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Low-Carb Tortilla/Wrap
By Tamarian Shepherd
This makes an excellent pita/wrap bread with very low carb count.
It also makes a good pizza crust as well.
1 cup soy protein isolate
1/2 tsp baking powder
1 Tsp whipping cream
1 cup water (Approx, I add water until soft but not runny)
1 Tsp olive oil
2 Eggs
(no salt or sugar needed, since as a thin pita, it's not dense)
Mix eggs, add cream and oil, add dry mix, add water while mixing
until soft mixture with no lumps. I use a hand mixer.
Bake at 350 for 10 - 12 minutes. Make sure to spread thinly on a well
oiled sheet. This can get very thick. I spread very thinly, but avoid
making it transparent. This makes it very flexible as a wrap.
This mixture can make about 8-10 pitas, depending on size and
thickness.
Total carb: 9 g, or 0.9 g/pita.
By Tamarian Shepherd
This makes an excellent pita/wrap bread with very low carb count.
It also makes a good pizza crust as well.
1 cup soy protein isolate
1/2 tsp baking powder
1 Tsp whipping cream
1 cup water (Approx, I add water until soft but not runny)
1 Tsp olive oil
2 Eggs
(no salt or sugar needed, since as a thin pita, it's not dense)
Mix eggs, add cream and oil, add dry mix, add water while mixing
until soft mixture with no lumps. I use a hand mixer.
Bake at 350 for 10 - 12 minutes. Make sure to spread thinly on a well
oiled sheet. This can get very thick. I spread very thinly, but avoid
making it transparent. This makes it very flexible as a wrap.
This mixture can make about 8-10 pitas, depending on size and
thickness.
Total carb: 9 g, or 0.9 g/pita.
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