https://www.youtube.com/embed/hEGumHAs0xI
We're making flourless egg white
keto tortillas... let's go! By now you may have noticed that my goal
is to bring you a range of carb-like foods that taste good, that are as low in carbs
as possible and they use minimal but common ingredients. So far in this flourless egg white
range we have covered pasta, pizza crusts and today we're doing tortillas, and we're gonna
do minis, we're gonna do the large tortillas. This is the mini and if you want to make taco
shells you would just have them sitting on your bench top like that and they would actually
dry like that. When you heat it up they go really soft and I feel like this is a very
versatile beautiful tortilla. Now I am going to give you tips and tricks during the recipe and
if you're new to the channel, hi my name is Mel. We like to show you clever keto recipes to
help you achieve your goals and guess what? It's free to subscribe so go ahead and click
that button and let's get into the recipe now. We're starting off again with 180 grams of finely
grated cheese and my choice is parmesan.
To that I added one teaspoon of baking powder and this
is going to help us get a more fluffy tortilla. Now our binding agents which is two teaspoons
of xanthan gum, and one teaspoon of gelatin powder. Give it a mix to combine all the
ingredients and get rid of any lumps. For the wet ingredients we are using two egg
whites and a pinch of cream of tartar and this time I'm using a hand mixer to fluff them up to
stiff peaks. If you are using egg whites from a carton you will need a quarter cup or 60 grams.
Add the egg white mixture to your cheese mixture a little at a time, mixing in between and form
a bowl of dough. For mini tortillas you will get five out of one dough ball and each one should
weigh about 53 grams. Roll out each one between two sheets of baking or parchment paper and
here you see I'm using a small pot lid to tidy the edges. the dough is soft so just press the
potlid down, no need to twist... then remove the excess.
You may wish to add a little extra dough
if you plan on tidying the edges with a potlid, just so you have room. Over a medium
to low heat with no oil or anything dump the tortilla into the pan and as it heats
up you will see a bit of bubbling take place. Then just flip it over until they
have a bit of browning on both sides. And this is how they turn out they are flexible
and I'm liking that they're not super thin. They feel quite fluffy to me like
a regular tortilla made with flour. So what happens if you don't add baking powder and
you don't whip the egg whites? I made the dough without baking powder and just two egg whites then
to make large tortillas separate out the dough into three each weighing about 84 grams follow
the same process of rolling out the dough between two sheets of paper and then you can see I
used a large potlid to tidy off the edges. And here I'm just showing you the difference
between the two pot lid sizes.
You want to be very gentle when removing the paper so you don't
rip the tortilla and if you're an awkward person dump the tortilla with the paper into the pan then
gently separate removing the paper, then smooth out any creases. It will still bubble up slightly
and then turn it over to cook on both sides. If you get an uneven browning on one side just
position the tortilla halfway out of the pan so the unbrowned side can catch up to the rest of the
tortilla. I would say if you take the time to whip egg whites for me you will get a fluffier tortilla
that tastes more closer to a regular tortilla made with flour. Chris was saying that I'm just being
very picky, the thinner ones are just as lovely, they're just thinner is the only difference.
I plead the fifth. Let's talk about storage and some other testing I did. To freeze them
I wrapped them in paper and then in cling wrap and this is how they looked after removing
from the freezer.
I was a little surprised that they were still flexible but I did test
them in the microwave by cooking on high for 10 seconds at a time turning them over
in between and they came out beautiful. Have you worked out my secret yet? You
can make one dough for your keto pasta, your tortillas and a pizza crust. And for
me that's going to be so convenient for you. You're going to save the headache of trying to get
your ingredients for that recipe and that recipe and it's a time saver when you make
it because you're making one recipe for several things.
I hope you enjoyed this
little tutorial and I hope you get to make flourless egg white keto tortillas. Thank you
so much for watching, stay safe and be well..
