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.
