The third in our flourless egg white range, these tortillas are soft when warm and firm up as they get cold to about the same firmness of a regular tortilla. So they would be great to shape them how you like when warm…perfect for tacos. In this video we show you the results of the experiment and the various tests we put them through.
Taco Shells/Mini Tortillas – Serves 5
Cal: 148 | Net Carbs: 0.6g | Fiber: 0g | Total Carbs: 0.6g | Fat: 12g | Protein: 11g
Large Tortillas – Serves 3
Cal: 246 | Net Carbs: 0.9g | Fiber: 0g | Total Carbs: 0.9g | Fat: 20g | Protein: 19g
180g Powdered Cheese (equates to 1 cup + 3 tbsp)
4g/ 1 tsp Baking Powder
3g/ 1 tsp Gelatin Powder
6g/ 2 tsp Xanthan Gum
2 Egg Whites (1/4 cup or 60g)
Pinch Cream of Tartar
Use Almond Flour to replace the Cheese
205g/2 cups Almond Flour
Use Agar Agar to replace the Gelatin
You will need a little fat so the dough is not dry, about 1 teaspoon.
METHOD: For the best results please follow the tutorial provided in the video.