6 WBMO - Oat Tortillas

That is a lot of Oat flour!

I am the only one I cook for so This is a bit much for me. I would cut this recipe in half or even fourths unless you plan on serving all this to your family at once or eating it all in the next 24 hrs. But that might cause a BIG Stall.
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From member ....... Adapted from www.bobsredmill.com 

BMOS Note: The use of ground oat flour may cause one to lose slowly, or for progress to stop. 

When using this or any recipe specifying a measure of uncooked grain, please bear in mind that all grains expand with cooking and we take our measurements off the cooked volume.  Since oats more or less double in volume when conventionally cooked, the 1 cup uncooked oats in this recipe is the equivalent of 2 cups cooked.   

• 1 cup oat flour, made by processing oats in blender or food processor 
• 1 teaspoon nsa taco seasoning (see Condiment Recipe Forum)
• ½ cup water

Seasoning Mix

• ¼ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons nsa chili powder
• 1 teaspoon Splenda
• 1 teaspoon granulated nsa chicken bouillon**

Mix all together and use as needed. 

** ingredient is not recommended for use during the reduction phase of program.  To read why this ingredient really isn’t recommended, please see the note on bouillon in the ingredient link.  For those wishing to delete the bouillon, though results may be slightly different, try subbing nsa chicken broth for the water used when cooking the chicken.

In a small bowl, mix the flour and taco seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.

Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as your pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough.

Heat a heavy nonstick frying pan or griddle. Use no oil.

Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven. 

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb B