Mix ground almonds, wheat gluten flour, soy protein powder and salt.
Cut in lard until mixture resembles fine crumbs - like little peas (a pastry
blender works well for this.) Slowly add water, 2 Tablespoons at a time,
mixing well until ingredients form a ball. Cover and let dough rest for 20
minutes. Divide dough into 16 equal pieces. Roll each piece into a ball.
Sprinkle countertop with protein powder or a thin coating of oat flour.
Flatten balls, one at a time, as much as possible then roll each
flattened ball out into a circle approximately 6-inches in diameter.
Heat nonstick skillet over medium-high heat. Place dough circles in
pan, one at a time. Cook just until lightly browned then turn over and
lightly brown other side. Repeat with remaining dough. Store cooked
tortillas between damp paper towels until done cooking all tortillas.
These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds
or until warm and soft.
*"I've had best results using "Bob's Red
Mill: Vital
Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup
on label and approx. 75% - 80% protein." - Lora
Makes 16 tortillas. After fiber - 1.7 carbs per tortilla.
