Recipe By Angela Lamson
Category Atkins; Breads
Main Ingredient Almond Flour
Cuisine Style Mexican
Yield 16 Serving
Preparation Time 0:00
Cooking Time 0:00
Equipments 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
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.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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