Carb-Free Gluten-Free Tortillas

November 2, 2016

Preparation time: 10 mins
Cooking time: 30 mins
Serves: 6
  • 500g cauliflower, cut into florets
  • 6tbsp psyllium husks
  • 2 eggs
  • ¼tsp salt
  1. Steam or boil the cauliflower until it is completely mushy.

  2. Drain of ALL excess moisture then, using a stick blender or food processor, puree the cauliflower until smooth.

  3. Add the husks, eggs and salt and blend again. It is VITALLY important to use a blender for this as it guarantees the maximum effect of the psyllium husk which is the gluten-like binding agent.

  4. Leave it to stand for no less than 15 minutes to thicken into dough.

  5. Break the dough into six balls and roll each one out into a tortilla shape. Use coconut flour for dusting.

  6. In a heavy based pan, dry fry each tortilla on a medium heat until nicely coloured on the outside and cooked in the middle. You could also bake them in the oven but the edges do tend to dry out.


Courtesy of Real Meal Revolution










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