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
- 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 1/2 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.