1/2 cup almond flour
1/2 cup wheat gluten flour
1 cup soy protein powder
3 tablespoons lard
1 teaspoon salt
1 cup water

Mix all flours, protein and salt. Cut in lard with pastry cutter. Mix in water 2 tablespoons at a time. Form into a ball,cover and let rest 1/2 hour.
form into 16 balls. Roll out between 2 sheets of waxed paper.
Fry in nonstick dry skillet until browned on both sides.
Store between damp towels until finished frying all dough.
Can be frozen in ziplock bags.

Variation; I kneaded in 1 teaspoon garlic powder and 2 teaspoons oregano just before frying.

I also tried breaking into pieces and deep frying. Good with dip.

Plain tortillas 1.7 grams carbs. (a little more with garlic and oregano.)

So, did it work good for a tortilla??? How was the texture?

I really liked this recipe. It was easy, inexpensive and tasty.

seems 1 cup water is not right, these taste good but i only used 1/2 cup water and they stuck to the wax paper and fell apart. I ending up making little pieces. any suggestions? success's

You're probably right on the water amount.

I've never made them but where I can see something going awry is with the wheat gluten flour and soy protein. It has to be vital wheat gluten and plain soy protein isolate. I would also knead it until if formed a really stiff, bouncy ball before letting it rest.

Karen

I do my tortillas in microwave oven, one by one. I use a dish, spray with PAM, pour some mix, microwave it for one minute, take it out, and repeat the process.

Please pardon my cooking ignorance, but how do you cut in lard with a pastry cutter?

forget about cutting it in the hard way!!!

Just freeze the amount of lard you will use and then grate on the large side of a box grater....grate right into the rest of your dry ingredients....then toss quickly together....it will be the perfect size to then mix with your wet ingredients.

this is so fast and easy compared to cutting in with a pastry cutter...

Deb

I have been making my own tortillas with the carbalose flour. Same stuff that is in carbquick, just not the leavening agent and other stuff. I freeze a stick of unsalted butter and grate it into the flour (carbalose flour is salty enough). I use enough to give the flour a slightly crumbly texture. I usually make huge batches and freeze, so I just dump ingredients in and go for texture. Then I slowly add enough water to make a soft dough.

Then I knead on the dough counter top and make into balls then roll out thin. Then I lightly brush one side with melted salted butter. Because of the butter in them I do not need to flour the counter top and they peel off real easy without tearing. I slap em on a piping hot cast iron griddle two at a time and wait for golden brown spots to appear, then flip.

After each one is done, I place them of a plate with a sopping wet doubled up paper towel. I have another one on top to keep the moisture in. the tortillas are stacked and stored with wet paper towels in a gallon size freezer bag. They do not become soggy, and they stay quite moist. You can eithere freeze them for later or store them in the fridge.

These are really good. My little boy and hubby love them and it is difficult to keep them in stock. They turn out like fajita style. They are less plyable when cold, but become very soft and workable when nuked for a couple seconds.

Bandito:
Excuse me, where do you get this carbalosa flour?
Margarita

I buy the carbalose flour from here www.netrition.com Click on the blue text on the top of the page that says low carb foods. You will get a list of featured foods. Click the link that says complest list of low carb foods button. All brands of low carb foods are in alphabetical order. Scroll down to where is says Tova industries. They have a bisquick type mix and the carbolose flour that I make the tortillas out of. It costs 7.99 for a three lb box. Shipping is only $4.95 and you get it within 5 buisness days. I usually buy several boxes at a time to save on shipping since the cost of shipping is always $4.95 (standard ground). I have used this company quite a bit and love there sevice and variety.

You use carbquick? Or you buy the flour alone?

Just the flour.......
You don't need the levening agents in the carbquick.

Bandito, how much carbalose to a stick of butter?

2 sticks per 3 lb bag. I yeald about 42 tortillas.

Edit: I use about 30 oz water to the mixture. Add the water slowly and mix as you go . You don't want the dough too soft or they won't hold together when you peel them off the counter. I just made another batch, and it worked out to be about two pint glasses. Just work with it and you will find the right mix.