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Old 02-19-2014, 10:23 AM   #211
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Thank you to all of you for inspiration!
I have made a few tweaks for myself....using Psyllium, Coconut Flour, Flax, Guar Gum.
The 'process' kept me stumped...so I included a sandwich of parchment paper to fry it on the dry skillet...90 sec. on each side
When I count the macros, it will be 2 tortillas=1 egg...so I can track protein as well.
So, now...hand held yummies! ! !
THANK YOU ! ! !
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Old 02-21-2014, 08:17 AM   #212
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tried to make the fluffy chix version with almond meal last night and failed utterly. First of all they were gummy and stuck to my cast-iron skillet no matter how well I greased it. they weren't flippable and stayed gummy and white except for the bits directly in contact with the skillet.

Perhaps I should just use my stainless skillet instead. They also came out pancakey (baking powder: don't think I'll put that in the mix again). They did taste good with some syrup though!

How thick should the "batter" be? I kept watering mine down as it was already too eggy tasting and was not pourable. It tended to stay around applesauce consistency.

I'm going to try oui's next instead since it's less ingredients.
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Old 02-25-2014, 05:14 PM   #213
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emita. I would never try this without a nonstick pan hon. Sorry! I barely spray my pan with olive oil spray, then spread the oil spray around with a brush. Then that's about it. Heat pan, pour and swirl. So sorry you had trouble!
How can egg whites be eggy tasting? And I never add more water--only egg white. Water will make them fall apart.

I use carton egg whites. It should be thin like crepe batter. Put about 3 tbsp measure in center of pan and swirl quickly to form tortilla. At the end, batter will thicken. Simply pour a bit more egg white in to losen it up.

Hope that helps.
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Old 02-25-2014, 05:58 PM   #214
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I made these today for the first time. I think they just might be a keeper in my kitchen. I had one with melted cheddar and some salsa and then later I made a quesadilla. It never really firmed up when it got brown but I ate it all! Tomorrow I'm going to try manicotti roll ups with them. I did add water to thin my batter out. I think I'll just make small amounts from now on to solve the thickening problem. I used one of those small green, ceramic, non-stick pan and it worked like a dream! Now I want the bigger skillet to make burrito sized tortillas.
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Old 02-25-2014, 07:06 PM   #215
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I never have any luck with anything egg-based in my cast iron skillet. I'm with Pooti - you gotta use nonstick for this recipe!

The original recipe works perfectly in my nonstick skillet. DH loved the enchiladas I made with these tortillas. In fact I think I'll make some more real soon!
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Old 02-25-2014, 08:58 PM   #216
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I love Ouis' original recipe too! No need to complicate things up with my version. I just am a card-carrying tweaker. It's a sickness. *blush*

Just a note on the complicated version. I cook them much longer than you thing they need to be cooked and I do think water is not ur friend in this recipe cuz it unleashes the psyllium "gel" where the egg protein doesn't. But you have to cook them until they are very dry and brown spotted like a tortilla.
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Old 02-25-2014, 11:22 PM   #217
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Oh you know ME, Pooti, I will tweak with the best of 'em, it's definitely a curse, if not a sickness - LOL! BUT I tried this the original way first and was so pleased that I didn't bother tweaking. Strange but true.
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Old 02-26-2014, 05:54 AM   #218
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Yeah, my batter was applesauce consistency almost. Next time, stainless skillet with some spray (no non-stick left in my home, if I could find good ceramic ones I'd get those)
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Old 02-26-2014, 06:51 AM   #219
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Emita. Stainless steel will not work either, but feel free to try it. Walgreen's has the green ceramic pans for $19.99 if I remember correctly.
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Old 02-26-2014, 06:53 AM   #220
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I hear ya Char!! Believe me, I LOVE the original!
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Old 02-26-2014, 07:53 AM   #221
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Quote:
Originally Posted by pooticus View Post

Then if that wasn't enough I made them again this morning and used:

1 TBSP Psyllium Husks
1/2 Tbsp Coconut Flour
1 Tbsp Oat Fiber
1/2 tsp Baking Powder
1/4 tsp sea salt
1/2 cup All Whites

I loved them even more. So quick and easy. It made 3 tortillas for 34 cals and like 1g net carbs?
Well here's my theory. I read these threads for weeks and weeks and then FINALLY try something here and there.

By the time I tried this I tried friend Pooti's tweak. These are a major and huge success. I guess it's because I've made them in the morning, but I can't shake the taste of a great pancake. Crazy, I know, because there is no sweetener and no vanilla, etc. Maybe my mom made tough pancakes!

But these will be p-e-r-f-e-c-t for any wrap. I only got two huge ones.
And now that I've torn away one, there is only 1 left. I did let them cook until it was probably brown on the first side (I didn't disturb it) and sort of dry on top. The edges started to curl and that's when I turned them. Mine didn't taste eggy at all. So weird to enjoy the flavor so much when it should be neutral.

Easy to throw together and I am thrilled to have this recipe! Thanks to all you super creative cooks!
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Old 02-26-2014, 04:09 PM   #222
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I don't have any coconut flour. Could I sub almond flour? And if so, how much?
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Old 02-26-2014, 04:20 PM   #223
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I don't have any coconut flour. Could I sub almond flour? And if so, how much?
Try the original recipe on page 1 - just egg whites and psyllium. Easy and good.
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Old 02-27-2014, 05:59 AM   #224
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Thanks Charski, I just got some psyllium husks and plan on trying them tonight.
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Old 02-27-2014, 08:34 AM   #225
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Let us know what you think!

I didn't make these for MONTHS, I just couldn't see how egg white and psyllium together was gonna produce ANYTHING edible - but I should've known that Ouis would not let me down, nor any of the other reliable tweakers and testers who said this was good.

If you expect it to be "just like a tortilla" you'll be disappointed, but if you consider it a wrap or vehicle for other goodness, like enchiladas or cannelloni or the like - you'll be so glad you tried them!
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Old 02-27-2014, 01:39 PM   #226
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Very true Charski.
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Old 02-28-2014, 02:40 PM   #227
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I make chips with these - I put one on a napkin on a plate and microwave for 1 minute. (time will vary according to the strength of your microwave) They curl up a little and get very crispy - break in half, then each half in three or four pieces. These are very sturdy chips that are great for taking to a mexican restaurant to dip in salsa or guac! You can play around with spices to make them more flavorful, but since I just use them as carriers for salsa and guac they are fine kinda plain for me.
Thank you for this idea. Wow! These are the best chips I've made in the last three years we've been low carbing. And I've tried a lot believe me. Really crispy, sturdy and great tasting. I used onion and garlic powder, parm, and salt with the egg white, psyllium mixture. When DH says this is a keeper I listen. He used them for onion dip tonight. Thanks again.
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Old 02-28-2014, 02:41 PM   #228
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Really? I must try that! So just the original recipe, with some seasonings? Wow!
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Old 02-28-2014, 02:57 PM   #229
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Really? I must try that! So just the original recipe, with some seasonings? Wow!
Yep! Easy easy. Although I nuked one minute on paper towel turned over and nuked another minute. Depends on your microwave. I'm so excited since low carb chip recipes have just not been satisfying to us. I want to try and get these a little thinner though. Maybe thinning the mix somehow. As others have stated, I had to add more egg whites near the end as I made them. Will experiment with this as this was only my second time making the tortillas. FYI, I'm not sure if others are doing this but I bought a small two sided crepe/omelet pan for these and it works like a charm. Yes, I'm a member of the gadget club too.
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Old 02-28-2014, 03:30 PM   #230
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Yep! Easy easy. Although I nuked one minute on paper towel turned over and nuked another minute. Depends on your microwave. I'm so excited since low carb chip recipes have just not been satisfying to us. I want to try and get these a little thinner though. Maybe thinning the mix somehow. As others have stated, I had to add more egg whites near the end as I made them. Will experiment with this as this was only my second time making the tortillas. FYI, I'm not sure if others are doing this but I bought a small two sided crepe/omelet pan for these and it works like a charm. Yes, I'm a member of the gadget club too.
I really wish you had not told me about the existence of this pan. I fear for my relationship now. If I bring one more new gadget into the kitchen. Well, holy snarkies! It won't be pretty.
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Old 02-28-2014, 03:35 PM   #231
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I really wish you had not told me about the existence of this pan. I fear for my relationship now. If I bring one more new gadget into the kitchen. Well, holy snarkies! It won't be pretty.
Haha! I sneak my gadgets in now. I bought the tortilla press for the other wrap recipe. Haven't tried it yet. I bought the ka pasta extruder to make from the pasta thread. And oh yea. I had to have the Norpro sausage/pasta extruder too. Just in case I wanted to make pasta when we go camping. Yea right. Yes, it is a sickness.
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Old 02-28-2014, 04:41 PM   #232
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Make the same deal with your DHs as I did - one NEW gadget in, one OLD unused gadget OUT! Unless you can prove you neeeeed it and have NO trades. That works if I tell DH what wonderful yumminess HE can expect to enjoy as a result of the new gadget! LOL!

You HAVE seen that description under my name up there, right?
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Old 02-28-2014, 05:06 PM   #233
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Ha! Char I can't believe I didn't see that! *snort* And it "sounds" reasonable.

Angel that's a good plan too!

LOL, as for me, I'm a gadget gal second only to being the Condiment Queen. I should get my nic changed. How do you do that?
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Old 02-28-2014, 05:40 PM   #234
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Angeloco - glad you liked the chips. I make them often!

If you want to make a thinner tortilla, my strong recommendation is to make only 1/3 of the original recipe at a time; i.e., 1/3 cup egg white, 1 tbs. psyllium, and your seasonings. Then, I also recommend not "mixing" this up like a batter, but put your egg white and seasonings into a plastic container with a tight lid (I have a Tupperware shaker that is perfect), then plop in your psyllium, quickly put on the lid, and give it a few shakes. Really, just a few shakes - don't spend more than a few seconds on shaking! Make sure the lid is tight because it sometimes tries to pop off. After a few shakes, pour onto your prepared HOT skillet. The "batter" will be very watery that way, and you can swirl swirl swirl in your skillet to make a tortilla you can almost see through. It will cook very fast.

I get two tortillas from this 1/3 recipe, and what I typically do is make the first one real quick, not worrying about whether it is completely done or not, just cooking it enough so I can flip it and cook a little bit on the raw side too. Once it is slightly cooked it will hold its shape no problem - slide it onto a plate and pour the second one before the raw batter firms up. I cook the second one as much as I want, and then return the first one to the skillet to finish cooking it. Doing it this way, I always get nice thin tortillas.
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Old 02-28-2014, 07:27 PM   #235
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Ha! Char I can't believe I didn't see that! *snort* And it "sounds" reasonable.

Angel that's a good plan too!

LOL, as for me, I'm a gadget gal second only to being the Condiment Queen. I should get my nic changed. How do you do that?
Down in the lower left corner, see the red triangle? Click on that and then ask a mod if they'll change it to whatever you ask for (within reason of course) - that's what I did anyway!
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Old 03-01-2014, 05:01 AM   #236
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Penguin power- Thanks for your tips. I'll try that.

Charski- when I wrote above I couldn't remember at the time who Gadget Gal was. Lol. But I remember you from many of your helpful posts. Especially funny ones like when you said "my job is done" after someone ordered the Norpro (I think) after your recommendation. Haha
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Old 03-01-2014, 05:36 AM   #237
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Charski- looked back at your post. It was the tortilla press. Lol
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Old 03-01-2014, 06:42 AM   #238
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Another member of the gadget club (and cookbook club). I'm planning on trying this recipe this weekend and was looking at those skillets yesterday. I already have a tortilla press plus an electric tortilla maker
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Old 03-01-2014, 10:49 AM   #239
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Penguin-

OMG. Thanks for turning me onto nuking the tortillas until crisp. We had chips and salsa this morning before our breakfast tacos. All total we each had 4 tortillas for less than 70 cals and only 3g net carbs. *snort*. (2 were crispy & 2 were as breakfast tacos). I even made nachos with one of them and they held up! I am so thrilled and will be posting about this revelation on my Fluffy Chix Cook blog. I want to give you credit. Do you have a blog I can link to for you?

Thanks!
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Old 03-01-2014, 12:15 PM   #240
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Thanks Admins! My tiara feels much better now, that I have my official title in place!

Yes, yes. I "feel" like the condiment queen!

Indeed.

Life is good.
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