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

wrote:
>A couple of 6" corn tortillas nicely fried are not that carby. No need
>for crappy LC tortilla recipes.

Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
substandard alternatives that will only disappoint me.
People don't become overweight, diabetic or hyperinsulinic from consuming too
many tortillas. Those symptoms develop over decades of compulsive binge eating
and poor meal balancing. I find it healthier and more satisfying to eat real
carbs once a day or every few days than settle for low-carb imitations of real
food.
Orlando

"Orlando Enrique Fiol" > wrote in message
. ..
> wrote:
>>A couple of 6" corn tortillas nicely fried are not that carby. No need
>>for crappy LC tortilla recipes.
>
> Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
> substandard alternatives that will only disappoint me.
> People don't become overweight, diabetic or hyperinsulinic from consuming
> too
> many tortillas. Those symptoms develop over decades of compulsive binge
> eating
> and poor meal balancing. I find it healthier and more satisfying to eat
> real
> carbs once a day or every few days than settle for low-carb imitations of
> real
> food.
> Orlando

What? OMG! I never ate poorly balanced meals and I never was a binge
eater. Speak for yourself.

"Orlando Enrique Fiol" > wrote in message
. ..
> wrote:
>>A couple of 6" corn tortillas nicely fried are not that carby. No need
>>for crappy LC tortilla recipes.
>
> Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
> substandard alternatives that will only disappoint me.
> People don't become overweight, diabetic or hyperinsulinic from consuming
> too
> many tortillas. Those symptoms develop over decades of compulsive binge
> eating
> and poor meal balancing. I find it healthier and more satisfying to eat
> real
> carbs once a day or every few days than settle for low-carb imitations of
> real
> food.
> Orlando

What a crock.

Cheri

"Cheri" > wrote in message
...
>
> "Orlando Enrique Fiol" > wrote in message
> . ..
>> wrote:
>>>A couple of 6" corn tortillas nicely fried are not that carby. No need
>>>for crappy LC tortilla recipes.
>>
>> Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
>> substandard alternatives that will only disappoint me.
>> People don't become overweight, diabetic or hyperinsulinic from consuming
>> too
>> many tortillas. Those symptoms develop over decades of compulsive binge
>> eating
>> and poor meal balancing. I find it healthier and more satisfying to eat
>> real
>> carbs once a day or every few days than settle for low-carb imitations of
>> real
>> food.
>> Orlando
>
> What a crock.

Yep.

On 8/3/2014 9:06 PM, Orlando Enrique Fiol wrote:
> wrote:
>> A couple of 6" corn tortillas nicely fried are not that carby. No need
>> for crappy LC tortilla recipes.
>
> Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
> substandard alternatives that will only disappoint me.
> People don't become overweight, diabetic or hyperinsulinic from consuming too
> many tortillas.

You haven't been in my neighborhood :-)

Those symptoms develop over decades of compulsive binge eating
> and poor meal balancing. I find it healthier and more satisfying to eat real
> carbs once a day or every few days than settle for low-carb imitations of real
> food.


Some people develop those symptoms because it's in their genes.

You can't generalize about an entire group of people with a disease.


--
From somewhere very deep in the heart of Texas

On 8/4/2014 8:31 AM, Janet Wilder wrote:
> On 8/3/2014 9:06 PM, Orlando Enrique Fiol wrote:
>> wrote:
>>> A couple of 6" corn tortillas nicely fried are not that carby. No need
>>> for crappy LC tortilla recipes.
>>
>> Yes indeed! I'd rather eat fewer tortillas or none at all than fabricate
>> substandard alternatives that will only disappoint me.
>> People don't become overweight, diabetic or hyperinsulinic from
>> consuming too
>> many tortillas.
>
> You haven't been in my neighborhood :-)
>
> Those symptoms develop over decades of compulsive binge eating
>> and poor meal balancing. I find it healthier and more satisfying to
>> eat real
>> carbs once a day or every few days than settle for low-carb imitations
>> of real
>> food.
>
>
> Some people develop those symptoms because it's in their genes.
>
> You can't generalize about an entire group of people with a disease.

My ex-husband currently has type2 diabetes, so did his mother and his
grandmother. He weighs 185 lbs, neither of the three were overweight,
but all 3 of them would eat whatever they desired. After coming home
from the hospital with congestive heart failure, his mother ate Frosted
Flakes, commenting that she was not going to follow the doctor's advice.
Frosted Flakes tastes like a bowl of sugar, IMO, but I have heard they
reduced the amount of sugar in FF.

On one of my ex's visits back to Texas, we drove to see my mother, it is
a 3-hour drive and he traveled with a box of cookies that he could snack
on. On another day, a group of 12 of us went out and had BBQ and he was
the only one who ordered dessert. Getting him to behave himself is not
going to be easy. He has taken classes more than once, but it does not
sink in.

Becca