Have you been missing the tortillas on your soft tacos? Are you tired of using lettuce for tortillas? Try my One-Carb, Gluten-Free Tortillas. What are you waiting for? You know you want to!
One-carb, what!? Yes, you read that right. One-Carb, Gluten-Free Tortillas! You can have soft tacos again!
I have had some Konjac powder (glucomannan) in my pantry for about 7 years now. I bought it on a whim when I purchased some Shirataki Noodles (or Miracle Noodles) from Konjac Foods about 5 years ago. I didn't quite know what to do with it and I have finally become brave enough to experiment with it. Konjac powder is made from a tuber that grows in the water in warm parts of Asia. The powder absorbs vast amounts of water and quickly forms a gel. It has very little calories and contains lots of fiber. Not only used in traditional Asian medicine and cuisine, Konjac is often used by Diabetics and those on low carb diets because it minimally effects blood sugar. Let me be frank. People either love Shirataki noodles or hate them. They are a little rubbery and have no flavor (once they have been rinsed thoroughly). But we are using the Konjac powder in this recipe.
Konjac powder keeps forever. You can buy it on-line (Konjac Foods and Netrition are two sources) and it is about $20 for a large container. You only use a little bit for applications like thickening agents or for daily fiber intake. The product is mostly fiber and 1 teaspoon is 20 calories, 5 grams of carbohydrates and 5 grams of fiber. Now, upon first opening your container of konjac powder you may think it smells a little fishy. Don't be dismayed. You can't taste it in these tortillas. Konjac powder takes on the flavors of the ingredients it is mixed with.
This low carb gluten-free tortilla recipe was my first try and it turned out pretty great. I will continue to work with it to see if I can improve it, but it worked just fine for us tonight. My husband and I had no problems with these gluten-free tortillas but my kids squeezed their soft tacos too hard and broke their tortillas. They break their corn tortillas, too, so I didn't feel too bad!
[Disclosure: This recipe contains affiliate links.]
One-Carb, Gluten-Free Tortillas
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- 3 tablespoons konjac powder glucomannan powder
- 1 teaspoon salt
- 4 large eggs
- 2 tablespoons oil
- 1 cup hot water
Instructions
- Boil the water.
- Measure the dry ingredients in a medium bowl and whisk together with a whisk.
- Mix the egg and oil together then blend into the dry ingredients with a hand mixer. Pour the hot water into the tortilla ingredients and continue to mix with the hand mixer, until the ingredients become a light fluffy dough. The dough will be firm, soft and stick to your fingers a bit when manipulated. Cover the dough, leaving a space for the steam to escape, and let cool completely. I put mine in the refrigerator for a few hours.
- When ready to cook the tortillas, heat a skillet over medium heat. I used a big pancake griddle and cooked 3 at a time. Divide the dough into 12 sections. I weighed mine to make sure they were the same. Mine weighed about 1 ½ ounces each. Roll the dough into balls. Roll the dough into tortillas between two sheets of oiled parchment paper. (I use a tortilla press and it was worth every penny. I also use it to make chips and crackers. Buy one, you need one. It makes things MUCH easier.) Peel the parchment off of the tortilla and cook on both sides until it changes to a lighter yellow color (resembling a corn tortilla) and browns around the edges.
Liz
Just made these. Fantastic! I’m done buying gluten free tortillas. They don’t taste nearly as good as these do. Thanks for the recipe!!!
Diana
I’m Mexican so I know tortillas. I can ABSOLUTELY recommend this as a perfect substitute to flour tortillas. They are super easy to make. Keep well in the fridge and are soft and maleable so they won’t break on your while you’re having your burrito! 5 out of 5 stars ⭐️
Penny
Since you are familiar with konjac powder, have you ever had any get hard as a rock? I bought mine from Netrition and within a month it was a solid hard ball.
Kim Hardesty
Hi Penny. It sounds like it wasn't kept in an airtight container and that ambient humidity got to it. -Kim
Petal
You mentioned you cooked three at a time. How many tortillas did this mixture give you? Is your one serving, one tortilla or one twelfth of one?
Thanks
Kim Hardesty
Hi Petal. I divided the dough to make 12 tortillas. One tortilla is a serving. I cooked 3 at a time on my skillet. -Kim
Eirini Drakaki
Could i replace the eggs with flaxmeal or chia seeds to make them vegan?
Kim Hardesty
I have not tested that version, Eirini. -Kim
Raquel
Hi! What could be a replacement for the glucomannan powder? Impossible to find in Brazil and I would love to try this.
Kim
Hi Raquel. Can you find psyllium husks? If yes, then I like this recipe from Maria Emmerich very much: https://mariamindbodyhealth.com/gluten-free-tortillas/ -Kim
Kevin Purcell
Just finished over this holiday season trying to make tortillas using three different recipes I found on the internet, and this one is the clear winner!!! Never worked with konjak before, but it is now going to be a staple in my kitchen!
Kellye Taylor
Do these really taste like corn tortillas? I have found a nice commercially made flour tortilla that only has 3g carbs, but corn tortillas are full carb. I would love to make enchiladas low carb. Also......... any chance any other flour but almond would work? Tree nuts give my husband a migraine.
Kim
They don’t exactly taste like corn tortillas but when fried they make a great tasting chalupa shell, although more chewy than super crispy. I prefer them fried instead of like tortillas. We’re digging into the archives for this recipe. You can try coconut flour but use 1/3 less. I would suggest my almost zero carb wraps, or Maria Emmerich’s recipe for tortillas on mariamindbodyhealth.com -Kim
Mirjana
Would these wraps freeze well between wax paper? And if so how would you defrost them? Thanks!
Kim
Yes, Mirjana, they freeze well. I would defrost in the refrigerator overnight. But, let me say that I prefer these best fried as chalupa shells. I have several other recipes I prefer better as tortillas. I can't link to it because I'm on my phone right now, but search for "tortillas" in my search box. I like the psyllium wraps, zucchini tortillas very much and even have a recipe for wraps made from pork rinds. All freeze well. I like to heat them up in a dry frying pan before using. I hope this helps. - Kim
Elaine Markley
Kim, I've tried Maria's tortillas, but find they have a kind of slimy mouth feel because of the psyllium husk, even when I crisp them up for tortilla chips. Do you think the glucomannan powder would do the same thing?
Kim
Elaine, great question. The answer is yes and no. Glucomannan can be slimy. I think I like the glucomannan tortillas fried in oil and used as a chlupa shell the best. It is not exactly crispy like a corn tortilla shell, but a great sub nonetheless - we like them. I think I prefer Maria's psyllium tortillas the best as tortillas and wraps.
Upon thinking a bit last night, I would like to add that I really like the glucomannan tortillas for enchiladas. They soak up the enchilada sauce nicely and give a substantial chew to the enchiladas. Because of all of the fiber they make for a nice hearty meal. I would think that Maria's recipe for psyllium tortillas would get gummy or slimy although I have not tried them for enchiladas. I like the psyllium tortillas for things like carne guisada or green chili stew. -Kim