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Old 05-19-2013, 07:08 AM   #151
lterry913
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I think almond flour is moist and can take a long low temp to crisp up...maybe that could affect also.
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Old 05-19-2013, 06:39 PM   #152
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Yeah, I think longer baking or possibly dehydrating is a great idea. No water- just egg whites. I will try again- it definitely had possibilities!!
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Old 05-20-2013, 11:38 AM   #153
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Subbing! Can't wait to try all the variations.
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Old 05-30-2013, 04:35 PM   #154
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I am going to try these over the weekend. Thanks for posting!
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Old 05-30-2013, 06:27 PM   #155
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Oooo, I need tortilla bread! I love the suggestions people made to use these as lasagna noodles, wanton wrappers, and manicotti shells too.

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Old 06-08-2013, 04:11 PM   #156
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how did you get them so thin?

Wow these look great!!! I did mine and they are kinda thin...not as thin as yours but they were too eggy and too...they reminded me of when I used to cook with pork rinds and how it used to feel gelatinous...

How long did you let the eggs/husk mixture sit for before you put it in a pan?

Quote:
Originally Posted by rosethorns View Post
Here are my pics. I haven't eaten them yet. Can't wait. I'm making tacos for dinner.

click to enlarge these pics.

Attachment 46107

Attachment 46108

Attachment 46109


I got 7 at about 7" round. They are very thin and I used garlic and onion powder.
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Old 06-08-2013, 04:19 PM   #157
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@ouizoid I think I may have let mine sit for way too long because it was very gelatin like and gummy and yikes! I just couldn't eat em.

How many minutes exactly did you allow the mixture to sit for.

I think mine sat for over 5 minutes and by the time i put it into the pan it was super thick I could hardly spread it
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Old 06-08-2013, 05:04 PM   #158
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noooo! For a minute or so maybe??
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Old 06-08-2013, 08:05 PM   #159
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oohhhhh okay. well that gives me hope. I will try and tweak but use a smaller portion so that I can see how i like it the best.

THANKS!
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Old 11-12-2013, 10:01 AM   #160
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Made one. Added onion powder, garlic powder and a little Italian herbs. It turned out great. Very pliable. Thank you, ouizoid. BTW, my spell check wants you to be schizoid! lol
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Old 11-12-2013, 03:34 PM   #161
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"ouizoid. BTW, my spell check wants you to be schizoid! lol"

THAT is hilarious!
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Old 11-13-2013, 01:44 PM   #162
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Subbing to remember to try these.
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Old 11-14-2013, 04:53 AM   #163
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Having problems with these. I want so much to get them to turn out. Even after a minute they are thick and won't spread. Any reason I couldn't immediately pour into a pan after mixing? I've wasted so much of this already that I am getting frustrated.
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Old 11-14-2013, 05:31 AM   #164
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I think it's fine to go ahead and pour into the pan immediately. I think people are having trouble because there are variations in psyllium husk so whatever works for you
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Old 11-14-2013, 11:26 AM   #165
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It works so much better for me to cut the recipe into thirds - i.e., 1/3 cup egg white. 1 tbs. psyllium. That way the batter doesn't set up too much and it's so easy to swirl it around in your pan to get the size you want. Need more tortillas, just mix up another batch. Love this recipe, Ouizoid!
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Old 11-14-2013, 03:52 PM   #166
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Oooh, good idea. The first one was the easiest for me to get sort of ok so maybe if I just try to make only one and immediately pour it into the pan, I'll get them to come out!
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Old 11-14-2013, 04:17 PM   #167
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I get two from the 1/3 batch method czelzler. Had two tonight with Hebrew National Hot Dogs rolled up inside - yummy!

Edited to add: It is mentioned in the instructions but just to make sure, I'll reiterate - it is really important to have your skillet HOT when you start. When the skillet is nice and hot, your first tortilla is done in seconds so the rest of the batter doesn't have time to set up too much.

Last edited by penguinpower; 11-14-2013 at 04:19 PM..
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Old 01-02-2014, 10:00 AM   #168
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Okay, I know this an older thread but they sound awesome!!

So, I was wondering if anyone has used powdered egg whites with the psyllium instead of the liquid whites? If so, what quantity did you use and how much water/liquid did you use to thicken it up?

TIA!!! Happy Day to ya!
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Old 01-02-2014, 10:09 AM   #169
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I am betting you can use the powdered egg whites..Just follow the instructions on the container and make them up and make sure there are no lumps..1/3 of a cup of whites
is 1/3 of a cup of powdered egg whites with water added.
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Old 01-02-2014, 10:31 AM   #170
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Thanks! I am going to mix the dry and store it for easy making!
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Old 01-07-2014, 11:29 AM   #171
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SassySauce, thanks for bumping this - I'm newly returned to the site and this has been my project for the day. I've tried it as wrap for chicken salad, like crepe for a cinnamon cottage cheese blintz and lastly as a pancake alternative for my daughter. I started a thread with recipe variations as I'm eager for new ideas. Now I need to find a recipe for egg yolks.
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Old 01-07-2014, 01:40 PM   #172
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how does everyone deal with that 'flat' weird pysillium taste? I have trouble taking even the flavoured metamucil because of the horrible nasty taste of the pysillium...maybe I'm just too sensitive to it...
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Old 01-07-2014, 02:09 PM   #173
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You can't taste the psyllium flavor - or at least I couldn't and I was very skeptical first time I tried this recipe this morning.

Something about the cooking probably changes that. ??

I was expecting that weird taste for it since I've taken psyllium for years and know exactly what you mean.
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Old 01-09-2014, 07:04 AM   #174
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ok, thanks for saying that, it will probably make me try it at least once.
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Old 01-11-2014, 10:58 AM   #175
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ok I'll bite and try these. Very curious!
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Old 01-22-2014, 05:19 PM   #176
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I was wondering if these are induction friendly?

Thanks,
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Old 01-23-2014, 08:44 AM   #177
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Yes - Psyllium and egg whites are pretty much the only ingredients although I've added spices, etc. depending on what I'm making.

Nutrition Facts
Serving Size 1 tbsp (18 g)
Per Serving
Calories 53
Calories from Fat 0
Total Fat 0.0g
Cholesterol 0mg
Sodium 15mg
Carbohydrates 15.0g
Dietary Fiber 13.5g
Sugars 0.0g
Protein 0.0g

So net carbs seems to be 1.5 g - not bad for a tortilla substitute

If I'm mistaken on anything, please correct me.
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Old 01-24-2014, 08:35 PM   #178
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One more quick question. Do I need to oil the pan first when cooking these?

Thanks,
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Old 01-26-2014, 06:30 PM   #179
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Well I finally got my act together and made these wraps today, just the original basic recipe. DH has a problem with "scorched" eggs (meaning browned in any way) so wasn't sure if he'd go for them - but he did! I spread a little guacamole on one, then some shredded Costco rotisserie chicken, rolled it and we split it. Yum yum!

I plan to make some green enchiladas later this week using these "tortillas" - what an easy recipe! THANKS OUIS!
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Old 01-27-2014, 05:09 AM   #180
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Sounds easy and good Gonna try these tomorrow for a breakfast wrap with egg, ham and cheese
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