If you haven’t seen the news or read the paper lately, check out how we low-carbers have finally been vindicated! They’ll come around eventually and acknowledge the importance of natural saturated fats, but this is a step in the right direction. Hopefully the Atkins craze will start up again and more people can experience the joys of healthy living!
Have you ever tried to fulfill a craving for Mexican food with one of those store bought low carb tortillas? They certainly look like their high carb starchy cousins. They may even smell like them. Then reality hits as you take a bite and chew the bland lump of oat fiber and soy protein held together by cornstarch. It goes down as a gummy lump in your throat. “That wasn’t so bad, but I could’ve spent those carbs on something better… like peanut butter. Or mashed faux-tatoes. Or…” At least that’s how my thought process works. Frankenfood tortillas feel like low carb “junk” food with little nutritional value and a lot of unnecessary additions to my diet. When do we ever need to be ingesting wheat flour or soy oil on this lifestyle? What about sodium metabisulfate, microcrystalline cellulose and dicalcium phosphate? That mouth full (no pun intended) of ingredients doesn’t sound yummy to me, either.
If you want a fresh-tasting, nourishing tortilla or wrap substitute that you can make at home, look no further. This gluten-free low carb creation was inspired by this recipe at Gluten-Free Gobsmacked (not low carb, but still wonderful!). Gluten-free (GF) recipes can give you helpful hints for how to hold together your low carb flourless doughs. Sadly, GF flour blends are made up of all kinds of starches and grains, making them even higher in carbs than all purpose flour! Poor celiac low-carbers. Fortunately some of the same binding tricks can be applied to our beloved nut meals and seed flours.
Unadulterated wraps, fresh from the oven, full of promise!
You should be able to find all of the ingredients for these wraps at your local health food store. When I first figured out what specialty ingredients were necessary for re-creating most of my favorite high carb treats, I bit the bullet chemical and made quite a few initial investments. Some of these essential cooking/baking ingredients are used in such small amounts that I don’t have to buy them often. They include the following:
Xanthan/Guar Gum – Vegetable fibers grown on micro-organisms or trees. Useful in very small amounts for thickening, gelling, acting like gluten, and lending a “creamy” mouth feel to cold items. I’ve only worked with xanthan gum, but they function similarly. Guar gum is cheaper, but can cause digestive “issues” and is harder to find.
Coconut Flour – Coconut meat pulverized into a fragrant creamy white powder. Acts similarly to protein powder by drying out baked goods. Requires many eggs in the batter to balance out its dryness. Lends a nice dense textur
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