Uploaded September 2024 | Updated September 2026, 1 hour ago
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1 tbsp psyllium husk powder (for better flexibility)
1/2 cup full-fat cottage cheese (strained)
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp sea salt
1 large egg
2 tbsp olive oil
2-4 tbsp warm water (adjust as needed)
Instructions:
Prepare Cottage Cheese & Mozzarella (if using): Strain the cottage cheese to remove excess liquid. If adding mozzarella, melt it in the microwave for about 30 seconds and let it cool slightly.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and sea salt.
Add Cottage Cheese & Mozzarella: Stir in the strained cottage cheese, melted mozzarella, egg, and olive oil into the dry ingredients.
Adjust Moisture with Water: Gradually add warm water, a tablespoon at a time, until the dough is soft and pliable but not sticky. The addition of psyllium husk should help improve texture.
Rest the Dough: Let the dough rest for 10-15 minutes, allowing it to firm up.
Roll Out the Dough: Divide the dough into small balls and roll each between parchment paper into thin, round tortillas.
Bake and Fry (optional): Preheat the oven to 350°F (175°C). Lightly bake the tortillas on a baking sheet for about 3-5 minutes to set them. Then finish by frying each tortilla in a skillet over medium heat for 1-2 minutes per side until lightly browned and flexible.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
Check out my website for awesome kitchen stuff! You can save $5 off your first order with code cookingwithdave daveskitchenmarket.com
Ingredients:
1 cup almond flour
1/4 cup coconut flour
1 tbsp psyllium husk powder (for better flexibility)
1/2 cup full-fat cottage cheese (strained)
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp sea salt
1 large egg
2 tbsp olive oil
2-4 tbsp warm water (adjust as needed)
Instructions:
Prepare Cottage Cheese & Mozzarella (if using): Strain the cottage cheese to remove excess liquid. If adding mozzarella, melt it in the microwave for about 30 seconds and let it cool slightly.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, baking powder, and sea salt.
Add Cottage Cheese & Mozzarella: Stir in the strained cottage cheese, melted mozzarella, egg, and olive oil into the dry ingredients.
Adjust Moisture with Water: Gradually add warm water, a tablespoon at a time, until the dough is soft and pliable but not sticky. The addition of psyllium husk should help improve texture.
Rest the Dough: Let the dough rest for 10-15 minutes, allowing it to firm up.
Roll Out the Dough: Divide the dough into small balls and roll each between parchment paper into thin, round tortillas.
Bake and Fry (optional): Preheat the oven to 350°F (175°C). Lightly bake the tortillas on a baking sheet for about 3-5 minutes to set them. Then finish by frying each tortilla in a skillet over medium heat for 1-2 minutes per side until lightly browned and flexible.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
