Right out of the oven.
Makes great Tacos or Chalupas.
Taco Shells that are somewhere between a browned pie crust, a cracker and a tortilla in texture. Useful as a corn tortilla substitute. They were quite tasty with our chili at lunch today, as well as those eaten alone with a smear of butter on top. As you can see in the photo, they can be folded over nicely for a “taco shell” while still warm. But you can also use them flat for making chalupas! They are ever so slightly chewy in the very center 1″(from the psyllium, no doubt). You could try browning them more for a crisper center, but be aware the edges are likely to over-brown and taste burned if you cook too long.
FYI, these can be fried, but when I fried some in oil they didn’t taste one bit better, were no crisper and were definitely greasier. So my preference is to bake them and not have to stand over a hot skillet of oil. This recipe is not suitable for Atkins Induction.
INGREDIENTS:
Perfect with chili, too!
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
1 T. olive oil
1 egg, beaten
½ c. Jennifer Eloff’s Gluten-Free Bake Mix
½ c. Carbquik
1 T. oat fiber
1½ tsp. psyllium husk powder (I use NOW brand)
We used a spoonful of this for our tacos! Yum!
Dash each onion and garlic powder (optional)
DIRECTIONS: Line two large sheet pans with parchment paper. Place mozzarella and Cheddar shreds in a large glass or ceramic bowl and microwave on HI for about 2 minutes to thoroughly melt. The key to success with this dough is to work quickly every step of the way, while the cheese is soft and pliable. Remove bowl from microwave and quickly blot excess grease (from Cheddar) off the top with paper towels. Stir quickly with a fork to blend together to blend. Add the olive oil and stir again. Add the dry ingredients and then beaten egg last. Quickly stir to bring the wet cheese and flours to form a ball of dough, making sure to scrape all cheese/dough off the sides of the bowl as you do so. Knead with your hand 5-6 times right in the bowl to be sure all ingredients are uniformly mixed. When it is a smooth ball of dough, form a large log of the dough. Divide the log in half. Divide each half in half once again. And finally, those pieces into halves making a total of eight (hopefully equal) balls of dough about 1½” round. Roll and press onto your parchment-lined pan, pressing with the butt of your palm to about a 5″ circle (you want it very thin but not tearing anywhere). Pop pans onto two racks in a 350º oven for about 7-10 minutes or until browned as shown above in the photo. Remove from oven and allow to cool a few minutes. These were great with chili at lunch today. Just a hint of cheese taste, but any more and I don’t think you could form this into a workable dough, quite frankly. You can go down that experiment road if you feel inspired. FYI, cheddar is much harder to work with than mozzy in what is essentially a modification of the Fathead Pizza Dough recipe. So if you increase cheese, my recommendation would be to increase the mozzy and not the Cheddar.
NUTRITIONAL INFO: Makes 8 taco or chalupa shells, each contains:
164 cals, 13g fat, 8.15g carbs, 4.92g fiber, 3.23g NET CARBS, 12g protein, 287 mg sodium
Buttoni's Low-Carb Recipes 