Diabetic-Friendly LARGE “Flour” Tortillas (Low-Carb)
Makes: 4 large tortillas
Net carbs: ~3–4 g each
Ingredients
- 1 cup almond flour (fine, blanched)
- 2 tbsp coconut flour
- 1 tbsp psyllium husk powder (this is the secret for flexibility)
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp olive oil or avocado oil
- ¾ cup warm water
Instructions
- Mix dry: Combine almond flour, coconut flour, psyllium, baking powder, and salt.
- Add wet: Stir in oil and warm water. Dough will thicken fast.
- Rest: Let sit 2–3 minutes until soft and pliable.
- Divide: Split into 4 balls.
- Roll thin: Place between parchment paper and roll into 8–10 inch circles.
- Cook: Heat a dry skillet over medium. Cook each side 45–60 seconds until lightly browned.
- Keep warm: Stack in a towel to stay flexible.
Why these work for diabetes
- ✅ No wheat flour or sugar
- ✅ Very low glycemic impact
- ✅ High fiber slows glucose spikes
- ✅ Flexible enough for burritos & wraps
Pro Tips (important 👀)
- Roll thin or they’ll feel bread-like
- Don’t overcook—keeps them bendy
- Store in fridge up to 4 days or freeze between parchment
