tag:blogger.com,1999:blog-1831992060030300549.post613928797399020771..comments2023-05-28T09:32:39.364-05:00Comments on Fluffy Chix Cook: Low Carb Gluten Free Soy Free Flour Tortillassusiethttp://www.blogger.com/profile/15272845481090791648noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1831992060030300549.post-67250975450443880752014-04-17T00:08:58.661-05:002014-04-17T00:08:58.661-05:00Thanks! Appreciate it.Thanks! Appreciate it.Joannhttps://www.blogger.com/profile/08249436534187897837noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-369234735472379592014-04-15T12:16:48.806-05:002014-04-15T12:16:48.806-05:00Hi Joann,
I don't see why you couldn't pa...Hi Joann,<br /><br />I don't see why you couldn't par-bake them in the oven. You do want to "griddle" them, because that's what gives them such a fun tortilla look. I would be tempted to use nonstick aluminum foil and then cover each mound with plastic wrap and use a flat-bottomed plate to press the tortilla out onto the nonstick foil (must be nonstick or else use parchment). Also, these tortillas were a little vulnerable to wet ingredients. The fix for that is to add about 1 teaspoon to 1/2 tablespoon of Psyllium Husks (whole) - use less if using powder. You will also need to up the egg white (liquid) to account for the extra thickness. Maybe a 1/4 cup should do it. But if it seems too thick add more. The plus side to this is it will make more tortillas with a lower carb count! I've been meaning to revisit the recipe and make changes, just can't right now. Sorry! But hope you will try it and let me know. If not there is another few tortilla recipes: Psylli Wraps on here that work great! I'd cook in a 350° oven for about 5 minutes then check them. They may take as long as 6-8 minutes but watch. All you want is for them to be set enough to put the pieces of parchment or tortilla into the pan to cook it. The parchment will peel off when it's done enough.susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-5303210549466212002014-04-15T10:18:44.719-05:002014-04-15T10:18:44.719-05:00I'm late to the tortilla party & just foun...I'm late to the tortilla party & just found your brilliant recipe. Can't wait to make these. Don't have a microwave. Any idea if I can use the oven? Time & temp? Thanks!Joannhttps://www.blogger.com/profile/08249436534187897837noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-5476710692292522312013-08-29T13:29:31.302-05:002013-08-29T13:29:31.302-05:00Hi Rike,
That's a deep subject! Coconut flour...Hi Rike,<br /><br />That's a deep subject! Coconut flour is soooooo "its own animal." It's super absorbent and holds hydration. In fact, when cooking with it, you tend to need more eggs when converting a recipe.<br /><br />I would be tempted to try either psyllium husks (measured then ground), or a mixture of chia seeds/flax seeds and some nut flour such as almond, sesame or pumkin seed (ground after measuring). To replace the coconut flour, with anything other than psyllium, you should double the quantity of flour. You could try using rolled oats (measured after grinding...use 2x the amount). Hope that helps and let us know how it works!susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-14338575513273133362013-08-29T13:26:04.036-05:002013-08-29T13:26:04.036-05:00I know, right Miner? It's a totally different ...I know, right Miner? It's a totally different way of cooking, LC can be like that! But it has so many different applications once you get the technique down!! So glad you liked them!!! I think the texture of crepes would need to be a bit more tender (maybe only doing the micro part and omitting the stove-top step?)<br />susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-41062745278124051952013-08-22T05:40:28.227-05:002013-08-22T05:40:28.227-05:00Hi there, What subs can I use as Coconut flour is ...Hi there, What subs can I use as Coconut flour is not available in stores here in Africa.<br /><br />Thanks RikiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-52224319339240479892013-08-13T20:05:06.497-05:002013-08-13T20:05:06.497-05:00Thank you for inventing these!
We tried them toni...Thank you for inventing these!<br /><br />We tried them tonight, and they were fantastic. It's so odd to bake like this, so we were worried, but they came out without a hitch.<br /><br />The flavor and texture seems like it would approximate crepes extremely well, too. After eating just one, I felt all kind of inspiration to make some low carb crepe dishes. I can't wait! Miner Khttps://www.blogger.com/profile/07107390221399549545noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-44531885979028753412012-11-14T02:29:27.351-06:002012-11-14T02:29:27.351-06:00Hi Farrah,
So happy you came back and reported yo...Hi Farrah,<br /><br />So happy you came back and reported your success. Now I can't wait to have time to make the flour tortillas without gelatin and test em out too.<br /><br />I'm so glad you're lovin' the recipe and it's helpful. To me, a tortilla that's 0.8g of net carbs is CRAZY awesome. LOL. Wait till you try them with enchiladas. We love them. And the breakfast tacos they make...not to shabby!<br /><br />Please tell all your friends about Fluffy Chix Cook website, will ya?<br /><br />Happy Thanksgiving girl!susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-52027847598339785792012-11-13T21:04:59.769-06:002012-11-13T21:04:59.769-06:00I made a double batch tonight for some chicken faj...I made a double batch tonight for some chicken fajita tacos. I left out the gelatin altogether and they still were soft and flexible, and tasted great. Total sub for tortillas...I can not thank you enough for this recipe. AWESOME. I got 16 tortillas out of the whole batch. Can't wait to make bacon and egg with salsa verde for breakfast tomorrow.Anonymoushttps://www.blogger.com/profile/03272619710987128040noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-15437852841420102632012-10-29T15:38:08.100-05:002012-10-29T15:38:08.100-05:00Cool on making them and reporting back to us on ho...Cool on making them and reporting back to us on how they turned out! :D<br /><br />So look, the 6 tortillas versus 15 last time I made them:<br /><br />1. Your batter may be too thick. Try thinning it out with 2-4 tablespoons more water. The consistency is kinda like thicker cream of wheat? It is easily spreadable and not watery. But I thin it out 1 tablespoon at a time until I know the consistency is right.<br /><br />2. You use too much batter or make too big of tortillas. Either way, they are still low cal and low carb. But not as cheap as if you get 15-16 tortillas out of a double recipe. I use the big spoon that came in my flatware set. It's called a "soup spoon" or tablespoon and is bigger than the coffee spoon. It's mounded. About 2 level tablespoons of batter. From there I smooth it into about a 5" disc. <br /><br />An easy way to moderate how much you use is to go through and "pre-measure" into another bowl. That way you can anticipate how many tortillas you will get out of that batch. You know if it comes up too short of 15-16 tortillas with a rounded tablespoon, then you need to add more water to extend it! Right?<br /><br />The 5" is perfect for tacos, enchiladas, quesadillas, tostadas and tostada chips. But it's on the small side if you're using it as a burrito or sandwich wrap.<br /><br />Hope that helps! <br /><br />Let us know how it turned out! That's cool if we don't have to use the gelatin for texture!susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-34926804853160653902012-10-29T13:03:22.729-05:002012-10-29T13:03:22.729-05:00Yes I completely picked out the gelatin because it...Yes I completely picked out the gelatin because it was little grainy globs so I easily just picked the pieces out and the looked exactly like your photos did, and were flexible and made great dupes. I haven't made them again but think I'll make another batch completely omitting the gelatin and I will tell you for sure. The only thing was I got about 6 tortillas out of the recipe. Anonymoushttps://www.blogger.com/profile/03272619710987128040noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-23262003265330884092012-10-22T13:59:34.831-05:002012-10-22T13:59:34.831-05:00Hi Farrah,
I updated the recipe. I'm sorry yo...Hi Farrah,<br /><br />I updated the recipe. I'm sorry you had difficulty with the gelatin. Here's what I do. I add more water (updated recipe reflects this). I also always make a double recipe so I actually only use 1 envelope of gelatin (3 tsps) and mix it with 1/4c of boiling hot water. I stir that until it dissolves and becomes thick and viscous. Then I nuke it for a few seconds and stir until it is liquid again! Then I add it to the mixture.<br /><br />I've never tried these without the gelatin!!!! Are you telling me that without the gelatin they stay flexible and have a good dough-like flour tortilla texture? IF so, cudos girl!!!! Please check back and let us know, ok?!! That would be an awesome accomplishment!susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-64678726729920883602012-10-18T00:22:14.608-05:002012-10-18T00:22:14.608-05:00i used the know gelatine 2 tsp and added that to t...i used the know gelatine 2 tsp and added that to the 1 Tbl of water and it was a big glob, then added it to the flour and it never mixed. i ended up taking out the bits of gelatin and making them according to your directions and they came out great. what am i doing wrong with the gelatin. i even tried it twice with the same results.Anonymoushttps://www.blogger.com/profile/03272619710987128040noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-16671911919341408932012-10-16T17:48:02.971-05:002012-10-16T17:48:02.971-05:00OMG! Maybe, just maybe the best review of my entir...OMG! Maybe, just maybe the best review of my entire career! I'm printing and framing it. Or I might just save a step and copy it in crayola and magnet it to the fridge! :D<br /><br />Thank you for taking the time to give us such incredible feedback!!! I'm over the moon that the recipe works for you and that you and your family dig 'em!!! I think they are the next best thing to heaven, but I'm biased and a self-aggrandizer... *blush*<br /><br />MUAH! So where do I send the $0.25 for your more than generous words! :Dsusiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-12497070273343285562012-10-16T17:39:00.886-05:002012-10-16T17:39:00.886-05:00I have now made these tortillas several times. Th...I have now made these tortillas several times. The first time they wouldn't come off the parchment, so I went out and got the Reynold's brand parchment, and it worked like a charm! And we LOVE them.<br /><br />Now to be specific: I used the egg whites from the carton in the milk aisle of the grocery store - brand name All Whites. The powdered egg whites are called Just Whites. I've used both Kraft parmesan cheese, and generic, grated, from the Italian market, and they both worked. I've also used both the Knox gelatin (one packet per recipe) and gelatin from bulk (2 tsp per recipe), and they both worked.<br /><br />We love these tortillas. It is just amazing that you can get a bready-like product with so little in the way of dry ingredients. You are so creative!Rebeccanoreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-7426281752712039182012-09-21T10:12:43.515-05:002012-09-21T10:12:43.515-05:00Ha! I thought you looked like a robot. I took off ...Ha! I thought you looked like a robot. I took off word verification and hopefully that will make it easier on y'all. But if I start getting spammed by bots, up it goes again!<br /><br />Be strong. Why not call the cake place first to see if they have it. If not, why not order online from someplace in the UK? I bet they have them!susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-30809195122714097732012-09-21T10:01:04.517-05:002012-09-21T10:01:04.517-05:00Great Suzie, thanks for the advice!! I'll give...Great Suzie, thanks for the advice!! I'll give that new shop a look-see tomorrow then though I don't want too - the specialize in cakes and all kinds of sweet yummie things but I am strong...I AM!! :S x<br /><br />damn it.... am on my third try for the text thing at the bottom, I must be a robotAnonymoushttps://www.blogger.com/profile/07387404031097408070noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-34269260421464410132012-09-21T09:15:09.955-05:002012-09-21T09:15:09.955-05:00Hi Nikki,
Welcome!
Try your cake place for the eg...Hi Nikki,<br />Welcome!<br /><br />Try your cake place for the egg white powder. The purpose is to add a "gluten" type of stretchiness or elasticity to the dough. Protein powder would add body but not elasticity. Things that add elasticity are gums and glucomannan and egg white powder. I chose using gelatin and egg white powder cuz I wanted to make a recipe more people could make from things available at the grocery. <br /><br />Turns out, the egg white powder or gelatin is also a problem for people!<br /><br />As far as leaves...I'd start with trying to do a 1/4 of a leaf. If they are too brittle, then add more. If you are working with leaves, I would definitely double the recipe! And once I had the quantities worked out, I would then maybe double the recipe again!<br /><br />Also, please know another reader had issues getting her parchment to release. She used some kind from the internet.<br /><br />I used Reynold's Brand parchment from the grocery store. So if you have trouble with it releasing, the trouble is likely your parchment and you should try another brand before going crazy changing ingredients.susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-89108895375399349132012-09-21T08:52:47.207-05:002012-09-21T08:52:47.207-05:00Dear Suzie, I am dying to try these as I love love...Dear Suzie, I am dying to try these as I love love love taco's and duh, they are not low carb :( boo!! I live in the Netherlands in Europe and I must also admit I have never even heard of powdered egg whites :D Though there is a specialized cake shop, maybe they would have it...?? HHmmm, must check it out. Would using protein powder work do you think? (I have LOADS of that you see hihihi) Oh, and another thing: we do have gelatin but in leaves not in powder, any idea how much I should use? Thanks again for the brilliant genius things you do!! xAnonymoushttps://www.blogger.com/profile/07387404031097408070noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-32792842791513947942012-08-29T17:00:56.476-05:002012-08-29T17:00:56.476-05:00Tiddlywinks - I think you sometimes have to be car...Tiddlywinks - I think you sometimes have to be careful about meringue powder. Sometimes it's pre-sweetened. So you definitely need to read the lable! I have some here called "Just Whites" and it's Deb el brand. I found it on the baking isle and amazon also has it. The merengue powder I have is sweet and vaguely vanilla/marshmallow flavored. I use it for royal icing for the carb monkeys! And for gingerbread houses.susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-70039242363237274862012-08-29T15:41:16.152-05:002012-08-29T15:41:16.152-05:00find powdered egg whites in a cake decorating supp...find powdered egg whites in a cake decorating supply store ie Wilton cakes (any store that sells Wilton or online @ Wilton.com) It's call Meringue.tiddlywinks53noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-8681303904922278352012-08-09T19:41:54.325-05:002012-08-09T19:41:54.325-05:00LOl...I will totally be your pimp ;) And you'...LOl...I will totally be your pimp ;) And you're welcome :) I know some of the things we use to work magic in our LC world can be hard to find, so I never mid helpin someone out. I've been at this for a little over a year and I've lost right at 100 pounds, and I'm always learnin new stuff, it's only right to pass it along :)WWhttps://www.blogger.com/profile/15638671514718675870noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-72877826225835474482012-08-02T13:50:59.405-05:002012-08-02T13:50:59.405-05:00Oh and always great to meet another Texan! Howdy! ...Oh and always great to meet another Texan! Howdy! :)susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-5793748247298919482012-08-02T13:41:01.455-05:002012-08-02T13:41:01.455-05:00Oh, great resource tip! Thanks WW!! MUAH! And than...Oh, great resource tip! Thanks WW!! MUAH! And thank you for aiding and abettin' me and my predilection for "long talkin'" haha! I appreciate you sharin' Fluffy Chix with your friends and hope you will continue to be my pimp! <br /><br />(Oh no she did not just say that! I'm never gonna be allowed around decent folk again! ;) Sorry, gotta go. The boys have the Palmolive out and waitin'...)susiethttps://www.blogger.com/profile/15272845481090791648noreply@blogger.comtag:blogger.com,1999:blog-1831992060030300549.post-45458478383082321122012-08-02T13:13:32.959-05:002012-08-02T13:13:32.959-05:00For the powdered egg whites, you also might try lo...For the powdered egg whites, you also might try looking in the cake decorating section at Wal-Mart or any cake decorating supply store. They usually have them (Wilton's brand) for use in Royal Icing recipes.<br /><br />SusieT, we just love you and your recipes :) I'm also a born n bred, dyed in the wool Texan, and I truly enjoy sharing your site with my Yankee friends...LOLWWhttps://www.blogger.com/profile/15638671514718675870noreply@blogger.com