I L O V E breads! Different kinds, but especially homemade, whole wheat, artisan, put-all-your-love-into-it kind. I honestly could come up with one hundred ways to consume bread. Daily. But, I l know I shouldn’t, so I don’t.
Let’s be honest–too much of a good thing can be just too much!
Not only eating too much bread can add to your hip line, but consuming too much yeast can also overwhelm your body and contribute to yeast overgrowth in it, especially if you are fighting Candida or a yeast infection.
Baking soda and baking powder can be an alternative in some bread making situations, but we have to be careful even with those. I just recently learned that baking soda abuse can lead to:
- Increased level of body pH (metabolic alkalosis)
- Worsening congestive heart failure
- Seizures
- Severe muscle spasms and contractions (tetany)
- Swelling in feet, ankles, and lower legs
- High levels of sodium in the blood
and it can even interact with some medications.
I said abuse–that’s as in using too much of it. That probably won’t happen to an everyday person, like you and I. Most likely it will happen to those who love using baking soda to calm their stomach irritation caused by acid reflux. Since you are reading this post, you probably don’t have that problems, because you are eating a healthful plant-based diet that would help you get rid of acid reflux naturally.
However, baking soda is still a byproduct of a chemical process. Probably not something that should be in our diet that often. However, it is perfect for external use, especially when making BO busting deodorants!
In addition to health reasons, there are also times when you, and many others, want to avoid all leavened breads and goodies altogether. For example, millions of Christian believers annually undertake the Daniel Fast, and as a part of their fast, choose to avoid all leavened breads. If they are bread lovers like me, then by day three they are probably crying out to high heavens: “give us this day our daily bread!” 🙂
So, for those of us who are health seekers, and for those who use food avoidance as means to deepen their spiritual experience, I set out to create a completely unleavened, yet completely delicious, low fat fat, whole wheat, good for your thighs and your waist bread alternative.
Enter…
Homemade Low Fat Whole Wheat Tortilla Recipe
Hubby loves tortillas. He used to get them at least once a twice a week at the store. But who wants to pay up to $1 a piece for something at the store, when you can make a healthier and tastier version of it at home for only pennies?!
Not me! Yet, for convenience, and before I figured out my own recipe, we did just that…regularly!
Crazy! I know. But that’s the price of buying premade foods.
But, ‘nough is enough, as it goes, and I no longer want to take a trip to the store to pay ungodly amount for something that’s not perfect for me. Right?! Right!
That, and of course wanting to help the humanity, was reason enough for me to finally get my creative genius out to whip up my own, better than good, healthier than store-healthy, unleavened, three ingredient, homemade whole wheat tortilla recipe. It’s perfect with soups, salads, for hummus dipping, making veggie wraps, and even nutrition packed burritos!
Here is one more perk of my low fat tortillas–not only are they healthier, cheaper and easy to make, you can make a big batch of them, cool ’em off and freeze some to enjoy whenever you need ’em! You will only need to defrost them in the fridge later, and warm up on a skillet to bring ’em back to their original goodness.
Without further ado, here is the recipe and the how-to video for these healthy bread substitutes that changed my life, and made my wallet smile.
- 2 cups whole wheat flour
- 2 cups white flour
- 1⅔ cup warmed almond milk
- 1.5-2 tsp sea or Himalayan salt
- ¼ cup whole wheat flour for kneading and rolling out tortillas
- 1.5-2 tbsp cooking oil that can withstand high heat without smoking
- add flours and salt into a food processor and start it
- slowly add milk through top opening until dough is formed
- dough should be moist but not too sticky
- transfer dough to floured surface and knead for 20-30 seconds
- divide dough into two parts
- roll each into a log and divide into 7 equal parts each
- dust and flaten each part into a disc
- roll out with a rolling pin into a thin tortilla 8-9 in. in diameter
- preheat a skillet on high heat
- (if you want to avoid using any oil you can use a nonstick skillet--tortillas will still be great but a little dryer; otherwise you can use a cast iron skillet)
- if using oil, use a couple of drops of it for each tortilla, evenly spreading it out on the skillet; alternatively you can drip oil on a plate and spread it over tortillas before placing them on the hot skillet
- turn heat to medium-high (make sure it's not too low, otherwise tortillas will turn out too dry!)
- fry 30 seconds on each side--tortillas should bubble up
- then 10 more seconds on each side
- repeat for all 14 tortillas
Make ’em, share the recipe with others, and let me know how you liked them.
Per Serving Without Oil
Per Serving With Oil
