Ingredients

The following ingredients have 10 Servings
  • 1¼ cup almond flour
  • 5 Tablespoons NOW psyllium husk powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup boiling water
  • 3/4 cup coconut flour
  • 5 Tablespoons NOW psyllium husk powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup boiling water

Instruction

  • ***I use NOW brand psyllium powder and I regrind it to make sure it is as fine as can be.
  • Boil the water and keep it hot.
  • Grind your psyllium powder and measure 5 tablespoons into a medium bowl. Add the almond flour (or coconut flour), psyllium powder and salt. Mix together thoroughly with a whisk or a hand mixer.
  • Into a smaller bowl, crack the eggs and blend with a fork.
  • Pour the boiling water and have it ready.
  • Pour the eggs into the dry mixture and with the hand mixer, blend until just mixed in. Add the boiling water and mix again until a dough forms. It will be cool enough to handle almost immediately, but let it sit for a few minutes to give the psyllium time to absorb the water.
  • Heat a skillet or a large pancake griddle on the stove on medium high heat.
  • Shape the dough into a large ball and split in half. Roll each half into a short snake and divide each section into five pieces. Roll each piece into a ball.
  • Put a piece of dough between two oiled sheets of parchment paper and roll into a flat disk shape with a rolling pin or use a tortilla press to press it flat.
  • Spray the hot pan or griddle with oil. Cook the tortilla until it is browned on one side, then flip over and cook the other side.