Here is a recipe from one of my readers (Wenchypoo) that I thought should be shared. Give it a try and post your results.
I finally did it–turned your Wonder Bun idea into a Wonder Tortilla!
Here’s the recipe (done in a 1000W microwave with Corelle dinner plate)
Makes 1 taco or fajita-sized tortilla (still working on the big boy):
1T. chia meal
1T. flax meal
2 T. almond meal
2 t. tapioca starch
1 T. olive oil (do not use coconut oil or lard)
1 egg white (no yolk–the bottom of the tortilla becomes messy)
1/2 t. baking powder
1/2 t. cocoa powder (optional–for color only)
A total of 1 t. of spices/herbs of choice
~~Big “T” means tablespoon, and little “t” means teaspoon~~
Combine flours and powders in a cereal bowl. Stir to combine, then set aside. In a separate small bowl, add egg white, olive oil, and water, and mix with mixer until egg white is bubbly, but not to the foam stage–we don’t want meringue here!
Add egg white mixture to the flour mixture, and stir well to combine, making sure to get the unmixed batter off spoon and into bowl.
~~Greasing plate NOT necessary, since there’s oil in the recipe~~
Pour batter into center of microwave-safe salad or dinner-sized plate, and tip the plate around until batter comes to within 1″ of rim (the batter will creep back to the center of the plate–don’t worry). Microwave on high for 60 seconds, then remove plate to cooling rack to finish cooking. After about a minute or two, gently remove the tortilla by using a butter knife to slowly peel up the edges all around the plate, then sliding the knife gently under the tortilla slowly toward the center. When tortilla is completely free of plate, remove it and return it to the cooling rack bottom-side up to finish completely cooling.
This tortilla is flexible enough to fold and roll, and also freezes well–if making a stack of them, let cool completely, then place in a zippy bag or other freezer-safe container with paper between the layers (parchment or wax) so they don’t freeze together.
To defrost, remove from freezer and place on a plate, microwaving one at a time on high for 30 seconds. These regain flexibility upon defrosting.
Now you can have a personal taco, fajita, or enchilada that’s low-carb, gluten-free, and Paleo (add cheese for Primal).