Weeknight · 15–30 min

JC's "Garlic Bread" Almond Flour Tortillas

Name: JC's "Garlic Bread" Almond Flour Tortillas
Prep time: 20 min
Total time: 20 min
Ingredients: Almond flour, 1 cup, blanched; Psyllium husk, ⅓ cup, whole husk; Olive oil, 2½ tablespoons; Water, ⅓ cup, the cleanest water available; White salicornia salt, ½ teaspoon, heaping (Saltwise); Garlic powder, ½ teaspoon; Dried minced garlic, 1 tablespoon

Tastes like garlic bread. Never eat this alone, always eat this with a larger quantity of raw vegetables. Pair this with my Intestinal Broom Salad.

JC Ortiz-Roman’s pick · mucusless diet healing system · 4 years, 11 months plant-based

@jc.ortiz.roman

Shared by JC Ortiz-Roman· verified plant-based

Hands-on: 20 min
Hands-off: None
Total: 20 min
Dishes: 2

12gprotein506cal26gcarbs42gfatper serving · $1.52

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Skillstove

Method

1
Equipment: mixing bowl, measuring cups and spoons, a spoon or clean hands for mixing, parchment paper, two flat plates or a tortilla press, sauté pan or skillet, spatula.
2
Make the dough: Add almond flour to a mixing bowl. Add psyllium husk. Pour in olive oil and water. Mix thoroughly using clean hands or a utensil, scraping the sides and folding the dough inward until evenly hydrated.
3
Season the dough: Add white salicornia salt, dried minced garlic, and garlic powder. Mix again until seasonings are fully incorporated. The dough should be moist, cohesive, and pliable, not crumbly or dry.
4
Rest (optional but helpful): If not cooking immediately, cover the mixing bowl and refrigerate. Do not leave uncovered, as the dough will dry out and lose integrity.
5
Preheat the pan: Heat a sauté pan on high until very hot. Do not add oil to the pan. The oil in the dough prevents sticking.
6
Form the tortillas: Place a sheet of parchment paper on a plate. Roll a ball of dough about the same diameter as a tablespoon measuring spoon, meaning the width and not the volume. Place it in the center of the parchment and gently press so it does not roll. Cover with another sheet of parchment and a second plate. Press firmly and evenly to flatten into a tortilla.
7
Transfer to the pan: Remove the top plate and piece of parchment. Flip the tortilla onto your hand, peel off the second parchment, and carefully place the tortilla onto the hot pan.
8
Cook the tortilla: Cook until the edges develop light golden-brown spots. Flip and cook the other side. Flip once or twice more if needed, applying light pressure for even cooking. Avoid overcooking, burning will cause bitterness.
9
Finish and serve: Remove from heat once lightly browned and fully set. Repeat with remaining dough.

Good to know

Always pair this with a larger serving of raw vegetables. Do not eat them alone as a meal or you may experience a slowing of bowel movements.
Psyllium husk may noticeably support elimination for some people.
Tortillas can be cooled and cut into wedges to use as scoops or chips. Baking is an alternative method, but pan-cooking is faster.
Substitute other dried spices or herbs to taste. Psyllium husk powder may be used in place of whole husk for smoother tortillas, but it requires more liquids and seasonings.