Homemade Low Carb Tortillas

Directions

1. Mix grnd almonds, wheat gluten flour, soy protein pwdr and salt. Cut in lard till mix resembles fine crumbs - like little peas (a pastry blender works well for this). Slowly add in water, 2 Tbsp. at a time, mixing well till ingredients form a ball. Cover and let dough rest for 20 min.
2. Divide dough into 16 equal pcs. Roll each piece into a ball. Sprinkle countertop with protein pwdr or possibly a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6 inches in diameter.
3. Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just till lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels till done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or possibly till hot and soft.
4. This recipe yields 16 tortillas; after fiber, 1.7 carb grams per tortilla.
5. Comments: Best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 c. on label and approximately 75% to 80% protein.