Low Carb Gluten Free Tortillas
Low Carb Gluten Free Tortillas
Great tasting, simple to make tortillas to go with a home made Mexican dish can be hard to find, especially if you want it to be sugar free, gluten free and suitable for LCHF and Keto. These Low Carb Gluten Free Tortillas taste absolutely amazing and tick off all of those boxes. My passion for Mexican food started when I began working in a fantastic Mexican restaurant in the small coastal town I grew up in. This also explains why I have an extensive array of Mexican recipes on this site.
No Eggy Taste
There are lots of things to love about this recipe. They are really simple to make, they taste fantastic and they are soft and pliable. These tortillas have a wonderful neutral flavor, even though they have coconut flour and almond meal/flour in them. They don’t taste like egg at all, which many similar recipes do.
Make these to the size that you like and that will determine how many tortillas you get out of the recipe. Generally I get about 10 tortillas and if I don’t use them all, simply freeze or store in the fridge to use during the next few days. Having a back up of these in the freezer is ideal though, as it means I can quickly throw together a breakfast burrito or even a simple chicken and cheese quesadilla without having to make tortillas. You can use a tortilla maker to form your tortillas, or follow the method specified below to prevent the dough from sticking and to create even tortillas. DO you like the artisan look to these tortillas with the rough edges? Should you want a perfectly round tortilla, simply trim them.
Rolling Out The Tortillas
The Secret to Making these Tortillas
The secret to these tortillas is 2 things. Number one is the fact that I use xanthan gum in the recipe to give the tortillas pliability, and the second one is that you only cook these tortillas on each side for no longer than 30 seconds. Cook them for longer and they are going to firm up. In regards to using xanthan gum, I always minimize my use of processed foods and additives and will only ever use this product if it is vital to the recipe succeeding, and in this case it is necessary if you want a soft, pliable tortilla. Now xanthan gum is not an unnatural food, but it has been processed and many don’t like to use it because of this reason. Xanthan gum also doesn’t agree with certain people for some reason. If you’re one of them, try the other tortilla recipe mentioned below. Although I generally try to avoid using xanthan gum (not because of any health reasons associated with it) but to try to keep my recipes true to being ‘real food’. Xanthan gum is available in most supermarkets and specialty stores, as well as online.
What is Xanthan Gum?
Xanthan gum is basically a food thickener that has been made from bacteria that infects numerous plants and causes fermentation. Xanthomonas campestris infects a wide range of cruciferous plants such as cabbage, cauliflower, and brussels sprouts, causing them to wilt and rot. Xanthan gum is used in a wide variety of processed foods as well as products such as toothpaste. It does offer a few health benefits but it is actually used to change the texture of food and products, not for any specific health purposes. Xanthan gum is detracted bacteria from the plants, but the finished product does not contain any of the initial bacteria, so there is no risk of xanthan gum causing infections. To read more on xanthan gum check out this link.
If you want a recipe for tortillas that doesn’t use xanthan gum, then try this other delicious recipe for Low Carb Mexican Tortillas. Not adding xanthan gum in this recipe, without adding a thickener such as psyllium, will mean the tortilla will not be pliable. This alternative recipe produces more of a wholemeal type tortilla. It is still a great recipe to use if you can’t make the recipe featured in this article for some reason.
More Fabulous Mexican Food
If you are after some other Mexican recipes to serve with your tortillas, do a search for Mexican food on this blog, as I have a lot of Mexican recipes. A couple of my favorites are Sugar Free Slow Cooker Pulled Pork Recipe, which is featured in the photo above. Make sure you check out the recipes for Slow Cooker Mexican Beef Brisket, the really simple to make but delicious Mexican Slaw, and the authentic tasting Cauliflower Mexican rice. There is of course the delicious hot cheesy Mexican dip, Chilli Con Queso as well. There are also many other Mexican recipes such as salsa, guacamole and the melt in your mouth Slow Cooker Chilli Con Carne. There is even a recipe for a sugar free Margarita, to top off a Mexican themed dinner in true style.
Enjoy your Mexican feast
- 2 cups almond meal/almond flour
- 2 tablespoons coconut flour
- 2 eggs
- 3 teaspoons xanthan gum
- 2 tablespoons EVOO- extra virgin olive oil
- 2 tablespoons water
- 1 teaspoon salt or to taste
- Mix all ingredients together in a bowl.
- Bring ingredients together into a ball and knead the ball in your hand into a smooth shape.
- Allow the dough to sit covered for 10 minutes- very important!
- Divide or weigh the dough into 10 even pieces weighing approximately 40 gms/1.4 oz (or smaller or larger if desired.) Roll each piece into a smooth ball, smoothing off the edges, just prior to creating each tortilla.
- Either use a tortilla maker to create tortillas, or roll each small ball out between 2 pieces of quality baking paper. You can draw a shape outline using a side plate on the topside (so it doesn't touch the dough) of one piece of baking paper with a marking pen to use as a guide. Roll your tortilla out using the shape as a guide, taking care not to roll it out too thin or you will have problems peeling it off the paper. If it tears, simply reroll it into a ball and start again. Remove the top sheet of baking paper. You can trim your tortillas now if you want a perfect shape, or leave as it is and go with the artisan look.
- Heat a medium sized frying pan to medium high. Carefully peel your tortilla off the baking paper and cook on both sides in butter or oil for no longer than 30 seconds. This is vital and keeps the tortillas pliable.