This is a super low mix that does not take long to make and the tortillas are soft and pliable. It is perfect for quesadillas, fajitas or taco night. You can make larger ones for wraps as well. I keep the mix in the fridge in a mason jar. If you already have bread dough in the fridge, you can also use that for a quick tortilla.
Tortilla Mix
This is a super low mix that does not take long to make and the tortillas are soft and pliable. It is perfect for quesadillas, fajitas or taco night. You can make larger ones for wraps as well. I keep the mix in the fridge in a mason jar. If you already have bread dough in the fridge, you can also use that for a quick tortilla.
Nutrition
Ingredients
Method
- Place dry ingredients in a bowl or food processor.
- Add shortening until evenly combined.
- Store in fridge for up to a month, freezer for up to a year.
Notes
To make a tortilla:
Combine 25 gm of the tortilla mix (2 tablespoons plus 2 teaspoons) and 15 gm (1 tablespoon) warm water in a small bowl. Let sit for 15 minutes.
Add a little wheat starch to your work area. Press the ball down into a flat circle.
Gently roll the dough into a 6 inch circle, adding more wheat starch as needed.
Heat up a cast iron pan on medium high.
Place the tortilla onto the pan. Cook for 2 minutes, flip and cook an additional 2 minutes. Reader Q&A:
Q: Can you freeze or refrigerate already made tortillas? A: The fridge dries them out a bit, but they will last a few days if wrapped up properly. (If they get a bit dry, make chips out of them.) I freeze them all of the time. I will even make quesadillas and freeze before cooking to make things quicker on a busy night or to get my daughter to cook for herself!
Brenda
Q: I’d like to use plain psyllium husk in place of the Metamucil – what amount should I use and do I then need to add some sugar too? Thanks! A: Use half of the amount. You could add a teaspoon of sugar (but don’t think you need it). Some pure psyllium husk (and off brands of metamucil) give a weird purplish hue to the baked goods — does not impact taste but color a bit off putting. Brenda
Q: Does psyllium husk have the same Phe as Metamucil? A: There is no phe in either. HOWEVER, if you are using pure psyllium husk, use half the amount listed and know that sometimes it adds a weird purplish hue to the end product (tastes the same).
Q: If I want to prepare the entire recipe and freeze, how much water do I add? I figured 10 oz. but want to confirm that Thank you! A: So 15 gm water per tortilla. The mix makes 12 tortillas so it would be 12 x 15 gm = 180 gm (or 3/4 cup or 6 oz.).
Q: Hi Brenda, any suggestions to make this a sundried tomato version?
Thank you A: If you were making a batch of tortillas (vs the mix), I would soak 3 sun-dried tomatoes in hot water and then blend in a blender. Use that to replace the liquid in the recipe. If you were looking to make a tomato tortilla mix, think you would need to get powdered tomatoes. (You can do the same thing to make a spinach wrap — blend some spinach in with the hot water).
Q: I live in Canada. Wondering where to find Wheat Starch/brand? Thank you! A: In the states, I typically recommend honeyville grains for wheat starch in bulk, a good asian market or one of the low pro companies. Ask on Cook for Love’s FB page — loads of people there from Canada. — Brenda
Q: I’m new to this Pku cooking for my granddaughter!! The chocolate chip cookies were awesome! This question may sound dumb but do you cook these before you freeze them? A: Cook and freeze or keep the mix in the fridge/freezer and make fresh as needed. — Brenda
Q: Sounds perfect! I have a questions though. Has anyone tried and can an 8 Inch Cast Iron Tortilla Press, Tortilla Maker be used when making these tortilla’s A: I found that they broke apart when using a tortilla press so recommend rolling.
Q: Is the 7 ingredients listed for tortilla mix considered the Versa Mix used in the Pizzelle recipe? When I searched Versa Mix on website it did not locate any recipe for “Versa Mix”. I am trying to make the pizzelle recipe. Thank you, Kathy A: Versa mix is something you purchase directly from Taste Connections. It is different from CFL’s tortilla mix.
Combine 25 gm of the tortilla mix (2 tablespoons plus 2 teaspoons) and 15 gm (1 tablespoon) warm water in a small bowl. Let sit for 15 minutes.
Add a little wheat starch to your work area. Press the ball down into a flat circle.
Gently roll the dough into a 6 inch circle, adding more wheat starch as needed.
Heat up a cast iron pan on medium high.
Place the tortilla onto the pan. Cook for 2 minutes, flip and cook an additional 2 minutes. Reader Q&A:
Q: Can you freeze or refrigerate already made tortillas? A: The fridge dries them out a bit, but they will last a few days if wrapped up properly. (If they get a bit dry, make chips out of them.) I freeze them all of the time. I will even make quesadillas and freeze before cooking to make things quicker on a busy night or to get my daughter to cook for herself!
Brenda
Q: I’d like to use plain psyllium husk in place of the Metamucil – what amount should I use and do I then need to add some sugar too? Thanks! A: Use half of the amount. You could add a teaspoon of sugar (but don’t think you need it). Some pure psyllium husk (and off brands of metamucil) give a weird purplish hue to the baked goods — does not impact taste but color a bit off putting. Brenda
Q: Does psyllium husk have the same Phe as Metamucil? A: There is no phe in either. HOWEVER, if you are using pure psyllium husk, use half the amount listed and know that sometimes it adds a weird purplish hue to the end product (tastes the same).
Q: If I want to prepare the entire recipe and freeze, how much water do I add? I figured 10 oz. but want to confirm that Thank you! A: So 15 gm water per tortilla. The mix makes 12 tortillas so it would be 12 x 15 gm = 180 gm (or 3/4 cup or 6 oz.).
Q: Hi Brenda, any suggestions to make this a sundried tomato version?
Thank you A: If you were making a batch of tortillas (vs the mix), I would soak 3 sun-dried tomatoes in hot water and then blend in a blender. Use that to replace the liquid in the recipe. If you were looking to make a tomato tortilla mix, think you would need to get powdered tomatoes. (You can do the same thing to make a spinach wrap — blend some spinach in with the hot water).
Q: I live in Canada. Wondering where to find Wheat Starch/brand? Thank you! A: In the states, I typically recommend honeyville grains for wheat starch in bulk, a good asian market or one of the low pro companies. Ask on Cook for Love’s FB page — loads of people there from Canada. — Brenda
Q: I’m new to this Pku cooking for my granddaughter!! The chocolate chip cookies were awesome! This question may sound dumb but do you cook these before you freeze them? A: Cook and freeze or keep the mix in the fridge/freezer and make fresh as needed. — Brenda
Q: Sounds perfect! I have a questions though. Has anyone tried and can an 8 Inch Cast Iron Tortilla Press, Tortilla Maker be used when making these tortilla’s A: I found that they broke apart when using a tortilla press so recommend rolling.
Q: Is the 7 ingredients listed for tortilla mix considered the Versa Mix used in the Pizzelle recipe? When I searched Versa Mix on website it did not locate any recipe for “Versa Mix”. I am trying to make the pizzelle recipe. Thank you, Kathy A: Versa mix is something you purchase directly from Taste Connections. It is different from CFL’s tortilla mix.
