A great alternative to traditional corn or flour tortillas. They worked perfectly the first time, too. I use these as sandwich thins as well.
Preheat oven to 350 degrees F (175 degrees C).
Stir almond four, coconut flour, eggs, oil, and salt together in a bowl. Divide dough into 8 evenly sized balls. Put one ball at a time between two sheets of parchment paper and press flat with a tortilla press or roll into a 6-inch circles using a rolling pin. Arrange tortillas on a baking sheet.
Bake in preheated oven until lightly browned, 6 to 8 minutes.
Per Serving: 157 calories; protein 6.3g; carbohydrates 5g; fat 13.2g; cholesterol 40.9mg; sodium 160.7mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.