Title: Whole Wheat Tortillas
Categories: Breads, Diabetic, Mexican, Vegetarian
Yield: 6 servings
1 1/2 c Unbleached All-Purpose Flour
1 1/2 c Whole Wheat Flour
1/4 ts Baking Powder
1 c Warm Water (110 F)
2 ts Vegetable Oil
1/4 ts Salt
These tortillas are lower in saturated fat, with no cholesterol and
higher in fiber than traditional tortillas prepared with lard and
Cornstarch, for dusting the tortillas
Stir together the first 6 ingredients.
On a floured board knead until smooth.
Divide dough into 12 equal balls. Dust lightly with cornstarch.
Roll into a circle as thin as possible on a lightly-floured board.
Drop onto a very hot ungreased griddle. Cook until brown spots
appear on one side.
Turn and cook on second side.
Yield: 12 large tortillas
One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g
Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg
Potassium: 69 mg
Exchange: 1-1/2 Starch/Bread
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown