These are the first lower carb tortilla that I have found that bends without cracking and has a good flavor. The original recipe calls for 1 cup arrowroot, which does taste the best, but if you are attempting to lower your carbs even further you can cut the arrowroot to 3/4 cups. Using 1 cup each tortilla has approximately 17 grams of carbohydrates.
1 cup Blanched Almond Flour - finely ground
1 cup Arrowroot Flour - or tapioca flour (I cut the arrowroot to 3/4 cup to help lower the carbs further)
1/4 Tsp. Sea Salt
1/2 Tsp. Grain Free Baking Powder*
2 Large Eggs
1 cup Non-Dairy Milk + more if needed
Cooking Spray or Oil
Whisk together the almond flour, arrowroot, salt, and baking powder in a large bowl.
In a separate bowl, whisk together the eggs and non-dairy milk. Then, stir the wet ingredients into the dry and mix until batter is no longer lumpy. The batter will be thin but will slightly thicken as it sets.
Place skillet (I used a large cast iron pan) over medium/medium-high heat and very lightly grease with olive or coconut oil. I chose olive to prevent a coconut taste in my tortillas.
When the pan is preheated, pour about ⅓ cup batter into pan. Lift up and swirl the pan to spread batter. Try to get the batter as thin as possible. If tortillas are turning out too thick, thin with additional non-dairy milk.
Allow to cook for about 1 to 2 minutes or until edges look dry and the bottom is developing brown spots. Flip and cook until the other side has brown spots as well. If tortillas are browning evenly, similar to a pancake, instead of getting brown spots, slightly increase the heat.
Remove tortilla and place in a tortilla warmer or on a rack covered with a thin dish towel. Repeat with the remaining batter and set aside.
This recipe was taken from Cassidy's Craveable Creations