It is OK. My first attempt was not pretty, nor as sturdy and flexible as the originator says they are supposed to be. We ended up using them as a tostada and eating them with fork and knife. The flavor was fine, but just not fold up-able like a tortilla should be.

Boy that luau pork was good in that application though.

I had chunky guacamole
black bean and corn salsa
spicy pico de gallo (added an extra jalapeno in there)
crema
shredded lettuce
chopped fresh cilantro leaves
crumbled cotija cheese
refritos

we pigged out.

Here's the recipe for the tortillas if anyone wants to experiment. I used bacon fat to fry the tortillas in for an added flavor component.





Low Carb "corn" tortillas

INGREDIENTS:

2 T. yellow cornmeal

3/4 tsp. baking powder

3 T. + 1 tsp. coconut flour

1 T. flax meal (I use golden in these)

3 T. almond flour

3 T. light olive oil

3 beaten eggs (medium or large)

1/2 c. + 1 T. water

8 tsp. light olive oil (for frying the tortillas)

DIRECTIONS: Whisk the eggs, water, and 3 T. olive oil well in a mixing bowl. Measure and add in all the dry ingredients. Whisk well too a smooth batter. Heat a non-stick skillet over medium high heat. Ad 1 tsp. oil and spread it around in the center of the skillet with your spatula. Using a 1/4 c. measuring cup, scoop up 3 T. batter (about 3/4 of the cup), and holding the skillet in your left hand, ready to tilt, pour the 3 T. batter quickly into the skillet in a circle with your right hand. Tilt the skillet to allow the batter to roll into a nice 4-5" circle. Brown the tortilla on 1 side for about 2 minutes, flip and brown the second side. I slid my tortilla around on the skillet surface so the oil would continue to keep it from sticking as it cooked. With a spatula, remove the cooked tortilla to awaiting paper toweling to drain and cool so it can be handled for whatever application you are using them for. Repeat this process, adding 1 tsp. oil to the skillet before forming each of the tortillas.

NUTRITIONAL INFO: Makes eight 4"-5" small tortillas, each contains:

142.5 calories

13.2 g fat

3.86 g carbs, 1.43 g fiber, 2.43 g NET CARBS (2.4 g NC if the cornmeal is omitted)

3.63 g protein

84 mg sodium

38 mg potassium

10% RDA Vitamin B12, 10% E, 12% iron, 12% phosphorous, 11% selenium

On Sun, 3 Aug 2014 09:49:10 -0700 (PDT), ImStillMags
> wrote:

> Low Carb "corn" tortillas
>
> INGREDIENTS:
>
> 2 T. yellow cornmeal
>
Just regular cornmeal you buy in a box to make cornbread or the finer
ground stuff?

> 3/4 tsp. baking powder
>
> 3 T. + 1 tsp. coconut flour
>
> 1 T. flax meal (I use golden in these)
>
What does flax meal bring to the party besides volume? I'd be tempted
to use more cornmeal.

> 3 T. almond flour
>
> 3 T. light olive oil
>
> 3 beaten eggs (medium or large)
>
> 1/2 c. + 1 T. water
>
> 8 tsp. light olive oil (for frying the tortillas)
>

3 whole eggs? Sounds like an omelet, but formed like a crepe. Did it
taste eggy or did it taste more like a corn tortilla should taste?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sunday, August 3, 2014 11:13:45 AM UTC-7, sf wrote:

>
> 3 whole eggs? Sounds like an omelet, but formed like a crepe. Did it
>
> taste eggy or did it taste more like a corn tortilla should taste?
>

It did not taste eggy, at least not to me. It was closer to a bland wheat tortilla than corn. I think that is due to the flax meal.

But since it was basically a vehicle for the other ingredients it was fine.

I may play with the recipe a bit and add some psyllium husk powder or oat fiber to give it more strength. It holds together just fine, but I didn't feel 'safe' folding it over the ingredients and picking it up.

On Sunday, August 3, 2014 11:13:45 AM UTC-7, sf wrote:
> On Sun, 3 Aug 2014 09:49:10 -0700 (PDT), ImStillMags
>
> > wrote:
>
>
>
> > Low Carb "corn" tortillas
>
> >
>
> > INGREDIENTS:
>
> >
>
> > 2 T. yellow cornmeal
>
> >
>
> Just regular cornmeal you buy in a box to make cornbread or the finer
>
> ground stuff?
>
I USED THE REGULAR CORNMEAL
>
> > 3/4 tsp. baking powder
>
> >
>
> > 3 T. + 1 tsp. coconut flour
>
> >
>
> > 1 T. flax meal (I use golden in these)
>
> >
>
> What does flax meal bring to the party besides volume? I'd be tempted
>
> to use more cornmeal.
>
FLAXMEAL IS A BINDER LIKE THE EGGS TO HOLD IT TOGETHER. IT ALSO ADDED FLAVOR WHICH MADE THE TORTILL TASTE MORE LIKE A FLOUR TORTILLA.

IF YOU USE MORE CORNMEAL YOU UP THE CARB COUNT.
>
> > 3 T. almond flour
>
> >
>
> > 3 T. light olive oil
>
> >
>
> > 3 beaten eggs (medium or large)
>
> >
>
> > 1/2 c. + 1 T. water
>
> >
>
> > 8 tsp. light olive oil (for frying the tortillas)
>
> >
>
>
>
> 3 whole eggs? Sounds like an omelet, but formed like a crepe. Did it
>
> taste eggy or did it taste more like a corn tortilla should taste?
>
NO, IT DID NOT TASTE EGGY TO ME.
>
> --
>


I might play with this recipe a bit but I want to keep it low carb and gluten free if I can.
I might add some ground psyllium husk or oat fiber to give it more fibre and strength.

For the application I used it for.....basically a vehicle for all the goodies.....it was fine. I just wasn't comfortable folding it over the ingredients and picking it up.

On 8/3/2014 1:25 PM, ImStillMags wrote:
> On Sunday, August 3, 2014 11:13:45 AM UTC-7, sf wrote:
>> On Sun, 3 Aug 2014 09:49:10 -0700 (PDT), ImStillMags
>>
>> > wrote:
>>
>>
>>
>>> Low Carb "corn" tortillas
>>
>>>
>>
>>> INGREDIENTS:
>>
>>>
>>
>>> 2 T. yellow cornmeal
>>
>>>
>>
>> Just regular cornmeal you buy in a box to make cornbread or the
>> finer
>>
>> ground stuff?
>>
> I USED THE REGULAR CORNMEAL
>>
>>> 3/4 tsp. baking powder
>>
>>>
>>
>>> 3 T. + 1 tsp. coconut flour
>>
>>>
>>
>>> 1 T. flax meal (I use golden in these)
>>
>>>
>>
>> What does flax meal bring to the party besides volume? I'd be
>> tempted
>>
>> to use more cornmeal.
>>
> FLAXMEAL IS A BINDER LIKE THE EGGS TO HOLD IT TOGETHER. IT ALSO
> ADDED FLAVOR WHICH MADE THE TORTILL TASTE MORE LIKE A FLOUR
> TORTILLA.
>
> IF YOU USE MORE CORNMEAL YOU UP THE CARB COUNT.
>>
>>> 3 T. almond flour
>>
>>>
>>
>>> 3 T. light olive oil
>>
>>>
>>
>>> 3 beaten eggs (medium or large)
>>
>>>
>>
>>> 1/2 c. + 1 T. water
>>
>>>
>>
>>> 8 tsp. light olive oil (for frying the tortillas)
>>
>>>
>>
>>
>>
>> 3 whole eggs? Sounds like an omelet, but formed like a crepe. Did
>> it
>>
>> taste eggy or did it taste more like a corn tortilla should taste?
>>
> NO, IT DID NOT TASTE EGGY TO ME.
>>
>> --
>>
>
>
> I might play with this recipe a bit but I want to keep it low carb
> and gluten free if I can. I might add some ground psyllium husk or
> oat fiber to give it more fibre and strength.
>
> For the application I used it for.....basically a vehicle for all the
> goodies.....it was fine. I just wasn't comfortable folding it over
> the ingredients and picking it up.

One thing I noticed, from cooking other gluten-free and low carb foods,
is that flax meal gets really slimy when you add water. Thanks for
sharing your recipe.

Becca