Low Carb Carbalose Flour Tortillas. Don’t really have much to say about these low carb Carbalose Flour Tortillas except they are beyond delicious and terribly functional. I have to say, because I am diabetic and know how to cook, that Carbalose flour has been a gift. I am extremely carb sensitive and this flour does virtually nothing to my blood sugar. Since we are all different and especially if you are diabetic, then you need to check all the Carbalose recipes for yourself.
Carbalose Flour may be purchased from Netrition.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 4 Cups Carbalose Flour*** + More For Bench Flour
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- 1½ t Salt
- ½ t Baking Powder (Not Really Needed)
- ½ C Real Lard (Or 1 Stick Butter If You Have To)
- 2 C Boiling Water
- 9 Drops Liquid Sucralose***
- Place the flour in processor.
- Add dry ingredients and fat.
- Add Sucralose to water.
- Start processor and pour boiling water over the ingredients. Process for about a 1 minute. Dough should be very moist, very soft, and will not be sticky.
- Cut the dough into 14-2½ oz. pieces and form into little balls and flatten to a four inch disk with your fingers tips.
- Cover your flattened disks and let rest for 20 minutes.
- Apply bench flour and starting from the center roll out and then in until you form an oval. Lift up the oval and turn it 45 degrees, and roll it out again. Turn it 45 degrees again to the right until you have an 8” circle (or something resembling one. You want your tortillas as thin as you can get without them tearing.
- Place the tortilla on a hot (375-400 degree) griddle pan, or cast-iron skillet. It may or may not forms small bubbles on the upside of the tortilla. When they are just turning brown flip over the tortilla, and if it bubbles or inflates a bit-stick the tip of a knife in them.
- I just stack all 14 of these babies one on top of another as they come off the griddle and when I'm finished I wrap the whole stack with film, stick them in a 1 gallon freezer bag and freeze them. Unlike traditional tortillas they do NOT STICK TOGETHER and you can get them straight from the freezer one by one.
- 14 Servings
- 152 Calories, 9g Protein, 10.5g Fat 13.7g Carbs, 8.3g Fiber, 5.4g Net Carbs
- Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
- If you have a Silpat these can be rolled on it and you will not need the additional bench flour.
- Lard is the true secret to real tortillas. Not Crisco and definitely not the hydrogenated crap you can buy in you local grocery store-I’m talking about your own rendered lard which is actually quite easy to do yourself and if not it can be purchased on the internet. In your dreams you cannot imagine how good lard makes a tortilla. It is much better to use butter than either of the other two alternatives.
- Don’t forget, you can make your own low carb chips with these. Cut each tortilla into eight wedges, brush lightly with oil, sprinkle with a bit of salt and bake at 350 degrees for 12-15 minutes. You of course can also fry them in oil and…yes this is what I do...in lard or…in tallow. Oh my goodness.
- If you tear a tortilla when you are rolling it, just ball it up and start over.
It says 13.7g Carbs. That’s per tortilla, right? What’s the net carbs per tortilla?
Hi LeighAnn,
Yes, 13.7g Carbs per tortilla, and as it says in the recipe, 5.4g Net Carbs.
I made these last week, cut the recipe in half because I was low on carbalose.
My mixture in the food processor was nearly liquid so I added more carbalose until the texture was right and not sticky. Rested as per instructions in 2 pieces versus individual balls of dough because I used my tortilla press with parchment rounds, 8”.
Flavor was great but I had one big problem. They came out of the press thin but as I peeled off the paper the tortillas really contracted resulting in a thick street taco size tortilla! What can I do to prevent this? Help!
Susan,
Not really sure of the answer to your problem since I can’t tell what your proportions were, but if you look closely at my pic they are also relatively thick but they did not shrink. So???
I usually use weight rather than volume and 1 cup of carbalose weighs about 3.5 oz. Since I halved the recipe and the 7 oz resulted in such a liquid Mass I needed to add another 2.5 oz to get the right consistency. Soft but not sticky.
The shrinkage came into play as I peeled the tortillas off the parchment rounds in my hand. The dough contracted from the 8 inches I had pressed out with my tortilla maker into maybe 5 inches. Tasted great but I’m not sure why this happened…….
Probably still too much liquid otherwise sorry, I do not know.
I’m going to order more carbalose and keep playing with the recipe. I’ll figure it out eventually! This is the best keto flour tortilla recipe I’ve found, thanks.
What effect do Xanthan Gum and Guar Gum have on the texture and/or taste of the tortilla?
Hi Juan,
Just gives it a better mouth feel and more like real flour would.
Can you use stevia or monk fruit instead of sucralose?
Yes, you certainly may.
These flour tortillas are very good! I had one leftover, cut it up into chip sizes and deep fried them. I sprinkled them with cinnamon & granular sweetener mixed and they tasted like pie crust. YUM!
Lisa,
Probably a LOT of things you can do with these tortillas. I am only one person and like everyone else have finite amounts of time.
So glad you like them.
I just finished my second batch- first one went fast, were a big hit, and no carbalose taste. They are pliable and freeze well. I was wondering if instead of 4 cups of carbalose flour, there may be a one cup or 2 of low carb substitute like WPI 5000 or such to further decrease the carb intake per tortilla. Although it may alter the taste, so maybe I just answered my own question! If it works don’t fix it….
Maryanne,
I would be careful adding WPI 5000 in this recipe. In the amounts you are talking about, 1-2 cups, it would add a huge number of protein grams and protein will make you tortillas very tough and leathery-like. According to the nutritionals it has 7g protein per T.
Deborah Krueger
Thanks for your reply, it helps me to learn the chemistry behind the low carb technique!
We made these last night. You have CHANGED OUR LIVES!!! They are AMAZING. Thank you, thank you, thank you!!! (The only sub we made was we used Whey-Low D, which is 1 net carb per teaspoon. It has no effect on my BF’s blood sugar and doesn’t have the taste of sucralose which we aren’t fans of.) Do you have a cookbook?? I’m going to try your bread today.
Thanks Cori,
I didn’t set out to change anyone’s life but I think as lowcarbers any little bit helps. Actually I am going to do an e-cookbook just not sure when at this point. If you sign up at the top of any page you will be sent newly posted recipes every month.
Let me know how you like the bread.
Deborah