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Tortilla

Gluten Free Tortillas

Mysty Pfeffer
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Print Recipe
Prep Time 10 minutes
Servings 8
Calories 167 kcal

Ingredients
  

  • 1 Cup Almond Flour
  • 1 Cup Arrowroot Flour
  • 1 Tsp Xanthum Gum
  • 1/2 Tsp Salt
  • 1/2 Cup Warm Water
  • 2 Tbsp Extra Virgin Olive Oil

Instructions
 

  • Combine dry ingredients in a bowl. Add Water and oil, stir until combined. Set aside for 5-10 minutes Heat, ungreased skillet on low 3 heat. Make eight small dough balls.
    Roll out each on a slightly floured surface until very thin, Place on hot skillet, cook each side 30-40 seconds each. Do not leave unattended, you'll have crackers instead of flexible tortillas.
    Let cool on a plate. Store in a zip lock bag in the refrigerator until ready to use. They are good for up to two weeks in the fridge.

Nutrition

Calories: 167kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 146mgPotassium: 2mgFiber: 2gSugar: 0.5gCalcium: 36mgIron: 1mg
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