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
  white flour.
  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

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