals has a very rigorous ordering and handling system for their Oat Fiber. It is not “certified” as gluten-free due to the cost of batch testing to maintain certification. But if you request it, they will send you all of the information about how they source their oat fiber. I have Celiac disease, and I’ve had no problems with Lifesource Oat Fiber.
2. Lupin is a legume, and may cause a reaction in some people with peanut or legume allergies. If you have related food allergies, omit the lupin flour. The batter will be a little thinner, but it will work, and you might get an extra tortilla or two out of the batch.
3. You can roll a wrap up, and cut very thin slices to use as noodles. They work great in soups or with sauces, even in leftovers. I’ve used for spaghetti noodles, and frozen the leftovers with sauce on them. The “noodles” were fine when defrosted and reheated. These travel well, as they can be defrosted and refrozen without drying out.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 41, Total Fat 1 g, Sodium 89 mg, Potassium 141 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Net Carbs 1 g, Sugars 0 g, Protein 6 g. Macros: 0% fat, 83% protein, 17% carbs.

Note: To help those who track foods or create recipes and meals using this dip, the nutritional data for this recipe has been entered into the food database on My Fitness Pal.

© January 1, 2017 Roxana Lopez

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.