This week I would like to share my thoughts on a great ebook by a fellow blogger and recipe creator Sooze Gibbs aka Fluffy Chix Cook. As you may know, Sooze is the author of a low-carb food blog, Fluffy Chix Cook and also runs a Facebook page and popular Facebook group both devoted to low-carb eating and sharing healthy recipes. Today I'm sharing one of my favourite recipes from her ebook: Corn Tortillas that are grain-free and also nut-free. I was pleasantly surprised how close these tortillas are to "regular" corn tortillas both in taste and texture!
You can buy any ebooks from Sooze Gibbs on her website, Fruffy Chix Cook.
What You'll Find in The Book
- Over 30 delicious savoury and sweet recipes celebrating a traditional Tex-Mex low carb feast with all the richness and glory of the Mexican, Texan, and Tex-Mex cultures.
- Low-carb cooking tips
- Useful kitchen tools and low-carb products
- Conversion charts and tips on low-carb food swaps
- Low-carb food list: pantry tips
- List of helpful low-carb resources: videos, websites and tools
What I Like About The eBook
Sooze's ebook is full of delicious and comforting Southern recipes and has a personal touch and character that you don't often find in recipe books.
Apart from grain-free Corn Tortillas, you will find meals like Shrimp Quesadillas, Nachos, Smart Margarita or Mexican Double Hot Chocolate Ice Cream. The vast majority of recipes are savoury and very easy to follow. All recipes include nutrition facts for several serving sizes. This is very useful for everyone who is tracking their macronutrients, especially carbs.
Who Is This eBook For
This ebook is suitable for those whose aim is to reduce their carb intake and follow a grain-free diet. All recipes are low in carbs but keep in mind that not all recipes are primal or paleo-friendly (recipes may include dairy, oat fiber or xanthan gum). For me this wasn't an issue because I eat dairy and both oat flour and xanthan gum can be easily substituted.
Disclaimer: I was given this book free of charge. I use Amazon Affiliate links but I'm not affiliated with the author of the book. The opinions expressed and photos in this post are my own.
Corn Tortillas Recipe
Here is what Sooze says about her recipe: "Corn flavor is one of the most difficult flavors to replicate in a low carb lifestyle, but we’ve come very close with these super low carb Corn Tortillas. Use them as you would a high carb corn tortilla. They freeze and reheat well."
Nutritional values (per tortilla):
|of which Saturated||1.6||grams|
|Magnesium||6||mg (2% RDA)|
|Potassium||75||mg (4% EMR)|
Nutrition facts are calculated from 10 tortillas. Macronutrient ratio: Calories from carbs (3.4%), protein (32.4%), fat (64.2%)
Ingredients (makes 8-12 tortillas):
- 2 tbsp sour cream (24 g/ 0.8 oz)
- 3 tbsp olive oil or melted lard (45 ml)
- ¾ cup + 1 tbsp carton egg whites (All Whites) - I used 6 large raw egg whites instead
- ¼ tsp Amoretti popcorn extract or sweet corn extract - I didn't have this ingredient and skipped it - they were still great!
- 1 tsp unfiltered apple cider vinegar
- 2 drops liquid stevia concentrate (optional) - it depends on your palate - I skipped stevia
I made ten 6-inch tortillas using Sooze's recipe. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Mix dry ingredients in a bowl. Stir to combine. I made my own pork rinds which I powdered in a food processor - recipe is here.
- In a separate bowl, combine wet ingredients and stir until evenly mixed.
- Add dry to wet ingredients and stir with a spatula until batter is smooth. Let batter sit for 5 minutes. Divide into 8–12 portions.
- Using two 7x7-inch squares of parchment, Place 1 ½–2 tablespoons of batter in center of one piece. Using an offset spatula, smooth batter into an even circle about 5 to 6-inches diameter and about 1/16-inch thick. Repeat with second remaining batter and parchment.
- Microwave parchment and batter, one at a time, for 25–30 seconds on high (mine took about a minute). Remove and repeat with the remaining parchment and batter sheets. While nuking, heat a small nonstick skillet over medium high. Place first cooked tortilla face down in the pan with the parchment facing up.
- After about 30 seconds, the parchment will release and peel
off, easily. Flip tortilla. Cook until both sides have little brown spots and tortilla is done throughout (about 30–45 seconds). Place cooked tortillas in a covered dish to allow them to steam and soften, becoming flexible. Cool completely and store in an airtight container in the fridge up to 2 weeks, or freeze up to 3 months.
Notes & Serving Ideas:
Low Carb Corn Tortillas taste very close to real corn tortillas. You can also make these in a blender or food processor, but it’s easy to stir them together with a spatula.
Serve with heaps of butter or shape into arepas while cooking and stuff them, or fill with your favorite filling and enjoy. Also, use for enchiladas and tortilla chips.
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