| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Breads, Diabetic, Mexican, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #325
Date: Wed, 27 Nov 1996 06:30:51 -0800 (PST)
From: Corky Courtright <corky@discover.net>
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”